Chocolate Chip Cookie and Cookie Dough Ice Cream Sandwiches
By Mark HuxsollPublished on June 17, 2025
Time
1½ hours, plus 8½ hours cooling and freezing
Yield
Makes 20 sandwiches
Ingredients
Before You Begin
These cookies benefit from the extra space provided by a rimless cookie sheet when baking. You can use a rimmed baking sheet, but you will need to divide the cookies among three sheets and bake them in three batches to avoid overcrowding. The cookies will seem underdone when you pull them from the oven; this ensures that they will remain chewy once they are cooled and chilled. If your ice cream is very hard when fully frozen, let it soften slightly in the refrigerator before scooping. If you have it, a #16 scoop works well for portioning the ice cream.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line 2 rimless baking sheets with parchment paper. Whisk 2⅓ cups (11½ ounces/326 grams) all-purpose flour, 1½ teaspoons table salt, and ¾ teaspoon baking soda together in medium bowl; set aside.
- Whisk 12 tablespoons melted butter, 1 cup packed (7 ounces/198 grams) light brown sugar, ½ cup (3½ ounces/99 grams) granulated sugar, and 2 tablespoons light corn syrup in large bowl until well combined, about 30 seconds. Whisk in 1 large egg plus 1 large yolk and 1 tablespoon vanilla extract until fully combined and mixture is smooth and creamy, about 30 seconds. Stir in half of flour mixture with silicone spatula or wooden spoon. Stir in 1¼ cups (7½ ounces/213 grams) chocolate chips and remaining flour mixture until no dry flour remains.
- Divide dough into forty 1-ounce/28-gram portions, about 1 heaping tablespoon each; divide any remaining dough evenly among dough portions. Roll dough portions between your hands to form smooth balls.
- Evenly space dough balls on prepared sheets, 20 balls per sheet. Using your hand, flatten balls to ¾-inch thickness.
- Bake cookies, 1 sheet at a time, until centers of cookies are puffed and still very blond, about 8 minutes; cookies will seem underdone. Let cookies cool on sheet for 5 minutes. Using spatula, transfer cookies to wire rack; let cool for 30 minutes. Place 1 baking sheet, still lined with parchment, in freezer.
- Place 4 cookies upside down on counter. Working quickly, deposit 1 large scoop of chocolate chip cookie dough ice cream (about ¼ cup) onto each cookie. Place 1 cookie right side up on top of each scoop. Gently press and twist each sandwich between your hands until ice cream spreads to edges of cookies (edges may be uneven; ice cream can be neatened after freezing). Transfer sandwiches to prepared sheet in freezer. Repeat with remaining cookies and remaining ice cream.
- Freeze sandwiches for at least 8 hours before serving. (Sandwiches can be individually wrapped tightly in plastic wrap, transferred to zipper-lock bag, and frozen for up to 2 months.)
Time
1½ hours, plus 8½ hours cooling and freezingYield
Makes 20 sandwichesIngredients
Ingredients
Ingredients
Why This Recipe Works
Homemade ice cream sandwiches should have soft cookies straight from the freezer and be relatively mess-free to eat. Since cold temperatures dull your palate, we increased the amount of salt and vanilla in our dough to prevent the cookies from tasting flat. To ensure chewiness, we added corn syrup to the dough and baked the cookies quickly in a hot oven. To assemble, we chilled a baking sheet for a landing zone and worked quickly in batches of four to minimize meltage. For the ultimate cookie experience, we paired chocolate chip cookies with cookie dough ice cream, but the recipe is customizable to your own taste.
Before You Begin
These cookies benefit from the extra space provided by a rimless cookie sheet when baking. You can use a rimmed baking sheet, but you will need to divide the cookies among three sheets and bake them in three batches to avoid overcrowding. The cookies will seem underdone when you pull them from the oven; this ensures that they will remain chewy once they are cooled and chilled. If your ice cream is very hard when fully frozen, let it soften slightly in the refrigerator before scooping. If you have it, a #16 scoop works well for portioning the ice cream.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line 2 rimless baking sheets with parchment paper. Whisk 2⅓ cups (11½ ounces/326 grams) all-purpose flour, 1½ teaspoons table salt, and ¾ teaspoon baking soda together in medium bowl; set aside.
- Whisk 12 tablespoons melted butter, 1 cup packed (7 ounces/198 grams) light brown sugar, ½ cup (3½ ounces/99 grams) granulated sugar, and 2 tablespoons light corn syrup in large bowl until well combined, about 30 seconds. Whisk in 1 large egg plus 1 large yolk and 1 tablespoon vanilla extract until fully combined and mixture is smooth and creamy, about 30 seconds. Stir in half of flour mixture with silicone spatula or wooden spoon. Stir in 1¼ cups (7½ ounces/213 grams) chocolate chips and remaining flour mixture until no dry flour remains.
- Divide dough into forty 1-ounce/28-gram portions, about 1 heaping tablespoon each; divide any remaining dough evenly among dough portions. Roll dough portions between your hands to form smooth balls.
- Evenly space dough balls on prepared sheets, 20 balls per sheet. Using your hand, flatten balls to ¾-inch thickness.
- Bake cookies, 1 sheet at a time, until centers of cookies are puffed and still very blond, about 8 minutes; cookies will seem underdone. Let cookies cool on sheet for 5 minutes. Using spatula, transfer cookies to wire rack; let cool for 30 minutes. Place 1 baking sheet, still lined with parchment, in freezer.
- Place 4 cookies upside down on counter. Working quickly, deposit 1 large scoop of chocolate chip cookie dough ice cream (about ¼ cup) onto each cookie. Place 1 cookie right side up on top of each scoop. Gently press and twist each sandwich between your hands until ice cream spreads to edges of cookies (edges may be uneven; ice cream can be neatened after freezing). Transfer sandwiches to prepared sheet in freezer. Repeat with remaining cookies and remaining ice cream.
- Freeze sandwiches for at least 8 hours before serving. (Sandwiches can be individually wrapped tightly in plastic wrap, transferred to zipper-lock bag, and frozen for up to 2 months.)
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