Easy Cookie Ice Cream Sandwiches: A Classic Chipwich-Inspired Treat
By Ethan Parker
With just 30 minutes and one bowl, you can create Easy Cookie Ice Cream Sandwiches that capture the nostalgia of the classic Chipwich. The combination of chewy cookies and creamy ice cream makes for a satisfying texture play.
You'll need simple ingredients like all-purpose flour, butter, sugars, and eggs to craft the cookies. The cornstarch is key for softness, while mini chocolate chips add pockets of sweetness, ensuring they hold up to your ice cream filling.
Expect the cookies to be golden at the edges and slightly underbaked in the center for the best ice cream sandwich experience. Avoid overbaking; it results in hard cookies that won't freeze well. Cooling them properly is essential to maintain their texture.
Serve your sandwiches right after assembling for optimal tasting, or freeze them for up to a week. Keep leftovers wrapped tightly for a quick treat anytime.
Why you'll love this recipe
- Comes together in about 30 minutes, utilizing a straightforward method that keeps everything easy and efficient for busy nights.
- Utilizes one bowl for mixing, which simplifies cleanup and makes this recipe perfect for a quick dessert without much fuss.
- The cookies maintain their softness even after freezing, so you can enjoy a chewy texture with every bite.
- Versatile fillings and toppings allow customization, letting you use your favorite ice cream flavors and toppings to suit your taste.
- Great for summer gatherings or kids' parties, these sandwiches are fun, nostalgic treats that can easily impress guests of all ages.
- Bake the cookies ahead of time, making the assembly quick when you’re ready to serve these delightful desserts.
Ingredients
- •2.25 cups all-purpose flour (spooned & leveled)
- •1.5 teaspoons cornstarch
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •0.75 cups unsalted butter (softened to room temperature)
- •0.75 cups brown sugar (packed light or dark)
- •0.5 cups granulated sugar
- •1 large egg (at room temperature)
- •1 large egg yolk (at room temperature)
- •2 teaspoons pure vanilla extract
- •1.25 cups mini semi-sweet chocolate chips
- •3 cups vanilla ice cream (or your desired flavor)
- •1 cup mini chocolate chips
- •1 cup sprinkles
- •1 cup finely chopped nuts
Instructions
- 1
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- 2
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 3
Beat in the egg, egg yolk, and vanilla extract until well combined.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the mini chocolate chips.
- 5
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Flatten each dough ball slightly.
- 6
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- 7
Scoop generous portions of softened ice cream onto the flat side of one cooled cookie. Top with another cookie, flat side down, to form a sandwich.
- 8
Gently press the edges of the ice cream sandwich into your chosen toppings.
- 9
Wrap each sandwich tightly in plastic wrap and freeze for at least 2-3 hours, or until firm.
