Double Chocolate Chip Cookie Ice Cream Sandwiches

So here’s a question for you. When you were a kid, why did savory foods always get segregated from one another and how come it never was—and still isn’t—the case with sweets?

Remember when you didn’t like your food to touch each other? How the lunch room divided trays were a godsend to just about any and every elementary age child?

Don’t let my gravy come a lick within the carrots!

Ew, I can’t eat my potatoes because they had a confrontation with the mustard!

But when it comes to sweets, it seems that the more sweet we can load into a single recipe, the more enticing it is.

Hence, Double Chocolate Chip Cookie Ice Cream Sandwiches. And if that isn’t a mouthful, just try eating one.

My Smudge has had a weird throat sickness for the past few days and with the strep test coming back negative, a fever still hanging on and her poor tongue covered in canker sores, I’ve decided it’s perfectly acceptable to have ice cream sandwiches for dinner.

I mean, it is a sandwich afterall. Right?

Where many ice cream sandwich recipes I’ve seen have focused on making the ice cream the homemade element of the recipe, this time around I went for the cookie being the DIY base.

Heaven forbid I should attempt both.

These Double Chocolate Chunk Cookies are pretty delectable all on their own, as my husband attested to as he ate 6 of them. The addition of espresso powder deepens the chocolate flavor and with big, and I do mean BIG, chunks of dark chocolate bits. In my humble opinion, if you’re going for chocolate, go deep and go dark.

And since my husband said this is the best ice cream sandwich he’s ever eaten…I’ll just leave it at that.

About the recipe:

Topping this richness off with a chilly ice cream of your choice lightens the flavor load just right. I used a thoroughly decadent vanilla bean from Haagen Dazs and a Chocolate Swiss Almond. But pretty much EVERY flavor of ice cream goes with chocolate. At least that’s what I say…

I bought the small cartons of prepackaged ice cream and with a sharp knife cut straight through the packaging to create round discs to sandwich in between my cookies. I think it gives the cookies a decadent, homemade look, kind of like frosting on a cake.

But if you’re looking for ice cream centers that are a bit more precise, Lindsay has a great tip to achieve a tidier look.

And of course, if you’re feeling industrious, homemade ice cream (I’m partial to this recipe) is perfectly acceptable as well.

With the few ice cream sandwich cookies that didn’t get eaten, I put them in a plastic container and froze them. Allow them to sit on the counter for a few minutes or zap in the microwave for 5 seconds to soften for easiest eating.

Print

4.34 from 3 votes

Double Chocolate Chip Cookie Ice Cream Sandwiches

Ingredients

• 1 cup unsalted butter
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 tablespoon espresso powder
• ⅔ cup Dutch process cocoa
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups dark chocolate chunks
• 2 14- ounce packages ice cream

Instructions

• Preheat the oven to 350°F.
• Line baking sheet with parchment paper or silicone baking sheet mat.
• In bowl of electric mixer, cream butter and sugars until fluffy, about 3 minutes. Add eggs one at a time, creaming well in between each egg addition. Add vanilla and blend.
• In separate bowl, sift flour, espresso powder, cocoa, baking soda and kosher salt. Mix in half of flour mixture to sugar mixture and mix. Add remaining half and mix. Mix in chocolate chunks.
• Drop cookies by rounded tablespoon onto baking sheets. Bake 12 minutes. Remove from oven and move to cooling rack to cool completely.
• Once cookies have cooled completely, remove ice cream from freezer and let sit at room temperature for 3-5 minutes to soften slightly. Set ice cream container on its side. With sharp, serrated knife, cut through ice cream container into ½ to ¾ inch rounds.
• Working quickly, remove wrapper and place slice of ice cream on bottom side of cookie, then top with another cookie. Repeat with remaining cookies and serve immediately or wrap individually in plastic wrap, place in a freezer bag and freeze for later.

Print

4.29 from 7 votes

Double Chocolate Chip Cookie Ice Cream Sandwiches

Ingredients

• 1 cup unsalted butter
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 tablespoon espresso powder
• ⅔ cup Dutch process cocoa
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups dark chocolate chunks
• 2 14- ounce packages ice cream

Instructions

• Preheat the oven to 350°F.
• Line baking sheet with parchment paper or silicone baking sheet mat.
• In bowl of electric mixer, cream butter and sugars until fluffy, about 3 minutes. Add eggs one at a time, creaming well in between each egg addition. Add vanilla and blend.
• In separate bowl, sift flour, espresso powder, cocoa, baking soda and kosher salt. Mix in half of flour mixture to sugar mixture and mix. Add remaining half and mix. Mix in chocolate chunks.
• Drop cookies by rounded tablespoon onto baking sheets. Bake 12 minutes. Remove from oven and move to cooling rack to cool completely.
• Once cookies have cooled completely, remove ice cream from freezer and let sit at room temperature for 3-5 minutes to soften slightly. Set ice cream container on its side. With sharp, serrated knife, cut through ice cream container into ½ to ¾ inch rounds.
• Working quickly, remove wrapper and place slice of ice cream on bottom side of cookie, then top with another cookie. Repeat with remaining cookies and serve immediately or wrap individually in plastic wrap, place in a freezer bag and freeze for later.

Right now you could be thinking, “Sheesh Heidi, thanks for aggravating my sweet tooth. Now I want more, More, MORE!”

Don’t worry. I gotcha covered.

Below are a few 5-napkins-needed ice cream sand snacks you should definitely put on your to-make list. And if these simply aren’t enough, this cookbook will steer you into a sandwich licking frenzy.

Almond Macaron Ice Cream Sandwiches

These little honeys are almost too precious to even consider chomping into. But look so good, I don’t know how one could resist. Light as a pillow, macarons make the ultimate sandwich hugging base. Recipe here.

Peanut Butter Brownie Ice Cream Sandwiches

This one is a no-brainer. This bad boy combines decadent chocolate brownies made in two cake pans then frozen into one big square that’s layered with ice cream and PB for maximum ease in serving to eagerly awaiting masses. Recipe here.

Raspberry Greek Yogurt Ice Cream Sandwiches

Now, this treat is the ultimate in ease thanks to a sum total of 4 ingredients needed. And who doesn’t love a graham cracker crumb? I feel like an episode of The Brady Bunch is in order. Recipe here.

Oatmeal Cream Pie Ice Cream Sandwich

Ever the overachiever, Annalise has baked what she deems, “the best oatmeal cookie I’ve ever made. Seriously.” Then she’s slathered on homemade ice cream, not store-bought, because that’s how she does things. Resulting in an entirely decadent cookie sandwich. My hat is off to you fair lady. Recipe here.

Ritz Cracker Chocolate Peanut Butter Ice Cream Sandwich

These bite size poppers remind me of being in college and being completely self-indulgent and creating a crazy mash-up of flavors with odd-ball ingredients one would never think of matching up. But then they do in the most delicious of ways. Recipe here.

This recipe was created in partnership with Go Bold With Butter where I am a paid contributor to their website. See the rest of my Go Bold with Butter recipes here. As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you. 

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