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Chocolate Chip Cookie Dough Ice Cream Sandwiches

Delightful treats that combine warm, soft cookies and creamy ice cream, creating a perfect dessert for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 sandwiches
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Use room-temperature butter for best results.
  • 1 cup brown sugar, packed Adds moisture and depth of flavor.
  • 1/2 cup granulated sugar Balances sweetness.
  • 2 teaspoons vanilla extract For flavor enhancement.
  • 2 large eggs Acts as a binding agent.
  • 2 1/2 cups all-purpose flour Provides structure.
  • 1 teaspoon baking soda A rising agent.
  • 1/2 teaspoon salt Enhances sweetness.
  • 1 cup chocolate chips Use semi-sweet for a rich flavor.
For Assembly
  • 1 pint vanilla ice cream Forms the heart of the sandwich.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until smooth and fluffy.
  3. Add the eggs one at a time, blending after each addition until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the buttery mixture, folding gently until combined.
  6. Fold in the chocolate chips.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, until the edges are lightly golden. The centers should remain soft.
  3. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Once cooled, scoop a generous amount of vanilla ice cream onto the bottom of one cookie and top with another cookie.
  2. Optionally roll the edges in mini chocolate chips or sprinkles.

Notes

Store leftover sandwiches in an airtight container in the freezer for up to two weeks. Use room-temperature ingredients for best results.