Best 19 Cookie Ice Cream Sandwiches Recipes

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Indulge in a delightful symphony of flavors and textures with our curated collection of cookie ice cream sandwich recipes. These irresistible treats combine the classic charm of homemade cookies with the refreshing coolness of creamy ice cream, creating a perfect balance of sweet, crunchy, and smooth. From classic chocolate chip cookies sandwiched with vanilla ice cream to decadent red velvet cookies paired with cheesecake ice cream, our recipes offer a diverse range of options to satisfy every palate. We'll guide you through the process of crafting the perfect cookies, ensuring they're chewy, flavorful, and perfectly sized for sandwiching. You'll also discover the art of selecting the right ice cream flavors to complement the cookies, creating a harmonious blend of textures and tastes. Whether you prefer a quick and easy no-bake option or are up for a more involved baking adventure, our recipes cater to all skill levels. Get ready to embark on a culinary journey that will leave you craving these delightful cookie ice cream sandwiches all summer long.

Let's cook with our recipes!

COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
  • For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g

OATMEAL COOKIE ICE CREAM SANDWICHES



Oatmeal Cookie Ice Cream Sandwiches image

If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 cups quick-cooking oats
1/2 cup finely chopped semisweet chocolate
3 cups dulce de leche ice cream, softened if necessary
1/4 cup brickle toffee bits

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.

Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Chocolate Chip Cookie Ice Cream Sandwiches image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 18 sandwiches

Number Of Ingredients 17

1/2 cup margarine
2 teaspoons vanilla extract
2 whole eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon (heaping) instant coffee granules
1 1/2 teaspoons salt
1 cup (heaping) milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons flax seed, crushed in a mortar/pestle
2 tablespoons millet, crushed in mortar/pestle
Vanilla ice cream, slightly softened
Miniature chocolate chips
Miniature candy-coated chocolates

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
  • In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
  • Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
  • Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES



Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches image

Provided by Tom Douglas

Categories     Milk/Cream     Ice Cream Machine     Berry     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Back to School     Strawberry     Vanilla     Summer     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 8

1 1/2 cups chopped fresh strawberries
1/3 cup plus 1/4 cup sugar
2 tablespoons light corn syrup
1 cup heavy whipping cream
1/2 cup whole milk
4 large egg yolks
1/4 teaspoon vanilla extract
16 frozen Triple-Chocolate Cookies

Steps:

  • Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
  • Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
  • Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES



Cookie Ice Cream Sandwiches- Chocolate Chip Cookies image

OMG- These are awesome! I mean AWESOME!!! They are pretty easy and really worth the extra effort! Give them a try one of these hot afternoons when you don't know what to do with your kids. They'll love this one. I made my own ice cream in my ice cream maker- it's so much better. If you want to do that, try to make the ice cream several hours ahead or even the day before so it has time to firm up in the freezer. Here are my two favorite ice creams: recipe #375587 and Recipe #375540 They are both very quick and easy to make. I usually make the cookies the day before I make the ice cream sandwiches and freeze them overnight. That way they're nice and hard and easy to work with. The freezing time is not accounted for in the prep time so plan accordingly.

Provided by Realtor by day

Categories     Frozen Desserts

Time 50m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, room temp
3/4 cup packed light brown sugar
1 egg
1 cup old fashioned oats
3/4 cup all-purpose flour
3/4 cup sweetened flaked coconut
3/4 cup semisweet mini chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
4 cups ice cream, softened slightly (I used chocolate)
rainbow sprinkles and mini chocolate chip (optional)

Steps:

  • Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
  • On medium speed, beat butter until fluffy, 1-2 minutes.
  • Beat in the brown sugar until smooth, 1-2 minutes.
  • Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
  • Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
  • Bake 10-12 minutes or until JUST starting to brown lightly.
  • Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
  • You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
  • Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.

