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–+ servings
a stack of cookie ice cream sandwiches.

Ice Cream Sandwiches

I'll walk you through making homemade Cookie Ice Cream Sandwiches. Perfect for hot summer days! Enjoy vanilla ice cream with brown butter cookie dough pieces between soft chocolate chip cookies.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 8 sandwiches
Calories 981 kcal

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter, browned and cooled to room temperature
  • ¾ cup white granulated sugar
  • 1 ½ cups brown sugar
  • 2 teaspoons salt
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup semi sweet mini chocolate chips

Cookie Dough Ice Cream

  • 1 quart vanilla ice cream, softened
  • ½ cup cookie dough pieces from homemade cookie dough

Instructions
 

  • Take the ice cream out of the freezer to soften.
    1 quart vanilla ice cream
  • In a saucepan, melt the unsalted butter until it turns brown and develops a nutty aroma. Remove from heat and let it cool until it solidifies at room temperature. Once the butter solidifies, transfer it to a large bowl along with the sugars and salt. Whisk until well combined.
    1 cup unsalted butter, ¾ cup white granulated sugar, 1 ½ cups brown sugar, 2 teaspoons salt
  • Add the eggs and vanilla extract to the mixture, whisking until smooth.
    2 eggs, 2 teaspoon vanilla extract
  • Sift in the flour and baking soda, folding until just combined.
    2 cups all purpose flour, 1 teaspoon baking soda
  • Fold in the mini chocolate chips to the cookie dough.
    1 cup semi sweet mini chocolate chips
  • Set aside a portion of the cookie dough for later use with the ice cream. Refrigerate the remaining dough, covered with plastic wrap or in a tightly sealed container, for at least 30 minutes before baking.
  • While the cookie dough chills, spread the softened ice cream evenly in a baking dish lined with parchment paper to create a layer about 1 ½ -2 inches thick. Scatter small dough balls from the reserved cookie dough throughout the ice cream layer, mixing and folding if necessary to distribute evenly. Place the dish in the freezer for 1 hour.
    ½ cup cookie dough pieces from homemade cookie dough
  • Preheat the oven to 325 degrees Fahrenheit. Use a 1-inch cookie scoop to form dough balls and place them on a baking sheet lined with parchment paper. Bake for 11 to 13 minutes or until the edges turn golden brown.
  • Immediately after removing from the oven, shape each warm cookie using a 3-inch cookie cutter placed around it, sliding the cutter to mold the cookie into shape. This ensures uniform cookies that match the size of the ice cream circles to be cut later.
  • Allow the cookies to cool completely. Meanwhile, use the same cookie cutter to cut out circles of ice cream from the frozen layer. Sandwich each ice cream circle between two cookies.
  • Repeat the process for all ice cream and cookies, then return the assembled ice cream sandwiches to the freezer for another 30 minutes before serving.

Notes

  • This recipe makes about 6-8 ice cream sandwiches.
  • To Store. I prefer wrapping each individual cookie in plastic wrap before storing them in an airtight container or baggie in the freezer. It helps keep them fresh and prevents them from sticking together.
    Freezing. Up to 3 months.

Nutrition

Calories: 981kcalCarbohydrates: 127gProtein: 11gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 156mgSodium: 847mgPotassium: 515mgFiber: 4gSugar: 95gVitamin A: 1281IUVitamin C: 1mgCalcium: 222mgIron: 4mg
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