According to my TimeHop, two years ago today I posted my first-ever recipe for my famous chocolate chip cookies. With the challenge this week being “your signature dish,” I’ve been struggling internally on what my food signature would actually be since I’ve never thought of any foods as my ‘signature’ by any means.
However, I realized that chocolate chip cookies have held a special place in my life, as they were one of my earliest memories of cooking with my mother. They were also the first recipe that my family repeatedly requested once I learned how to read recipes and my parents trusted me to bake things by myself. Recently, I’ve also discovered a new dessert that has risen to the top of my all-time favorite recipes: two-ingredient ice cream.
And then it hit me—I finally knew what I wanted to do: create chocolate chip cookie ice cream sandwiches!
Here’s What You Need
FOR CHOCOLATE CHIP COOKIES:
- flour: Provides structure and bulk to the cookie dough.
- sugar: Adds sweetness and helps with browning and texture.
- brown sugar: Adds moisture, flavor, and chewiness to the cookies.
- butter: Imparts richness and flavor to the cookies.
- Crisco: Helps create a soft and tender texture in the cookies.
- egg: Provides structure and moisture to the dough.
- vanilla extract: Enhances the flavor of the cookies.
- baking soda: Helps the cookies rise and gives them a slightly crisp texture.
- salt: Balances the sweetness and enhances the flavors in the cookies.
- semi-sweet chocolate chips: Adds bursts of chocolate flavor and texture to the cookies.
FOR ICE CREAM FILLING:
- heavy whipping cream: Whips up into a fluffy texture and adds richness to the ice cream.
- sweetened condensed milk: Provides sweetness and creaminess to the ice cream.
- sugar: Sweetens the ice cream filling.
- vanilla extract: Enhances the flavor of the ice cream.
- banana & peanut butter: Adds a delicious flavor combination to the ice cream.
- marshmallow fluff & graham crackers: Creates a s’mores-inspired ice cream flavor.
Let’s Get Started
To ensure you have a nice soft cookie, even after freezing, it’s important to use Crisco in this recipe. The Crisco will help prevent the cookie from freezing solid and making it difficult to bite through.
For the ice cream, I decided to enhance my two-ingredient recipe by adding 4 tablespoons of sugar, 2 tablespoons of vanilla, and some extra chocolate chips to roll around the edges of the cookies.
Begin by creaming together the Crisco, butter, white sugar, and brown sugar. Add the egg and beat until the clumps of Crisco are completely broken down, which usually takes about 5 minutes.
Next, slowly add in the flour to form a nice soft cookie dough, followed by the chocolate chips.
To shape the cookies, I arranged mine on a silicone baking mat, which I absolutely love. If you don’t have a baking mat, simply line a baking sheet with parchment paper and roll the dough into 1-inch sized balls.
I like to spread my cookies pretty far apart to ensure they don’t bake together on the edges, resulting in nearly perfect round cookies.
Once the cookies are baked, allow them to cool for a few moments on the baking sheet, then transfer them to a cooling rack to cool completely.
While the cookies are cooling, whip together the heavy cream, sugar, and vanilla until a nice fluffy whipped cream forms.
Then add in the sweetened condensed milk and continue whipping until everything is blended together perfectly. The ice cream base should be thick and fluffy.
Now, let’s talk about the ice cream flavors! I decided that I wanted to have more than just one flavor of ice cream between my cookies. For one of the flavors, I went with a s’more-inspired ice cream base, using marshmallow fluff, Hershey’s chocolate, and crushed graham crackers. For another flavor, I mashed in a banana and some melted peanut butter. And for the classic ice cream sandwich, I kept it simple with plain vanilla.
Once the ice cream bases are mixed, spoon the filling into large icing piping bags. Using piping bags is key to getting the ice cream onto the cookie before freezing it!
If you don’t have any special icing bags, don’t worry. You can use a large plastic baggie instead, and simply cut off one corner to create a makeshift piping bag.
When assembling the sandwiches, leave a little edge around each of the upside-down cookies so that when you put the top of the sandwich on, the ice cream filling will push out to the edge.
