Homemade Cookie Ice Cream Sandwiches
Did you ever use to eat those Nestle Toll House cookie ice cream sandwiches as a kid? I know I did! They were my favorite road trip treat. These homemade cookie ice cream sandwiches are just like the classic Nestle Toll House ice cream sandwiches, but better! Each ice cream sandwich contains two soft, buttery chocolate chip cookies and a generous portion of ice cream in between. These cookies don't get hard in the freezer and maintain their chewy, cookie-dough-like texture. What more could you want in a summer treat?!
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cups brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1¼ tsp vanilla
- 1 tsp baking soda
- ¾ tsp salt
- 2 cups + 3 tbsp all-purpose flour
- 1 cup mini chocolate chips
- 1.5 quarts vanilla bean or chocolate ice cream (or your faveorite ice cream!)
Instructions
- In a small bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream the butter and both sugars together on medium speed until smooth and creamy.
- Add the egg and vanilla in and mix until combined. Turn the mixer on low and slowly incorporate the flour mixture, beating until just combined (do not overmix).
- Stir the chocolate chips in until just combined.
- Using a large cookie scoop (or small if you prefer smaller ice cream sandwiches) and scoop dough balls onto a baking sheet. Freeze for 1 hour or up to overnight.
- Preheat oven to 350°F. Line an extra large baking sheet with parchment paper and place the frozen dough balls onto the baking sheet.
- Bake cookies for 10-14 minutes, or until slightly golden brown on the edges and slightly underbaked in the middle. Rotate the sheet halfway through baking.
- Remove cookies from the oven and cool on the pan on a wire rack. Once cooled, transfer baking sheet with cookies to the freezer. Freeze cookies for 1 hour or up to overnight.
Assembly
- Once cookies have been frozen for at least an hour, use a large ice cream or cookie scoop to place a large scoop of ice cream on top of one cookie half. Top with another cookie an smoosh them together.
- Freeze tightly wrapped in the freezer to set the ice cream. I'd recommend setting ice cream sandwiches out at room temperature for 5 - 10 minutes prior to eating, just to soften them up a bit!
Notes
- If you prefer smaller cookies, use a smaller cookie scoop for the dough balls and ice cream. I would recommend cutting the baking time in half and then adjusting from there until the cookies are golden brown on the edges and slightly underdone in the centers.
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