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Cookie ice cream sandwiches are the perfect treat for hot summer days. This recipe combines soft and chewy cookies with creamy ice cream, creating a delightful dessert that’s perfect for an occasion. Whether you’re making them for a party or just as a special treat for yourself, these homemade cookie ice cream sandwiches are sure to impress.
The Chemistry of Cookie Ice Cream Sandwiches
The key to perfect ice cream sandwiches lies in the texture of the cookies and the assembly process. Using a mix of cake flour and bread flour helps achieve a soft and chewy cookie that holds up well when frozen. Chilling the dough before baking helps prevent the cookies from spreading too much and becoming too thin. Assembling the sandwiches with slightly softened ice cream ensures a smooth and even filling.
What is in cookie ice cream sandwiches?
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Bread Flour
Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.
Ice Cream
Fill the cookies with your favorite flavor. Vanilla, chocolate ice cream, or even a fun flavor like mint chocolate chip works well.
How do you make cookie ice cream sandwiches?
- Combine dry ingredients. In a medium-sized mixing bowl, combine 1 1/2 cups of cake flour, 1 1/2 cups of bread flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of fine sea salt. Set aside.
- Cream the butter and sugars. In a standing mixer with the paddle attachment, add 1 cup of unsalted butter and mix until softened. Add 1 1/4 cups of brown sugar and 1 cup of granulated sugar and mix until combined. Turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
- Add 2 eggs and 2 teaspoons of vanilla extract, mixing on low until combined.
- Incorporate dry ingredients. Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Fold in 12 ounces of dark chocolate chips.
- Chill the cookie dough. Cover it and refrigerate for 1-3 hours at minimum. You can also leave it in the fridge for up to 3 days.
- Preheat your oven to 350 degrees Fahrenheit.
- Bake the cookies. Scoop the dough onto light metal, parchment paper-lined baking sheets. Bake for 11-12 minutes until the cookies are lightly golden brown. Remove from the oven and allow the cookies to rest for 5-10 minutes before removing them from the pan.
- Prepare the cookies. Once the cookies are cooled, place half the cookies on small squares of plastic wrap.
- Scoop a large scoop of ice cream on each cookie.
- Top the ice cream scoop with a second cookie and immediately wrap it with plastic—place in the freezer to solidify, which should take 1-2 hours.
- Enjoy once set; the extra can stay in your freezer for about one month.
How do you store homemade ice cream sandwiches?
Any leftover ice cream sandwiches can be stored in an airtight container or freezer bag in the freezer for up to one month.
You can prepare the cookies and store them in an airtight container at room temperature for up to 3 days. Assemble the ice cream sandwiches just before serving for the freshest taste.
Serving Suggestion
Serve these cookie ice cream sandwiches straight from the freezer for a refreshing treat. They’re perfect for hot summer days, parties, or a fun dessert after dinner. Customize with your favorite ice cream flavors and add-ins like sprinkles or crushed nuts for extra fun.
Fun Ice Cream Sandwich Fact
Did you know that the first ice cream sandwich was sold in 1899 by a pushcart vendor in New York City? Since then, they’ve become a popular treat worldwide, enjoyed by people of all ages. Making your own at home allows you to get creative with flavors and enjoy this classic dessert anytime.
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Why make homemade ice cream sandwiches?
Cookie ice cream sandwiches are perfect for summer gatherings, birthday parties, or any time you need a refreshing treat. They’re a fun and delicious way to enjoy cookies and ice cream together. Make a batch and keep them in your freezer for whenever you need a sweet, cool treat.
This easy recipe uses a combination of cake flour and bread flour to create the perfect texture for the cookies – soft and chewy on the inside, with a slight crisp on the outside. The cookies are filled with dark chocolate chips, adding a rich, chocolatey flavor that pairs beautifully with creamy ice cream. Plus, you can customize the sandwiches with your favorite ice cream flavor, making this recipe versatile and fun.
Enjoy making these delightful and delicious cookie ice cream sandwiches. With their soft cookies and creamy ice cream, these sandwiches will become a favorite in your household!
FAQs
How do you keep ice cream sandwiches from getting hard?
To keep ice cream sandwiches from getting too hard, use slightly softened ice cream when assembling. This allows the ice cream to spread evenly without becoming too dense when refrozen. Wrapping the sandwiches in plastic wrap also helps prevent freezer burn and keeps them soft.
Can I use different types of cookies?
Yes, you can use any type of cookie for ice cream sandwiches. Peanut butter cookies, chocolate cookies, or even M&M cookies work well. Just make sure the cookies are not too crunchy, as this can make the sandwiches challenging to eat.
How long do homemade ice cream sandwiches last?
Homemade ice cream sandwiches can be stored in the freezer for up to one month. Wrap each sandwich in plastic wrap and place them in an airtight container or freezer bag to keep them fresh.
What is the best way to assemble ice cream sandwiches?
The best way to assemble ice cream sandwiches is to place a scoop of slightly softened ice cream on one cookie, top it with a second cookie, and then wrap the sandwich in plastic wrap. Freeze the sandwiches for at least 1-2 hours to allow the ice cream to firm up before serving.
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Cookie Ice Cream Sandwiches
Ingredients
Cookies
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 1/4 cup brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter
- 2 eggs
- 2 tsp vanilla extract
- 12 ounces dark chocolate chips **one bag**
Ice Cream
- 48 ounce carton of ice cream
Instructions
Cookies
- In a medium sized mixing bowl combine both flours, baking soda, baking powder and salt. Set aside.
- In a standing mixer add the butter and mix until softened.
- Add both sugars and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
- Add the eggs and vanilla, mix on low until combined.
- Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
- Once the dough has chilled, preheat your oven to 350 degrees.
- Scoop the dough onto light metal, parchment paper lined cookie sheets.
- Bake for 11-12 minutes until the cookies are lightly golden.
- Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan.
Assemble
- Once the cookies are cooled, place half the cookies on small squares of plastic wrap.
- Scoop a large scoop of ice cream on each cookie.
- Top the ice cream scoop with a second cookie and immediately wrap with plastic wrap. Place in the freezer to solidify, which should take 1-2 hours.
- Enjoy once set; the extras can stay in your fridge for about one month.
Nutrition
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