Homemade Ice Cream Cookie Sandwiches
A delightful treat made with warm, chewy cookies and creamy ice cream, perfect for summer gatherings.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 cup packed brown sugar Lightly packed.
- 2 large eggs At room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips Or any flavor of your choice.
For the Ice Cream
- 2-3 cups your favorite ice cream Choose your preferred flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract to the bowl, mixing until combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chocolate chips (or any other mix-ins you prefer).
Baking
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Assembly
- Once cooled, take two cookies and add a generous scoop of ice cream between them to form a sandwich.
- Press them gently together and use your hands to shape and flatten the edges if desired.
- Optionally, roll the edges of the sandwich in chocolate chips or crushed cookies.
- Place in the freezer for about 30 minutes to firm up, then enjoy!
Notes
Chill the cookie dough for about 30 minutes for thicker cookies. Store leftovers in plastic wrap or airtight container; they freeze well for up to 2 weeks.