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Labor Day Chocolate Chip Cookie Ice Cream Sandwiches - featured image

Labor Day Chocolate Chip Cookie Ice Cream Sandwiches

  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

These Labor Day Chocolate Chip Cookie Ice Cream Sandwiches are the ultimate summer treat. They’re nostalgic, ridiculously easy to make, and taste like the best days of July condensed into one bite-sized package.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) chocolate chips (mix of semi-sweet and milk)
  • 1 quart (950ml) vanilla ice cream
  • Optional: Sprinkles or crushed cookies for rolling edges

Instructions

  1. Line two baking sheets with parchment paper. Ensure ice cream is scoopable but not melted.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes). Scrape down sides.
  3. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until just combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture and mix on low speed until just combined.
  5. Fold in chocolate chips using a spatula until evenly distributed.
  6. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes until edges are golden but centers look soft.
  7. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  8. While cookies cool, scoop ice cream into 1/3 cup balls. Flatten slightly into discs on a parchment-lined sheet. Freeze for at least 1 hour until hard.
  9. Assemble sandwiches by placing one ice cream puck between two cooled cookies. Press gently to secure. Optionally roll edges in crushed cookies or sprinkles.
  10. Place assembled sandwiches on a parchment-lined sheet and freeze for at least 2-4 hours until firm.
  11. Transfer to an airtight container or zip-top bag, separating layers with parchment paper. Store in freezer for up to 2 weeks. Let sit at room temperature for 2-3 minutes before serving.

Notes

Do not overbake the cookies; they should look soft in the center when removed from the oven as they will firm up while cooling. Ensure ice cream pucks are frozen solid before assembling to prevent leaking. Use room temperature ingredients for best texture. These can be made ahead and stored in the freezer for up to 2 weeks.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 380
  • Sugar: 28
  • Sodium: 220
  • Fat: 22
  • Saturated Fat: 12
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 5

Keywords: chocolate chip cookie ice cream sandwiches, labor day dessert, summer treats, easy ice cream sandwiches, homemade ice cream sandwiches, no-bake dessert

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Find it online: https://dailyrecipe.info/labor-day-chocolate-chip-cookie-ice-cream-sandwiches/