Cool down with these chocolate chip cookie ice cream sandwiches aka my version of the ultimate chipwich! Made with chocolate chip cookie bars, this ice cream sandwich is extra thick, easy to make and super delicious. So don’t wait around for the ice cream truck, it’s time to whip up a batch at home!
Layers of:
- Chocolate Chip Cookie Dough: I made a double batch of the Nestle Toll House chocolate chip cookie recipe, but if you are low on time you can always buy the pre-made cookie dough at the store
- Ice Cream: Use your favorite vanilla ice cream
- Mini Chocolate Chips / Sprinkles: You can roll the ice cream sandwiches in mini chocolate chips, sprinkles, nuts, whatever you’d like! Have fun with decorating them for the occasion
Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
*I used Nestle Toll House Chocolate Chip Cookie Recipe and doubled it
- 4 1/2 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon salt
- 2 cup (4 sticks) butter, softened
- 1 1/2 cup granulated sugar
- 1 1/2 cup packed brown sugar
- 2 teaspoon vanilla extract
- 4 large eggs, room temperature
- 4 cups semi sweet chocolate chips
- 2 to 2 1/2 quarts vanilla ice cream, softened
- Mini chocolate chips and/or sprinkles
Instructions
- In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy, about 3 – 5 minutes. Add in one egg at a time, beating well after each addition. Slowly add in flour, baking soda, and salt until just combined. Fold in chocolate chips
- Split cookie dough batter in half and spread each half evenly into two parchment lined 9×13 cake pan. Bake in a 375 degree preheated oven for 25 minutes or until golden brown. If you do not have 2 9×13 cake pans, just bake one half first, wait until cookie is fully cooled then remove from the pan and bake second half next
- Remove from oven and allow cookie to fully cool. Remove one cookie from pan and leave the other cookie in the pan. With the cookie layer that is still in the pan, top with softened vanilla ice cream in an even layer until smooth. Gently place the other cookie layer over the top and set pan in the freezer until ice cream is frozen, about 5 hours or overnight
- Remove pan from freezer and take the giant ice cream cookie sandwich out of the pan. I like to flip the pan upside down while holding a cutting board on the top to gently take the giant cookie sandwich out of the pan. Cut into desired size and roll edges of the cookie sandwich in mini chocolate chips or sprinkles. Place back in freezer until ready to eat
Chocolate Chip Cookie Bar Ice Cream Sandwiches
Ingredients
*I used Nestle Toll House Chocolate Chip Cookie Recipe and doubled it
- 4 1/2 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon salt
- 2 cup (4 sticks) butter, softened
- 1 1/2 cup granulated sugar
- 1 1/2 cup packed brown sugar
- 2 teaspoon vanilla extract
- 4 large eggs, room temperature
- 4 cups semi sweet chocolate chips
- 2 to 2 1/2 quarts vanilla ice cream, softened
- Mini chocolate chips and/or sprinkles
Method
- In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy, about 3 – 5 minutes. Add in one egg at a time, beating well after each addition. Slowly add in flour, baking soda, and salt until just combined. Fold in chocolate chips
- Split cookie dough batter in half and spread each half evenly into two parchment lined 9×13 cake pan. Bake in a 375 degree preheated oven for 25 minutes or until golden brown. If you do not have 2 9×13 cake pans, just bake one half first, wait until cookie is fully cooled then remove from the pan and bake second half next
- Remove from oven and allow cookie to fully cool. Remove one cookie from pan and leave the other cookie in the pan. With the cookie layer that is still in the pan, top with softened vanilla ice cream in an even layer until smooth. Gently place the other cookie layer over the top and set pan in the freezer until ice cream is frozen, about 5 hours or overnight
- Remove pan from freezer and take the giant ice cream cookie sandwich out of the pan. I like to flip the pan upside down while holding a cutting board on the top to gently take the giant cookie sandwich out of the pan. Cut into desired size and roll edges of the cookie sandwich in mini chocolate chips or sprinkles. Place back in freezer until ready to eat
What did you think?