Chocolate Chip Cookie Ice Cream Sandwiches
The ultimate chocolate chip cookie ice cream sandwich made with homemade vanilla bean ice cream sandwiched between rich chocolate chip cookies.
Servings: 12
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- spatula set
- turner
- cookie scoop
Ingredients
Ultimate Chocolate Chip Cookies:
- 1 cup Butter room temperature
- 1 1/2 cup Brown Sugar
- 1/3 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 3 cups Flour
- 1 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 cups Chocolate Chips or Chocolate Bars chopped
- Sea Salt for sprinkling
Homemade Vanilla Ice Cream:
- 3 cups Heavy Cream
- 2 cups Half-n-Half
- 1 2/3 cups Sugar
- 1 Vanilla Bean halved and scraped or 1 teaspoon Pure Vanilla Extract or Paste
Instructions
- To make chocolate chip cookies:
- Preheat oven to 365 degrees.
- In large bowl, cream butter and sugar for 5 minutes, until light and fluffy. Add eggs one a time, creaming after each addition. Add vanilla. Stir in flour, baking soda, baking powder, and salt. Fold in chocolate chunks.
- Chill for 30 minutes (cover entire bowl tightly or wrap dough in Saran Wrap). If you can hold out, chill for at least 24 hours as the cookie dough get better in time.
- Drop on cookie sheet. Sprinkle with maldon sea salt flakes. Bake for 10-13 minutes.
- To make Vanilla Ice Cream:
- Combine cream, half-n-half, and sugar in medium saucepan. Cook over medium low heat, stirring often. Cook until sugar is dissolved, about 2-3 minutes. Remove from heat and add vanilla bean, vanilla bean paste, or pure vanilla extract to taste.
- Let chill for 30 minutes before placing in ice cream maker.
- When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture's instructions.
- When finished churning, transfer to airtight container. Allow ice cream to harden in freezer for 30 minutes to 1 hour.
- To make ice cream sandwiches:
- Once cookies have cooled, place scoop of vanilla bean ice cream on bottom of one cookie. Top with another cookie. Eat immediately or wrap tightly and place in freezer until ready to eat.