Nutrition Facts : Calories 352.1, Fat 18.7, SaturatedFat 11.8, Cholesterol 55.2, Sodium 230.4, Carbohydrate 44.1, Fiber 2.1, Sugar 31.2, Protein 4.5

CHOCOLATE COOKIE ICE CREAM SANDWICHES



Chocolate Cookie Ice Cream Sandwiches image

Homemade cookies and fun fillings add up to awesome ice cream sandwiches.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 to 18 sandwiches

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 tablespoons granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
3 cups all-purpose flour, plus more for dusting
Ice cream and other fillings (above)

Steps:

  • Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.)
  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.
  • Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days.
  • Ice cream and filling combinations:
  • Black raspberry ice cream, raspberries and fudge sauce
  • Mint chip ice cream and marshmallow cream
  • Chocolate ice cream, dulce de leche and fudge sauce
  • Vanilla ice cream, fudge sauce and cherry jam

STAR ANISE ICE CREAM AND ORANGE, ALMOND, CRANBERRY AND SEMISWEET CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Star Anise Ice Cream and Orange, Almond, Cranberry and Semisweet Chocolate Chip Cookie Ice Cream Sandwiches image

Provided by Anne Burrell

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 18

3 cups heavy cream
1 cup granulated sugar
2 whole star anise
1 vanilla bean, split and seeds scraped
6 eggs
Pinch salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups raw almonds, 3/4 cup coarsely chopped and 3/4 cup finely chopped
3/4 cup dried cranberries
12 ounces coarsely chopped plus 3/4 cup finely chopped semisweet chocolate
Zest of 1 orange

Steps:

  • For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat.
  • In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth.
  • Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
  • Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
  • For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula.
  • Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
  • Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
  • In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving.

SPICED APPLE OATMEAL COOKIE ICE CREAM SANDWICHES



Spiced Apple Oatmeal Cookie Ice Cream Sandwiches image

Old-fashioned deliciousness! If you really love cookie butter, spread some on the insides of the cookies before you assemble with the ice cream!

Provided by Matt Wencl

Categories     Desserts     Frozen Dessert Recipes

Time 6h41m

Yield 6

Number Of Ingredients 5

1 (21 ounce) can apple pie filling (such as Duncan Hines®)
½ cup cookie butter
1 (1.5 quart) container vanilla ice cream, softened for 10 to 15 minutes
1 (12 count) package big oatmeal raisin cookies
6 waxed paper or parchment sandwich bags

Steps:

  • Pour apple pie filling into a bowl. Cut each apple slice into thirds using a spoon.
  • Place cookie butter in a microwave-safe bowl. Microwave in 5-second intervals, stirring after each interval, until pourable but still thick, 10 to 15 seconds.
  • Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add apples; blend until incorporated. Fold in cookie butter gently to create ribbons.
  • Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream mixture on top.
  • Freeze ice cream and cookies until firm, 5 hours to overnight.
  • Remove cookies from the freezer. Line a baking sheet with parchment paper. Place 6 cookies on top.
  • Remove ice cream from the freezer. Cut ice cream into rounds using a 3-inch cookie cutter. Transfer ice cream rounds to the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top.
  • Place baking sheet in the freezer; chill until ice cream cookie sandwiches are firm, 1 to 2 hours.
  • Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Freeze until serving. Peel down bag as you eat, keeping the bag underneath to catch drips.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 95.9 g, Cholesterol 59.7 mg, Fat 26.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 402.4 mg, Sugar 40.3 g

OATMEAL ICE CREAM COOKIE SANDWICHES



Oatmeal Ice Cream Cookie Sandwiches image

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Provided by Claire Saffitz

Categories     Bon Appétit     Oatmeal     Cookies     Ice Cream     Sandwich     Dessert     Frozen Dessert     Summer

Yield 12 servings

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 ounces store-bought waffle cones, lightly crushed
1 1/2 cups old-fashioned oats
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
3/4 cup (packed) light brown sugar
1 large egg yolk
2 teaspoons vanilla extract
4 pints ice cream (any flavors)

Steps:

