Welcome back to Cookie Monday! Enjoy this week’s installment:
It’s Its are a San Francisco treat (not the San Francisco Treat, that’s Rice-o-Roni.) that have managed to stay isolated to the bay area. They’re everywhere where I live, at Costco, in the grocery stores, and for free at Google headquarters. At school, they had a fundraiser by selling It’s Its that was advertised through a video of some of our teachers biting into It’s Its. It was a new marketing tactic, for sure, but I think it worked pretty well; the It’s Its sold out pretty quickly.
If you’ve never had the pleasure of trying an It’s It, here’s what they are: an ice cream sandwich made with oatmeal cookies and dipped in chocolate. They come in a variety of ice cream flavors (mint, chocolate, and vanilla), but vanilla seems to be the most widespread as well as the most popular.
To assemble them, I took my oatmeal chocolate chip cookies and filled them with creamy vanilla ice cream before giving the It’s Its a messy dunk in some dark chocolate ganache. There’s some freezing involved to avoid sticky puddles of melted ice cream, but in truth you can have these It’s Its in your hands in much less time than you would have to spend in line at Cream to get a mediocre ice cream sandwich. (For those of you who don’t know, Cream is a new ice cream sandwich shop that stands for Cookies Rule Everything Around Me. Aidan suggested that I come up with an equally obnoxious acronym, but I think they have me beat.)
These It’s Its were dessert for a barbeque we had recently, and I don’t want to jump to conclusions, but I think that everyone really enjoyed them. The cookies stay soft and chewy, and with every bite comes the satisfying break of the thick chocolate shell. Summer’s not over yet, so don’t miss your chance to make these.
Homemade It’s Its
Makes 1 dozen It’s Its
2 dozen oatmeal chocolate chip cookies (about 2 inches in diameter each)
3 cups vanilla ice cream (let it soften on the countertop for about 10 minutes)
8 oz. semisweet chocolate, chopped.
½ cup half and half
- Line a baking sheet with parchment paper, and place 1 dozen of the cookies evenly on the parchment paper, bottoms up. Using a small ice cream scoop or spoon, place 2-3 tablespoons of ice cream of the flat side of each cookie, then top with another cookie, top side facing out. Place the tray with the filled cookies in the freezer for 30 minutes to firm up while you make the chocolate coating.
- Set a small saucepan halfway filled with water over medium high heat and bring the water to a simmer. Place the chopped chocolate in a metal or glass bowl, and set over the saucepan, stirring constantly until melted. Remove bowl from the saucepan and stir in the half and half until smooth. Let the chocolate cool for about 20 minutes, until it reaches 85-90F.
- Once the chocolate has cooled and the ice cream sandwiches have been in the freezer for at least 30 minutes, remove the cookies from the freezer and place near the chocolate bowl. Dip each ice cream sandwich in the bowl of melted chocolate, using 2 spoons to gently and thoroughly coat the ice cream sandwich. Once fully coated, pass it back and forth between the two spoons a few times to remove any excess chocolate (although, does such a thing even exist?) and place back on the parchment paper. Repeat with the remaining sandwiches.
- Once fully coated, return the ice cream sandwiches to the freezer and let sit for at least another 30 minutes to allow the chocolate and ice cream to set. Serve on a hot summer’s day, with plenty of napkins.