Homemade Chocolate Chip Cookie Ice Cream Sandwiches are creamy and delicious. It’s a fun and refreshing family treat to make all summer long. Sandwich your favorite ice cream between two homemade chewy chocolate chip cookies.
- 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
- 1 recipe homemade vanilla ice cream, or 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 three 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.
Make-Ahead: Bake your cookies up to 1 week in advance and store in an airtight container. You can make the cookie dough and chill it in the refrigerator up to 2 days in advance. Allow to come to room temperature, preheat the oven, and then continue with step 5.
Freezing: Freeze baked cookies for up to 3 months. Unbaked cookie dough can be scooped into balls and stored in the freezer for up to 3 months. Bake frozen cookie dough balls straight from the freezer. Add an additional minute to your baking time.
Keywords: frozen treat, ice cream, summer dessert