Cookie Ice Cream Sandwiches
Soft chocolate chip cookies sandwich creamy vanilla ice cream in this easy homemade dessert. Quick to assemble and freezer-friendly, these Chipwiches are perfect for summer treats, parties, or anytime you need a sweet, satisfying snack.
Equipment
- 1 Kitchen scale
- 1 Stand mixer (or hand mixer)
- 1 Baking Sheet
- Parchment paper (for lining the sheet)
- 1 Ice Cream Scoop
- 1 Wire Cooling Rack
- 1 Bowl (for chocolate chips, optional)
Ingredients
For the Cookies:
- 1 ¼ cups 156 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons 98 g unsalted butter, room temperature
- ⅔ cup 133 g packed light brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 170 g mini chocolate chips
For the Ice Cream Sandwiches:
- ½ gallon vanilla ice cream homemade or store-bought
- 1 cup 170 g mini chocolate chips (for rolling edges)
Instructions
- Preheat and Prepare the Baking Surface: Begin by preheating your oven to 350°F (175°C). Proper preheating ensures your cookies bake evenly, achieving the perfect soft yet slightly crisp edges. Line a baking sheet with parchment paper to prevent the cookies from sticking.Set this aside; a prepared baking surface is essential for smooth cookie removal and consistent baking results.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine 1 ¼ cups (156 g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Use a whisk or fork to evenly distribute the baking soda and salt throughout the flour. This step ensures that your cookies rise properly and have a consistent texture. Set this bowl aside; these are your dry ingredients.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, add 7 tablespoons (98 g) unsalted butter at room temperature, ⅔ cup (133 g) packed light brown sugar, and ¼ cup (50 g) granulated sugar. Beat the mixture on medium-high speed for about 4 minutes, until it becomes light, fluffy, and creamy. Scrape down the sides of the bowl occasionally to ensure all butter and sugar are evenly combined. This creaming step is crucial for a tender, airy cookie texture.
- Incorporate Egg and Vanilla: Add 1 large egg (room temperature) and 1 teaspoon pure vanilla extract to the creamed butter and sugar. Beat on medium speed for 20-30 seconds until fully incorporated. The egg provides structure and moisture, while the vanilla adds rich, aromatic flavor that enhances the cookies’ sweetness.
- Combine Dry and Wet Ingredients: With the mixer set to low speed, gradually add the prepared dry ingredients to the wet mixture. Mix slowly to prevent overworking the dough, which can make cookies tough. Once the flour is just incorporated, stop the mixer. Then, using a wooden spoon or spatula, fold in 1 cup (170 g) mini chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
- Portion and Shape Cookies: Using a tablespoon or small ice cream scoop, portion out about 2 tablespoons of cookie dough for each cookie. Roll each portion into a smooth ball with your hands. Place each ball onto the prepared baking sheet, leaving at least 2 inches of space between cookies to allow for spreading. Gently press down each ball with the back of a measuring cup or your palm to slightly flatten them; this helps achieve even baking.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges turn a light golden brown while the centers remain soft. Baking time may vary slightly depending on your oven, so keep an eye on the cookies. Avoid overbaking, as this will make the cookies crunchy instead of soft and chewy.
- Cool Cookies Properly: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. This step ensures the cookies set properly and retain a chewy texture. Once cooled, place the cookies in the freezer for 20–30 minutes to firm them up, which prevents them from breaking when assembling the ice cream sandwiches.
- Assemble the Ice Cream Sandwiches: Take ½ gallon of vanilla ice cream and allow it to soften slightly for easier scooping. Using an ice cream scoop, place about ¼ cup of ice cream onto the bottom side of a frozen cookie. Top with the flat side of a second cookie, pressing down gently until the ice cream reaches the edges. The cold cookies help hold the ice cream without melting too quickly.
- Coat the Edges: Pour 1 cup (170 g) mini chocolate chips into a shallow bowl or plate. Roll the edges of each assembled sandwich in the chocolate chips, pressing lightly so they adhere to the ice cream. This adds extra flavor, texture, and visual appeal.
- Freeze and Store: For best results, place the assembled sandwiches on a baking sheet or plate and freeze for at least 1 hour to firm up. Afterward, individually wrap each Chipwich in plastic wrap and store them in an airtight container or zip-top bag in the freezer. Proper storage prevents freezer burn and keeps them fresh for up to 1 month.
- Serve and Enjoy: Remove the Chipwiches from the freezer a few minutes before serving if you prefer a slightly softer bite. These sandwiches are perfect for summer desserts, birthday treats, or a satisfying snack anytime you crave a sweet, creamy, chocolatey indulgence.
Notes
- Always freeze the cookies before assembling the sandwiches to prevent them from breaking when pressing the ice cream.
- Use room temperature butter and egg to ensure a smooth, cohesive dough.
- Press cookies slightly flat before baking for even spreading and consistent thickness.
- Roll edges in mini chocolate chips for added texture and a fun presentation.
- Assembled sandwiches can be stored in the freezer for up to 1 month.
