Ice Cream Sandwich Recipe
Chocolate Chip Cookie, Vanilla Ice Cream
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Ingredients
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Chocolate Chip Cookies (makes 12 large cookies / 12 sandwiches)
Vanilla Ice Cream Sandwich Assembly
Method
Chocolate Chip Cookies (base)
- 1
Prep and heat
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle, beat the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 3
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed.
- 5
Make cookie dough
Gradually add the dry mixture to the wet mixture on low speed, mixing just until combined and no large streaks of flour remain. Fold in the semisweet chocolate chips with a spatula, distributing them evenly.
- 6
Portion dough
Using a 1/4-cup scoop or a large cookie scoop (about 3 tablespoons compacted), portion dough into 12 equal mounds. Place them spaced about 2 inches apart on the prepared baking sheets (6 per sheet). If dough is very soft, chill scooped dough on the baking sheet for 15 minutes to reduce spreading.
- 7
Bake cookies
Bake one sheet at a time in the preheated oven for 10–13 minutes, or until edges are set and lightly golden while centers still look slightly soft. Rotate pan halfway through baking for even color.
- 8
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For best results for assembly, cool to room temperature (about 30–45 minutes).
Ice Cream Sandwich Assembly
- 9
- 10
Match cookies
Select 12 cooled cookies and pair them into 12 flat-matching sets (size and thickness should be similar). If cookie bottoms are domed, you can trim a tiny bit with a serrated knife to get a flatter surface for sealing, but this is optional.
- 11
Scoop ice cream
Place about 1/3 cup of softened vanilla ice cream onto the flat side of one cookie (adjust quantity to preference). Use an offset spatula or the back of a spoon to spread the ice cream into a roughly 3¼–3½ inch disk, leaving a small margin around the edges so the ice cream doesn't ooze when you press the top cookie on.
- 12
Assemble sandwiches
Press a matching cookie flat side down onto the ice cream with even, gentle pressure until the ice cream reaches the edges. Wipe away any excess that squeezes out with a spatula.
- 13
Optional roll edges
If using sprinkles or mini chocolate chips, pour them onto a shallow plate. Immediately roll the edges of each sandwich in the sprinkles so they adhere to the ice cream edges.
- 14
Wrap and freeze
Wrap each sandwich tightly in plastic wrap or parchment paper, pressing gently to maintain shape. Place wrapped sandwiches on a tray or baking sheet in a single layer and freeze for at least 2 hours to firm up (overnight is best for a clean cut and firm texture).
- 15
Serve
Unwrap sandwiches and let sit at room temperature 3–5 minutes before eating for easier biting. Serve immediately. Leftover sandwiches keep well in the freezer for up to 2 weeks in an airtight container.