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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate chip cookie ice cream sandwiches made with slightly underbaked, golden cookies and a thick vanilla ice cream center. Scoop, bake, cool completely, then freeze the sandwiches for a neat, sliceable frozen cookie sandwich.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chocolate chip cookie ice cream sandwich cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cup semi-sweet chocolate chips
Vanilla ice cream
  • 0.5 gallon vanilla ice cream about 1/2 gallon

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat oven to 375F, then beat softened unsalted butter with granulated sugar and brown sugar until fluffy. Add eggs and vanilla extract and beat until smooth.
  2. Whisk all-purpose flour with baking soda and salt, then stir into the butter mixture. Mix just until no dry flour remains.
  3. Fold in semi-sweet chocolate chips. Stop mixing once the chips are evenly distributed.
  4. Scoop dough into large rounds (about 3 tablespoons) and press flat to about 3.5 inches wide on lined baking sheets. Space them apart for spreading.
  5. Bake for 10-12 minutes, until edges are set but centers are still slightly soft with a lightly golden color. Cool completely on the baking sheets before assembling.
Cut and sandwich the ice cream
  1. Slice vanilla ice cream into 1-inch thick discs using a round cookie cutter matching the cookie size. Keep the ice cream cold as you work.
  2. Sandwich each ice cream disc between two baked cookies and press gently to seal. Roll the edges in mini chocolate chips from the remaining semi-sweet chocolate chips.
Freeze and serve
  1. Wrap each cookie ice cream sandwich individually in plastic wrap. Freeze at least 1 hour before serving until firm.

Notes

For clean edges, cool the cookies completely before cutting ice cream so the centers don’t melt when pressed together. Store wrapped sandwiches in the freezer up to 2 weeks; freeze yes. For a lighter option, use reduced-fat vanilla ice cream (cookie bake time stays the same).