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Cookie Ice Cream Sandwich Recipe
This cookie ice cream sandwich recipe is so delicious! This ice cream cookie sandwich is the perfect summer treat for you and your guests.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 8 sandwiches
Calories: 547 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter or 2 sticks
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chocolate chips
- 48 oz vanilla ice cream
- Red, white & blue sprinkles or whatever color you desire or require
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
- Begin by mixing together the cookie dough. In a large mixing bowl combine the butter, brown sugar and granulated sugar. Mix until softened.
- After mixture is softened, beat in egg and vanilla.
- Until blended.
- Add flour, baking soda and salt.
- Blend.
- Until incorporated.
- Mix in the chocolate chips.
- Combine thoroughly.
- Using an ice cream or cookie scoop, scoop cookie dough onto parchment paper in 2 tablespoon drops. Press firmly down on each cookie drop to gently flatten the cookie into a thick disc with a flat bottom glass.
- When all cookies are panned out, place pans in the freezer for 30-45 minutes.
- After cookie dough has had time in the freezer, remove and place in the oven and cook for 12 minutes.
- While the cookies are cooling in the freezer, place ice cream in the bottom of a 9x13” casserole dish.
- Spread ice cream evenly into the dish and place back in the freezer to allow ice cream to firm up. This will be a part of the way you gather the ice cream for the sandwiches.
- After cooking time, remove from the oven.
- Allow to cool on a cooling rack. Allow for your cookies to completely cool before continuing.
- Try not to eat one!
- After ice cream returns to being firm, take a biscuit cutter (or cookie cutter) and cut circle sections from ice cream.
- Place these ice cream sections into the back of a cookie.
- Place another cookie on the exposed side of the ice cream.
- Take the ice cream sandwich and roll the ice cream edges of the sandwich into sprinkles to allow for the sprinkles to adhere to the ice cream.
- Serve immediately and enjoy!
Cup of Yum
Notes
- After you apply sprinkles, if your cookie doesn’t seem firm enough to bite into, place back into the freezer for 30-45 minutes to firm up.
- Be sure to allow your cookies to cool completely before applying the ice cream. If the cookies are warm, the ice cream will not adhere as well.
- Store sandwiches in the freezer when not eating.
- After you apply sprinkles, if your cookie doesn’t seem firm enough to bite into, place back into the freezer for 30-45 minutes to firm up.
- Before cutting the ice cream with the biscuit cutter, be sure that it is fully firm and not too soft.
- Be sure to allow your cookies to cool completely before applying the ice cream. If the cookies are warm, the ice cream will not adhere as well.
Nutrition Information
Calories
547kcal
(27%)
Carbohydrates
123g
(41%)
Protein
12g
(24%)
Fat
46g
(71%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
764mg
(32%)
Potassium
475mg
(14%)
Fiber
2g
(8%)
Sugar
82g
(164%)
Vitamin A
1459IU
(29%)
Vitamin C
1mg
(1%)
Calcium
266mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8sandwiches
Amount Per Serving
Calories 547
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 123g | 41% |
| Protein | 12g | 24% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 764mg | 32% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 82g | 164% |
| Vitamin A | 1459IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 266mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.