  • Make the Cookies
  • Preheat oven to 350°F. Cook butter in a medium saucepan over medium heat, swirling often, until it foams, then browns, 5-8 minutes. Scrape brown butter and toasty solids into a heatproof measuring glass and let cool.
  • Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground. Add brown sugar and pulse to combine. Whisk egg yolk, vanilla, and 2 Tbsp. water in a small bowl. With the motor running, slowly drizzle into food processor, then stream in brown butter; process until dough forms a ball around the blade.
  • Portion out slightly rounded tablespoonfuls of dough to make 26 balls (each should weigh about 3/4 oz.). Roll balls between your palms to smooth and divide between 2 parchment-lined rimmed baking sheets, spacing 3" apart (the cookies will spread as they bake). Cover with another sheet of parchment paper and use the bottom of a glass to flatten each into a 2 1/2" round.
  • Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden all over and browned around the edges, 12-15 minutes. Let cool on baking sheets; use a thin metal spatula to loosen cookies from parchment. Turn half of cookies over (you'll have 2 extra).
  • Prepare Ice Cream
  • Remove 2 pints of ice cream (same 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.
  • Assembly
  • Using a 4-oz. ice cream scoop or 1/2-cup measuring cup, and working one at a time or in small batches, scoop out large domes of ice cream onto upside-down cookies. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Repeat softening process with remaining 2 pints of ice cream and assemble remaining sandwiches.
  • 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
  • Cookies can be baked 1 week ahead; transfer to a resealable plastic freezer bag and freeze. Sandwiches can be assembled 5 days ahead; keep frozen.

CHOCOLATE ICE CREAM COOKIE SANDWICHES



Chocolate Ice Cream Cookie Sandwiches image

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.

Provided by Claire Saffitz

Categories     Bon Appétit     Cookies     Frozen Dessert     Dessert     Ice Cream     Chocolate     Summer     Kid-Friendly     Small Plates     Freeze/Chill

Yield 15 servings

Number Of Ingredients 13

3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
2 1/2 cups all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 pints ice cream (any flavor)
2 pints ice cream (any other flavor)
Special Equipment
A ruler

Steps:

  • Make the Cookies
  • Whisk cocoa powder, salt, baking powder, and 2 1/2 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 1/2"-thick disks. Chill until firm, at least 2 hours.
  • Preheat oven to 350°F. 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 1/8"-thick rectangle (about 16x12"), dusting with more flour as needed. Use a knife and a ruler (precision is key) to cut into 4x1 1/2" 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 12x7 1/2" (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 4x1 1/2" 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.

SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES



Small-Batch Sugar Cookie Ice Cream Sandwiches image

These are a fast summer treat to fix. You can use your favorite sugar cookie recipe, but the sugar cookie recipe here will give enough for 6 ice cream sandwiches.

Provided by thedailygourmet

Categories     Desserts     Frozen Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 10

⅔ cup white sugar
½ cup butter, melted
2 large egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 pint vanilla ice cream
2 tablespoons colored candy sprinkles (jimmies)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
  • Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
  • Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
  • Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  • To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.7 g, Cholesterol 128.3 mg, Fat 22.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 13.3 g, Sodium 349.7 mg, Sugar 34.7 g

SMALL-BATCH CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Small-Batch Chocolate Chip Cookie Ice Cream Sandwiches image

Chocolate chip cookies are a classic! We're punching up their rich, buttery flavor by browning the butter and filling them with some creamy vanilla ice cream. And for some added decadence, these ice cream sandwiches are dipped in chocolate.

Provided by Jet Tila

Categories     dessert

Time 4h35m

Yield 4 ice cream sandwiches

Number Of Ingredients 14

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup good-quality semisweet chocolate chips
Fleur de sel, for garnish
3 cups vanilla ice cream, slightly softened (see Cook's Note)
12 ounces 65 percent dark chocolate
4 tablespoons coconut oil

Steps:

  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
  • Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
  • Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked-no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
  • Preheat the oven to 350 degrees F.
  • Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  • To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
  • When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
  • Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Chocolate Chip Cookie Ice Cream Sandwiches image

The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h

Yield Makes 8

Number Of Ingredients 4

1/2 cup Chocolate Chip Cookie Base (refrigerated) plus 16 cookies (2 1/4 inches in diameter)
1 pint vanilla ice cream, softened
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped (3/4 cups)

Steps:

  • Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.
  • Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.
  • Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes.

