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Ice Cream Cookie Sandwich
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Ice Cream Cookie Sandwich Recipe

You just need 10 ingredients to make this recipe. Super chewy cookie dough filled with your fav ice cream.
Prep Time20 mins
Cook Time12 mins
Freezing Time8 hrs
Total Time8 hrs 32 mins
Course: Dessert
Cuisine: American
Keyword: ice cream cookie sandwich, ice cream sandwiches
Servings: 20 ice cream sandwiches
Calories: 515kcal

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 515kcal | Carbohydrates: 71g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 273mg | Potassium: 217mg | Fiber: 1g | Sugar: 39g | Vitamin A: 550IU | Calcium: 102mg | Iron: 1.6mg