Ease of Preparation: Easy
Yield: 4 ice cream sandwiches
Ingredients:
- ½ cup (120 ml) butter, room temperature
- 1 cup (240 ml) loosely packed brown sugar
- 1/3 cup (80 ml) white sugar
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) all-purpose flour
- ½ teaspoon (2.5 ml) baking soda
- 1 teaspoon (5 ml) salt
- ½ cup (120 ml) macadamia nuts
- ½ cup (120 ml) white chocolate chips
- 12 ounces (355 ml) vanilla ice cream
- Rainbow sprinkles, to garnish
Preheat oven to 350 F (175 C).
In a large bowl, mix together butter, brown sugar, and white sugar until smooth. Stir in egg and vanilla extract.
In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet and stir just until combined.
Spoon 1-ounce (30 ml) scoops of dough onto a parchment paper-lined baking sheet, then press nuts and chocolate chips into top of cookies.
Bake for 8 minutes.
Remove from oven, transfer cookies to a cooling rack, and allow to cool to room temperature.
Refrigerate the cookies for 10 minutes.
Put a 3-ounce (90 ml) scoop of ice cream on top of 1 cookie, then press another cookie on top and serve. Repeat until you have 4 ice cream sandwiches. Roll the ice cream sandwiches in the sprinkles and serve immediately.