epicurious5.0
Chocolate Chip Cookie Ice Cream Sandwiches
Super-chewy chocolate chip cookies—no mixer or overnight rest needed!—are the star of these easy-to-make ice cream sandwiches.
👥 8 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
- ●oven
- ●baking sheet
- ●measuring cup
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 350°. Whisk ¾ cup (packed; 160 g) dark brown sugar, ½ cup extra-virgin olive oil, ⅓ cup blue agave nectar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. vanilla bean paste or extract in a medium bowl until well combined. Add 1 large egg and whisk to incorporate, then add ¾ tsp. baking soda and whisk vigorously until fully dissolved. Using a sturdy spatula or wooden spoon, stir in 2 cups (250 g) all-purpose flour and 1 cup (200 g) mini chocolate chips until no dry pockets of flour remain.
. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp(250 g) all-purpose flour2 cups(400 g) mini chocolate chips, divided2 cups. vanilla bean paste or extract2 tsplarge egg1
2
Using a #16 cookie scoop (about ¼ cup), scoop out dough (level dough in scoop) onto 2 parchment-lined rimmed baking sheets (8 cookies per sheet, arranging in columns of 3-2-3 lengthwise), spacing about 1½" apart. (There will be a small amount of cookie dough left over; discard or bake off separately as a cook’s treat.)
3
Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until tops look dry and edges are just beginning to turn golden brown, 8–⏱️ 10 minutes. (To ensure cookies remain soft-ish even when cool, do not overbake.) Let cookies cool on baking sheets until chocolate is no longer melty, about ⏱️ 1 hour. (Or, if you’re in a hurry, let cookies cool on baking sheets ⏱️ 10 minutes, then, using a small offset spatula, transfer all of the cookies to 1 baking sheet, shingling them slightly to fit if needed, and chill in freezer until cold, about ⏱️ 20 minutes.)
4
When ready to assemble, thaw 1½ quarts vanilla ice cream in fridge until pliable (but not melting!), 10–⏱️ 15 minutes.
(250 g) all-purpose flour2 cups(400 g) mini chocolate chips, divided2 cups½ quarts vanilla ice cream1
5
Using a measuring cup, scoop ½ cup ice cream onto bottoms of 8 cookies. Top with remaining 8 cookies, bottoms facing down. Gently press sandwiches together until ice cream is even and at the edges of cookies all the way around.
6
Pour remaining 1 cup (200 g) mini chocolate chips into a shallow bowl. Working one at a time, dip sides of ice cream sandwiches into chocolate chips, pressing gently with your hand so they stick to the ice cream. Tightly wrap each ice cream sandwich in a square (about 10") of plastic wrap. Freeze until ice cream is firm, at least ⏱️ 4 hours and, preferably, up to ⏱️ 12 hours. (Sandwiches can be eaten comfortably straight from the freezer, but feel free to let them sit at room temperature ⏱️ 5 minutes before serving if you’d like.) Do ahead: Cookies can be baked 1 day ahead; store loosely covered at room temperature (they will become noticeably softer; that’s okay). Ice cream sandwiches can be made 2 weeks ahead; keep frozen.
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