Chocolate Chip Ice Cream Sandwich Cookies

Ingredients

unsalted butter, melted and cooled	1 cup (2 sticks)
light brown sugar	1 cup
granulated sugar	2/3 cup
large egg	1
pure vanilla extract	2 tsp
all purpose flour	2 1/2 cup
baking soda	1 tsp
baking powder	1 tsp
salt	1/2 tsp
mini semi sweet chocolate chips	1 cup
red, white, and blue sprinkles	1 cup

Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a summer over medium heat.
Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat.
Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon.
Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids.
Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours.
Freeze the mixture in an ice cream machine according to the manufacturer’s instructions.
Spread ice cream onto a parchment lined sheet pan about 1/2″ thick, spreading almost to the edge, but not quite.
Place the ice cream in the freezer to set up for at least 1 hour.

Preheat oven to 350°F and line two cookie sheets with parchment paper.
In a large bowl, whisk the butter with the sugars. Whisk for 2–3 minutes, until it becomes paste-like.
Whisk in the vanilla and egg until well combined and smooth.
Add the dry ingredients and fold to combine with a rubber spatula.
Fold in mini chocolate chips cookies.
Scoop 1 TBSP of dough onto the prepared cookie sheets. They will spread as they bake so leave room in between.
Bake for 6–7 minutes, then remove from the oven and use a 3 ½” round cookie cutter to scoot the cookie back into a perfect circle. Simply place the cookie cutter over the hot cookie and gently swirl it around. Anything that is heat resistant, round, and just slightly larger than the cookies will work!
Top cookies with extra chocolate chips and sprinkles optional.
Let cookies cool on the cookie sheet for 3–4 minutes, then transfer to a cooling rack.
To Assemble: Use a 2 ¾” cookie cutter (or any cookie cutter slightly smaller than the cookies) to cut circles out of the ice cream. Place the ice cream on one cookie, and sandwich it closed with another cookie. Roll edges in sprinkles. Enjoy immediately or place back in the freezer until ready to serve.