Cool down this summer with these rich and decadent chocolate chip cookie ice cream sandwiches! Fudgy and chewy chocolate chip cookies sandwiching creamy ice cream - these sandwiches are seriously so. good.
We're rounding out the first official week of summer, and I OBVIOUSLY had to share some mouth watering ice cream sandwich cookies! Gone are the days where you need to choose between chocolate chip cookies and ice cream.
I may be the only person who has that dilemma, but it's a dilemma nonetheless!
My school used to sell these delicious treats when I was in the 7th grade, and it was the only thing that made me excited for summer. I'm so happy to report that these are identical, if not better, than the ones I grew up on!
chocolate chip cookie ice cream sandwiches ingredients:
• cornstarch: cornstarch is one of the keys to an ultra soft and fudgy cookie! It also helps prevent overspreading. Win-win!
• baking soda
• sugar: a mixture of brown and granulated sugar help create soft centers and crispy edges!
• eggs: one egg and one egg yolk. The added egg yolk not only adds richness and flavor, but it's the second key to an ultra soft cookie!
• chocolate chips
• ice cream: you can use any flavor you like! My favorites to use with these cookies are just classic vanilla or chocolate ice cream.
how to make chocolate chip cookie ice cream sandwiches:
1. Whisk together dry ingredients.
2. Cream together butter and sugars.
3. Add egg, egg yolk, and vanilla to butter mixture. Beat together until well combined.
4. Combine wet and dry ingredients. Mix together to form your base dough.
5. Fold in chocolate chips.
6. Portion & bake.
7. Cool & freeze. Cool the cookies in the pan for 5 minutes, then on a wire rack until they're room temperature. Pop the cooled cookies into the freezer to chill for about 1 hour, or until frozen solid.
8. Assemble! Scoop some ice cream onto the bottom of one cookie then top with another cookie. Gently squeeze to push the ice cream to the edges.
9. Freeze for 2 hours before serving. The sandwiches can technically be eaten right after you assemble them (which I do all the time), but they can be a bit melty and messy. So I'd recommend the 2 hour chill whenever possible!
how to serve these cookies:
You can enjoy these cookies straight from the freezer, but I find they can be a bit difficult to eat when they're frozen solid. Now that could be because I have the most sensitive teeth on the planet, but I just like a slightly less chilly cookie.
I like to let the cookies sit at room temperature for about 5 minutes before serving to let the cookies and ice cream soften juuussst slightly for an EXTRA enjoyable ice cream sandwich experience! It is totally up to you when you decide to serve them though!
ice cream sandwich storage:
I don't think you need anyone to tell you to keep the ice cream cookies stored in the freezer.... But for maximum freshness, keep the cookies stored in an airtight container or plastic bag. They can tend to stick to each other if they're stacked, so either try to keep them in a single layer, or separate layers of cookies with some freezer paper.
These cookies taste best within the first 3 months after you make them, but they will keep for up to 6 months. Fresher cookies will be firmer, but as they sit, they will become softer.
Check out these other summer recipes!
• Blueberry Muffins
• No Churn Chocolate Chip Cookie Dough Ice Cream
• Small Batch Blueberry Crisp
• 2 Ingredient, No Churn Ice Cream
• Raspberry Chocolate Cake
• Blackberry Cupcakes
Chocolate Chip Ice Cream Sandwich Cookies Recipe
- 2 cups (240g) all-purpose flour
- 3 tablespoons cornstarch
- 1 & ½ teaspoons baking soda
- ½ teaspoon salt
- 10 tablespoons (145g) unsalted butter, softened to room temperature
- 1 cup (200g) light or dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 & ¼ cups (210g) chocolate chips
- 1 quart vanilla ice cream
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
- In a medium bowl, combine flour, cornstarch, baking soda, and salt. Whisk together, and set aside.
- In a large bowl, combine butter, and brown and granulated sugar. Using an electric mixer fitted with the beater attachment, cream together butter and sugars until you no longer see any dry sugar, and the mixture is pale in color (about 2 minutes on medium speed).You can also do this step by hand using a wooden spoon, but it'll take about 3 to 5 minutes of elbow grease!
- Add your egg, egg yolk ,and vanilla to the butter mixture. Mix together until well combined (about 30 seconds with a mixer or 1 minute by hand).
- Add in the flour mixture, and fold together until you have a thick, sticky dough, and you no longer see any visible dry ingredients. Fold in your chocolate chips until well dispersed in the dough.
- Scoop out 2 tablespoon sized portions of cookie dough, and roll into balls. Arrange on your baking sheet, leaving about 1 inch of space between each cookie dough portion. Lightly flatten each ball of dough to ensure even spreading as they bake.
- Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until puffed in the center and the edges are lightly golden brown. Cool the cookies for about 5 minutes on the baking sheet, then transfer onto a wire rack and set aside to cool completely to room temperature. Freeze the cookies until solid (about 1 hour) before assembling.
- To assemble your ice cream sandwich cookies, scoop a bit of ice cream onto the bottom of one cookie, then sandwich with another cookie on top. Gently press the cookies together to spread the ice cream out to the edges, then place in the freezer immediately. Repeat until all of the cookies are sandwiched.
- Freeze for at least 2 hours before serving!
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