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We started documenting as a team what time the ice cream truck drives by FeedfeedBrooklyn so we can all be better prepared to sprint for an afternoon treat. While I’m always down for a vanilla cone with rainbow sprinkles, my true love will always be a chocolate chip cookie ice cream sandwich. Combining my love of cookies with creamy ice cream and crunchy chocolate, this sandwich checks every single box you’d want in a dessert.
Let’s chat through why this is going to be your new go-to recipe of the summer. First, when is it a bad time to have cookie dough in the fridge?? I have a few go-to personal recipes depending on what type of cookie I’m craving, but for these sandwiches, I went with a cake-y cookie that stays light even when frozen. As for the ice cream, there’s no easier way than taking a serrated knife straight to the pint for perfect disks in each sandwich. Just be aware you may need to use a ring cutter to cut smaller circles out of the larger disks. The most important part of this recipe is that you can customize it to your liking! Use your favorite ice cream and a topping to match (though I think these combos are simple stunners!).
The secret for perfectly assembled ice cream sandwiches is patience. If you try to slice, assemble and serve all at once you’ll end up with a drippy mess. Freeze them for 2 hours before serving to make sure the ice cream doesn’t just squeeze out when you take a bite.
Summer is here and we’re literally screaming for ice cream, so get ready for some true ‘wich-craft.
- 21/3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 Handsome Brook Farm Pasture Raised Organic Eggs, at room temperature
- 1 teaspoon Simply Organic Pure Vanilla Extract
- 2 cups semi-sweet chocolate chips
- 3 pints ice cream, of choice (we used vanilla, chocolate and strawberry)
- Mini chocolate chips, for garnish
- Pretzels, crushed, for garnish
- Shelled pistachios, chopped, for garnish
In a medium bowl, whisk together flour, salt and baking soda.
In a stand mixer fitted with the paddle attachment, cream butter with sugars until light and fluffy, 2 minutes. With the motor running, add eggs, one at a time and scraping sides of bowl as needed. Add vanilla and mix to incorporate.
Add dry ingredients and mix slowly until a smooth dough forms. Remove bowl from the mixer and fold in both chocolates with a spatula. Scoop into 3-tablespoon-sized balls and arrange on a parchment-lined sheet pan. Cover with plastic wrap and refrigerate for at least 2 hours and preferably overnight.
Preheat the oven to 375°F and line 2 sheet pans with parchment paper. Working in 2 batches, bake the cookies, placing no more than 6 cookies per tray at least 2-inches apart from each other, until golden brown, 13-15 minutes. Let cool completely.
Using a serrated knife, slice each pint of ice cream into 1-inch disks, discarding the container. (You can use all of one flavor or mix and match as you like.) Reserve any leftover ice cream in a sealable container for enjoying at a later time.
Sandwich each disk of ice cream between 2 cookies and roll in your choice of toppings. (We recommend vanilla with mini chocolate chips, chocolate with crushed pretzels and strawberry with chopped pistachios.)
Return to the freezer until set, at least 2 hours, then serve.