I have mentioned before that I don’t consider myself a dessert maker. That is not to say that I don’t love to eat it or consider it a very important part of a meal. These chocolate chip cookie ice cream sandwiches are ideal because you can make them in advance and keep them in the freezer for instant gratification dessert treats. My earliest memories of being in the kitchen as a kid involve making chocolate chip cooking dough and sneaking the chocolate morsels we needed for the cookies into my mouth when my mom wasn’t looking. The only thing better than homemade chocolate chip cookies are homemade chocolate chip cookies with ice cream squeezed between them.
Chocolate Chip Cookie Ice Cream Sandwiches
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup, sugar
- 3/4 cup, brown sugar, packed
- 2 large eggs
- 2 teaspoons, vanilla extract
- 2 1/4 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint vanilla ice cream (I prefer Ben and Jerry’s from Vermont)
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In medium bowl, beat butter with sugar and brown sugar at medium speed with an electric mixer until creamy and lightened in color. Add eggs one at a time and vanilla. Mix on low speed until conbined. Gradually combine dry mixture into creamed buttery mixture. Stir in the chocolate chips. Using clean hands, form the dough into 1 tablespoon-sized balls and place on ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. Let cookies cool on a wire rack.
Remove ice cream from freezer and let soften so it can be easily spooned in between the cookies. Sandwich ice cream between the cookies and serve or wrap them in tinfoil and freeze for future enjoyment.