Ice Cream Cookie Sandwiches
Creamy double vanilla ice cream in between two chocolate chip cookies for the perfect nostalgic yet grown-up dessert. Makes 8-9 sandwiches.
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Sometimes summer time needs a dessert a little bit more special than a smore (though we do love it for what it is). The trick to a good ice cream cookie sandwich is not to overdo it. It’s tempting to add all sorts of delightful mix-ins to the ice cream or use larger cookies. But when its already enveloped by two delicious-on-their-own cookies, you can easily tip the scales into being something that people can’t finish, and the last thing I want to recommend is a situation that will cause cookies to end up in the trash. That’s why for my first recipe, I kept it with just the classics: Chocolate chip cookies (okay I also did some of my brownie cookies) and vanilla ice cream.
Why you’ll love this recipe:
It’s nostalgic but also special. When I brought this to a pizza night at a friend’s, I intentionally left the extras and the hosts were stoked.
You can make it ahead. Once assembled it can be frozen in an airtight container for up to three months.
It’s a show stopper. Something familiar served in a way people don’t usually have is instantly impressive.
Frequently Asked Questions:
Can I use another cookie recipe with this? Definitely, but if the cookies are a different circumference you may end up with a different amount of sandwiches.
Can this be made dairy free? This recipe is for dairy ice cream, but you could use your favorite dairy free ice cream instead.
Equipment Needed
Saucepan
Rubber spatula or wooden spoon
Measuring cups and spoons
Ice cream maker
9×13 pan
Ingredients
16 Scooted Chocolate Chip Cookies, 2 tablespoon scoop size
For the ice cream - Makes about 1 ½ pints
1 1/3 cup Whole Milk
2 tablespoons Corn Syrup or Golden Syrup
2 tablespoons Nonfat Milk Powder
½ cup Granulated Sugar
2 Large Egg Yolks
1 1/3 heavy cream
¼ teaspoon Sea Salt
1 ½ teaspoon Vanilla Extract
1 ½ teaspoon Vanilla Bean Paste
Method
Prep the cookies. Make 16-18 smaller Scooted Chocolate Chip Cookies. Once cool, use a 3” (7.6cm) cookie cutter to scoot the cookies into a perfect-ish circle. Let fully cool, then place in an airtight container and freeze for a minimum of 2 hours.
Crack two eggs carefully and place 2 yolks in a medium heat proof bowl.
Add milk and corn syrup to medium saucepan then whisk in sugar and dried milk. Use a sifter if the milk powder has hardened and has chunks. Stir and heat on medium low until sugar is dissolved, about 2-3 minutes.
Temper the eggs. Pour one cup of hot milk mixture into a glass measuring cup with a pourable spout.
Very slowly, pour a small stream of the hot milk mixture into the egg yolks while whisking quickly. You don’t want to add the hot milk too quickly otherwise you’ll cook the eggs. Continue pouring and whisking until you have added the entire cup. Then pour the entire mixture back into the pan.
Make the custard. Cook for about ten minutes over medium heat. Stir frequently, scraping the bottom occasionally testing occasionally to see if the custard has set. If it starts to simmer turn down the heat. You will know it has cooked for long enough when the mixture coats the back of a wooden spoon and you can draw a line through it that doesn’t run.
Once it is done, remove from heat and whisk in heavy cream, sea salt, vanilla extract and vanilla bean paste. Cover with plastic wrap and chill in the fridge for 6-8 hours up to 2 days. Alternatively, to speed up the process, whisk over an ice bath until ice cold. When you are ready to churn, pour into the ice cream maker and churn per the directions (for mine it takes about 30 minutes).
While the ice cream is churning, line a 9×13” (23cmx33cm) baking dish with parchment paper. Once frozen to ice cream consistency, scoop out into the prepared baking dish and smooth out. It doesn’t have to be perfectly smooth or spread to all of the edges, just do your best. Freeze for 4 hours.
When ready to assemble, remove the cookies from the freezer. Use a 2.5” (6.4cm) cookie cutter to cut out a round of ice cream, and an offset spatula to pick it up, then press together between two frozen cookies. Repeat until all of the ice cream and cookies are assembled. Roll the sides in sprinkles, chopped nuts, or mini chocolate chips if using. Then return to the freezer until ready to serve.
Ice Cream Cookie Sandwiches
Creamy double vanilla ice cream in between two chocolate chip cookies for the perfect nostalgic yet grown-up dessert. Makes 8-9 sandwiches.
Ingredients
Instructions
- Prep the cookies. Make 16-18 smaller Scooted Chocolate Chip Cookies. Once cool, use a 3” (7.6cm) cookie cutter to scoot the cookies into a perfect-ish circle. Let fully cool, then place in an airtight container and freeze for a minimum of 2 hours.
- Crack eggs carefully and place yolks in a medium heat proof bowl.
- Add milk and corn syrup to medium saucepan then whisk in sugar and dried milk. Use a sifter if the milk powder has hardened and has chunks. Stir and heat on medium-low until sugar is dissolved, about 2-3 minutes.
- Temper the eggs. Pour one cup of hot milk mixture into a glass measuring cup with a pourable spout.
- Very slowly, pour a small stream of the hot milk mixture into the egg yolks while whisking quickly. You don’t want to add the milk too quickly otherwise you’ll cook the eggs. Continue pouring and whisking until you have added the entire cup. Then pour the entire mixture back into the pan.
- Make the custard. Cook for about ten minutes over medium heat. Stir frequently, scraping the bottom occasionally testing occasionally to see if the custard has set. If it starts to simmer turn down the heat. You will know it has cooked for long enough when the mixture coats the back of a wooden spoon and you can draw a line through it that doesn’t run.
- Once it is done, remove from heat and whisk in heavy cream, sea salt, vanilla extract and vanilla bean paste. Cover with plastic wrap and chill in the fridge for 6-8 hours up to 2 days. Alternatively, to speed up the process, whisk over an ice bath until ice cold. When you are ready to churn, pour into the ice cream maker and churn per the directions (for mine it takes about 30 minutes).
- While the ice cream is churning, line a 9×13” (23cmx33cm) baking dish with parchment paper. Once frozen to ice cream consistency, scoop out into the prepared baking dish and smooth out. It doesn’t have to be perfectly smooth or spread to all of the edges, just do your best. Freeze for 4 hours.
- When ready to assemble, remove the cookies from the freezer. Use a 2 1/2” (6.4cm) cookie cutter to cut out a round of ice cream, then press together between two frozen cookies. Repeat until all of the ice cream and cookies are assembled. Roll the sides in sprinkles, chopped nuts, or mini chocolate chips if using. Then return to the freezer until ready to serve.
