Description
Delicious and easy-to-make cookie ice cream sandwiches that are perfect for a sweet treat on a hot day. Soft and chewy cookies filled with creamy ice cream and coated with your favorite toppings.
Ingredients
Units
Scale
Cookies:
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tablespoons; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) mini semi-sweet chocolate chips
Sandwiching:
- 3 cups (about 540g) vanilla ice cream (or your desired flavor)
- 1 cup mini chocolate chips (180g), sprinkles (150g), or finely chopped nuts (100g)
Instructions
- Preheat oven to 350°F (177°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake the cookies in batches.)
- Whisk the dry ingredients. In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together.
- Cream butter and sugars. Using a mixer, beat the butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla.
- Mix in dry ingredients and chocolate chips. Beat in the dry ingredients, then fold in the chocolate chips.
- Bake and cool. Scoop dough onto baking sheets, bake until lightly browned, and cool on a wire rack.
- Assemble sandwiches. Place a scoop of ice cream between two cookies, press gently, and roll in toppings.
- Freeze. Wrap sandwiches in plastic wrap and freeze for at least 3 hours before serving.
Notes
- Make Ahead Instructions: Bake cookies up to 3 days before assembling. Assembled sandwiches can freeze for up to 3 months.
- Special Tools: Baking Sheets, Silicone Baking Mats or Parchment Paper, Glass Mixing Bowl, Whisk, Electric Mixer, Cookie Scoop, Cooling Rack, Ice Cream Scoop, Plastic Wrap or Parchment Paper
- Why the cornstarch and extra egg yolk: Cornstarch creates soft cookies, and the extra yolk adds flavor and tenderness.
- I recommend mini chocolate chips for a better texture when frozen.
- Gluten-Free Options: Use flourless cookies and gluten-free ice cream.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
