I love ice cream and I love cookies…so you can imagine how happy I am when I get to put the two together. There is nothing better than a chewy, drippy, all over your face kind of messy ice cream sandwich. (I am told that they are also called chipwiches – but I am going to stick with what I know.) They seem very straightforward, two cookies and some ice cream, but a good ice cream sandwich is harder to make than one might think. I have had some pretty sad ice cream sandwiches in my day. Either the cookie is too hard or the ice cream is too frozen or it just tastes bad. But I have figured out a few tricks to make a great ice cream sandwich everyone can be happy with. So even though summer is coming to an end and this is technically a “summer time” food…I don’t think you guys are going to have a problem eating these delicious frozen treats. For the cookie, I used my Perfect Chocolate Chip Cookie Recipe. The trick is to cook them WAY less than you think you should. They will almost look raw…but you need to do it. That way after you freeze it, the cookie will still have the perfect chewy texture.
Chocolate Chip Cookie
- 2 cups flour + 2 tbs flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar
- ½ cup sugar
- 12 tablespoons unsalted butter melted
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cups semi-sweet chocolate chips
- ¾ cups 60% cocoa chocolate chips
- Combine flour, baking soda, and salt and set aside.
- Combine melted sugar and butter until well combined.
- Add egg, egg yolk and vanilla until incorporated.
- Add the dry ingredients until just combined.
- Add chocolate chips.
- This is where it gets tricky. Roll ¼ cup a dough into a ball. Pull the ball in half and then rotate upwards 90-degrees so the craggy tops are facing upright. Join the halves together at the base to form back into a single ball (being very careful not to smooth the craggy top).
- Place dough balls onto baking sheets 2 ½ inches apart.
- Bake at 325 for about 11-15 minutes. The center of the cookies should look a underdone (just the edges of the cookies should look fully cooked). Leave on baking sheets until they are cool.
Now for the good stuff – the ice cream. You can use any kind of ice cream you want (obviously I am a traditionalist and stuck with vanilla), but you can also get some variety with add ons. There are two types – internal add ons or external add ons. My favorite are the peanut butter and Mrs. Richards hot fudge sauce swirl. There is nothing wrong with a traditional ice cream sandwich, but it doesn’t hurt to mix it up every once in a while.
So after you finish picking your flavor…now it is time for the assembly. Take your ice cream out and let it soften for a few minutes. While the ice cream is softening, you can prepare your internal add ons.
- Peanut Butter (crunchy or creamy)
- A thick hot fudge sauce (I recommend Mrs. Richard’s)
- Any flavor jam or preserve
- A thick, spreadable caramel
- Nutella (because everything is better with Nutella)
If you don’t want any internal add ons, you can just wait until the ice cream is softened. Once your ice cream is soft, spread about a half a cup of ice cream over the bottom of one cookie, and carefully top with another cookie. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.
After an hour, if you want to add external add ons, put the sprinkles or chocolate crunchies or whatever else you want in a shallow bowl. Take the ice cream sandwich’s out and gently roll them in the bowl until all of the ice cream is covered. Put back in the freezer for at least 15 minutes.
It is important to let your ice cream sandwiches sit for a few minutes before you serve them. I know they will look delicious and it will be very tempting to just bite into them – but try to restrain yourself. It will be worth it.