NO-BAKE CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICHES



No-Bake Chocolate Chip Cookie Dough Ice Cream Sandwiches image

Provided by Dan Langan

Categories     dessert

Time 8h30m

Yield 9 ice cream sandwiches

Number Of Ingredients 16

9 tablespoons unsalted butter, at room temperature
3/4 cup lightly packed light brown sugar
3 tablespoons light corn syrup
Heaping 1/4 teaspoon fine salt
4 teaspoons milk
2 teaspoons pure vanilla extract
2 1/4 cups finely ground vanilla wafer or sugar cookie crumbs (about 65 vanilla wafers)
1/3 cup mini chocolate chips
1/2 cup milk (any percentage)
1/2 cup granulated sugar
1/3 cup instant nonfat dry milk powder
2 pinches fine salt
3 tablespoons light corn syrup
2 teaspoons pure vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons mini chocolate chips

Steps:

  • For the cookie dough: In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, corn syrup and salt until fluffy, 1 to 2 minutes. Add the milk and vanilla and mix on medium speed until smooth. Scrape the bowl with a rubber spatula.
  • Add the wafer crumbs and the mini chocolate chips. Mix until a dough forms.
  • Line an 8-inch square cake pan with a sheet of plastic wrap, leaving an overhang on two sides. Press half of the cookie dough into the prepared pan, making it as level as possible. Using the plastic wrap, gently pull this sheet of cookie dough out of the pan, transfer to a cutting board or baking sheet and freeze with the plastic wrap attached.
  • Line the same pan with two 8-by-13-inch sheets of parchment paper, leaving an overhang on two sides. Press the remaining cookie dough into the prepared pan and freeze while you make your ice cream. Wash and dry the stand mixer bowl.
  • For the ice cream: In a blender, combine the milk, granulated sugar, milk powder and salt. Blend on high for about 30 seconds to dissolve the sugar. Add the corn syrup and vanilla and blend on high for another 10 seconds. Set aside.
  • In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until medium-stiff peaks form. Use a whisk to fold the milk mixture into the whipped cream. Fold in the chocolate chips.
  • To assemble the ice cream sandwiches: Remove both batches of cookie dough from the freezer. Spread the ice cream over the cookie dough in the cake pan. Peel the plastic wrap off of the remaining sheet of cookie dough. Gently lay the dough on the ice cream. Wrap the pan in plastic wrap and place in the back of your freezer overnight or for up to 2 days.
  • Use the parchment to lift the ice cream sandwiches out of the cake pan. Use a sharp knife or a serrated knife to score into 9 bars and then cut completely. Serve immediately or refreeze after cutting (see Cook's Note).

PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES



Peanut Butter Cookie Waffle Ice Cream Sandwiches image

In a sweet-tooth emergency, you have permission to use frozen waffles. I love a store-bought shortcut!

Provided by Sunny Anderson

Categories     dessert

Time 40m

Yield 4 waffle ice cream sandwiches

Number Of Ingredients 0

Steps:

  • Mix 2 1/2 cups just-add-water pancake mix with enough water to make a stiff pancake batter. Beat 2 egg whites to medium peaks and fold into the batter. Spread half of the batter in a hot square waffle iron coated with cooking spray. Sprinkle with 1 cup chopped peanut butter sandwich cookies and cook until golden. Spray the waffle iron with more cooking spray and repeat to make more waffles; let cool. Separate the waffles into 8 squares. Sandwich with softened chocolate ice cream. Halve the sandwiches; press the edges in chopped peanuts.

COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY



Cookie Dough Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: chocolate chip cookie dough ice cream, chocolate chip cookies, semi-sweet chocolate chips, coconut oil

Provided by Katie Aubin

Categories     Desserts

Yield 3 servings

Number Of Ingredients 4

1 pt chocolate chip cookie dough ice cream
6 chocolate chip cookies, divided
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil

Steps:

  • Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
  • Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
  • Freeze for 30 minutes.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
  • Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
  • Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
  • Enjoy!

