Cookie Ice Cream Sandwich
User Reviews
4.9
72 reviews
Excellent
Cookie Ice Cream Sandwich
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These cookie ice cream sandwiches consist of freshly baked cookies made with browned butter, a mixture of all-purpose and cake flours, and mini chocolate chips. Once cooled, the cookies are paired with vanilla or other favorite ice cream flavors, rolled optionally in sprinkles, mini chocolate chips, Oreos, or nuts for added texture and appearance. The browned butter adds a nutty depth to the cookie base, while the ice cream provides a cold, creamy contrast, making these sandwiches a satisfying treat for warm days or dessert occasions.
Description
The cookies are prepared by browning unsalted butter to develop a nutty aroma and flavor, then mixing it with a blend of flours, baking soda, salt, sugars, eggs, vanilla, and mini chocolate chips. The browned butter is carefully handled to prevent burning, emphasizing the importance of temperature control. After baking at a moderate temperature, the cookies provide a slightly crisp edge with a tender center ideal for sandwiching ice cream.
Vanilla ice cream or other preferred flavors are spread between two cookies. The edges can be rolled in various coatings like sprinkles, mini chocolate chips, Oreos, or nuts, adding an extra layer of texture and flavor. This frozen dessert offers the combination of the warm, buttery cookie flavor alongside the refreshing creaminess of ice cream.
Cookie sandwiches can be stored in the freezer wrapped individually, allowing for easy make-ahead and extended freshness. If the cookies become too soft during assembly, briefly freezing them helps to manage handling. The recipe also supports preparing dough or baking cookies ahead of time for convenient final assembly.
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Ingredients
Cookies
- 12 Tbsp. butter unsalted
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk only
- 1 Tbsp. vanilla extract
- 1/2 cup brown sugar dark; packed
- 1 cup mini chocolate chips
Cookie Sandwiches
- 1 1/2 quarts vanilla ice cream or your favorite flavor
- Sprinkles for rolling
- mini chocolate chips
- Oreos
- nuts
Instructions
- Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside or in the fridge to cool completely OR you can whisk a small ice cube into the brown butter to speed up this cooling process.
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
- Whisk together the flours, baking soda, and salt.
- Pour the granulated sugar, egg, egg yolk and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 8-10 minutes or until the mixture falls off the beater in thick ribbons. If it still looks watery, keep beating.
- Fit the paddle attachment on the mixer now and add the cooled brown butter and the brown sugar and mix on medium speed just until combined. 10-15 seconds.
- Add in the dry ingredients just until combined, another 10-15 seconds. Then add in the mini chocolate chips on low speed just until the dough comes together.
- Using a 2 Tbsp. cookie scoop, scoop out the dough (level the dough in the scoop) and place on prepared baking sheets, 6 cookies on each sheet. (You should get 20 cookies total to make 10 sandwiches).
- Bake for 10 minutes or just until the edges start to look golden brown (oven times may vary). They might not look done yet and that's OK. Remove from the oven and allow the cookies to continue to bake on the pan for another 7-10 minutes. If the cookies aren't perfectly circular, you can place a circular cookie cutter or a circular drinking glass around one of the cookies while the cookies are still warm, (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies a uniform size for the sandwiches.
- Transfer to a cooling rack and cool cookies completely, about 1 hour. If the chocolate is still melty and cookies are very soft, place cookies in the freezer for about 20 minutes to get them nice & cold.
- 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.
- Pour your favorite toppings into a shallow dish (mini chocolate chips, sprinkles, nuts, crushed Oreos) and roll the ice cream into the toppings. Gently press toppings into the ice cream so it sticks. Repeat with remaining sandwiches.
- Tightly wrap each cookie sandwich individually in plastic wrap and freeze until the ice cream is firm, 3-6 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 each cookie ice cream sandwich in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
- Cookie dough can be prepared and refrigerated up to 3 days before baking to manage preparation timing.
- Bake cookies 1 day in advance if preferred, keeping them at room temperature until assembly.
- If cookies soften during assembly, freeze them for 15–20 minutes to firm up and make handling easier.
- The cookie recipe is adapted from Kenji's chocolate chip cookie for optimal texture and flavor.
Nutrition Information
Show Details
Serving
1cookie sandwich
Calories
651kcal
(33%)
Carbohydrates
83g
(28%)
Protein
9g
(18%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
140mg
(47%)
Sodium
336mg
(14%)
Potassium
335mg
(7%)
Fiber
2g
(8%)
Sugar
62g
(124%)
Vitamin A
1133IU
(23%)
Vitamin C
1mg
(1%)
Calcium
225mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10sandwiches
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 1cookie sandwich | |
| Calories | 651kcal | 33% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 336mg | 14% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 225mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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