My Cookie Ice Cream Sandwich is made with your favorite ice cream flavor (I love classic vanilla or vanilla bean) and two of my soft and chewy brown butter mini chocolate chip cookies. And then it gets even better and more delicious because you roll them in additional mini chocolate chips or fun sprinkles! One of the most frustrating parts about cookie ice cream sandwiches is when the cookies become too frozen too solid to bite and the ice cream is too soft to hold its shape. I mean lets be honest, nothing is worse than the ice cream squeezing out the sides with each bite of a rock solid cookie. I’ve perfected this recipe to make sure the cookies stay beautifully soft (yet still structured) even when frozen! My cookie recipe uses nutty brown butter to create a thin, chewy and flavorful cookie. It’s the perfect cookie for a cookie sandwich to optimize the eating experience. The cookies in this recipe are super soft and suitable for freezing. You can’t just make any ordinary cookie recipe and scoop ice cream in the middle and call it a day. Crisp or thicker cookies will not work as well and there is some science behind a really good ice cream cookie sandwich. My grandpa worked for a dairy, and my mom tells stories of how their garage freezer was always filled will ice cream and yummy ice cream sandwiches. Once he retired, I remember my grandma would always bring her favorite Klondike bars to the house, but I have to tell you…homemade beats a store bought ice cream sandwich any day…especially when you surround your favorite ice cream with my brown butter cookie recipe!
Why This Recipe Works:
Cookie Ice Cream Sandwiches are a great treat to make ahead and keep in the freezer all summer long. They are fun and easy to make. I developed the cookie to be easy to bite into; it’s thin, super soft and chewy! The cookie is a no-chill recipe, so it saves you time. They’re absolutely DELICIOUS!
Flour and Cake flour: By using a mix of all-purpose flour and cake flour, you will end up with a softer more pliable cookie that will not break or crumble when assembling the cookie ice cream sandwich. Baking soda: Baking soda adds the chewiness to the cookie. Which is the perfect texture with rich and creamy ice cream. In most all of my cookie recipes I use baking powder as well, but baking powder usually results in a cookie that has a cakey texture and I wanted a chewy, more dense cookie for this recipe. Salt: Adding salt helps bring forward the wonderful flavors in this brown butter cookie by helping balance the flavor of the caramelized sugars. Butter: be sure to use unsalted. You will brown the butter and let it cool completely. More tips on browning butter can be found below. Brown sugar & White Sugar: To create the best flavor, color and texture and provide balance to the cookies, use a combination of both dark brown and white sugar. Egg and egg yolk: Don’t skip on adding in the extra egg yolk as it adds to the chewiness and soft texture. Vanilla: Pure vanilla extract. The sweet and smooth vanilla flavor that comes from soaking vanilla beans is absolutely worth it. Mini chocolate chips: Be sure to use the mini chips. The standard chocolate chip can be too large to bite in to. Plus, the mini chips are too cute!
