There’s nothing that screams summer more than a thick and chewy ice cream sandwich! These chocolate chip ice cream cookie sandwiches come from Coolhaus and are made with chocolate chip cookies and a rich chocolate ice cream.
I’m not sure if I shared this on here yet, but I recently resigned from my job. I had been working at the same company for almost 22 years (my 22 year anniversary would have been August 30). Fortunately, I was able to find another job opportunity with a different employer.
My last day at my former company was on Friday the 13th. I took the following week off so that I could spend some quality time with Addie. We stayed busy the entire week. She and I went outlet store shopping for back-to-school clothes, then we went to local stores for more clothes shopping the following day. I also spent an entire afternoon with her at a nearby amusement park, where she tried 2 new rides. Sadly, roller coasters are still not her thing… yet. Hopefully, we’ll get there.
Another thing she and I did on my week off was to make these ice cream sandwiches. We made the ice cream custard one day, allowed it chill overnight, and then we churned it the following day. While the ice cream was chilling, I made the dough for the chocolate chip cookies and allowed them to rest overnight. This turned into a 3-4 day baking project, so it kept us occupied.
The last time I made ice cream sandwiches, I had a hard time assembling them because the ice cream was too hard. This time, I made sure to allow the ice cream to thaw first before making the cookie sandwiches.
Addie and I had a great time making these summertime treats on my week off. I will be sure to hide a few in the freezer so I can keep them to myself!
Husband’s rating: 5 out of 5
Addie’s rating: 5 out of 5
My rating: 5 out of 5
Chocolate chip ice cream cookie sandwiches
Chocolate chip cookies
- 2 sticks (16 Tablespoons) unsalted butter
- 1 cup light brown sugar packed
- 1 cup dark brown sugar packed
- 1 large egg plus 1 large egg yolk
- 1 and ½ teaspoons vanilla extract
- 2 and ½ cups pastry flour you can substitute with 2 cups all-purpose flour plus ½ cup cake flour
- ½ teaspoons salt
- ½ teaspoon baking soda
- 1 cup semi-sweet chooclate chips Guittard, TCHO, Mast Brothers or Ghiradelli preferred (I used Wegmans)
Chocolate ice cream
- 2 cups whole milk
- 2 cups heavy cream
- 1 and ¼ cups granulated sugar
- 8 large egg yolks
- ¾ cup bittersweet chocolate, 64% to 72% cacao chopped (recommended: Scharffenberger, Valhrona, Trader Joe's, TCHO or Mast Brothers; I used Trader Joe's Pound Plus dark chocolate)
Bake the cookies
- In a microwave-safe bowl or in a small saucepan set over low heat, heat up the butter so it's halfway melted. Set aside to cool.
- Pour the butter into the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer.
- Add both brown sugars and mix on medium speed until light and fluffy, about 2-3 minutes. Then add in the egg and egg yolk. Finally, add the vanilla.
- In a medium sized bowl, whisk together the flour, salt and baking soda.
- Turn your mixer down to low and add the dry ingredients in 3 batches.
- Fold in the chocolate chips. Cover the bowl and transfer to your refrigerator to cool - at least 20 minutes or up to 1 day.
- When ready to bake, preheat your oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
- Using a medium sized cookie scoop or two spoons, scoop out balls of dough about 1 inch in diameter. Place them on your prepared baking sheet. Repeat with remaining dough, ensuring placing each cookie dough ball at least 2 inches apart.
- Bake in your preheated oven for 10-12 minutes or until the edges start to turn a light golden color and tops look underdone (do not over bake the cookies!).
- Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Cookies can be made 1-2 days ahead. Store them in an airtight container at room temperature until ready to use.
Make the ice cream
- In a large saucepan, heat the milk, cream, and half of the sugar (½ plus ⅛ cup) on medium heat.
- In a separate medium sized bowl, whisk the egg yolks and the remaining half of the sugar together until it turns a pale yellow color. Set aside.
- Once the milk mixture comes to a boil, pour about 1 cup of it into the bowl with the egg yolks. Whisk vigorously until well blended. Slowly pour this back into the saucepan and continue to whisk so the eggs don't scramble.
- Keep stirring until the mixture starts to thicken (about 2 minutes - the temperature should be between 165°F to 180°F.
- In a large bowl, melt the chopped chocolate in the microwave in 30 second bursts, mixing in between until smooth. Place a fine mesh strainer on top.
- Pour the thickened custard mixture into the strainer so it removes any cooked egg bits. Discard the cooked egg and whisk the custard into the melted chocolate.
- Allow the mixture to cool before covering and transferring to your refrigerator to cool (at least 8 hours and up to 24 hours).
- Once the mixture has cooled completely, place it into your ice cream machine and churn according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container and freeze for another 8-24 hours before serving.
Assemble the ice cream sandwiches
- Allow the ice cream to thaw slightly before assembly.
- Pair up the cookies according to size. Using a large ice cream scoop, scoop out a generous portion of ice cream and place it in the middle of one of the cookies (on the flat side). Place the other cookie on top of the ice cream (flat side touching the ice cream) and gently twist. Ideally, the ice cream should reach the outer diameter of your cookies.
- Wrap each ice cream cookie sandwich in plastic wrap, parchment paper or waxed paper. Freeze for at least 1 hour before serving.