I don’t know about you but my favourite treats during the summer involve ice cream, always.
This recipe features my Mom’s chocolate chip cookie recipe that I’ve made into ice cream sandwiches.
Pure. Summertime. Goodness.
The cookies are full of chocolate chips and are the perfect chewiness to make into ice cream sandwiches.
Use your favourite vanilla ice cream to fill up each cookie sandwich OR create a mix of vanilla and chocolate – it’s totally up to you!
Let’s dig in to the perfect summertime treat.
Prep time: 30 minutes
Equipment: baking sheets (2-3), mixing bowl, parchment paper
Servings: about 24-30 cookies / 12-15 ice cream sandwiches
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
2 cups large flake rolled oats
1 ½ cups semi-sweet chocolate chips
3 cups vanilla or chocolate ice cream
First, make the cookies – pre-heat the oven to 350F.
Melt the butter and add to your mixing bowl. Add both sugars and whisk well until combined. Next, add the 2 eggs and whisk again until fully combined.
In a separate bowl, whisk the flour, baking soda, salt and baking powder.
Then, add your dry ingredients (flour mixture) into the wet ingredients – stir until fully combined. Next add in the rolled oats and chocolate chips.
Lay a sheet of parchment paper on your baking sheet. Scoop over-flowing tablespoons of cookie dough and form cookie dough balls on your baking sheet. Then press down to flatten each cookie dough ball slightly before baking. Bake each batch of cookies for 8-10 minutes then let cool on the baking sheet for about 2-3 minutes before moving onto the cooling rack.
Cook’s Note: These cookies will be golden on the bottom but soft on top – you will want them like this when they come out of the oven so that when they cool they remain chewy for your ice cream sandwiches.
While your cookies are cooling, prep the ice cream for your sandwiches –
Lay parchment paper onto two baking sheets. Next, using an ice cream scoop, scoop out ice cream into 12-15 balls onto the parchment paper. (If you don’t have an ice cream scoop, use about 3 tbsp of ice cream per ice cream ball). Cover with another sheet of parchment paper and press down on each scoop using the palm of your hand to create disc-shapes of ice cream. Place these in the freezer for 30 minutes.
When your cookies are cool, take out the ice cream discs and form your sandwiches – 2 cookies plus 1 ice cream disc and press together. Then, enjoy!
Cook’s Note: If you’re not going to serve right away, leave the sandwiches in the freezer. Take out about 10-15 minutes before serving to let thaw before eating.
Until the next cooking adventure,