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Who isn’t charmed by ice cream sandwiches? Nestling your favorite ice cream between two cookies is never a bad thing, right? We don’t think so, which is why we’ve got a bunch of these chocolate ice cream sandwiches stacked up in our freezer.
Homemade Ice Cream Sandwiches
The cookies are chewy and thick, making them perfect for ice cream sandwiches. They are are a simplified version of our double chocolate cookies recipe. When you take a bite, they buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like.
Simple to make, too.
If you’re planning on enjoying immediately, use warm cookies — you won’t regret it. If you’re making them for later, use completely cooled cookies.
Then, scoop your favorite ice cream flavor (we went with mint-chocolate chip) and smoosh it between two cookies.
You could just throw the scoop in the middle of two cookies and press together. Or, do what we do and gently flatten the scoop before adding to the cookies. Both will work, but the smoosh first then sandwich method protects the cookies from bending too much.
Go ahead and munch on the sandwich right away or wrap in plastic or parchment and freeze for later. (Make sure you wrap them well, otherwise the ice cream picks up extra flavor from the freezer -yuck).
We’re sharing these in partnership with Gold Medal Flour. We’re pretty excited about it because it’s been our flour of choice for quite some time (my Mom’s, too).
Random fact: Did you know that Gold Medal mills it’s own flours (not very common) and manages the whole process to ensure every bag of flour performs perfectly? We love that.
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- For another version, try replacing the chocolate cookies with oatmeal cookies. That would be amazing.
- Our double chocolate cookies recipe — we used the base of that recipe for this one.
- Or, try these no-bake and easy Oreo Ice Cream Sandwiches from Bakerella.
- 1/2 cup (115 g) unsalted butter at room temperature (1 stick)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (105 g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups (170 g) all-purpose flour (we use Gold Medal Flour)
- 6 tablespoons (30 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2 cups ice cream
- Heat oven to 350 degrees F (177C). Then, line two baking sheets with parchment paper.
- Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes.
- Add the egg, vanilla extract and salt then turn mixer to medium and beat until well incorporated.
- In a separate bowl, combine the flour, cocoa powder and baking soda with a whisk. Whisk at least 6 to 10 times.
- With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
- Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
- In the meantime, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls - about 3 tablespoons per scoop. (This recipe should make 10 sandwiches, if you were able to make more than 20 cookies, scoop extra ice cream to accommodate). Immediately place baking sheet with ice cream scoops into the freezer.
- Once the cookies are cool, remove ice cream from freezer and gently push the ice cream balls down to fit the width of the cookies. We like to place a sheet of parchment paper on top then use the palm of our hand to do this.
- Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze.