You just need 10 ingredients and 20 minutes of active preparation time to make this Ice Cream Cookie Sandwich recipe from scratch. You can eat them straight out of the freezer thanks to super chewy cookie dough.
This recipe is fast to make, you need just a few ingredients (10 to be exact), and it is super delicious. Chewy cookie dough layers filled with ice cream and dipped in chocolate.
I highly recommend using high-quality chocolate. Do you have Magnum chocolate bars where you live? This should be the chocolate of your choice for this recipe. If not, Ghirardelli, Lindt, or Hershey's are also great options. But go with the chocolate brand you love the most.
The cookie dough is so chewy that you can bite into it straight out of the freezer. Yes, straight out of the freezer! But it’s up to you if you want to let them sit for a few minutes at room temperature before eating them. They are delicious either way.
The dough is super easy to make. Beat butter with white and brown sugar, add eggs and vanilla. The brown sugar adds an extra chewy factor to the dough. Then add flour, baking powder, and salt and stir to combine.
Split the dough in half and transfer on a parchment paper. Lay a second parchment paper on top and roll out to 9x13“ size.
I tell you a super simple trick to know how large and wide the cookie dough hast o be to fit into the baking pan without measuring.
Take a 9x13“ baking pan (in which you bake the cookie layers), turn it upside down, then lay the paper on top of the pan (the pan should be centered in the middle of the paper), cut off rectangles of each corner that your paper has a shape of a big plus sign.
The inner corners of the paper should be in the same place where the corners of the pan are. Then roll the dough that it fits the inner corners of the cut paper.
After rolling, the dough will stick to the paper. For easy removing just put it in the freezer for a few minutes that the butter gets firm and the paper can be removed easily.
To make sure that the dough covers also the corners of the pan level it with your fingers.
Not just the dough itself is the key to super chewy sandwiches, also the baking time is crucial. I recommend slightly underbaking the layers. Take it out of the oven when it just looks dry and pale on top. The longer you bake it, the harder the sandwiches will be.
After baking, let it cool for about 5 minutes then transfer to a wire rack and let cool to room temperature. When cooled, place one of the two cookie layers back into the pan. Then fill with 4 pints ice cream. I mixed up vanilla, chocolate, stracciatella, and hazelnut ice cream this time.
But think of peanut butter. Or Snickers style. You prefer fruity ice cream? Perfect! Strawberry and mango is a great combination by the way.
Let the ice cream lightly soften at room temperature for easier filling and leveling.
Be careful when placing the second cookie layer on top. Do this with the wire rack as a helping tool. It won’t be possible to transfer it by hand because it is not stable enough and will break.
Don’t mind if you do end up with a crack because when frozen and filled with the ice cream it will stick together anyway. But be sure that it is not breaking into multiple pieces.
Before cutting freeze the sandwiches for at least 8 hours that the ice cream is firm again. Then dip into melted chocolate and sprinkle with chocolate flakes, nuts, or sprinkles to your preference.
You may also like Fudge Brownie Ice Cream Cake.
Ice Cream Cookie Sandwich Recipe
- 1 cup butter, softened (226g)
- 1 cup granulated white sugar (200g)
- ¼ cup light brown sugar (50g)
- 2 large eggs
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- 2 ¾ cups all-purpose flour (240g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 pints ice cream of choice (1,9l)
- 2 cups high-quality chocolate, melted (12oz / 352g)
- Flip a 9x13“ baking pan upside down and place a parchment paper on top. Cut off rectangles at each corner till the corners of the pan. The paper has now the shape of a big plus sign. This is important for rolling the dough that you know where the pan ends and how large and broad the cookie dough has to be without measure. Repeat with a second paper. Set aside.
- Preheat oven to 350°F/175°C.
- In a large mixing bowl, mix butter with a handheld or stand mixer fitted with a paddle or whisk attachment until creamy for about 1-2 minutes. Add sugars and mix to combine. Add eggs and vanilla* and stir just until combined. Mix in flour, baking powder, and salt just until combined. Transfer one half of the dough to one of the cut parchment papers and place a second paper on top. Roll dough to a 9x13“ rectangle. Freeze the dough in between both papers for about 10 minutes till the cookie dough is firm enough to remove the paper from the top easily. Repeat with the second half.
- Remove dough from freezer and transfer to a 9x13“ baking pan. Remove paper on top. Even the sides of the cookie dough with your fingers that it fits into the pan and all corners of the pan are covered if needed. Bake one after another for 12-15 minutes just until dry, puffed, and pale on top. The cookie layers when frozen are best when slightly underbaked. Remove from oven and let cool in the pan for 5 minutes. Then transfer to a wire rack and let cool completely.
- Place one layer into the bottom of the baking pan and fill with ice cream. Spread evenly. This is best possible when the ice cream is a bit soft. Place the 2nd layer on top and cover with plastic wrap tightly. Freeze for 4 hours or overnight.
- With a sharp and long knife cut into 20 sandwiches. Dip in melted chocolate and decorate to your preference. Store leftovers tightly covered in the freezer up to 2 weeks.
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