Did you hear?!
Today is February 2nd, and
Phil didn’t see his shadow! it’s National Heavenly Hash Day!
As a youngster, one of my favorite ice creams was heavenly hash — chocolate ice cream with almonds, chocolate pieces, and a marshmallow swirl. It’s been years since I last enjoyed the ice cream, so I decided to a construct a heavenly hash ice cream cookie to celebrate!
Here we’ve got our star ingredients: dark chocolate ice cream, marshmallow fluff, mini Hershey’s kisses, and sliced almonds. I was a little nervous about throwing so many out-of-the-box ingredients into cookie a cookie dough, but sure enough, it all worked out.
Don’t you just love when that happens?
Oh, and just look at this cookie dough! Does it not look exactly like heavenly hash ice cream?!
These cookies are super soft, almost cake-like. Perfect for dressing up however you like. A drizzle of marshmallow topping, a scoop of ice cream… possibilities are endless, folks!
Heavenly Hash Ice Cream Cookies
Makes about 3 dozen cookies
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup dark chocolate ice cream, softened
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup marshmallow fluff
- 1 cup milk chocolate chips (or mini Hershey kisses)
- 1 cup sliced almonds
Heat oven to 350 degrees F. In large mixing bowl, beat butter and sugars until creamy. Add eggs, then ice cream, beating until smooth.
In a separate mixing bowl, combine flour, baking soda, and salt; mix well. Add dry ingredients into wet ingredients; beat until smooth. Add marshmallow fluff and beat on low speed, until just incorporated. Gently fold chocolate chips and almonds into dough.
Drop dough by heaping tablespoons onto prepared cookie sheets. Bake about 9-12 minutes, until edges are golden brown.