Chocolate Chip Cookie Ice Cream Sandwiches
Updated Oct. 10, 2023
- Total Time
- 1 hour, plus at least 3 hours’ cooling and freezing
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes, plus at least 3 hours’ cooling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 3cups/390 grams all-purpose flour
- 1¼teaspoons fine sea salt
- 1teaspoon baking powder
- ¾teaspoon baking soda
- 15tablespoons/213 grams unsalted butter, at room temperature
- ¾cup/150 grams granulated sugar
- 1cup/200 grams dark brown sugar
- 1large egg, at room temperature
- 1tablespoon vanilla extract
- 12ounces/340 grams bittersweet or semisweet chocolate chunks or chips (about 2 cups chips)
- Flaky sea salt, for sprinkling
- 1½pints vanilla ice cream, softened (or use your favorite flavor)
- 10ounces/283 grams mini semisweet chocolate chips (about 1¼ cups), for garnish
Nutritional analysis per serving (12 servings)
660 calories; 33 grams fat; 20 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 61 grams sugars; 7 grams protein; 384 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with parchment paper.
- Step 2
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
- Step 3
In a large bowl using an electric mixer, beat the butter until creamy, 1 to 3 minutes. Add the granulated sugar and brown sugar, then beat until fluffy, about 2 minutes. Beat in the egg until smooth. Beat in the vanilla extract until just combined.
- Step 4
Reduce mixer to low speed and beat in the flour mixture. Use a rubber spatula to scrape down the sides of the bowl, making sure everything is incorporated. If not, beat it again for a few seconds. Beat in the regular (not mini) chocolate chips.
- Step 5
Place dough on the prepared baking sheet. Using your hands or a rubber spatula, spread the dough in an even layer about ¼ inch thick, almost to the edges of the pan (it won’t quite reach). Sprinkle generously with flaky sea salt. Bake until the edges turn golden brown, about 17 to 20 minutes. The center will still be quite soft, but the dough will firm up as it cools. Transfer the baking sheet to wire racks to cool slightly.
- Step 6
Trim the ragged edges of the cookie to make a neat rectangle (this is the cook’s snack). Cut the cooled cookie in half so that you have two squares. Flip one square over so that the bottom is now facing up. Spread the softened ice cream over the flipped square, then place the second square on top of the ice cream, chip side up. Transfer to a parchment-lined plate and cover loosely with plastic wrap. Place in the freezer to harden, about 1½ to 2 hours.
- Step 7
Remove the plate from the freezer. Once the cookie is soft enough to cut (5 to 10 minutes), cut into 12 squares. A warm knife (run it under hot water) will help with this. If the ice cream starts to melt or spread, place the chipwiches back in the freezer to firm up.
- Step 8
Pour the mini chocolate chips into a shallow bowl or plate and sprinkle chips with flaky sea salt. Press each side of the sandwiches into the chocolate chip-salt mixture. Refreeze for at least another 1 hour so the chips adhere. Remove from the freezer 5 to 10 minutes before serving.
Private Notes
Comments
Much easier - make this or your favorite cookie recipe. press into 2 quarter sheet pans. cool and invert whole - now you have two matching rectangles - proceed with the rest.
What size is the baking sheet? Did I miss that?
These sound great and Melissa Clarke has given us all much pleasure and fun in the kitchen. Having said that—let me offer a wonderful shortcut for ice cream sandwiches—I use Raincoast crisps (raisin and pecan, and other flavors too) and dolce de leche ice cream, with toasted pecans as the crunchy finishing touch for the ice cream rim. Other flavor possibilities seem endless and these can be customized to make lower sugar options.
Easiest way to keep ice cream from oozing out..buy a square/rectangle box, like Breyers. Cut the box off and place block of ice cream on cutting board. With a very long knife, cut the ice cream into blocks of desired thickness. Press two cookies together. Ice cream will not be soft at all and ooze out.
Lots of people having issues with this recipe, but it worked just fine for us! I let the cookie cool completely and then put it in the fridge for a few minutes for extra good measure. Used a big tub of Haagen-Daz and sliced the package as described in the comments rather than spreading. Sprinkled Maldon on the cookie dough, but skipped the mini chip and salt roll. Would do it exactly the same next time!
Roll thinner before baking and cut before freezing, then fill. Delicious.