Ruby Jewel Ice Cream Sandwich Recipe

Preheat and prep pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle, cream the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add the large egg and vanilla extract to the creamed butter and beat until incorporated, scraping down the bowl once.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined.

Mix dough

With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined; avoid overmixing. Fold in the semisweet chocolate chips with a spatula so they are evenly distributed.

Scoop cookies

Using a 3-tablespoon cookie scoop (about golf-ball size) or tablespoon measure, portion dough into 16 even balls (this yields 8 sandwiches). Place cookie dough balls on prepared baking sheets spaced about 2 inches apart to allow spreading; gently flatten each ball to about 1/2-inch thickness for an even round sandwich cookie.

Bake

Bake cookies one sheet at a time in the preheated oven for 10–12 minutes, or until edges are golden and centers are set but still soft. Rotate sheet halfway through baking for even color.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For best assembly, cool to room temperature so ice cream doesn't melt immediately.

Soften ice cream

Remove the vanilla bean ice cream from the freezer about 10–15 minutes before assembly so it becomes spreadable but not melted. If using a large block, scrape or scoop into a bowl and stir briefly to soften evenly.

Portion filling

Working quickly, scoop approximately 3 tablespoons (about 2 ounces) of softened ice cream onto the flat side of one cookie for each sandwich. If you prefer thicker sandwiches, use up to 4 tablespoons per sandwich.

Assemble sandwiches

Place a second cookie flat-side down on top of the ice cream scoop. Press gently and evenly to spread the ice cream to the edges, creating a round, even sandwich. Wipe any excess ice cream from the edges with a fingertip or small spatula.

Wrap and freeze

Wrap each completed sandwich tightly in plastic wrap or place between parchment squares and stack in a single layer on a tray or in a shallow container. Freeze the wrapped sandwiches for at least 2 hours, preferably 4 hours, until the ice cream is firm.

Optional finish

If desired, drizzle with melted chocolate or sprinkle a pinch of coarse sea salt on the exposed ice cream before re-wrapping. To add a chocolate rim, roll the sandwich edge in melted chocolate and allow to set on parchment in the freezer.

Serve

Remove sandwiches from the freezer 5 minutes before serving to soften slightly for easier biting. Unwrap and serve chilled.