Description
Indulge in these delicious homemade cookie ice cream sandwiches that are perfect for a sweet treat or dessert. Soft and chewy cookies filled with creamy ice cream and your choice of toppings make for a delightful frozen treat.
Ingredients
Units
Scale
For the Cookies:
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tablespoons; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) mini semi-sweet chocolate chips
Sandwiching:
- 3 cups (about 540g) vanilla ice cream (or your desired flavor)
- 1 cup mini chocolate chips (180g), sprinkles (150g), or finely chopped nuts (100g)
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C) and line 3 large baking sheets with parchment paper or silicone baking mats.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- Mix cookie dough: Using a mixer, beat butter and sugars until creamy. Add eggs and vanilla, then mix in dry ingredients and chocolate chips.
- Bake cookies: Scoop dough onto baking sheets and bake for 12-13 minutes until lightly browned.
- Assemble sandwiches: Place a scoop of ice cream on a cookie, top with another cookie, gently press together, and roll the edges in toppings.
- Freeze: Wrap sandwiches and freeze for at least 3 hours or up to 3 months.
Notes
- Prepare cookies ahead of time for convenience.
- Use mini chocolate chips for a better texture when frozen.
- No need to soften ice cream before assembling sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
