Cookie Ice Cream Sandwiches

Go Bold With Butter

Cookie Ice Cream Sandwiches

There are few things that harken back to childhood as much as a good old ice cream sandwich. But as an adult, my tastes have evolved and love a mish mash of favorite flavors. Especially when it’s combining my two favorite desserts in one bite.

These Double Chocolate Chunk Cookies are pretty delectable all on their own. The addition of espresso powder deepens the chocolate flavor and with big chunks of dark chocolate bits, well, the taste is every chocolate lover’s dream.

Topping this richness off with a chilly ice cream of your choice lightens the flavor load just right. Store bought ice cream of any flavor works just great, but if you’re feeling industrious, homemade ice cream might just take the cake.

Cookie Ice Cream Sandwiches
Makes 12 sandwiches

Ingredients:

1 cup unsalted butter
¾ cup granulated sugar
¾ cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon espresso powder
⅔ cup Dutch process cocoa
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups dark chocolate chunks
2 14-ounces ice cream

Directions:

Preheat the oven to 350°F.

Line baking sheet with parchment paper or silicone baking sheet mat.

In bowl of electric mixer, cream butter and sugars until fluffy, about 3 minutes. Add eggs one at a time, creaming well in between each egg addition. Add vanilla and blend.

In separate bowl, sift flour, espresso powder, cocoa, baking soda and kosher salt. Mix in half of flour mixture to sugar mixture and mix. Add remaining half and mix. Mix in chocolate chunks.

Drop cookies by rounded tablespoon onto baking sheets. Bake 12 minutes. Remove from oven and move to cooling rack to cool completely.

Once cookies have cooled completely, remove ice cream from freezer and let sit at room temperature for 3-5 minutes to soften slightly. Set ice cream container on its side. With sharp, serrated knife, cut through ice cream container into ½ to 3/4 inch rounds.

Working quickly, remove wrapper and place slice of ice cream on bottom side of cookie, then top with another cookie. Repeat with remaining cookies and serve immediately or wrap individually in plastic wrap, place in a freezer bag and freeze for later.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

3 thoughts on “Cookie Ice Cream Sandwiches

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  1. Angel Lego said:

    That recipe just looks delicious I am looking for one like that so I don’t have to keep paying an arm and a leg for them at the store thank you very much.

  2. Kathleen said:

    So the cookies will flatten by themselves? I’d love to make these for my son’s summer birthday….

    • realbutter said:

      The cookies should turn out just like the ones in the photo – using a cookie scoop will ensure that they are all the same size for sandwiching, too! Let us know how yours turn out!