OMG! This was so much fun to make, but by far the hardest to assemble, lol. These cookies look amazing to the eye and makes you want to dive right in. One of my fav places to eat when I visit family up north is Baked Bear, they have truly mastered the art of the ultimate and yummy ice cream cookie. So, if you’re like me and don’t have a Baked Bear in your neck of the woods, this recipe is an excellent replacement.
I didn’t get this recipe right the first time, second time or even the third. It took 6 different attempts to master the assembly and presentation of the cookie and it was truly worth it. My family thought they were a hit, just like the reviews on Jamielyn’s recipe page promised.
If you have the time, then I will give this a try or two. 😊
FYI…follow Jamielyn’s recipe exactly and adjust the temperature on your oven for the cookies if necessary.
Ingredients
- 6 Tablespoons butter , softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons sprinkles
- 1 1/2 cups vanilla ice cream
Directions
- In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy.
- Add the egg, vanilla and almond extract and beat until smooth.
- Add the flour, baking powder and salt and mix until combined.
- Fold in the sprinkles.
- Shape the dough into a log about 12 inches long and 2 inches in diameter and wrap in plastic wrap or parchment.
- Freeze for 30 minutes.
- Preheat the oven to 400°F. Remove the cookie dough from the freezer and slice into 24 equal slices.
- Place the cookie slices on a greased baking sheet and bake 8-9 minutes, or until lightly golden on the bottom. Remove and let cool completely.
- When the cookies have cooled, scoop about 2 Tablespoons of ice cream onto the bottom of 12 of the cookies, then top with the remaining cookies. Freeze 30 minutes before serving.
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