I haven’t posted anything on my blog in a while, but that is going to change. May was one crazy month and these first weeks of June have been quite busy, too. But summer is in the air and I can taste it! Literally. Yesterday evening, I baked ricotta cheese chocolate chip cookies. Today afternoon, I made these ice cream cookie sandwiches out of them. Just to let you know, the best homemade ice cream cookie recipe is mine! ;) And now it can be yours, too.

You’ll need: 2 cups all-purpose flour, ½ cup butter, 1 cup ricotta cheese, 2 eggs, 1 cup (brown) sugar, 1 cup chopped dark chocolate and 2 cups ice cream (flavor of your choice – I used vanilla.)

Instructions: In a large bowl, beat the egg whites. Add the yolks and beat some more. Then gradually incorporate butter and ricotta cheese, sugar and flour (in that order) and mix well. At the end add chopped chocolate. Chill in the freezer for at least 30 minutes. In the meanwhile, preheat the oven to 180 degrees C (360 degrees F). When the dough is chilled, drop a tablespoon of cookie dough onto a baking sheet (two inches apart from the others) and spread the dough a little (with fingers). Bake in the preheated oven until the edges begin to turn golden brown – for 15 to 18 minutes.  Allow cookies to cool for a few minutes on the baking sheet before removing them to cool completely. Then, put a scoop of ice cream(slightly softened) on the bottom of one cookie, top with another cookie and press together gently to create a sandwich cookie. Return to freezer until frozen. Repeat with remaining cookies. Take them out of the freezer a few minutes before serving.

Let the summer begin!!