Chocolate Chip Cookie Ice Cream Sandwiches

By Tracy

12 Person

150 Minutes

0 Calories

Your favorite ice cream is sandwiched with the chewiest chocolate chip cookies to make the best handheld dessert. This is the perfect treat to enjoy all summer long and the best way to celebrate National Ice Cream month in July! The ice cream flavors I chose were: Cookies and Cream, Mint Chocolate Chip, and Caramel Pecan. See? I told you- impossible to pick just one! Which flavor(s) are you going to use???

Ingredients

1/2 gallon ice cream flavor
1 1/4 cups semi-sweet chocolate chips
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cornstarch
2 cups flour
2 tsp. pure vanilla extract
1 large egg
1/4 cup granulated sugar
3/4 cup dark brown sugar
3/4 cup butter unsalted, softened

Method

01

Add softened butter to the bowl of a stand mixer fitted with a paddle attachment. Whip butter on medium for 1 minute, until light and fluffy. Add sugars and mix together for another 2 minutes on medium. Add vanilla and egg and mix until combined.
02

In a separate bowl, whisk flour, cornstarch, baking soda, and salt together until combined. Add to butter mixture slowly, about 1/2 cup at a time. Once all dry ingredients are added, mix for 10 seconds longer until dough is completely formed.
03

Add chocolate chips and mix for 5 seconds. Place dough in a storage container to chill for at least 2 hours and no more than 3 days.
04

Once the dough is chilled, remove from fridge. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. Scoop dough into 1 1/2 tablespoons and form into balls. Push down to form into a uniform disk about 3/4 inch thick.
05

Place on baking sheet about 2 inches apart. You shouldn't have more than 12 cookies per baking sheet. Place cookies into a preheated oven and bake for 9-10 minutes until the edges are golden brown and still gooey in the center.
06

Let them cool for 10 minutes and then transfer to cooling racks. Once the cookies are room temperature, place them in the freezer to chill for 10 minutes before assembly of the sandwiches and remove the ice cream from the freezer to soften a little. This will make it easier to handle.
07

Rip 12 squares of plastic wrap and layer them on the counter. Grab cookies from fridge. Place one cookie of a piece of plastic wrap. Scoop 1/2 cup of ice cream and place on cookie.
08

Top with other cookie and gently push down. Immediately cover in plastic wrap tightly and then push cookies together a little more. Place in freezer to harden for an hour or so. Repeat with other cookies until all sandwiches are formed. Sandwiches are good in the freezer for 2 weeks.

Related Tags

Chocolate Chip Cookie Recipes

Chocolate Chip Cookie Ice Cream Sandwiches

3.6

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 20 Mins
Cook Time 130 Mins
Total Time 150 Mins

02 Ingredients

1/2 gallon ice cream flavor

1 1/4 cups semi-sweet chocolate chips

1/2 tsp. salt

1 tsp. baking soda

2 tsp. cornstarch

2 cups flour

2 tsp. pure vanilla extract

1 large egg

1/4 cup granulated sugar

3/4 cup dark brown sugar

3/4 cup butter unsalted, softened

03 Method

Step 1

Add softened butter to the bowl of a stand mixer fitted with a paddle attachment. Whip butter on medium for 1 minute, until light and fluffy. Add sugars and mix together for another 2 minutes on medium. Add vanilla and egg and mix until combined.

Step 2

In a separate bowl, whisk flour, cornstarch, baking soda, and salt together until combined. Add to butter mixture slowly, about 1/2 cup at a time. Once all dry ingredients are added, mix for 10 seconds longer until dough is completely formed.

Step 3

Add chocolate chips and mix for 5 seconds. Place dough in a storage container to chill for at least 2 hours and no more than 3 days.

Step 4

Once the dough is chilled, remove from fridge. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. Scoop dough into 1 1/2 tablespoons and form into balls. Push down to form into a uniform disk about 3/4 inch thick.

Step 5

Place on baking sheet about 2 inches apart. You shouldn't have more than 12 cookies per baking sheet. Place cookies into a preheated oven and bake for 9-10 minutes until the edges are golden brown and still gooey in the center.

Step 6

Let them cool for 10 minutes and then transfer to cooling racks. Once the cookies are room temperature, place them in the freezer to chill for 10 minutes before assembly of the sandwiches and remove the ice cream from the freezer to soften a little. This will make it easier to handle.

Step 7

Rip 12 squares of plastic wrap and layer them on the counter. Grab cookies from fridge. Place one cookie of a piece of plastic wrap. Scoop 1/2 cup of ice cream and place on cookie.

Step 8

Top with other cookie and gently push down. Immediately cover in plastic wrap tightly and then push cookies together a little more. Place in freezer to harden for an hour or so. Repeat with other cookies until all sandwiches are formed. Sandwiches are good in the freezer for 2 weeks.

04 Author