To ensure the sandwiches stay intact while freezing, place them in a cake tin or another edged container that will keep the cookies flat and prevent them from moving. Otherwise, the tops of the cookies might slide off before they have a chance to set.
For a decorative touch, roll the edges of the ice cream sandwiches in mini chocolate chips for the vanilla sandwich and graham cracker crumbs for the s’more sandwich. Trust me, these small details make a big difference!
Helpful Tips to Making Homemade Chocolate Chip Cookie Ice Cream Sandwiches
- Softening the Butter: Ensure the butter is at room temperature before creaming it with the sugars to achieve a smooth and well-incorporated dough.
- Using Parchment or Silicon Baking Mat: Line your baking sheet with parchment paper or a silicon baking mat to prevent the cookies from sticking and promote even baking.
- Cookie Size and Spacing: Roll the dough into 1-inch balls and leave about 2 inches of space between each cookie to allow for spreading during baking.
- Proper Cooling of Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. This helps them set and prevents them from becoming too fragile.
- Whipping Cream to Stiff Peaks: Whip the heavy whipping cream until it reaches stiff peaks for a stable and creamy ice cream filling.
- Mixing Ice Cream Flavors: Incorporate different flavors into your ice cream base, like adding mashed banana and melted peanut butter or combining marshmallow fluff and crushed graham crackers, for delightful flavor variations.
- Using Piping Bags or Baggies: Use large piping bags or cut the corners of large plastic baggies to easily and neatly pipe the ice cream onto the cookies. This ensures even distribution and precise placement of the filling.
- Freezing the Sandwiches: Freeze the assembled ice cream cookie sandwiches in an edged container or cake pan to keep them flat and prevent sliding. This ensures the sandwiches maintain their shape while freezing.
- Decorative Touch: Roll the edges of the sandwiches in mini chocolate chips or graham cracker crumbs for added visual appeal and texture.
- Serve Chilled: Enjoy the ice cream cookie sandwiches right away on a hot day for a refreshing treat. If storing them, keep them in the freezer until ready to serve.
After freezing, the ice cream cookie sandwiches will be ready to enjoy. I can’t emphasize enough how amazing they turned out. They exceeded my expectations, and I hope they become my most requested recipe. I’m already planning to make them all the time!
After all, what could be better than combining the nostalgia of chocolate chip cookies with the creamy delight of homemade ice cream?
These ice cream cookie sandwiches are the perfect treat for any occasion, from a casual summer gathering to a cozy night in. So grab your baking essentials, unleash your creativity with different ice cream flavors, and indulge in these delightful creations. I guarantee they will be a hit with your friends and family.
Stay tuned for more exciting recipes and culinary adventures! And remember, in the world of Hungry People, there’s always room for more deliciousness. Happy cooking, my fellow food enthusiasts!
Ice Cream Cookie Sandwiches
FOR ICE CREAM FILLING:
OPTIONAL ADD INS:
- banana & peanut butter
- marshmallow fluff & graham crackers
- Preheat the oven to 375°F. Use a stand mixer with the paddle attachment to cream together the brown sugar, white sugar, Crisco, and room temperature butter. Add in the egg and beat well while pouring in the vanilla extract.
- Add in the flour slowly, along with the baking soda and salt. As soon as the flour has been added, mix in the chocolate chips.
- Line a baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into 1-inch balls and arrange them on the baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10 minutes or until the tops are just beginning to crack. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- While the cookies are cooling, use the stand mixer with a clean bowl and whisk attachment to whip the cream until stiff peaks form. Add in the sugar and vanilla extract. Pour in the sweetened condensed milk and whisk on high until completely incorporated.
- [Optional Step]: Mix the flavors into your ice cream bases.
- Spoon the whipped ice cream base into large piping bags (or baggies with the corners cut off). Arrange half of the cookies upside down in an edged container or cake pan. Cut off the corner of the bag and squeeze a little of the ice cream base onto each cookie, leaving about a quarter-inch rim of each cookie exposed. Place another cookie gently on top of each cookie until the ice cream base reaches the edges.
- Freeze for 8-10 hours or overnight for best results. Roll the edges of the cookies in mini chocolate chips (or graham crackers). Serve right away on a hot day. Enjoy!