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Chocolate Ice Cream Cookie Sandwiches

Chocolate Ice Cream Cookie Sandwiches


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Since these cookies are meant to be eaten frozen in this ice cream cookie sandwiches recipe, we made them extra salty so the flavor stands out. If making them to eat at room temperature, dial back the salt by ½ tsp. Check out the recipe for Oatmeal Ice Cream Cookie Sandwiches here.

Ingredients

  • ¾ cup unsweetened cocoa powder, sifted
  • 2½ cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 pints ice cream (any flavor)
  • 2 pints ice cream (any other flavor)

Recipe Preparation

Make the Cookies

  • Whisk cocoa powder, salt, baking powder, and 2½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.

  • Preheat oven to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured piece of parchment paper into a large ⅛"-thick rectangle (about 16x12"), dusting with more flour as needed. Use a knife and a ruler (precision is key) to cut into 4x1½" rectangles, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1" apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.)

  • Chill dough on baking sheet while you repeat the process with the second disk of dough. You should end up with 30 cookies total. Save scraps for another use or discard. Prick cookies in several places with a fork. Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets. Turn half of cookies over.

Prepare Ice Cream

  • Line a 13x9” baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides; place in freezer. Remove both pints of first ice cream flavor from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2” pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter. Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula. Freeze uncovered until firm, 15–20 minutes.

  • Repeat softening process with both pints of second flavor.

  • Scrape second flavor over first layer and smooth out, spreading ice cream all the way to the edges and making top as level as possible. Cover with plastic wrap and freeze until ice cream is hard, at least 8 hours.

Assembly

  • Remove ice cream from freezer, unwrap, and invert onto a cutting board; remove pan and peel off plastic. Trim sides of ice cream block to make a neat, straight-edged rectangle measuring 12x7½” (yep, there’s that ruler again). Working quickly so ice cream doesn’t melt, cut block lengthwise into 5 equal rows and then crosswise into thirds so you have 15 pieces measuring about 4x1½” Working with 1 brick of ice cream at a time, use a thin metal spatula to place on a flat-side-up cookie and top with a right-side up cookie. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.

  • Do Ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 week ahead; transfer to a resealable plastic bag and freeze. Layered ice cream can be made 1 week ahead; keep frozen in pan. Sandwiches can be assembled 5 days ahead; keep frozen.

Nutritional Content

Calories (kcal) 450Fat (g) 21Saturated Fat (g) 13Cholesterol (mg) 85Carbohydrates (g) 61Dietary Fiber (g) 3Total Sugars (g) 41Protein (g) 7Sodium (mg) 210

Related Video

Claire Makes Homemade Ice Cream Sandwiches

Reviews SectionThis is quite a project! Beware: this recipe is straightforward but not easy.The chocolate shortbread dough is sticky and delicate, especially if you’re making these in summer. Use a bench scraper to help move the cut dough and you won’t deal with squished shapes. Lay down plenty of flour on the bottom side of the dough before rolling out and they will be easier to transfer.The cookies didn’t soften at all after assembly & storage— they froze solid and were a pain to bite through.I will definitely try this recipe again, with some tweaks. I used a whole 48 oz. tub of ice cream and still could only make 14 sandwiches (with enough cookies left over for 4 or 5 more sandwiches). I would reduce the dough recipe or increase the needed ice cream. I will try rolling the cookies even thinner, which may help the cookies soften during storage.Thanks for the recipe, Claire!While my ice cream sandwiches didn't turn out *quite* as perfectly shaped as Claire's in the the video, they looked great and my Gluten Free 12yo was so psyched to have an ice cream sandwich like all the kids at 7-Eleven. I used cup4cup GF flour and it worked really well with the recipe. I only had time to chill the dough in the freezer for 30 mins. The recommended 2hr fridge chill period is really a must.AnonymousWashington, DC05/14/20I recently had a summer BBQ and decided to make these as a surprise dessert. They were a HUGE hit and everyone loved them. I did end up buying a bunch of good vanilla ice cream and flavouring it myself instead. 1/2 the sandwiches were blueberry lavender and vanilla, the other 1/2 were whiskey maple and chocolate. Both were winners!My friend group has many dietary restrictions so I did make adjustments to the recipe (Gluten Free, Cow Dairy Free, Egg Free): Bob's Red Mill 1-4-1 Baking flour, flax eggs, Earth balance (butter sub). It still turned out great and received many compliments. Really happy I found this recipe.spidgeToronto, Canada09/17/18

The Ultimate Ice Cream Sandwich Recipe


Does anything scream summer more than ice cream? Today we’re over the moon to be sharing not one, not three, but SEVEN amazing ice cream sandwich recipes. We’re partnering with Blue Bell® Ice Cream which is a longtime family favorite at our house – have you tried their Homemade™ Vanilla? It’s insanely delicious and is their top selling flavor for good reason! We also mixed and matched six other tasty flavors, some classics that are available year-round, and others that are available for a limited time only so make sure to try them before they’re sold out!


