Dessert: United States – Chocolate Chip Ice Cream Sandwiches

Serving Size: 12

Approximate Time

Prep 25 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 37 min

Ingredients

1 cup (226 g) unsalted butter, softened
3 / 4 cup (150 g) granulated sugar
3 / 4 cup (165 g) packed light brown sugar
2 large eggs, room temperature
2 tsp (10 ml) vanilla extract
2 1 / 4 cups (281 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp baking powder
3 / 4 tsp fine salt (or 1 tsp kosher salt)
2 cups (340 g) semisweet chocolate chips
1 1 / 2 quarts (1.4 liters) vanilla ice cream, slightly softened
Optional for edges: mini chocolate chips, rainbow sprinkles, or chopped nuts

Instructions

Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until light and creamy, 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add dry ingredients to the butter mixture and mix on low just until combined. Fold in the chocolate chips.
Scoop 2-tablespoon portions of dough (about 45 g each) onto the prepared sheets, spacing about 3 inches apart. For flatter sandwich cookies, gently press each mound to about 1/2-inch thick.
Bake 10–12 minutes, until edges are set and lightly golden and centers look just set. Rap the hot pan once on the counter to help flatten for even sandwiches. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Pair up similar-sized cookies. For neater sandwiches, place the cookies in the freezer for 10 minutes before assembling.
Working quickly, place a scoop (about 1/4 cup) of softened vanilla ice cream on the bottom of one cookie. Top with its pair and gently press until the ice cream reaches the edges.
If desired, roll the edges in mini chocolate chips, sprinkles, or chopped nuts. Place finished sandwiches on a parchment-lined tray and freeze until firm, 1–2 hours.
Serve immediately or wrap each sandwich tightly and freeze for up to 1 month. For best texture, let sit at room temperature about 5 minutes before eating.