Cookie Ice Cream Sandwich

These Cookie Ice Cream Sandwiches are perfect on a hot summer day and feature vanilla ice cream nestled between two of the most delicious soft and chewy chocolate chip cookies. Roll them in your favorite toppings like mini chocolate chips, crushed Oreos, or sprinkles!

Course Dessert

Cuisine American

Servings sandwiches

Calories 651kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cookies

12 Tbsp. unsalted butter
1 cup all purpose flour
3/4 cup cake flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1 large egg
1 large egg yolk (no white, just the yolk)
1 Tbsp. vanilla extract
1/2 cup dark brown sugar, packed
1 cup mini chocolate chips

Cookie Sandwiches

1 1/2 quarts vanilla ice cream (or your favorite flavor)
for rolling: sprinkles, mini chocolate chips, crushed Oreos, chopped nuts, etc.

US Customary - Metric

Instructions

Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside or in the fridge to cool completely OR you can whisk a small ice cube into the brown butter to speed up this cooling process.
12 Tbsp. unsalted butter
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
Whisk together the flours, baking soda, and salt.
1 cup all purpose flour, 3/4 cup cake flour, 3/4 tsp. baking soda, 1/2 tsp. salt
Pour the granulated sugar, egg, egg yolk and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 8-10 minutes or until the mixture falls off the beater in thick ribbons. If it still looks watery, keep beating.
1/2 cup granulated sugar, 1 large egg, 1 large egg yolk (no white, just the yolk), 1 Tbsp. vanilla extract
Fit the paddle attachment on the mixer now and add the cooled brown butter and the brown sugar and mix on medium speed just until combined. 10-15 seconds.
1/2 cup dark brown sugar, packed
Add in the dry ingredients just until combined, another 10-15 seconds. Then add in the mini chocolate chips on low speed just until the dough comes together.
1 cup mini chocolate chips
Using a 2 Tbsp. cookie scoop, scoop out the dough (level the dough in the scoop) and place on prepared baking sheets, 6 cookies on each sheet. (You should get 20 cookies total to make 10 sandwiches).
Bake for 10 minutes or just until the edges start to look golden brown (oven times may vary). They might not look done yet and that's OK. Remove from the oven and allow the cookies to continue to bake on the pan for another 7-10 minutes. If the cookies aren't perfectly circular, you can place a circular cookie cutter or a circular drinking glass around one of the cookies while the cookies are still warm, (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies a uniform size for the sandwiches.
Transfer to a cooling rack and cool cookies completely, about 1 hour. If the chocolate is still melty and cookies are very soft, place cookies in the freezer for about 20 minutes to get them nice & cold.
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 1/2 quarts vanilla ice cream (or your favorite flavor)
Pour your favorite toppings into a shallow dish (mini chocolate chips, sprinkles, nuts, crushed Oreos) and roll the ice cream into the toppings. Gently press toppings into the ice cream so it sticks. Repeat with remaining sandwiches.
for rolling: sprinkles, mini chocolate chips, crushed Oreos, chopped nuts, etc.
Tightly wrap each cookie sandwich individually in plastic wrap and freeze until the ice cream is firm, 3-6 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.
Cookie recipe inspired by Kenji's chocolate chip cookie recipe.

Nutrition