The summer is in full-swing, and to keep you cool during these sweltering months, I’ve got a semi-homemade frozen treat that literally makes my mouth water just thinking about it: chocolate chip cookie ice cream sandwiches. Chewy, sweet and salty chocolate chunk cookies filled with the ice cream of you choice, these bad boys have your name written all over them.
We’ve spent the past few weeks in the sun with salty hair and bellies full of watermelon and frozen cocktails. Enjoying the beach with children is an activity I would more closely identify as “work” over “vacation,” but doing so with friends that feel like family make the effort worth it. My kids are slowly gaining a healthy respect and love for the water, and I have loved the opportunity to watch them experience new things for the first time.
I’m realizing there’s a lot of things you take for granted when you go to the beach without children for most of your life. In fact, it wasn’t until I had two overheated toddlers plastered to my sweaty thighs that I realized just how oppressive the summer heat can be. There’s sunscreen in their eyes, life jacket-induced wedgies, and never enough juice boxes to go around. The sun’s too hot, there’s sand in their pants, and somehow everyone in the water has a near-drowning experience. By the end of the trip, mom needs another vacation. #firstworldprobs
As a reprieve, I’ve retreated to the lake so that my mom can play grandmother to my babies and I can get some real R&R over the holiday week. To celebrate, you had better believe we’re noshing on these chocolate chip cookie ice cream sandwiches. These frozen treats (and a few bottles of rose) are the reason I’ll be staying sane (ok, and five pounds over my usual body weight) for the remainder of the summer.
The key to these chocolate chip cookie ice cream sandwiches is the cookie. In order to keep this dessert as simple and stress-free as possible, we need to be able to assemble and freeze them in advance. So I’ve made this recipe to be just barely soft and chewy when frozen so that you can enjoy the goods without fussing in the kitchen all week long.
Like most cookies, we start these by creaming butter and sugar. These have a high percentage of brown sugar for extra chewiness. Next comes vanilla and eggs which get stirred in until combined. Finally we add the dry ingredients and the chopped chocolate. Be sure to use finely chopped chocolate so that you don’t bite into any huge hunks of chocolate once they’re baked! While I love huge chunks in normal cookies, I don’t want to be held responsible when you crack a tooth on a giant frozen piece of chocolate. So just chop it. These cookies get baked just until the edges are set and they still appear slightly underdone.
Once the cookies are completely cooled, sandwich a big scoop of ice cream right between two of them. I prefer classic vanilla and chocolate ice cream, but caramel, cookies and cream, or even chocolate chip would be a great addition here. It’s your pick!
Stay extra cool for the remainder of this month. These chocolate chip cookie ice cream sandwiches are the ticket!
If you like these chocolate chip cookie ice cream sandwiches you should check out:
Chocolate Chip Cookie Ice Cream Sandwiches
These chocolate chip cookie ice cream sandwiches have homemade thin and chewy chocolate chip cookies and are filled with ice cream of your choice! You can assemble and freeze these in advance to have tasty treats on hand in the freezer!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 11 1x
- Category: Dessert
- 1/2 cup (113 gm) unsalted butter, at room temperature
- 1/2 cup (100 gm) packed brown sugar
- 1/3 cup (70 gm) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1–1/4 cups (180 gm) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (5 ounces) finely chopped semisweet or bittersweet chocolate (your choice)
- Ice cream of your choice
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
- Cream the butter, brown sugar, and sugar with a mixes on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
- Roll 1-1/2 tablespoon-sized balls of dough on the baking sheet about 2 inches apart and bake in the preheated oven for about 10 minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 1/3-1/2 cup sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to two weeks.
- Chopping the chocolate finely is really important here! You don’t want to bite into big chunks of chocolate when the cookies are frozen. Also, using chopped chocolate instead of chips is important as the chips are designed to not melt well.