Chocolate Cookie Ice Cream Sandwiches
Soft and chewy chocolate cookies with vanilla ice cream sandwiched in between. A wonderful homemade summer treat!
Ingredients
- ¾ cup unsalted butter , at room temperature (170 grams)
- 1 ½ cup granulated sugar (300 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240 grams)
- ⅔ cup unsweetened cocoa powder (60 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 half gallon of vanilla ice cream
- Rainbow sprinkles , optional
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes.
- Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
- Scoop by the rounded tablespoon onto the prepared sheet pan.
- Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
- Let vanilla ice cream sit at room temperature 10-15 minutes to soften. Place a large scoop of ice cream on 1 cookie. Top with another cookie and gently press together. Roll in sprinkles, if using.
- Freeze until ready to serve or serve immediately. Ice cream sandwiches will keep in the fridge for a few days (see Note).
Notes
NOTES
- If storing in the freezer for longer than one day, I recommend wrapping each sandwich in plastic wrap to prevent freezer burn.
Calories: 624kcal, Carbohydrates: 81g, Protein: 10g, Fat: 30g, Saturated Fat: 19g, Cholesterol: 127mg, Sodium: 328mg, Potassium: 423mg, Fiber: 3g, Sugar: 59g, Vitamin A: 1058IU, Vitamin C: 1mg, Calcium: 219mg, Iron: 2mg
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