Turtle Cookie Ice Cream Sandwich
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 304, total fat 18 G., saturated fats 8 G., proteins 4 G., carbohydrates 35 G., fiber 2 G., cholesterol 41 mg, sodium 141 mg, sugar 19 G.
Serving size: 1 of 20 servings
Calories 304, total fat 18 G., saturated fats 8 G., proteins 4 G., carbohydrates 35 G., fiber 2 G., cholesterol 41 mg, sodium 141 mg, sugar 19 G.
Soft and chewy chocolate chip and pecan turtle cookies, coated in chocolate and caramel, are the perfect complement to this delicious dessert. Sandwich a scoop of ice cream between two cookies and roll the sides of the ice cream in chocolate sprinkles. "If you freeze the cookies, keep in mind that they will harden. I always prefer to eat them fresh, so they stay nice and soft."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Homemade cookies
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 165g unsalted butter, slightly melted and cooled
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 tbsp. + 2 tbsp. premium flour
- 0.5 tsp table salt
- 0.5 tsp of soda
- 1.5 cups chopped salted and toasted pecans
- 1 cup semi-sweet chocolate chips
- 1 liter vanilla ice cream with pecans
- Chocolate sprinkles for decoration
Chocolate sauce
- Store-bought chocolate sauce
- Store-bought caramel sauce
- Microwave for 10-20 seconds
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Recipes with similar ingredients: premium flour, eggs, brown sugar, pecans, semi-sweet chocolate, chocolate syrup, vanilla ice cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C) and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a bowl, beat the butter and sugar by hand or with a hand mixer until smooth, about 2 minutes. Add the egg, yolk, and vanilla extract. Mix until smooth. Add the flour, salt, and baking soda and knead until smooth. Stir in the pecans and chocolate chips.
- Scoop 1/4 cup of dough and form it into a ball (or, if you have a large ice cream scoop, use that). Place the dough balls on the prepared baking sheets, 4 per each, and flatten them with your hands. Bake until the edges are lightly golden and the centers are golden brown but still soft, 15–18 minutes.
- Let the cookies cool for 10 minutes. Then flip them over and brush the bottom half with chocolate sauce. Brush the remaining cookies with caramel sauce.
- Spoon a generous dollop of ice cream onto each chocolate-covered cookie and top with a caramel-covered cookie, pressing gently. Repeat with the remaining cookies and ice cream. Roll in chocolate sprinkles. Serve immediately or freeze.
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