Ice Cream Cookie Sandwich Recipe
Make Ice Cream Cookie Sandwich Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Chip Cookies
Ice Cream & Assembly
Method
Chocolate Chip Cookies
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- 2
Dry ingredients
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.75 tsp fine salt until evenly combined. Set aside.
- 3
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 4
Add eggs and vanilla
Add 2 large eggs, one at a time, beating briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined, scraping down the bowl as needed.
- 5
Combine dough
With the mixer on low, gradually add the flour mixture and mix just until no streaks of flour remain. Do not overmix. Fold in 1.5 cups semisweet chocolate chips with a spatula so they are evenly distributed.
- 6
Portion cookies
Using a 2-tablespoon cookie scoop or a rounded tablespoon, portion dough into 24 equal balls (12 sandwiches). Place dough balls about 2 inches apart on prepared baking sheets; flatten gently to about 3/4 inch thick to encourage even baking.
- 7
Bake
Bake 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.
- 8
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies must be completely cool before assembling sandwiches so ice cream doesn't melt excessively.
Ice Cream & Assembly
- 9
- 10
Form pucks
Line a small baking sheet or cutting board with plastic wrap or parchment. Using a 1/3-cup measuring cup or an ice cream scoop, scoop a portion of softened ice cream and press into the cup to form a flat-bottomed puck about the diameter of the cookies (roughly 2¾–3 inches). Smooth the top with an offset spatula or back of a spoon. Repeat to make 12 pucks, placing them on the lined sheet and smoothing tops. Return the pucks to the freezer for 15–20 minutes to firm up.
- 11
Optional coating
Place 0.5 cup sprinkles or mini chocolate chips in a shallow bowl. When pucks are firm, remove one puck and gently press the exposed ice cream edge into the sprinkles or chips to coat the rim. Repeat for each puck if using coating.
- 12
Assemble sandwiches
Pair cooled cookies into 12 matching-size pairs. Place a firm ice cream puck on the flat side of one cookie, then top with its matching cookie, pressing gently and rotating to evenly spread ice cream to the edges. Wipe any excess ice cream from the cookie edges with a spoon or spatula. If you coated edges, press coated edge onto the second cookie to transfer coating evenly.
- 13
Freeze to set
Wrap each assembled sandwich individually in plastic wrap or place sandwiches in a single layer in an airtight container. Freeze at least 2 hours (longer for firmer sandwiches) before serving.
- 14
Serve
Remove sandwiches from the freezer 5–10 minutes before serving to soften slightly for easier biting. Unwrap and enjoy.