Chocolate chip cookie ice cream sandwich Recipe

Name: Chocolate chip cookie ice cream sandwich
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 ice cream sandwiches
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups semisweet chocolate chips; 1 quart (4 cups) vanilla ice cream, slightly softened

American · Dessert · 32 min total

Chocolate chip cookie ice cream sandwich recipe videos

A classic dessert featuring soft, chewy chocolate chip cookies sandwiched with creamy vanilla ice cream, perfect for a hot summer day.

20
min prep

12
min cook

8
servings

580
kcal/serving

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 quart (4 cups) vanilla ice cream, slightly softened

Instructions

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture, mixing until just combined. Stir in chocolate chips.
Drop dough by rounded tablespoons (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with your hand.
Bake for 10-12 minutes, until edges are golden but centers are still soft. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Once cookies are cool, scoop about 1/2 cup of slightly softened ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to spread ice cream to edges. Smooth any excess ice cream around the edges.
Place sandwiches on a baking sheet and freeze for at least 1 hour until firm. Wrap individually in plastic wrap for longer storage.

Tips

For best results, use cookies that are slightly underbaked so they remain soft after freezing.
Let ice cream soften at room temperature for 10-15 minutes before assembling for easier spreading.
Store wrapped sandwiches in the freezer for up to 2 weeks.

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