These Chocolate Chip Cookie Ice Cream Sandwiches are sooo yummy and perfect for a hot summer day. Vanilla Bean Ice Cream is sandwiched between fresh, homemade chocolate chip cookies, then rolled in mini chocolate chips. Tastes like cookies & milk. Say no more.
If you like to bake, you probably have a go-to Chocolate Chip Cookie Recipe. The beauty of these is that the combinations are endless. This recipe is tried and delicious and highly recommended. But I wouldn’t be offended if you used your own chocolate chip cookie recipe – once you’ve found a good one, it’s hard to stray!
If you have an ice cream maker, you can make your own ice cream (which I’m sure would make these guys even better!); however, I don’t have one so I settled for some store-bought, but good quality ice cream.
Chocolate Chip Ice Cream Cookie Sandwiches
Makes approx. 10 Ice Cream Sandwiches
1 c. Unsalted Butter, softened
1 c. packed Brown Sugar
1 c. White Sugar
2 Large Eggs
2 tsp. Vanilla
3 c. Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 1/2 c. Semi-sweet Chocolate Chips
Vanilla Bean Ice Cream
Mini Semi-sweet Chocolate Chips (optional)
Preheat oven to 350 degrees.
Cream together the butter and both sugars. Add the eggs, one at a time. Add vanilla.
In a separate bowl, thoroughly combine the flour, salt, and baking soda. Beat into butter and sugar mixture until combined. Add chocolate chips.
On an ungreased pan, drop consistently sized spoonfuls of dough. (Recipe will make 20-24 cookies depending on the size of the drops).
Bake for 8-10 minutes.
Once the cookies have cooled, scoop approx. 1/4 of ice cream onto half of the cookies. Sandwich the top with another cookie. Pour the mini chocolate chips onto a plate or bowl. Roll the edges of the ice cream into the chocolate chips. *Note* you may need to work in batches – make a couple and then put into the freezer – to prevent the cream from melting while you assemble all of the sandwiches.
The sandwiches can be eaten immediately (recommended) or wrapped in wax paper and store in plastic freezer bags.