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Chocolate Chip Cookie Ice Cream Sandwiches on a white platter
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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches are an easy to bite straight from the freezer chocolate chip pan cookie filled with vanilla ice cream. An easy hand held dessert that can be made ahead. Gluten free option too!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Freeze Time 4 hours
Total Time 4 hours 35 minutes
Servings 12
Author Meghan

Equipment

  • 12×17-inch jelly roll pan

Ingredients

  • 2 ¼ cups flour all purpose or gluten free
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 16 tablespoons butter 2 sticks
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 2 eggs + 1 egg yolk
  • 2 cups chocolate chips
  • 5-6 cups vanilla ice cream softened

Instructions

Bake the Chocolate Chip Pan Cookie:

  • Preheat oven to 375°F.
  • Butter the bottom of a 12×17-inch jelly roll pan, then line the bottom with parchment or waxed paper. Butter the sides of the pan.
  • In a medium bowl, sift together the flour, cornstarch, baking soda and salt. Set aside.
  • In the bowl of a standing mixer, beat the butter, sugar and brown sugar until creamy. Add eggs, one at a time, then add vanilla extract. Mix on low speed until incorporated.
  • With mixer on low speed, gradually add the dry ingredient mixture to the butter mixture. Stir in the chocolate chips.
  • Spread the chocolate chip cookie dough batter evenly in the pan, leaving about 1 inch of space between the edge of the dough and the sides of the pan on all sides.
  • Bake for 15 to 20 minutes. You want the cookie slightly underbaked.
  • Cool completely.
  • Cut the cookie down the center of the longer side, to make two rectangles. If cookie is very soft, you can freeze it for 1 hour to set it before assembling the sandwich.

Assemble the Ice Cream Sandwiches:

  • Spread the softened ice cream evenly over one of the cookie rectangles.
  • Carefully transfer the other rectangle on top by lifting up the parchment paper to make a large ice cream sandwich. Freeze for at least 3 hours.
  • Transfer the large ice cream sandwich to a cutting board and cut with a large, sharp knife into smaller rectangles. For sharp, clean edges, trim off ½-inch from all sides of large sandwich before cutting into rectangles.
  • Wrap each ice cream sandwich in plastic wrap and store in a resealable plastic gallon sized freezer bag until ready to eat.

Notes

You're Gonna Bake It After All
bakeitafterall.com