Description
Delicious homemade Chocolate Chip Cookie Ice Cream Sandwiches featuring soft, buttery chocolate chip cookies filled with creamy vanilla ice cream and dipped in mini chocolate chips. Perfect for a refreshing and indulgent dessert that’s easy to make and sure to impress.
Ingredients
Cookie Dough
- 1 1/4 cups (163g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 6 tbsp (78g) granulated sugar
- 1/4 cup (56g) packed light brown sugar
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1 1/2 cups (306g) mini chocolate chips, divided
Ice Cream Filling
- Half gallon vanilla ice cream
Instructions
- Preheat and Prepare Sheets: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light in color and fluffy, indicating air has been incorporated.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until fully incorporated, creating a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir just until a thick, slightly sticky dough forms; avoid overmixing to keep cookies tender.
- Fold in Mini Chocolate Chips: Gently fold in 1/2 cup (102g) of mini chocolate chips using a rubber spatula until evenly distributed throughout the dough.
- Form Cookies: Roll dough into 1 1/2 tablespoon sized balls, flatten slightly, and press an additional 1/4 cup (51g) of mini chocolate chips onto the top. Place the cookies on the prepared baking sheets.
- Bake Cookies: Bake for 7-10 minutes until cookies spread and centers appear soft but edges are just beginning to color; be careful not to overbake as cookies will firm up while cooling.
- Cool Cookies: Let cookies rest on baking sheets for 4-5 minutes, then transfer to a wire rack lined with parchment paper to cool completely. Shape cookies gently with a spoon if needed to make them round.
- Freeze Cookies: Place cooled cookies in the freezer for about 20-30 minutes to firm up before assembly.
- Assemble Sandwiches: Take one cookie and add about 1/4 cup (4 tablespoons) of firm vanilla ice cream on top, spreading evenly with the back of a spoon. Quickly top with a second cookie and return the sandwich to the freezer to set.
- Repeat Assembly: Continue assembling the remaining ice cream sandwiches using the same method until all cookies and ice cream are used.
- Freeze Fully: Freeze assembled sandwiches for 2-3 hours to ensure ice cream is thoroughly frozen.
- Dip in Chocolate Chips: Spread the remaining 3/4 cup of mini chocolate chips on a plate and roll the edges of the ice cream sandwiches through them for a decorative and tasty coating.
- Store and Serve: Place finished ice cream sandwiches back in the freezer and keep until ready to serve for a perfectly chilled treat.
Notes
- Do not overmix the cookie dough to maintain a tender texture.
- Work quickly when assembling sandwiches to prevent ice cream from melting too much.
- Chill the cookies before assembling so they hold up well against the ice cream.
- Use firm ice cream straight from the freezer for easier spreading and less mess.
- Store assembled sandwiches in airtight containers in the freezer to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
