Ice Cream Whoopie Pies (Print Version)
# Ingredients:
→ Whoopie Pie Cookies
01 -
2 cups flour
02 -
1 tsp baking soda
03 -
1 1/2 tsp baking powder
04 -
2 eggs
05 -
1 cup sugar
06 -
1/2 cup butter
07 -
1/2 cup + 2 tbsp milk
08 -
1 tsp vanilla extract
→ Vanilla Buttercream Frosting (optional)
09 -
1/2 cup butter
10 -
2 cups icing sugar (powdered sugar)
11 -
1/2 tsp vanilla extract
12 -
2 tbsp milk (approximately)
→ Additional Items
13 -
Mini Easter eggs (optional)
14 -
4 scoops Chapman's Orange Pineapple Ice Cream
# Instructions:
01 -
Sift together the flour, baking soda, and baking powder. Set aside. Cream the sugar and butter well. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Drop heaping tablespoonfuls of batter onto parchment-lined cookie sheets, spacing about 3 inches apart. Optionally place mini Easter eggs in the center of each cookie before baking. Bake at 175°C (350°F) for approximately 15 minutes or until cookies spring back when lightly touched. Let cool before filling with ice cream.
02 -
Beat all frosting ingredients together until smooth and spreadable. Adjust milk quantity to achieve a thick consistency suitable for decorating, especially when using a piping bag. Apply frosting only before filling the cookies.
03 -
If using frosting, frost cookies before filling. Add a scoop of Chapman's Orange Pineapple Ice Cream between two cookies and gently press to sandwich them. If prepared in advance, allow frozen cookies to sit at room temperature for 10 minutes before serving.
# Notes:
01 -
These treats can be customized for any occasion by simply changing the decorative elements, such as replacing mini Easter eggs with other themed toppings.