Chocolate Chip Cookie Ice Cream Sandwiches

Cakes Biscuits & Sweet Treats

Makes: 8 sandwiches
Prep: 20 minutes
Bake: 10–12 minutes
Freeze: 2 hours+

Ingredients

For the cookies

115 g unsalted butter, softened
100 g light brown sugar
50 g caster sugar
1 large egg
1 tsp vanilla extract
175 g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
150 g chocolate chips

For the filling

1 litre vanilla ice cream, slightly softened
75 g mini chocolate chips, optional

Method

Make the cookie dough: Cream the butter, brown sugar and caster sugar together until light and fluffy. Beat in the egg and vanilla.
Add the dry ingredients: Mix in the flour, bicarbonate of soda and salt until just combined. Fold in the chocolate chips.
Bake: Divide the dough into 16 portions and place on lined baking trays, leaving plenty of space between them. Bake at 180°C (160°C fan) for 10–12 minutes, until the edges are golden but the centres are still soft.
Cool completely: Leave the cookies on the tray for 5 minutes, then transfer to a rack. They must be completely cool before assembling.
Build the sandwiches: Place a generous scoop of softened vanilla ice cream onto the flat side of one cookie. Top with another cookie and gently press together.
Add extra chocolate: Roll the ice-cream edges in mini chocolate chips if desired.
Freeze: Wrap each sandwich individually in baking paper or cling film and freeze for at least 2 hours, until firm.

For the best texture, let the sandwiches sit at room temperature for 5–10 minutes before eating. The cookies soften slightly while the ice cream stays cold and creamy. 🍪🍦