These mix-and-match ice cream sandwiches are the absolute best way to get creative and try new ice cream flavors this summer. There are 20+ irresistible flavors (including all the flavors in these recipes!) available in pints and over 40+ in half gallons too! One of our favorites is Strawberries & Homemade™ Vanilla – it’s incredible on its own but when paired with graham cracker cookies you get a whole new spin – the combination is almost cheesecake-like and we can’t get enough. And good news: If Blue Bell® isn’t available where you live, they’ll ship ice cream straight to your door! How sweet is that? For more details, click here. And scroll down to see all seven flavor combinations, print the cookie recipes, and read helpful tips on how to make your own ultimate ice cream sandwiches!


Before you go.

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Chocolate Cookie Ice Cream Sandwiches

Soft and chewy chocolate cookies sandwiched with vanilla ice cream make for a wonderful summertime treat.

Things are starting to heat up here in Moab and I’m gearing up for a long hot summer the best way I know how— by stocking the freezer full of ice cream. It’s definitely the most delicious way to stay cool.

Last year I used the fact that I was pregnant as an excuse to eat ice cream every day. What’s my excuse this year? I’m not sure, but I’ll think of something.

Growing up, these ice cream sandwiches were a summertime staple. They start with my mom’s famous soft and chewy chocolate cookies and most often were filled with store-bought vanilla ice cream. Super simple, and extremely satisfying on a hot afternoon.

Totally worth the sticky fingers.

Any flavor of ice cream would be great here, obviously— strawberry, rocky road, mint chocolate chip, etc. Keep it simple and pick up some from the store, or be fancy and make your own.

Sprinkles are completely optional, too, though highly recommended. They always help to make things fun and celebratory, don’t you think?


Chocolate sea salt cookie ice cream sandwiches

Slap a generous scoop of ice cream between two cookies, tidy up the edges and pop the whole thing in the freezer until it firms up. How difficult can it really be to make a great ice cream sandwich?

The ice cream is easy. You can really let your imagination go, as far as flavors are concerned, though you’ll be better off choosing premium brands -- they tend to freeze more solidly than less expensive types, which often contain stabilizers.

It’s when you start rummaging through your cookie recipes that things can get tricky. Should they be thick or thin, soft or crispy, rolled or more free-form drop in style?

Once you understand the basics, spotting a sandwich-worthy cookie recipe that you can tweak to your taste is almost as simple as, well, making the sandwich itself.

First of all, the ideal cookies for an ice cream sandwich should be noticeably less sweet than those you want to nibble straight from the oven, because you’re going to be adding a lot of ice cream.

The cookies should also be crispy enough to contrast with the silkiness of ice cream (a super-soft cookie and you’ve got ice cream all over your hands). A little chewiness in the center is also great for contrast as you munch your way through the cookie.

And think about the thickness of the cookie you’re making a sandwich, not a hoagie.

Those are the broad outlines. When you get to specifics, there are a few more things to consider.

The kind of sugar you use in the cookie also makes a difference. You want a recipe that calls for at least part brown sugar, molasses, honey or maple syrup. A couple tablespoons of these will add a rich caramelized flavor to your cookies.

Just a couple of tablespoons of brown sugar added to a standard chocolate sugar cookie transforms it into a perfect sandwich layer. The brown sugar adds extra moisture and makes the cookie chewier, which is a good thing.

And dough that’s been rolled into balls, rather than dropped directly onto the baking sheet, bakes into more uniformly shaped cookies -- especially handy when you’re matching up perfect sandwiching partners.

You can play even more variations on that simple chocolate cookie if you want. Fold in a handful of chopped nuts, minced dried fruit or use a quarter-teaspoon of almond extract rather than vanilla. Carmela’s, an ice cream stand at several Southern California farmers markets, sprinkles sea salt on its chocolate sandwich cookies prior to baking.

You can also change the texture of the dough by adding oatmeal or coconut. It’ll make cookies more crumbly tender than chewy, but just as moist.

With the addition of coconut, a butter cookie morphs into an almost macaroon-like disc that manages to taste light even when piled with gobs of vanilla or coconut ice cream. Grinding the coconut in the food processor will give the cookies a more uniform texture. A teaspoon of lemon or orange zest is also a tasty addition to the dough, particularly with summery citrus ice creams or tangy sorbets.

With this and other very moist doughs, you need to chill the dough well so the cookies keep a uniform shape while baking. Flattening the sugar-rolled balls with the bottom of a drinking glass dipped in sugar also helps ensure that the tops will fit the bottoms and bake into a thinner sandwiching cookie.

