Cookie Ice Cream Sandwiches Chocolate Chip Cookies
Indulge in the ultimate summer treat with these irresistible Cookie Ice Cream Sandwiches made with homemade chocolate chip cookies. Perfectly soft and chewy cookies, loaded with melty semisweet chocolate chips, are paired with creamy vanilla ice cream (or your favorite flavor) to create the ideal balance of rich, gooey, and refreshing. With just 20 minutes of prep time, this dessert is surprisingly easy to make, offering a bakery-quality experience right from your kitchen. Freeze them for a ready-to-serve crowd pleaser at your next BBQ, birthday party, or casual gathering. These chocolate chip cookie ice cream sandwiches are a nostalgic yet elevated take on the classic frozen dessert, guaranteed to impress both kids and adults alike!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 whole Large eggs
- 2 cups Semisweet chocolate chips
- 1 pint Vanilla ice cream (or preferred flavor)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicon mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with a hand or stand mixer on medium speed until the mixture is light and creamy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, take a scoop of ice cream (about 2 tablespoons) and sandwich it between two cookies. Gently press the cookies together until the ice cream spreads to the edges.
Wrap each ice cream sandwich in plastic wrap or parchment and freeze for 1-2 hours to firm up.
Serve immediately out of the freezer and enjoy!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 48.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 208 mg | 4% | |
*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.
