Chocolate Chip Cookie Ice Cream Sandwiches? Yes, Please!

We’ll say it: A chocolate chip cookie ice cream sandwich is probably the most wonderful indulgence of the summer. Or winter. Or whenever — there’s really no bad time for these. And this recipe lets you mix and match flavors to create ice cream sandwiches that are even better than the ones you remember eating as a kid.

The secret here is homemade chocolate chip cookies, baked to be thin and slightly chewy. Thinner cookies make better ice cream sandwiches because they don’t get as hard (and hard to bite) in the freezer. And these ones are loaded with chocolate chips, so you get plenty of in each bite!

Chocolate Chip Cookie Ice Cream Sandwiches

Yields: 24 ice cream sandwiches

Ingredients

Instructions

1. Make the Dough

Preheat your oven to 375 F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl, cream together butter and sugars until light and creamy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually blend in the flour mixture until it has been completely incorporated, then stir in chocolate chips.

2. Shape and Bake

Shape dough into 1″ balls and arrange on a baking sheet, leaving 2″ between the balls to allow the cookies to spread.

Bake for 12-14 minutes, until the cookies are light golden around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

3. Fill Your Sammies

Once the cookies are cooled, pull out your ice cream and let it soften for about 5 minutes.

Spoon generous 1/3 cup scoops of ice cream between equal-sized cookies, pressing the cookies together to allow the ice cream to come right up to the edge of the cookies.

Roll the exposed edges of your sandwiches in mini chocolate chips, then place on a baking sheet in the freezer and allow the cookies to set for at least 1 hour before serving.

Once assembled, your chocolate chip cookie ice cream sandwich can be enjoyed immediately or stored in airtight containers in the freezer for several weeks, ready to eat whenever you’re in the mood to treat yourself.