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Nothing takes me back to bright summer days like homemade cookie sandwiches packed with cold creamy ice cream. These are the ultimate nostalgic treat with tender cookies hugging your favorite frozen filling. The dough comes together in minutes and you can assemble these whenever you need something sweet and chilly to share or hoard all for yourself.
I first made these with my niece one hot July afternoon when the power was out and we both needed a project that ended in something delicious. Now I stash a few in the freezer for an instant mood boost anytime.
Ingredients
- All-purpose flour: makes a sturdy cookie that holds up when sandwiched with ice cream. Look for flour that feels fresh and clump free when you shake the bag
- Baking powder: gives the cookies just enough lift for a soft interior. Always check the date on your baking powder for best results
- Salt: balances the sweetness and deepens flavor. Kosher salt is perfect here for even seasoning
- Butter: should be softened for easy creaming. Choose a butter with good dairy flavor for rich taste
- Granulated sugar: creates crisp edges and helps the cookies spread. White sugar that is lump free works best
- Brown sugar: adds chew and a hint of caramel. Pack the sugar tightly in your measuring cup for most accurate results
- Large eggs: help bind everything and create a cake-like texture. Select eggs with firm shells for best freshness
- Vanilla extract: gives warmth and a classic bakery aroma. Pure vanilla is best if you can find it
- Semi-sweet chocolate chips: bring melty pools to every bite. Use a favorite brand that melts smoothly
- Cookies and cream ice cream: makes a classic filling but any flavor will work. Look for ice cream with minimal additives for creamiest texture
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- In a medium bowl prepare the flour mixture by whisking flour baking powder and salt together until fully combined and fluffier in texture
- Mix the Wet Ingredients:
- In a large bowl use an electric mixer to beat softened butter granulated sugar and brown sugar at medium speed for at least three to four minutes until pale and very fluffy Add eggs one by one mixing thoroughly between each then blend in the vanilla extract
- Combine and Form the Dough:
- Gently stir the dry ingredients into the wet mixture using a spatula or wooden spoon mixing just until no streaks remain to avoid overworking the dough Fold in the chocolate chips ensuring they are distributed evenly
- Chill the Dough:
- Transfer the dough to a lidded container and refrigerate for at least a day a full refrigerate gives your cookies the softest texture and best flavor
- Bake the Cookies:
- Preheat your oven to three hundred seventy five degrees Fahrenheit Line your large baking sheet with parchment paper for easy cleanup Use a tablespoon or small scoop to portion dough placing each mound two inches apart to allow for spreading Bake for about ten to twelve minutes or until edges are golden but centers look soft Remove the tray from the oven and dust each warm cookie with a small pinch of salt Cool on a wire rack fifteen to thirty minutes until fully cooled and sturdy
- Assemble the Sandwiches:
- For best results freeze the cookies before assembly to help them stay firm Place one upside down cookie on your work surface and scoop a generous amount of ice cream onto the flat side Sandwich with a second cookie flat side down and press very gently to stick Continue with the rest of the cookies and ice cream
- Serve and Enjoy:
- Eat right away for a gooey treat or wrap each sandwich tightly and freeze for later cravings
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Chocolate chips are always my favorite ingredient because you get those warm gooey pockets after baking. My family loves making these together and choosing new ice cream flavors for each batch. The best part is seeing everyone’s grins when they take that first frosty bite on a hot afternoon.
Storage Tips
To keep your cookie sandwiches at their best individually wrap each one in plastic wrap or parchment and tuck into an airtight freezer bag. They will stay fresh and delicious for up to two months in the freezer.
Ingredient Substitutions
You can switch out the chocolate chips for peanut butter chips white chocolate or use chunks of your favorite candy bar for a playful spin. Non dairy butter substitutes and gluten free flour blends will work for most dietary needs just check the texture as you go.
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Serving Suggestions
Set up a do it yourself ice cream sandwich bar at your next party. Offer a few different cookie and ice cream options along with bowls of sprinkles mini chocolate candies or toasted coconut for rolling the edges.
Cultural and Historical Context
The classic ice cream cookie sandwich probably dates back to the late nineteenth or early twentieth century with ice cream vendors and neighborhood bakeries serving up something similar ever since. This recipe channels that tradition with an easy modern twist for home bakers.
Frequently Asked Questions
- → How do I keep cookies soft for sandwiches?
Chilling the dough and not overbaking the cookies helps them stay soft and chewy, ideal for ice cream sandwiches.
- → Can I use different ice cream flavors?
Yes, you can use any flavor of ice cream you enjoy, from classic vanilla to chocolate chip or fruity swirls.
- → What's the best way to assemble cookie sandwiches?
Allow cookies to cool completely or freeze briefly, then spread softened ice cream on the flat side of one and gently press another on top.
- → How should I store ice cream sandwiches?
Wrap each sandwich in plastic wrap and freeze to keep them fresh and prevent freezer burn.
- → Can I make the dough in advance?
Yes, the dough can be made up to 2 days ahead and kept refrigerated. This also improves flavor and texture.
- → How do I prevent the sandwiches from becoming soggy?
Let cookies cool and even freeze before assembling to help them keep their structure when combined with ice cream.