We've had our new appliances from Nebraska Furniture Mart for almost a month and I'm still obsessed. I'll just walk into the kitchen to look at them...that's weird, I know.
What's the best way to test drive and break in the new appliances? Make chocolate chip ice cream sandwiches dipped in chocolate! Keeping on reading for the recipe.
Refrigerator: The freezer set up is a dream. There is a special spot for frozen pizzas and the middle bins slide to help divide the space. I love that I can really organize each section. The perk to having the freezer on the bottom is that you're not always bending to get things from the refrigerator. The pull out drawer is one of my favorite things. No more digging around for sandwich makings. You can also switch the drawer temp for beverages - perfect for parties!
Stove: It's been really nice switching between normal and convection settings when baking. I also really like having the largest two burners in the front - they are the ones I use most. The drawer under the stove is perfect for cookie sheet storage.
Microwave: Jacob's favorite feature is the "add 30 sec" button. He thinks it's "easier" to push that 4 times instead of setting the timer for 2 minutes. I really like the "pizza" setting - it asks for the number of slices and then sets the time from that. Genius.
Dishwasher: While I hate emptying the dishwasher, loading it is kinda fun. Why is emptying the dishwasher the worst household task ever? We have larger plates and I could only wash five of our dinner plates at a time. Our new dishwasher has more space between two shelves so I can fit all of them.
Now for the recipe!
Chocolate Dipped Ice Cream Sandwiches
Chocolate Chip Cookies
*Dough needs to chill at least 1 hour before baking.*
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups semi-sweet chocolate chips
For Ice Cream Sandwiches
1/2 gallon vanilla ice cream
1 cup semi sweet chocolate
In the bowl of a stand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and sugar and mix on medium speed until light and fluffy, another minute or so. Add the egg and vanilla and mix to combine.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. With the mixer on low, gradually add the dry ingredients to the wet until combined. The dough will be thick. Stir in the chocolate chips.
Place cookie dough in a bowl with a lid. Refrigerate for at least 1 hour, and up to 2-3 days. You must chill the dough before baking to ensure a soft and chewy cookie.
When ready to make the cookies, let dough sit at room temperature for 10-15 minutes to make it easier to work with. Preheat oven to 350 degrees. Line baking sheets with baking mats or parchment paper. Set aside.
Shape balls of dough in your hand, about 1 tablespoon or size of cookie scoop. Place dough on prepared cookies sheets. Bake for 8-9 minutes or until just starting to turn golden brown around the edges. They will look soft and gooey. Let cookies cool on the baking sheet for 5 minutes or so before transferring to a cooling rack.
The cookies don't spread very much so I did lightly flatten with a spatula after baking. Allow cookies to cool completely before storing.
Makes nearly 3 dozen cookies.
Because the cookies are soft, place cookies in the freezer for an hour before assembling sandwiches. Once cookies are firm, place one scoop of ice cream on cookie, top with another cookie and press to create a sandwich. Continue process with remaining cookies. Return sandwiches to the freezer to fully set.
In a microwave safe bowl, melt semi sweet chocolate on 50% power for 45 second bursts, stirring between each burst, until melted and smooth. Dip half of ice cream sandwich in chocolate to coat, repeat with each sandwich. Return dipped ice cream sandwiches to the freezer to set.
Keep in the freezer until ready to serve.
Makes 12-18 sandwiches.
Printer Friendly Recipe
NFM Series:
Part 1 - My Kitchen Needs a Little TLC
Part 2 - Kitchen Makeover - Install Day!
Part 3 - Breaking in the New Appliances
Part 4 - Kitchen Makeover Final Thoughts
This series is sponsored by Nebraska Furniture Mart and Whirlpool but all opinions are are my own.
Chocolate Dipped Ice Cream Sandwiches
Chocolate Chip Cookies
*Dough needs to chill at least 1 hour before baking.*
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups semi-sweet chocolate chips
For Ice Cream Sandwiches
1/2 gallon vanilla ice cream
1 cup semi sweet chocolate
In the bowl of a stand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and sugar and mix on medium speed until light and fluffy, another minute or so. Add the egg and vanilla and mix to combine.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. With the mixer on low, gradually add the dry ingredients to the wet until combined. The dough will be thick. Stir in the chocolate chips.
Place cookie dough in a bowl with a lid. Refrigerate for at least 1 hour, and up to 2-3 days. You must chill the dough before baking to ensure a soft and chewy cookie.
When ready to make the cookies, let dough sit at room temperature for 10-15 minutes to make it easier to work with. Preheat oven to 350 degrees. Line baking sheets with baking mats or parchment paper. Set aside.
Shape balls of dough in your hand, about 1 tablespoon or size of cookie scoop. Place dough on prepared cookies sheets. Bake for 8-9 minutes or until just starting to turn golden brown around the edges. They will look soft and gooey. Let cookies cool on the baking sheet for 5 minutes or so before transferring to a cooling rack.
The cookies don't spread very much so I did lightly flatten with a spatula after baking. Allow cookies to cool completely before storing.
Makes nearly 3 dozen cookies.
Because the cookies are soft, place cookies in the freezer for an hour before assembling sandwiches. Once cookies are firm, place one scoop of ice cream on cookie, top with another cookie and press to create a sandwich. Continue process with remaining cookies. Return sandwiches to the freezer to fully set.
In a microwave safe bowl, melt semi sweet chocolate on 50% power for 45 second bursts, stirring between each burst, until melted and smooth. Dip half of ice cream sandwich in chocolate to coat, repeat with each sandwich. Return dipped ice cream sandwiches to the freezer to set.
Keep in the freezer until ready to serve.
Makes 12-18 sandwiches.
Printer Friendly Recipe
NFM Series:
Part 1 - My Kitchen Needs a Little TLC
Part 2 - Kitchen Makeover - Install Day!
Part 3 - Breaking in the New Appliances
Part 4 - Kitchen Makeover Final Thoughts
This series is sponsored by Nebraska Furniture Mart and Whirlpool but all opinions are are my own.