Gourmet Ice Cream Sandwiches
Homemade ice cream sandwiches made with chewy cookies and a thick scoop of your favorite ice cream are easy to put together and far better than the store-bought version. Choose any cookie and ice cream flavor combination you like — chocolate chip with vanilla and snickerdoodle with strawberry both work beautifully. Allow about 30 minutes of hands-on time plus a couple of hours of freezing.
Equipment
- Baking sheet
- Mixing Bowls
- Electric Mixer
- Ice cream scoop
- Parchment Paper
- Offset spatula
- Cookie cutter
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour preferably organic
- ½ cup unsweetened cocoa powder Dutch-process for richer flavor
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract pure
For the Ice Cream Filling:
- 2 pints vanilla ice cream premium quality
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, ensuring no streaks of flour remain.
- Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each with a cookie cutter or a spatula to form uniform disks.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Transfer to a wire rack to cool completely.
- Once cooled, pair cookies of similar size. Use an ice cream scoop to place a generous amount of ice cream onto the flat side of one cookie. Top with a second cookie, flat side down, pressing gently to adhere.
- Wrap each sandwich in parchment and freeze for at least 2 hours, or until set.
Notes
- Consider using different flavors of ice cream for variety, such as strawberry or chocolate chip.
- If the cookie dough is too sticky, chill in the refrigerator for 20 minutes before baking.
- Substitute gluten-free flour for a gluten-free version.
Nutrition
Calories: 551kcalCarbohydrates: 74gProtein: 9gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 106mgSodium: 316mgPotassium: 355mgFiber: 3gSugar: 50gVitamin A: 886IUVitamin C: 1mgCalcium: 169mgIron: 2mg
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