Cookie Ice Cream Sandwiches
Indulge in the perfect blend of chewy cookies and creamy ice cream with these irresistible Cookie Ice Cream Sandwiches, a summer dessert dream come true! This simple yet decadent recipe starts with freshly baked chocolate chip cookies, expertly crafted to be soft and slightly gooey in the center. Sandwiched between these homemade cookie layers is a generous scoop of your favorite ice cream flavor, creating a customizable treat that's both nostalgic and indulgent. With minimal prep time and a short bake time, these ice cream sandwiches are easy to make but deliver maximum satisfaction. Perfect for parties, barbecues, or a delightful make-ahead snack, these frozen delights are guaranteed to please kids and adults alike. Freeze them for at least 30 minutes for easy serving, and enjoy the ultimate combination of warm, sweet cookie flavors and cool, creamy indulgence in every bite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.75 cup Granulated sugar
- 2 pieces Large egg
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semisweet chocolate chips
- 2 pints Ice cream (flavor of your choice)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
Fold in the semisweet chocolate chips.
Scoop 2 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches between each dough ball.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still look slightly underbaked to ensure soft cookies.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are fully cooled, take one cookie as the base, place a scoop of ice cream (about 1/4 cup) on the flat side, and gently press another cookie on top to form a sandwich.
Repeat for the remaining cookies and ice cream.
Wrap each sandwich in plastic wrap or parchment paper and freeze for at least 30 minutes to allow the ice cream to firm up.
Serve immediately once set, and enjoy!
Nutrition Facts
Calories |
8191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.3 g | 559% | |
| Saturated Fat | 269.4 g | 1347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 1020.3 g | 371% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 752.8 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 1800 mg | 138% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 4178 mg | 89% | |
*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.
