Kitchen Sink Ice Cream Sandwich
Recipes

Kitchen Sink Ice Cream Sandwich

This recipe really says the more the BETTER! 

Ingredients

1 cup unsalted butter softened 

½ cup packed light brown sugar 

½ cup granulated sugar

1 tsp vanilla extract 

2 eggs 

2½ cups all-purpose flour 

½ teaspoon baking soda 

½ teaspoon salt 

1 cup semisweet chocolate chunks 

1 cup Graza Potato Chips

1 cup of chopped toasted pistachios

½ cup chopped pretzels (25g)

½ cup heath toffee bits 

Flakey sea salt 

Sizzle

Drizzle

Instructions

Active Time: 1 Hour

Full Time: 4 Hours

Serves 12
1

Chop and toast your pistachios in Sizzle

2

Add butter, sugars, vanilla, and ¼ cup of Drizzle to your bowl. Mix until combined. 

3

Add eggs to your mixture and stir until evenly combined. 

4

Add flour, baking soda, and salt to mixture, stir until evenly combined and batter is thick. 

5

Add chocolate chips, chopped pretzels, toffee, toasted pistachios and Graza Potato Chips

6

Mix until evenly combined, wrap batter tightly in plastic wrap and let chill in fridge until firm (3 hours-12 hours).

7

Preheat oven to 350 degrees. Once chilled, use a knife to evenly cut your batter into large ⅓ cubes. 

8

Place cubes evenly on a parchment paper lined tray and use the bottom of a spatula to press the dough down to a ½ inch tall disk. 

9

Crush some Graza Potato Chips and sprinkle on top. Bake for 12 minutes or until golden. 

10

Let your cookies chill for 30 minutes. Take ice cream out of fridge for 10 minutes to soften.

11

Scoop ice cream onto bottom side of one cookie, top with another cookie. Enjoy!