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Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches
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Craving amazing **Cookie Ice Cream Sandwiches**? Get an easy, delicious recipe today! Try it today!

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170 grams) semi-sweet chocolate chips
  • 1/2 cup (85 grams) dark chocolate chunks
  • 1.5 quarts vanilla bean ice cream, slightly softened
  • Optional: Sprinkles (for decorating)
  • 4 ounces (113 grams) semi-sweet chocolate, finely chopped (for drizzle)
  • 2 tablespoons coconut oil (for drizzle)
  • 1/4 cup (60 ml) heavy cream (for drizzle)
  • 2 tablespoons powdered sugar (for drizzle)
  • 1/2 teaspoon vanilla extract (for drizzle)

Instructions

  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. In a large mixing bowl, cream together the softened unsalted butter with both granulated sugar and light brown sugar until light, fluffy, and pale (2-3 minutes). Beat in one large egg at a time, mixing well after each addition, then stir in the pure vanilla extract. In a separate, smaller bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in your semi-sweet chocolate chips and dark chocolate chunks until evenly distributed.
  • Drop rounded tablespoons of dough, about 1.5-2 inches apart, onto the prepared baking sheets. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remove from the oven and let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Place finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, gently heat the heavy cream and coconut oil over medium-low heat until simmering and melted. Pour the hot cream mixture over the chocolate, letting it sit for 5 minutes. Stir gently until smooth and glossy. Whisk in the powdered sugar and vanilla extract until fully incorporated. The consistency should be pourable but thick enough to coat a spoon.
  • Once cookies are completely cool, scoop a generous amount of slightly softened vanilla bean ice cream onto the flat side of one cookie. Gently place another cookie on top, flat-side down, and press lightly to spread the ice cream evenly to the edges. Smooth the edges if needed. If desired, roll the edges in sprinkles or drizzle with the homemade chocolate ganache.
  • Immediately wrap each individual sandwich tightly in plastic wrap to prevent freezer burn. Place wrapped sandwiches in an airtight freezer-safe container or heavy-duty freezer bag. Store in the freezer for up to 2-3 weeks. Let thaw at room temperature for 5-10 minutes before serving.

Notes

Prepare yourselves for the ultimate cool-down treat: homemade Cookie Ice Cream Sandwiches! Imagine sinking your teeth into two perfectly chewy, rich chocolate chip cookies, still slightly soft and yielding, embracing a generous scoop of lusciously creamy vanilla bean ice cream. It’s a symphony of textures and flavors that will transport you straight back to the best days of summer, but made even better because you crafted them with love and the best ingredients.

Find it online: https://thecozycuppa.com/cookie-ice-cream-sandwiches/