For the ultimate ice cream sandwich, use a variation on a molasses spice cookie that Suzanne Goin uses at Lucques restaurant in West Hollywood. It’s loaded with cloves, ginger and cinnamon and rolled thin so it’s not heavy but still keeps a fantastic chewy center from the molasses.

It is a stiff dough, which helps the cookies retain a perfectly round shape, so you’ll need to chill the dough and roll it between parchment or plastic wrap to make it easier to work with. This flour-free rolling technique also keeps the cookies moist in the center and helps you transfer the delicate rounds to the baking sheet. You can peel them right off the parchment or plastic.

After baking, cool thin cookies such as these directly on the baking sheet rather than on a rack. It will steam them enough to slightly soften them. Now the crispy edges won’t crumble when you slather them with ice cream (the filled cookies will soften up even more after a few hours in the freezer).

And about the ice cream. That’s the easy part. It’s worth it to look for premium brands. They tend to freeze more solidly than less expensive types, which often contain stabilizers.

Don’t be afraid to play with flavors. Goin uses the gingerbread cookies to make sandwiches with pumpkin or maple ice creams during the fall, or lighter stone fruit sorbets or vanilla ice creams in the summer.

The coconut cookies are a natural for tropical flavors such as pineapple, mango or even coconut ice cream. I also like everyday vanilla ice cream with the sides of the sandwich rolled in flaked coconut (do this just after you fill the cookies so the ice cream is still soft enough for the flakes to adhere).

Make enough chocolate sea salt sandwich cookies so that you can fill them with a mix of pecan praline, chocolate almond or one of those crazy everything-but-the-kitchen-sink ice creams, and you’ve got a virtual ice cream truck permanently parked in your kitchen, without the endlessly looped “Pop Goes the Weasel” soundtrack.


Cookie Ice Cream Sandwiches

Once the cookies have completely cooled (I like to give them a stint in the freezer just to make sure) and the ice cream has frozen, sandwich together a dollop of ice cream between two cookies and you’re good to go! I recommend working quick to ensure the ice cream doesn’t melt.

Can I make these ahead of time?

I prefer serving them right up after you’ve stacked them, just to keep the texture of the cookie, but you can freeze them as sandwiches, especially if you have any leftovers.

Alrighty, let’s tuck into the full recipe for these cookie ice cream sandwiches shall we?!


How to Make Better Ice Cream Sandwiches

1. Start with Soft Cookies Instead of Hard Cookies

A cookie with a little give to it has the texture that seems to be the most compatible with any kind of ice cream filling. If you&aposre starting with homemade cookies, underbake them slightly so they&aposre cooked but chewy even when they cool. Be gentle when you&aposre pressing the cookies together with the ice cream, because softer cookies are bendier. If you do start with crisp cookies, choose thin ones and let them freeze after you make the sandwiches and before you serve them. The cookie will absorb a bit of the moisture and soften up a little.

This recipe for Classic Chocolate Ice Cream Sandwich gets it right with vanilla ice cream sandwiched between soft, slightly sticky homemade chocolate cookies.

2. Watch Out for Frozen Chips

It seems tempting to make ice cream sandwiches with chocolate chip cookies. But know this: Chocolate chips freeze to a rock-hard consistency. If biting into big frozen nuggets of chocolate is your idea of a good time, then go for it. But I found that using smaller cookies and smaller chips helped to lessen the sensation of chewing on pebbles.

3. Match Cookie Halves in Advance

Do this before you even pull the ice cream out of the freezer. Trust me, this really makes a difference when you&aposre trying to assemble ice cream sandwiches before the ice cream melts. And you&aposd be surprised by how quickly it melts while you&aposre trying to find a cookie top and bottom that are roughly the same size.

4. Wrap Cookies Before Freezing

I thought that simply laying a sheet of waxed paper between layers of ice cream sandwiches was enough. But no. The ice cream continues to melt for a while after you put the sandwiches in the freezer until the cold can kick in to firm up the sandwiches. The result can be a frozen blobby mess. (Ask me how I know.) The solution is to wrap each sandwich as you make it with waxed paper or parchment to hold the ice cream in. Secure the folds with twine or a rubber band (you won&apost be able to reuse the rubber band). Place on a baking sheet and freeze. Plastic wrap works, too, but waxed or parchment paper wrapper makes a neater presentation.

5. Work in Small Batches

Assemble and wrap half a dozen sandwiches, pop them into the freezer, then move on to the next batch. Why? You have a small window of time to work with ice cream that is melting before your very eyes. You can help the ice cream stay cold by putting it in a bowl that&aposs inside another bowl of ice, but that just slows down the inevitable melting. If your ice cream gets too soft and runny, put it back into the freezer and start again when it firms up. You could also work with one pint of ice cream while another one is in the freezer. Just swap them out after each small batch of ice cream sandwiches is made.


