Ingredients
– 2 and 1/4 cups (281g) all-purpose flour
– 1 and 1/2 teaspoons cornstarch
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup (12 tablespoons; 170g) unsalted butter softened
– 3/4 cup (150g) packed light or dark brown sugar
– 1/2 cup (100g) granulated sugar
– 1 large egg plus 1 egg yolk at room temperature
– 2 teaspoons pure vanilla extract
– 1 and 1/4 cups (225g) mini semi-sweet chocolate chips
– 3 cups (about 540g) vanilla ice cream (or desired flavor)
– 180g mini chocolate chips for rolling edges
– 150g sprinkles for rolling edges
– 100g finely chopped nuts for rolling edges
Instructions
First Step: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Second Step: In a large bowl, cream the unsalted butter and brown sugar until smooth.
Third Step: In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Fourth Step: Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet.
Fifth Step: Bake the cookies for 10-12 minutes or until edges turn golden brown.
Sixth Step: Once cooled, take a scoop of your chosen ice cream and sandwich it between two cookies.
Seventh Step: For dietary adaptations, consider using vegan or gluten-free dough.
Final Step: Place the assembled cookie ice cream sandwiches in the freezer for at least 30 minutes to set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍦 Use slightly softened ice cream for easier spreading and better sandwich assembly.
🍪 Chill the cookie dough for 30 minutes before baking to improve texture and prevent over spreading.
❄️ Store assembled sandwiches individually wrapped in the freezer to maintain freshness and prevent sticking.
- Prep Time: 20 minutes
- Chill time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg