Triple Chocolate Addiction Ice Cream Sandwiches
Who doesn’t love a good ice cream sandwich? I’m going to let you in on a little secret: These sweet summer treats are very easy to make at home, and so much better than a Klondike bar or anything else you can get at the grocery store. With scratch-made chocolate chip cookies and your choice of ice cream, you really can’t go wrong.
It all began with one of my signature cookie recipes: Triple Chocolate Addiction Chocolate Chip Cookies.
I made this recipe with my signature chocolate chip cookies. If you know anything about me, you probably know I’m a crazy cookie lady (I did write a cookbook with over 130 cookie recipes in it—and that’s not even my full repertoire). Their chewy texture and balanced flavor, paired with sweet and creamy ice cream, make one dynamite ice cream sandwich!
One batch will make about 22 large cookies, so plan on about 11 ice cream sandwiches. If this wasn’t obvious already, you’ll be using two cookies per sandwich. Although you can use any flavor of ice cream you like, my favorite is creamy vanilla bean ice cream—and I always go for the good stuff. I love Haagen-Dasz and Ben & Jerry’s!
Here are a few tips on how to decorate your ice cream sandwiches.
For a garnish, you can roll the side of each sandwich in mini chocolate chips or fancy decorations like nonpareils or colorful sprinkles. If you’re not going to eat your ice cream sandwiches right after assembling them, you can pop them in the freezer—just make sure you let them thaw for a few minutes before biting into one later. This will help the cookies soften up again. Try not to eat them all at once!
Mary’s Triple Chocolate Addiction Ice Cream Sandwiches
Ingredients
- 3 cups bread flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon Mary's Cognac-aged Madagascar Pure Vanilla Extract
- ½ cup bittersweet chocolate chips
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- Ice cream (a nice vanilla bean is my first choice for this recipe)
- Mini chocolate chips
- Sprinkles
- Nonpareils
Instructions
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until fluffy (about 2 minutes). You can use an electric hand mixer for this if you don’t have a stand mixer.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla. With the mixer on low, add the flour mixture, a little at a time, mixing until incorporated.
- Fold all three types of chocolate chips into the batter by hand.
- Line two sheet pans with parchment paper. Divide the dough into 22 mounds, arranging 11 cookies on each prepared pan, about 3 inches apart. Freeze the sheet pans with the dough for one hour.
- When you’re ready to bake, preheat the oven to 375 degrees. Place both cookie trays into the preheated oven directly from the freezer.
- Bake for 20 to 23 minutes or until lightly golden on the edges but still slightly soft in the center. Remove the cookies from the oven and let them rest on the pans for 10 minutes, then transfer to a cooling rack. Store your cooled cookies in an airtight container until you’re ready to assemble your ice cream sandwiches.
- Pull your ice cream of choice out of the freezer and let it sit at room temperature for 10 minutes to soften slightly. This will make it easier to press down when you make your sandwiches.
- Line a baking sheet pan with wax paper or parchment and arrange 11 cookies, flat side up, on the pan.
- Place a generous scoop of ice cream on top of each cookie. Top each ice cream scoop with another cookie and gently press down until the ice cream reaches the edge of the cookie.
- You can leave your ice cream sandwiches like this—or you can make them pretty! To garnish, roll the exposed ice cream edge of each sandwich in a bowl of sprinkles, nonpareils, or mini chocolate chips.
- Freeze for at least 1 hour before serving—just make sure you let them thaw for a couple minutes before biting in, since the cookies can get a little hard when frozen. If you’re not eating them right away, you can individually wrap your ice cream sandwiches in plastic wrap and store them in the freezer for future treats!