Nutrition Facts : Calories 771 calories, Carbohydrate 83 grams, Fat 49 grams, Fiber 5 grams, Protein 9 grams, Sugar 61 grams

CHOCOLATE COOKIE CHURRO ICE CREAM SANDWICHES



Chocolate Cookie Churro Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 ice cream sandwiches (24 churros)

Number Of Ingredients 10

12 chocolate sandwich cookies
3/4 cup milk
3 tablespoons cocoa powder
3/4 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter
Pinch kosher salt
2 large eggs
2 1/2 quarts vegetable oil, for frying
1/4 cup sugar
1 quart vanilla ice cream

Steps:

  • Crush 6 of the chocolate sandwich cookies with your hands into a medium bowl. Pour the milk over the cookies. Set aside to soak for 30 minutes.
  • Meanwhile, pulse the remaining 6 cookies in a food processor until broken into small pieces. Add the cocoa powder and pulse until the cookies are finely ground into a dark powder. Add the flour and pulse until combined. Sift the dry ingredients into a medium bowl; set aside.
  • Strain the cookie milk into a heavy-bottomed saucepot (discard the soaked cookie crumbs). Add the butter, salt and 1/2 cup water. Cook over medium-high heat until the butter is melted and the mixture is just below a simmer, about 2 minutes. Remove from the heat and whisk in the dry ingredients. Add the eggs one by one, whisking vigorously for 30 seconds after each addition, until a smooth dough comes together. Scrape the dough into a pastry bag fitted with a small star tip.
  • Line 2 baking sheets with parchment. Pipe the dough into 2 1/4-inch rounds starting in the center and moving in a circular motion. Repeat until all of the dough has been piped (about 24 rounds). Place the baking sheets in the freezer for at least 1 hour.
  • When ready to cook the churros, pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 350 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Put the sugar in a wide dish.
  • Carefully lower the churros a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 350 degrees F. Fry until the churros rise to the surface of the oil, about 2 minutes. Drain on the prepared cooling rack. Repeat with the remaining churros. Allow the churros to cool slightly.
  • Toss the churros in the sugar until completely coated, then tap gently against the side of the dish to remove any excess. Put the churros back on the cooling rack.
  • Scoop about 1/4 cup of the ice cream onto 12 of the churros. Top the scoops of ice cream with the remaining churros and gently press down to create sandwiches. Serve immediately.

MONSTER COOKIE ICE CREAM SANDWICHES



Monster Cookie Ice Cream Sandwiches image

A fun summer slumber party treat, make these monster cookie ice cream sandwiches with oatmeal cookies, vanilla ice cream, chocolate chips and peanut butter.

Provided by By Stephanie Wise

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup butter, softened
1 tablespoon water
1 egg
1/2 cup raisins
3 cups vanilla ice cream
1/4 cup M&M's® chocolate candies
1/4 cup semisweet chocolate chips
3 tablespoons creamy peanut butter

Steps:

  • In medium bowl, stir together ice cream, chocolate candies, chocolate chips and peanut butter. Freeze until firm, about 1 hour.
  • Meanwhile, heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, combine cookie mix, butter, water and egg; stir just until combined. Stir in raisins.
  • Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  • Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets. Transfer cookies to cooling racks; cool completely, about 30 minutes.
  • Onto bottom side of half of the cooled cookies, place scant scoop of ice cream mixture. Top with another cookie, bottom side down. Place sandwich cookies on cookie sheet. Freeze until firm, about 1 hour, before serving.

Nutrition Facts : ServingSize 1 Serving

COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
  • For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g

Tips:

  • Choose high-quality ingredients. The better the quality of your ingredients, the better your ice cream sandwiches will be. Use real butter, fresh eggs, and high-quality chocolate chips.
  • Make sure your ice cream is firm. If your ice cream is too soft, it will be difficult to scoop and the sandwiches will be messy. Freeze the ice cream for at least 4 hours before assembling the sandwiches.
  • Use a sharp knife to cut the cookies. A sharp knife will give you clean cuts and prevent the cookies from crumbling.
  • Don't overfill the ice cream sandwiches. Too much ice cream will make the sandwiches difficult to eat and they will be more likely to fall apart.
  • Freeze the ice cream sandwiches for at least 30 minutes before serving. This will help them set and make them easier to eat.

Conclusion:

Cookie ice cream sandwiches are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a dessert that everyone will love. So next time you're looking for a sweet treat, give cookie ice cream sandwiches a try!

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