Cookie Ice Cream Sandwich

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Mouthwatering Cookie Ice Cream Sandwiches that combine the best of bakery: chocolate chip cookies with creamy vanilla ice cream.

Prep Time30

Cook Time10

Including freezing time2 30

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: chewy cookies, ice cream

Servings: servings

Calories: 593kcal

Author: Tara Noland

Equipment

Ingredients

1 1/2 cups all-purpose flour spooned and leveled
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter melted and cooled
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
2 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup mini chocolate chips
2 lbs vanilla ice cream

Instructions

In a large mixing bowl, whisk together all-purpose flour, cornstarch, baking soda and salt. Mix until well combined and set aside.
In a separate large mixing bowl, stir together the cooled, melted butter, brown sugar, and granulated sugar until smooth. Then add the eggs and vanilla extract, mixing until fully incorporated.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips until evenly distributed.
Using a small-size ice cream scoop (2 Tbsp), portion the dough into 1.3-ounce balls.
Place the dough balls on the prepared baking sheet and lightly flatten the tops with the back of a spoon or your wet hands.
When ready to bake, preheat the oven to 350°F (180°C). Line 2–3 more baking sheets with parchment paper or silicone baking mats. Place 5 to 6 dough balls per sheet, leaving space between them.
Bake for 8-10 minutes, or until the edges are set and the top is no longer moist. You need this cookie just done, not crunchy or crispy.
Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Transfer the cookies to the freezer for 30 minutes; this will help in the assembly process.
With your cookies cold, add a spoonful of ice cream to one of them, then use another one to make a sandwich. Finally, coat them with mini chocolate chips.
Tip: work from tip to end with one ice cream sandwich, placing them immediately in the freezer while you make the others.
Let them freeze for at least 2 hours or until completely set, and then wrap each one individually with foil paper to keep them free from the freezer's odors.

Notes

See the post for more information, photos and tips.

Nutrition