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Chocolate Chip Ice Cream Sandwiches

Chocolate Chip Ice Cream Sandwiches

The ultimate comfort food that combines warm cookies and creamy ice cream! Chocolate Chip Ice Cream Sandwiches are a deliciously satisfying treat that everyone will love. Perfect for summer gatherings or cozy nights in, this easy recipe will have you craving more. Make them today for a fun dessert experience!
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Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 350 kcal

Equipment

  • Frying Pan
  • Whisk
  • Oven
  • Large Pot
  • Wooden Spoon
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla
  • 2 cups heavy cream divided
  • 1.5 cups whole milk
  • 0.25 teaspoon sea salt
  • 4 large egg yolks
  • 1.75 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon sea salt
  • 4 ounces unsalted butter at room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 large egg at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Start by melting the unsalted butter in a medium saucepan over medium flame. Add the light brown sugar and vanilla, whisking until the sugar dissolves and the mixture bubbles. This should take about three minutes, and you'll notice a lovely, rich aroma filling your kitchen.
  • Next, mix in half a cup of the heavy cream and whisk until smooth. Once combined, remove the pan from heat and let it cool while you prepare the ice cream.
  • To create an ice bath, fill a large bowl with ice and about two cups of water. Place a medium bowl fitted with a fine mesh strainer inside the ice bath. This setup will help cool the mixture quickly later on.
  • In a medium saucepan, combine the remaining whole milk, the rest of the heavy cream, and sea salt. Set this saucepan over medium flame and heat until the mixture is warm and starting to steam. Stir occasionally to prevent sticking.
  • In another bowl, whisk the large egg yolks until smooth. Gradually whisk in half of the warm milk mixture, a ladleful at a time, until it's warm and smooth. This technique tempers the eggs, ensuring they don't scramble.
  • Pour the egg/milk mixture back into the saucepan and cook over medium heat. Stir constantly with a wooden spoon, watching for the mixture to thicken enough to coat the back of the spoon. This should take about five minutes, but be careful not to let it boil.
  • Once thickened, immediately strain the mixture through the fine mesh strainer into the prepared ice bath. This step ensures a smooth texture for your ice cream custard.
  • Add the butterscotch to the custard and stir to combine thoroughly. Allow the custard to cool in the ice bath until it reaches room temperature, stirring often to speed up the process.
  • Press plastic wrap against the surface of the custard and refrigerate until chilled, about four hours or up to a day. This chilling period is crucial for flavor development.
  • When you're ready, pour the chilled custard into an ice cream maker and freeze according to the product's instructions. Transfer the finished ice cream to an airtight container and freeze until firm, about two hours.
  • Meanwhile, preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. In a separate large bowl, beat the unsalted butter and granulated sugar together until light and fluffy—this should take around two minutes.
  • Add the large egg, milk, and more vanilla, beating until smooth. Gradually mix in the flour mixture until combined, and then fold in the semi-sweet chocolate chips.
  • Using a tablespoon, drop balls of cookie dough onto the prepared baking sheets. Flatten the tops slightly with your palm and bake for 10 to 12 minutes. Keep an eye on the cookies, as they should be golden brown around the edges.
  • Let the cookies cool on the baking sheets for five minutes before transferring them to a cooling rack. Once completely cooled, freeze the cookies until firm, at least one hour.
  • Now, it’s time to assemble the sandwiches! Take one frozen cookie, top it with a generous scoop of ice cream, then place another cookie on top. Gently press down to form a sandwich. For an extra treat, roll the edges in additional chocolate chips.
  • Finally, place the assembled sandwiches in the freezer. Allow them to freeze for at least two hours before serving, ensuring they hold together perfectly.

Notes

  • Storage: Store leftover sandwiches in an airtight container in the freezer for up to a month.
  • Freezing: These sandwiches can be made in advance and kept frozen until you’re ready to serve.
  • Variations: Feel free to get creative with different ice cream flavors, cookies, and toppings.
  • Serving Suggestions: Pair with fresh fruit or a drizzle of chocolate sauce for an extra special treat.
  • Fun Fact: These sandwiches are a perfect summer treat and can be enjoyed year-round!
Keyword Chocolate Chip Ice Cream Sandwiches, easy ice cream dessert, homemade ice cream sandwiches, summer treats