Ingredients

• 1 stick of salted butter
• 1 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1 jumbo egg, room temperature
• 3 tbsps of vanilla extract
• 1 3/4 cups of all-purpose flour
• 3/4 tsp of baking soda & baking powder
• 1 tsp of sea salt + more for sprinkling
• 2 cups of semi-sweet chocolate, chopped
• Ice cream brand and flavor of your choice

Prep and Cooking Instructions:

Step 1

Brown the butter over medium heat, constantly stirring until the butter begins to turn a golden brown. Make sure you only brown the butter lightly. Take the butter off the heat immediately and allow it to cool.

Step 2

In a large mixing bowl, combine the cooled brown butter, brown sugar, and white sugar until blended, then add the egg and vanilla extract.

Step 3

Mix the flour, salt, baking powder, and baking soda in a separate bowl. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour, a little bit at a time. Fold in the chocolate chips slowly, do not over-mix.

Step 4

Refrigerate the cookie dough for 30 minutes or overnight.

Step 5

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes or until the edges are just golden brown. Top with sea salt.

Allow cooling before inserting ice cream into a sandwich. (See Assembling the Sandwiches below.)

Assembling the Sandwiches
Place one scoop of ice cream (about 1/3 cup) for each ice cream sandwich between 2 cookies. Gently press cookies together, and roll ice cream edges in sprinkles. Eat immediately; OR, to save for later, wrap sandwiches individually in plastic wrap. Place into a resealable freezer bag, and freeze until needed.

Therefore, I play around with desserts pretty often to satisfy that. While in graduate school, one of Demario’s football coaches’ wives took me under her wing and showed me how to make this quick and easy mouthwatering dessert. It’s so good, I had to share!

Ingredients

• 1 box of butter cake mix
• 2 sticks of butter (doubled)
• 3 eggs
• 3/4 milk (instead of water)
• 1 small can of Eagle Brand condensed milk
• 1/2 cup of powdered sugar
• 1 container of strawberries
• 1 container of Cool Whip

Instructions

1. Follow the instructions on the box of cake mix but use my recommended amount of butter (trust me). [Ooh! And I recently added some strawberry mixture inside the cake batter…amazing.]
2. Use a sheet cake pan for baking the cake.
3. Once the cake is done and cool, poke holes all throughout the cake. Make sure the holes are large enough for milk to seep in. ( I use the end of a wooden spoon.)
4. Pour the can of condensed milk over the top of the cake and even it out.
5. Wash and dice strawberries. Stir in powdered sugar to create a syrup mixture.
6. Pour syrup mixture over cake.
7. Top with Cool Whip and serve.

*Place leftovers in the fridge.

(Quesha, thanks for sharing this all those years ago. It’s still one of our favorites, and I love making it for our guests!)