Description
These Homemade Ice Cream Sandwiches combine rich, fudgy chocolate cookie layers with creamy vanilla ice cream studded with mini chocolate chips. Perfectly balanced for a sweet, nostalgic treat, they’re easy to make at home and can be frozen for later enjoyment.
Ingredients
Chocolate Cookie Base
- 1 cup (2 sticks) unsalted butter
- 2 cups chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Ice Cream Filling
- 1/2 gallon (8 cups) home-style vanilla ice cream
- 1 cup mini chocolate chips
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two 18×13-inch rimmed baking sheets with foil and spray generously with non-stick cooking spray to prevent sticking. Set them aside while you prepare the dough.
- Melt Butter and Chocolate: In a large microwave-safe bowl, melt the butter and chocolate chips together by heating in 30-second intervals, stirring each time until the mixture is smooth and fully melted. Let it cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: Whisk the granulated sugar into the melted chocolate mixture until combined. Then whisk in the eggs and vanilla extract until smooth and well incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually stir this mixture into the wet chocolate mixture until the dough is thick and smooth.
- Shape the Cookie Layers: Divide the cookie dough into two equal parts. Press each half evenly into the bottom of the prepared baking sheets, spreading it thin and covering the entire pan surface completely.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 minutes. Halfway through baking, rotate the baking sheets for even cooking. After baking, transfer the baking sheets onto wire racks to cool for 15 minutes.
- Freeze Cookie Bases: After the initial cooling, place the cookie sheets with the dough back into the freezer for an additional 15 minutes. This helps firm up the cookie bases for assembling.
- Prepare the Ice Cream Filling: While the cookies freeze, beat the vanilla ice cream using an electric mixer fitted with a paddle attachment on low speed until smooth and creamy. Fold in the mini chocolate chips evenly.
- Assemble the Ice Cream Sandwiches: Remove the cookie sheets from the freezer. Spread the ice cream mixture evenly over one cookie sheet’s dough base. Carefully lift the second cookie base using the foil edges, flip it over onto the ice cream layer, and gently press down to sandwich the ice cream between the two cookie layers. Peel off the foil from the top cookie layer.
- Freeze the Assembled Sandwiches: Cover the assembled ice cream sandwiches loosely with another piece of foil and return them to the freezer for at least 2 hours to set properly.
- Cut and Serve: Lift the frozen ice cream sandwich slab from the baking sheet using the foil. Place it on a flat surface and slice into rectangles approximately 2.25 x 4 inches. This recipe yields 21 sandwiches. Serve immediately or wrap individually in plastic wrap and keep frozen until ready to enjoy.
Notes
- Make sure to cool the butter and chocolate mixture slightly before adding eggs to prevent curdling.
- The ice cream should be soft enough to spread smoothly but not melted.
- For best results, use home-style vanilla ice cream or a good-quality store-bought variety.
- You can swap mini chocolate chips for other mix-ins like nuts or sprinkles for variety.
- Sandwiches can be stored in the freezer wrapped tightly in plastic wrap for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
