Snappy’s Polar Chip
Our fascination with double- and triple-decker sandwiches testifies to the kid in us all. Chef Patti Constantin translate this favorite sandwich form into dessert, a double-decker ice cream sandwich with scoops of ice cream layered between chocolate chip-oatmeal cookies. Try two kinds of ice cream, such as vanilla and chocolate, vanilla and butter-pecan, chocolate swirl and chocolate, rum-raisin and vanilla, or chocolate and toffee. Plus -- these cookies are great all by themselves!
- Butter - 1/2 cup (1 stick)
- Brown Sugar - 1-1/2 cups, packed
- Corn Syrup - 1 cup
- All-Purpose Flour - 2 cups
- Amaretto Cream
- Sour Cream - 2 cups
- Brown Sugar - 1/3 cup, packed
- Amaretto Liqueur - 1/4 cup
- Semisweet Chocolate - 1 pound, chopped
- Fresh Strawberries - 2 cups, hulled and quartered
- Fresh Raspberries - 2 cups
To make the cookies: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and lightly spray with vegetable oil spray. Combine the oats, brown sugar, sugar, and flour in a large bowl. Stir in the butter, then the eggs and vanilla. Stir in the chips and chill the mixture until firm. Divide the dough into 1-teaspoon portions and roll into balls. Place 2 inches apart on the prepared baking sheets. Bake for 15 minutes. Let cool and peel off the paper.
To make the sauce: Place the sugar and half-and-half in a large heavy saucepan. Heat but do not boil over medium-low heat. Add the chocolates and stir until the chocolate is melted and the mixture is smooth.
To serve: Layer a cookie with a scoop of ice cream, top with another cookie and a second scoop of ice cream. Spoon chocolate sauce over the top and around the plate. Repeat to create six stacks. Top the stacks with a dollop of whipped cream.