Commercial RecipeHEATH English Toffee Ice Cream Sandwiches

Name: HEATH English Toffee Ice Cream Sandwiches
Cook time: 8 min
Total time: 69 min
Yield: 24 ice cream sandwiches
Ingredients: CHOCOLATE COOKIES; 4 oz. (1⁄2 cup) milk; 1 gallon ice cream, slightly softened or soft serve; 1 lb. 4 oz. (4 cups) HEATH English Toffee Bits with Chocolate, medium grind (Item# 60575), for rolling; 7 oz. (1 cup) shortening; 1 lb. (2 cups) sugar; 3-1⁄2 oz. (2 large) eggs; 2 tsp. vanilla extract; 1 lb. 1 oz. (3-1⁄3 cups) all-purpose flour; 2-1⁄3 oz. (2⁄3 cup) HERSHEY'S Cocoa, Natural (Item# 63505); 1 tsp. baking soda; 1 tsp. salt

Details

Time: 1 hour 9 minutes
Yields: 24 ice cream sandwiches

Your guests won't need to decide between cookies, ice cream or candy because these HEATH English Toffee Ice Cream Sandwiches have the best of all the dessert worlds! This recipe starts with a scrumptious chocolate cookie and ends with delicious HEATH Toffee Bits to give your guests a full dessert experience.

Ingredients & Directions

Chill Time: 1 hour 1 minute
COOK TIME: 8 minutes

Ingredients

CHOCOLATE COOKIES
4 oz. (1⁄2 cup)

milk
1 gallon

ice cream, slightly softened or soft serve
1 lb. 4 oz. (4 cups)

HEATH English Toffee Bits with Chocolate, medium grind (Item# 60575), for rolling
7 oz. (1 cup)

shortening
1 lb. (2 cups)

sugar
3-1⁄2 oz. (2 large)

eggs
2 tsp.

vanilla extract
1 lb. 1 oz. (3-1⁄3 cups)

all-purpose flour
2-1⁄3 oz. (2⁄3 cup)

HERSHEY'S Cocoa, Natural (Item# 63505)
1 tsp.

baking soda
1 tsp.

salt

READY TO MAKE THIS?

Directions

Prepare CHOCOLATE COOKIES: Mix together shortening, sugar, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Add alternately with milk to sugar mixture, mixing until well blended. Cover; refrigerate approximately 1 hour.

Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Using #40 scoop, drop dough on prepared sheet pans. With palm of hand or bottom of glass, flatten each cookie into 2-3/4 inch circle, approximately 1/4 inch thick.

Bake 8 to 10 minutes* or until almost set. Cool 1 minute; remove from sheet pans to wire rack. Cool completely.

On other prepared sheet pans, place 24 chocolate cookies flat side up. Working quickly, top each chocolate cookie with one #20 scoop of ice cream. Top each sandwich with another chocolate cookie, flat side down. Gently push top cookie down until the ice cream comes to the edge of chocolate cookies. Freeze approximately one hour, or until firm. Roll or press ice cream sandwich in HEATH English Toffee Bits with Chocolate so that all ice cream is covered. Wrap individually in plastic wrap. Cover and freeze until ready to serve.