Beat the heat, wow the kids, and cool off while cooking on the EGG. Mix and match your favorite flavors of ice cream with your favorite type of cookie for the best homemade Ice Cream Sandwiches! There’s nothing better than baking cookies in the summer and keeping the heat outside!
Your favorite cookie dough
Your favorite ice cream
Perforated Cooking Grid
Set the Big Green Egg for indirect cooking (with convEGGtor) at 350°F/177°C, unless otherwise specified by the cookie dough recipe. Preheat a Baking Stone on the grid of the EGG.
Make cookie dough as directed.
Wrap Perforated Cooking Grid with aluminum foil to prevent cookies from dripping through perforation. Evenly space cookie dough around the Perforated Cooking Grid.
Make four small balls with aluminum foil. Place 4 balls of foil evenly spaced on Baking Stone and place Perforated Cooking Grid on top of the foil. This allows for proper air circulation so the cookies bake evenly. It isn’t necessary, but is helpful.
Allow to bake for 9-11 minutes, unless otherwise specified by the cookie dough recipe.
Remove cookies once fully baked and allow to cool. Pair up cookies in sets of two based on relative size. Scoop your favorite type of ice cream onto one cookie and sandwich it with the other.
Eat immediately and enjoy!
Recipe and photo from Big Green Egg.