When I was little and I would run down the street after the ice cream truck (which seemed to happen almost every day during the summer) one of my go-to orders was a chipwich. There’s something SO satisfying about creamy ice cream wedged between two giant chocolate chip cookies and then covered in even more chocolate chips. I was craving them again the other weekend so I decided to make a more “healthified” version - if that’s a word, and also recognizing that these are not really healthy, they just may be slightly healthier than the chipwich - by using frozen yogurt in between. The result was super delicious!
I’ve been really busy preparing for my trip next week! It will be my first time in South America and I’m checking some major things off my bucket lets - I’m so excited but also a little nervous. I’m looking forward to a new travel adventure so while I might be offline for a week, wish me luck!
Raspberry Thyme Frozen Yogurt Cookie Sandwiches
Bake cookies and let cool to room temperature.
In a small sauce pan, heat raspberries and thyme over low heat until juice is flowing. Carefully remove the thyme and set aside.
In a medium bowl, combine yogurt, cinnamon and sugar. Churn in an ice cream machine according to the machine instructions. In the last minute of churning, add in crushed raspberries. Transfer to freezer safe container and let harden.
Once ice cream is ready, scoop a small-medium size ball in between two cookies. Freeze and enjoy!
For the Frozen Yogurt
1 quart whole milk plain yogurt
1/2 cup granulated sugar
1/2 tsp cinnamon
1 cup fresh raspberries
handful of fresh thyme sprigs
For the Cookies
Make Bon Appetit’s Brown Butter and Toffee Chocolate Chip Cookies but swap in chopped peanut butter cups instead of Skor bars.