Carrot Cake Cookie Ice Cream Sandwiches
User Reviews
5
Carrot Cake Cookie Ice Cream Sandwiches
Description
This recipe combines the flavors of carrot cake with the format of ice cream sandwiches. The dough includes all-purpose flour, quick oats, cinnamon, and optional warm spices like nutmeg, cloves, and ginger to echo classic carrot cake notes. The inclusion of finely grated carrot adds moisture and texture, while brown and white sugars contribute sweetness balanced with a tender crumb.
The dough is scooped into moderate-sized cookies and baked until edges develop a light golden color, though the centers remain soft to create a tender texture ideal for sandwiching. After cooling, vanilla bean ice cream is spread between two cookies to assemble the sandwiches. The choice of a rich vanilla bean ice cream complements the cookie’s spice and carrot flavors.
These sandwiches are great as a make-ahead dessert; storing them individually wrapped in the freezer preserves their texture. They can also be made with the cookie dough prepared a few days in advance and baked when desired. If cookies become too soft to assemble, chilling helps firm them up for easier handling.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1/2 cup quick oats
- 2 tsp. ground cinnamon you can also add a pinch of ground nutmeg, ground cloves and ground ginger, if desired
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 8 Tbsp. butter not completely softened, I sit mine on the counter for just 10-15 minutes, we want it still slightly cool, unsalted
- 3/4 cup brown sugar packed
- 1/2 cup white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. vanilla extract
- 1 cup carrot finely grated on the small holes of the box grater, grated
- 1 gallon vanilla bean ice cream
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a mixing bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars.
- Beat for ~2 minutes, scraping down the sides of the bowl as necessary. It will look somewhat like a paste.
- Add the eggs and vanilla, and mix again until incorporated.
- Gradually add in the dry ingredients, being careful not to over mix.
- Add the carrots.
- Mix with a rubber spatula just until combined.
- Using a 2 Tbsp. cookie scoop, scoop the dough and place on prepared baking sheet. I like to bake 6 cookies at a time so you're not over crowding the pan which can lead to your cookies spreading.
- Bake for 10-13 minutes or until lightly browned around the edges. They will look very soft, it's OK, they set up as they cool. Allow the cookies to rest on the baking sheet for about 5-10 minutes, then transfer to a wire rack to cool completely.
- Place the cookies in the freezer for just 15-20 minutes so they are easy to work with when assembling the sandwiches. If the cookies are warm or super soft, it can be hard to work with.
- Assemble the cookie sandwiches: scoop about 1/2 cup of ice cream onto the bottom of one cookie, then sandwich another cookie on top of it. Gently press the cookies together so the ice cream is even along the edges of the cookies.
- Tightly wrap each cookie sandwich individually in plastic wrap and freeze until the ice cream is firm, at least 2-3 hours or ideally up to overnight. If you enjoy the cookies right away without freezing, the ice cream will squeeze out the sides and it becomes very messy.
- You can enjoy the ice cream sandwiches straight from the freezer, or I like to wait just a few minutes before I take my first bite!
Notes
- Individually wrap cookie sandwiches and store in an airtight container or bag in the freezer for up to 3 months to preserve freshness.
- The cookie dough can be prepared and refrigerated up to 3 days before baking.
- Cookies can be baked a day ahead and kept at room temperature until assembly.
- If cookies feel too soft to handle, chilling them in the freezer for 15-20 minutes firms them up for easier sandwiching.
- Use a standard ice cream scoop to portion ice cream evenly when assembling the sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cookie
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1cookie sandwich | |
| Calories | 434kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Fiber | 5g | 20% |
| Sugar | 76g | 152% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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