Description
Classic Chocolate Ice Cream Sandwiches made with rich, cocoa-flavored cookies and creamy vanilla ice cream. These homemade treats combine soft, chewy chocolate cookies with smooth vanilla ice cream, perfect for a refreshing dessert or snack.
Ingredients
Scale
For the Cookies
- Vegetable oil cooking spray
- 1/2 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/3 cup sifted Dutch-process cocoa powder
- 3 tablespoons unsalted butter, softened
- 1/4 cup white sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/3 cup whole milk, at room temperature
For Assembly
- 6 scoops vanilla ice cream
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper, then lightly coat it with vegetable oil cooking spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together 1/2 cup all-purpose flour, 1 tablespoon all-purpose flour, 1/4 teaspoon kosher salt, 1/4 teaspoon baking soda, and 1/3 cup sifted Dutch-process cocoa powder until smooth and free of lumps.
- Cream Butter and Sugars: In a separate bowl, mix 3 tablespoons softened unsalted butter, 1/4 cup white sugar, 2 tablespoons light brown sugar, and 1/2 teaspoon pure vanilla extract until the mixture is smooth and creamy.
- Combine Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, stirring while slowly adding 1/3 cup room-temperature whole milk. Mix until you form a thick batter.
- Shape and Bake Cookies: Scoop 12 portions of the batter onto the prepared baking sheet, spacing them evenly. Bake the cookies for 9–10 minutes, until the tops are no longer glossy.
- Flatten and Cool: Remove the baking sheet from the oven and gently tap it on the counter to flatten the cookies slightly. Allow the cookies to cool on the sheet for 15 minutes.
- Freeze Cookies: Place the cookies on the baking sheet into the freezer for 15 minutes until firm enough to handle.
- Prepare Cookies for Assembly: Remove the cookies from the freezer and poke 10–12 small holes in each cookie to reduce ice crystal formation, then return them to the freezer until you’re ready to assemble the sandwiches.
- Assemble Ice Cream Sandwiches: Take one cookie and place it upside down on a clean surface. Add a scoop of vanilla ice cream on top, then gently press a second cookie on top to form a sandwich. Repeat this process for all 6 ice cream sandwiches.
- Serve or Store: Serve the ice cream sandwiches immediately for a soft texture, or wrap them individually and freeze for about 3 hours if you prefer a firmer texture.
Notes
- For best results, use high-quality Dutch-process cocoa powder for a rich chocolate flavor.
- Allow the cookies to cool and freeze well before assembling to prevent melting the ice cream too quickly.
- Poking small holes in the cookies before freezing helps reduce ice crystal formation, keeping the texture intact.
- You can substitute vanilla ice cream with other flavors to customize your sandwiches.
- Wrap assembled sandwiches tightly in plastic wrap or parchment paper to avoid freezer burn.
