Carrot Cake Cookie Ice Cream Sandwiches

These Carrot Cake Cookie Ice Cream Sandwiches offer all the flavors of the classic dessert in a convenient, portable dessert form. They feature vanilla bean ice cream nestled between two soft, tender, and moist carrot cake cookies. It's the perfect treat for Spring and Summer and they are fun for all ages!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Freezer time 3

Total Time 3 20

Servings cookie sandwiches (18 cookies)

Calories 434kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 cups all purpose flour, spooned and leveled
1/2 cup quick oats
2 tsp. ground cinnamon you can also add a pinch of ground nutmeg, ground cloves and ground ginger, if desired
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
8 Tbsp. unsalted butter not completely softened, I sit mine on the counter for just 10-15 minutes, we want it still slightly cool.
3/4 cup brown sugar, packed
1/2 cup white sugar
1 large egg
1 large egg yolk
1 Tbsp. vanilla extract
1 cup grated carrots finely grated on the small holes of the box grater
1 gallon vanilla bean ice cream

US Customary - Metric

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt.
2 cups all purpose flour, spooned and leveled, 1/2 cup quick oats, 2 tsp. ground cinnamon, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars.
8 Tbsp. unsalted butter, 3/4 cup brown sugar, packed, 1/2 cup white sugar
Beat for ~2 minutes, scraping down the sides of the bowl as necessary. It will look somewhat like a paste.
Add the eggs and vanilla, and mix again until incorporated.
1 large egg, 1 large egg yolk, 1 Tbsp. vanilla extract
Gradually add in the dry ingredients, being careful not to over mix.
Add the carrots.
1 cup grated carrots
Mix with a rubber spatula just until combined.
Using a 2 Tbsp. cookie scoop, scoop the dough and place on prepared baking sheet. I like to bake 6 cookies at a time so you're not over crowding the pan which can lead to your cookies spreading.
Bake for 10-13 minutes or until lightly browned around the edges. They will look very soft, it's OK, they set up as they cool. Allow the cookies to rest on the baking sheet for about 5-10 minutes, then transfer to a wire rack to cool completely.
Place the cookies in the freezer for just 15-20 minutes so they are easy to work with when assembling the sandwiches. If the cookies are warm or super soft, it can be hard to work with.
Assemble the cookie sandwiches: scoop about 1/2 cup of ice cream onto the bottom of one cookie, then sandwich another cookie on top of it. Gently press the cookies together so the ice cream is even along the edges of the cookies.
1 gallon vanilla bean ice cream
Tightly wrap each cookie sandwich individually in plastic wrap and freeze until the ice cream is firm, at least 2-3 hours or ideally up to overnight. If you enjoy the cookies right away without freezing, the ice cream will squeeze out the sides and it becomes very messy.
You can enjoy the ice cream sandwiches straight from the freezer, or I like to wait just a few minutes before I take my first bite!

Video

Notes

Storage: individually wrap cookie sandwiches with plastic wrap and store in an air-tight container or large stasher bag in the freezer for up to 3 months.
The cookie dough can be made and refrigerated up to 3 days in advance.
The cookies can be baked 1 day in advance. Keep them at room temperature and assemble when ready. If cookies are too soft, freeze them for 15-20 minute to make them easier to work with.
I love using this ice cream scoop for ice cream sandwiches.

Nutrition