Chocolate Chip Cookie Ice Cream Sandwiches
These Chocolate Chip Cookie Ice Cream Sandwiches are the ULTIMATE summer treat! The chunky cookies are made extra soft and chewy, perfect for freezing.
Ingredients
Chocolate Chip Cookies
- 3/4 cup (170 g) butter, room temperatured
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 2 1/2 cup flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 cup semi-sweet chocolate chips (54 % cocoa)
Filling
- 2 cups vanilla ice cream
Instructions
Chocolate Chip Cookies
- Preheat the oven to 350 F/175℃.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- In large bowl, use a hand mixer to beat the room temperatured butter with the brown sugar and granulated sugar until creamy.
- Add the eggs and yolk one at the time along with the vanilla until the mixture is well incorporated. Scraping down the sides as needed.
- Sift in the dry ingredients and mix on low speed until just combined.
- Gently fold in the chocolate chips using a rubber spatula.
- Refridgerate for 10 minutes while preparing a baking sheet lined with a parchment paper.
- Scoop the cookie dough on to the baking sheet using a medium sized ice cream scooper.
- Top off with extra chocolate chips and bake for 8-12 minutes or until the edges are slightly golden. Allow the cookies to cool completely before assembling the ice cream sandwiches.
Assembling the ice cream sandwiches
- Once cookies have cooled, pair them up and scoop a heaping size onto the bottom cookie.
- Spread the ice cream gently to cover the entire cookie before topping with the other cookie. Be careful not to press too hard, as this could break the cookies. Place each finished ice cream sandwich in the freezer before starting the next pair as it can melt quickly!
- Optional to roll the sides onto more chocolate chips. Allow the sandwiches to set in the freezer for 30 minutes. Then enjoy!
Notes
Making the dough ahead? – Place the raw cookie dough balls into a zip lock bag. These can be kept in the freezer for up to 3 months. Whenever you are ready to bake, just take out your cookie dough from the freezer and place on a baking sheet lined with parchment paper. Bake in a 340 F/170 C oven for around 18 minutes or until the cookie edges look golden. Note that these will keep setting for a few minutes after you take them out. Let cool for at least 10-15 minutes and enjoy!