I still remember the first time I made homemade ice cream sandwiches. I was in pastry school and it was during our frozen desserts unit. We were making an abundant amount of ice cream experimenting with different combinations of flavors. I thought to myself, why not maple bacon ice cream (think maple infused freshly churned ice cream mixed with crispy bacon baked with brown sugar!). Naturally, I wasn’t going to let any of it go to waste, so the leftovers made it home into my freezer. Part of it was used to top pancakes and the rest…ice cream sandwiches with homemade cookies! From then on there was no turning back, made from scratch ice cream sandwiches are the BEST!
Between it finally being the weekend and surviving this hot week, the idea of making ice cream sandwiches is too good to pass up. There’s nothing like making a batch of homemade chocolate chip cookies and smothering them with some vanilla oh-so-good ice cream for the perfect ice cream sandwich. Honestly, any flavor of your favorite ice cream would compliment this chocolate chip cookie. The options are endless.
And why not get the kids involved?! Such a fun activity for everyone to help out. Who wouldn’t want to eat an ice cream sandwich during these hot summer days? For best results, freeze your ice cream sandwiches for at least 1 hour before eating. Unless you’re like my husband and me who can’t wait that long and opt to immediately dig in. Patience for freshly made desserts is not one of my virtues.Print
- 226 g (1 cup) unsalted butter, softened to room temperature
- 175 g (3/4 cup) granulated sugar
- 175 g (3/4 cup) light brown sugar
- 100 g (2 large) eggs
- 7 g (2 teaspoons) pure vanilla extract
- 160 g (1 1/4 cups) all-purpose flour
- 160 g (1 1/4) cups bread flour
- 6.5 g (1 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 340 g (12 oz) semi-sweet chocolate chips
- Quart of your favorite ice cream
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugar and light brown sugar and mix on medium speed until fluffy and light in color. Mix in eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Mix in vanilla.
- In a separate bowl, sift together flours, baking soda and salt. On low speed, slowly add flour mixture into butter mixture until combined.
- Add the chocolate chips and mix by hand just until evenly distributed.
- Scoop dough, about 3 tablespoons each, and place on prepared baking sheets leaving 2 inches between each cookie. Bake 16-18 minutes, until edges are golden brown. Remove from oven and allow to cool for 2 minutes on the cookie sheet. Transfer to a cooling rack and cool completely.
- Place a scoop of ice cream on a cookie and top with a second cookie. Gently push down and repeat with the rest of the cookies. Freeze sandwiches at least 1 hour before serving.