I’m squishing this recipe in on the last day of July just to hop on the end of the Ice Cream Month bandwagon. And also to get a nice chocolate recipe up for the month. You can make these as a great treat for kids but my version uses dark chocolate which may be more suited to the grown ups. Feel free to use milk or white chocolate in these Chocolate Chip Cookie Ice Cream Sandwiches.
I already have a recipe for Chocolate Chip Cookies here but I wanted a firmer cookie with less chocolate for these. Less chocolate, now there’s a phrase I don’t use too often! So I reworked the recipe and use these cookies instead. Make a stash to have in your freezer if the Summer ever does decide to reappear.
Useful tips & links:
- I rarely make my own ice cream, which is probably a bit of a cop out for Ice Cream Month. I have used shop bought vanilla ice cream. Billy from Rookie Cook has posted several recipes for Ice Cream Month if you fancy making your own.
- Also, feel free to use bought cookies or cookie dough to make these. No one will judge you.
- The cookie dough needs to be chilled before baking. This will help prevent the cookies from spreading out too thinly. Making the dough ahead is ideal and will save you time later.
- I have half dipped these sandwiches in melted chocolate but you could roll them in chocolate sprinkles or hundreds and thousands instead if you like. Or just eat them plain.
- If you want to really go to town on them, use cookie dough ice cream. Make some extra cookie dough without the egg and chop it up and stir it through softened ice cream.
- This recipe is enough for 15 sandwiches but if you want to make a smaller batch, freeze leftover raw cookie dough in a roll so that you can easily slice it and bake cookies in no time.
- For something a bit different have a look at Emma from Treacle.ie’s Cheat’s Toasted Marshmallow Ice-cream.
Chocolate Chip Cookie Ice Cream Sandwiches
- 125g of softened unsalted butter
- 150g of caster sugar
- 1 medium egg
- 1 teaspoon of vanilla
- 200g of plain flour
- 2 tablespoons of cornflour
- ½ a teaspoon of baking powder
- ½ a teaspoon of salt
- 150g of dark chocolate chips
- 1 litre of vanilla ice cream
- 100g of good quality dark chocolate
- To make the cookie dough you will need an electric whisk or a stand mixer, or a wooden spoon and plenty of elbow grease. Cream the butter and the sugar together until light and fluffy. Beat in the egg and the vanilla.
- Sieve the flour, cornflour, baking soda and salt into another bowl and mix well together. Mix the dry ingredients into the butter until completely combined and then fold in the chocolate chips.
- Turn the dough out onto some parchment or greaseproof paper, half it and roll it into two long sausage shapes. Wrap the parchment paper around it and put the dough into the fridge for at least an hour to chill. It will keep tightly wrapped in the fridge for a few days.
- When ready to bake, preheat your oven to 180c/160c fan/gas mark 4 and line some baking sheets with parchment paper. Slice the chilled dough into rounds, I aim for approx 25g of dough per cookie.
- Place the dough slices onto the baking tray and allow plenty of space in between as the dough will spread.
- Bake for 10-15 mins until they turn a golden brown at the edges. The length of time they take to cook will depend on how large you make them.
- Allow to cool for 5 minutes on tray and then put them on a wire rack to finish cooling.
- When ready to assemble match up the cookies size-wise as best you can. Scoop or slice the ice cream. I use a block of ice cream and used a 4cm cookie cutter to cut out the ice cream. Press the ice cream gently between 2 cookies and place the sandwiches flat on a lined baking tray. Put them into the freezer to firm up.
- While the sandwiches are in the freezer melt the chocolate in a bain marie or in thirty second blasts in a microwave. Allow the melted chocolate to cool slightly and then dip the sandwiches into it to cover as much or as little of them as you like. The chocolate will start to harden or you can put them back in the freezer until ready to eat them.
- Store in the freezer with some parchment paper in between to stop the Chocolate Chip Ice Cream Sandwiches from sticking together.