Chocolate Chip Cookie Ice Cream Bars Sandwiches Oamc
Indulge in the ultimate frozen treat with these Chocolate Chip Cookie Ice Cream Bar Sandwiches, a delightful combination of chewy cookie layers and creamy vanilla ice cream. Perfect for make-ahead convenience (OAMC - Once A Month Cooking), this recipe transforms classic chocolate chip cookies into handheld dessert sandwiches that can be stashed in the freezer for whenever your sweet tooth calls. Made with rich, buttery cookie dough packed with semisweet chocolate chips, the two golden-baked layers are filled with softened vanilla ice cream, creating a harmonious blend of textures and flavors. Easy to prepare and store, these frozen delights are perfect for summer picnics, family gatherings, or an everyday indulgence. Treat yourself to these homemade ice cream sandwiches for a dessert that's as fun to eat as it is to make!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2.5 cups Semisweet chocolate chips
- 1.5 quarts Vanilla ice cream, softened
Instructions
Preheat your oven to 350°F (175°C). Line two 9x13-inch baking pans with parchment paper, leaving an overhang for easy removal later.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Fold the chocolate chips into the dough using a spatula or wooden spoon.
Divide the dough evenly between the two prepared pans. Spread it out into an even layer in each pan using a spatula.
Bake the cookie layers in the preheated oven for 18-20 minutes, or until the edges are golden brown and the center is set. Remove from the oven and allow them to cool completely in the pans.
Once the cookie layers are cool, lift one layer out using the parchment paper overhang and place it on a flat surface. Spread the softened vanilla ice cream evenly over the top of this cookie layer.
Gently lift the second cookie layer out of its pan using the parchment paper overhang and carefully place it on top of the ice cream layer, pressing down gently to stick the layers together.
Wrap the entire sandwich block tightly in plastic wrap and freeze for at least 4 hours, or until firm.
Once frozen solid, remove the block from the freezer and unwrap. Use a sharp knife to cut it into 12 sandwich bars. To make cutting easier, dip the knife in warm water and wipe it clean between cuts.
Serve immediately or wrap the individual sandwiches in plastic wrap or parchment paper and return them to the freezer for storage. These can be stored for up to one month.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 66.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
