Cookie Ice Cream Sandwiches
These Cookie Ice Cream Sandwiches are perfect for celebrations and parties. Easy to make and a festive ice cream dessert.
Prep Time10 minutes mins
Cook Time20 minutes mins
Freeze2 hours hrs
Total Time2 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 sandwiches
Calories: 389kcal
- cup unsalted butter
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 teaspoon vanilla extract
- 2 eggs room temperature
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 bag of chocolate chips 12 oz. Semi-sweet or Milk Chocolate
- ½ gallon ice cream
Optional Toppings
- mini chocolate chips
- sprinkles
Bake Cookies.
Preheat oven to 350 degrees
Line baking sheets with parchment paper or a silicone mat.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Add eggs and vanilla extract and mix until well combined.
Gradually add flour mixture and mix until combined. Don’t overmix though.
Fold in chocolate chips until well combined.
Divide batter using a cookie dough scoop or tablespoon and place on prepared baking sheet about 2 inches apart
Bake for 10-12 minutes. You want the cookies slightly underbaked for the ice cream sandwiches.
Remove from oven and place on wire rack to cool.
Assemble Ice Cream Sandwiches.
Remove ice cream from the freezer and let soften slightly.
Scoop ice cream and place on the bottom of 1 cookie, then top with another cookie and gently press together.
Dip in mini chocolate chips or sprinkles, if you like.
Place on a baking sheet and return to freezer until ready to serve.
Store leftovers in the freezer.
Calories: 389kcal | Carbohydrates: 70g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 241mg | Potassium: 163mg | Fiber: 1g | Sugar: 38g | Vitamin A: 289IU | Calcium: 100mg | Iron: 1mg