by merrill
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Photo by Melanie.Einzig
16 ounces bittersweet chocolate, chopped Ask a question about this ingredient
2 tablespoons vegetable oil or organic vegetable shortening Ask a question about this ingredient
1 pint mint or mint chip ice cream Ask a question about this ingredient
8 chewy chocolate chip cookies Ask a question about this ingredient
Put the chocolate and the oil or shortening in a deep saucepan that is not too wide (you'll be using this to dip the ice cream sandwiches, so think about that when you choose your pot). Over the lowest heat, melt the chocolate, stirring constantly to incorporate the oil and make sure the chocolate doesn't burn. As soon as it is smooth, remove the chocolate from the heat and set aside, letting it slowly come to room temperature.
Ask a question about this stepIn the meantime, soften the ice cream for a few minutes outside of the freezer. Sandwich about 1/2 cup of ice cream between two cookies, pressing firmly and smoothing the sides. Repeat with the remaining cookies and then return the sandwiches to the freezer for at least half and hour to harden.
Ask a question about this stepWhen the chocolate is cool and the ice cream sandwiches have hardened, you are ready to dip! Lay a piece of wax paper on a baking sheet that will fit in your freezer. Working with one sandwich at a time (and leaving the rest in the freezer), place the sandwich on a slotted spoon or perforated skimmer and lower gently into the chocolate. Turn the sandwich over so that the entire thing is coated evenly in chocolate, and then lift out with the spoon, letting an excess chocolate dribble through the holes. Transfer to the baking sheet and quickly repeat with the remaining 3 sandwiches. Immediately return the sandwiches to the freezer until the chocolate sets, at least 15 minutes.
Ask a question about this stepYum! I was trying to figure out how to make homemade "It's It" ice cream sandwiches--kinda like a San Francisco version of Harbor Bars--when I stumbled upon your recipe. It was really helpful--thanks for the tips! Just posted the "It's It" recipe on my blog: http://www.stillsimmering.wordpress.com/
You can make your own chewy choco chip cookies too, to avoid the chemicals put in store bought ones. The trick to having them be, and stay- chewy is not under baking. Rather than following a standard recipe like on the back of a bag of chips, use: 1/2 c shortening; 1/2 c softened butter; 1 cpacked brown sugar; 1/2 c granulated sugar; 1/2 tsp baking soda; 2 eggs; 1 tsp vanilla; 2 1/2 c all-purp flour; 2 c choco chips.
beat first 2 ing on high 30 sec. and sugars and baking soda, beat until combined scraping sides of bowl. beat in aggs and vanilla until combined. beat in as much flour as you can, stir in any remaining flour witha wooden spoon. stir in chips. this is for rounded tsps baked at 8-10 min at 375. They are pretty small, but you can make 'em bigger and just watch them carefully to not over bake. Nice thing, too, is that making your own you can adjust teh sizes if you want bigger or smalled Harbor Bars or all different sizes... have fun... I'll make 'em soon!
This looks amazing!! I would also like to know what kind of cookies you recommend. I can't think of any brand name cookie that is chewie. Like Pepperage farms or something?
so, if you let the chocolate colol while making the sandwiches< won't the chocolate harden?!?!?! and they sound amazing
You don't want it get cold, but it will still be soft and melted at room temp (the oil helps to keep it soft).
so, if you let the chocolate cool, won't it harden?!?! and they sound amazing
Wow! This week glutton for life posted recipes for mint ice cream and chocolate cookies for what she called "sammies". But coating them in chocolate takes it to a whole new level...can't wait to make enough room in my freezer to try these. Thanks!
As a bribe to get my 11 year old and her friend to take a typing course this sunny July week, I have promised homemade ice cream sandwiches every day afterwards. I think this might be my grand Friday finale! Thank you!
You're very welcome! Happy to be part of this sort of coercion...
wow, does this bring back memories. I also noticed the disappearance of Harbor Bars a few years ago, and boy am I excited to try this!
Wow - haven't seen Harbor Bars, or Bah Hahbah Bahs as they were called up in Bar Harbor, in ages! Great idea to make them - can't wait to try this!
Thanks! So thrilled that someone else knows the joy of the HB.
Do i have to use baking chocolate or is regular chocolate fine?
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
4. Eat and enjoy! '!'