Your guests won't need to decide between cookies, ice cream or candy because these HEATH English Toffee Ice Cream Sandwiches have the best of all the dessert worlds! This recipe starts with a scrumptious chocolate cookie and ends with delicious HEATH Toffee Bits to give your guests a full dessert experience.
Prepare CHOCOLATE COOKIES: Mix together shortening, sugar, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Add alternately with milk to sugar mixture, mixing until well blended. Cover; refrigerate approximately 1 hour.
Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Using #40 scoop, drop dough on prepared sheet pans. With palm of hand or bottom of glass, flatten each cookie into 2-3/4 inch circle, approximately 1/4 inch thick.
Bake 8 to 10 minutes* or until almost set. Cool 1 minute; remove from sheet pans to wire rack. Cool completely.
On other prepared sheet pans, place 24 chocolate cookies flat side up. Working quickly, top each chocolate cookie with one #20 scoop of ice cream. Top each sandwich with another chocolate cookie, flat side down. Gently push top cookie down until the ice cream comes to the edge of chocolate cookies. Freeze approximately one hour, or until firm. Roll or press ice cream sandwich in HEATH English Toffee Bits with Chocolate so that all ice cream is covered. Wrap individually in plastic wrap. Cover and freeze until ready to serve.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.