Recipe Summary

  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 2 pints ice cream (any flavor)

Make cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a bowl.

Combine butter and sugar in a large mixing bowl cream together with an electric mixer until fluffy. Add egg and vanilla, and beat until smooth. Add flour mixture and mix until just combined. Stir in chocolate chips.

Scoop up heaping tablespoonfuls of dough and roll into 1 1/2- to 2-inch balls. Place balls on baking sheets 3 inches apart (you'll have about 8 balls per sheet). Bake until dry on top, 13 to 15 minutes. Let cool on baking sheets on wire racks.

Make sandwiches: Soften ice cream at room temperature for 3 minutes. Set containers on their sides on a cutting board and use a sharp serrated knife to cut each pint of ice cream into 7 circles, cutting through cardboard. Peel cardboard away and place each disk of ice cream between 2 cookies. Place sandwiches on a baking sheet, cover with plastic and freeze until firm, at least 1 hour and up to 2 days.


How to Make Homemade Ice Cream Sandwiches

  1. Make the cookie batter.
  2. Drop cookie batter by spoonfuls onto parchment-lined baking sheet.
  3. Use a metal spatula warmed in hot water and oiled or sprayed with non-stick spray to smooth cookie batter evenly into corners. Bake until just set. Cut in half and freeze.
  4. Spread slightly-softened ice cream over one half of cookie slab. Top with remaining half of the cookie slab. Freeze the whole thing.
  5. When firm enough to handle, slice into individual portions and wrap.

Sharing a crude video I shot for my Instagram stories but I thought you’d find it most helpful to see the recipe made visually, so here it is in all its unpolished, iPhone-shot glory.


Gluten Free Chocolate Chip Cookie Ice Cream Sandwich

When it’s this hot outside, there’s nothing better than an ice cream sandwich, am I right?! And even better is a homemade gluten free chocolate chip cookie ice cream sandwich! Unlike store-bought versions, the gluten free chocolate chip cookies making these delicious treats are the star of the show.

They taste that good. And you can make them as soft or crunchy, big or small as you like! Not to mention you can pick your favorite ice cream flavor or non-dairy variety and sandwich it in between for YOUR perfect gluten free ice cream sandwich!

I used coconut milk mint chocolate chip ice cream for these – so yummy!

The best gluten free ice cream sandwiches start with the best gluten free chocolate chip cookies, right?

I was recently in Minneapolis on the cooking demo stage at the Gluten Free Food Allergy Fest making these delightful little gluten free ice cream sandwiches with my award-winning gluten free chocolate chip cookie mix.

Folks lined up to make these yummy gluten free chocolate chip cookie ice cream sandwiches in Minneapolis at the Gluten Free Food Allergy Fest!

To make enough samples for everyone to get a bite, I decided to make bite-sized gluten free chocolate chip cookie ice cream sandwiches! Check out how cute these sammies are — (almost) too cute to eat!

Bite sized ice cream sandwiches are (almost) too cute to eat!

Since last week was the last day of the school year for my kids, we celebrated by making all kinds of different flavors of homemade gluten free ice cream sandwiches.

Follow me on this one: according to the transitive property (they learn that in 5th grade math, don’t they?), if the last day of school = summer, and summer = ice cream sandwiches, then whether or not it’s technically summer, it’s summer enough for ice cream sandwiches!

These ice cream sandwiches are like anything else in gluten free baking — your imagination is your only limitation!

Use whatever flavor ice cream that suits your fancy, and don’t worry if you have dairy restrictions — this recipe is STILL for you! My cookies are easily made dairy-free and vegan (I do every time!), and there are some great dairy-free “ice creams” out there — so many different delicious ways to freeze creamy goodness. So Delicious® offers soy, coconut and cashew milk ice creams that are vegan and truly so delicious and Luna & Larry’s Coconut Bliss® is just dreamy!

The absolutely easiest way to make these awesome cookies is to use my famous gfJules™ Original Cookie Mix. Follow the quick directions, make the cookies to the size you like for your sandwiches, let them cool and you’re ready to add the ice cream for the finishing touch! If you prefer to start from scratch, I’ve also given you the hands-down best homemade cookie recipe ever. That’s right — ever.

Since my cookie mix and my scratch recipe can both make deliciously soft, thick and chewy cookies, you’ll want to form the cookie and flatten it before baking so that it’s not too thick for your sandwich. Here’s a shot of them before baking …

Now I’m craving an ice cream sandwich again. Looks like I’m headed back into the kitchen to make more! Stock your freezer and your summer will always be cool!