Ice Cream Cookie Sandwiches
Indulge in the ultimate sweet treat with these homemade Ice Cream Cookie Sandwiches—perfect for summer parties or any dessert craving! Soft, chewy chocolate chip cookies, baked to golden perfection, pair beautifully with creamy vanilla ice cream for a nostalgic combination that's irresistibly delicious. These handheld delights are surprisingly simple to make, featuring pantry staples like all-purpose flour, semi-sweet chocolate chips, and rich brown sugar. With just a quick prep and bake time, you can assemble these luscious sandwiches and freeze them for an hour to achieve their perfectly firm, yet melt-in-your-mouth texture. Serve them straight from the freezer or let them soften slightly for a gooey, indulgent experience that’s sure to wow your family and friends.
Log this recipe in SnapCalorie
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
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 2 cups semi-sweet chocolate chips
- 1 quart vanilla ice cream
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract with a mixer on medium speed until creamy.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
Stir in the chocolate chips by hand until evenly distributed.
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Once the cookies are completely cool, take one cookie and place a scoop of vanilla ice cream on the flat side.
Top with another cookie, flat side down, to form a sandwich.
Gently press together and smooth the edges of the ice cream with a spoon or knife if necessary.
Repeat with the remaining cookies and ice cream.
Wrap each ice cream cookie sandwich individually in plastic wrap and freeze for at least 1 hour to firm up.
Remove from the freezer a few minutes before serving to soften slightly.
Nutrition Facts
Calories |
7455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.9 g | 493% | |
| Saturated Fat | 241.3 g | 1207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 961.6 g | 350% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 667.3 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1363 mg | 105% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2478 mg | 53% | |
*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.
