Description
Perfectly rustic and delicious, these ice cream sandwich cookies are an easy and delicious summer dessert. Classic sourdough chocolate chip cookies get a fun twist with a thick layer of vanilla ice cream sandwiched in the middle. Bake, assemble, and then freeze until hardened for a quick and easy dessert that will have everyone coming back for more.
Ingredients
Units
Scale
- 2 sticks salted butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1/2 cup sourdough discard
- 2 tsp pure vanilla extract
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3 cups all purpose flour
- 1 1/2 cups chocolate chips
- Vanilla ice cream
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined. Beat in the eggs, sourdough discard, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined, and then add in the chocolate chips. Mix well.
- Chill: Add the dough to the fridge to chill for a minimum of 1 hour and up to overnight.
- Bake: Once you are ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10-11 minutes. Take them out when they are just barely starting to turn golden brown.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool, and then pop in the fridge to chill for 30 minutes before assembling.
- Assemble the Sandwiches: Flip a cooled cookie over and place 1 scoop of ice cream on top (about 1/4 cup). Use your scoop to gently spread the ice cream to the edges. Sandwich another cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich. Immediately wrap the assembled cookie sandwich in plastic wrap or parchment paper and place in the freezer. Repeat with remaining cookies and ice cream.
- Freeze for a minimum of 3-4 hours. Enjoy!
Notes
- Chill the Cookies: Before and after baking. I know, it feels like a pain, but it will make life easier I promise! Chilling the dough for an hour before baking helps create a sturdier cookie, which is needed for the ice cream filling. Once the cookies have baked and cooled, pop them in the fridge before adding the ice cream. Chilled cookies means less of a chance the ice cream will melt when assembling.
- Work Fast: Even with the chilled cookies and pulling the ice cream straight from the freezer, the ice cream will still melt fairly quickly. Have a container ready to go in the freezer and place each assembled cookie sandwich in there as soon as it is assembled, before moving onto the next cookie.
- Variations: This recipe can easily be customized using different ice cream flavors. The cookies can also be rolled in sprinkles, mini chocolate chips, or chopped nuts.
- Storage: Cookies will store well individually wrapped in the freezer for up to 3 months. Be sure to freeze for a minimum of 3-4 hours before enjoying.
- Prep Time: 10 minutes
- Dough Chill Time: 1 hr
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
