Chocolate chip ice cream sandwiches are made at home quickly and without the use of an ice cream maker. A generous layer of whipped cream sandwiched between two delicious oven-baked chocolate chip cookies, wrapped in chocolate chips, ideal for a tasty snack or a sweet treat. This chocolate chip ice cream sandwich will win over the whole family and will be requested all summer long!
For more recipes: Single-Serve Ice Cream Without Ice Cream Maker – Easy Recipe Collection
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 8 Pieces
Ingredients
- 2 1/8 cups All-Purpose Flour
- 9 tbsp Butter
- 3/4 cup Powdered Sugar
- 1 tbsp Egg Yolk
- 1/4 cup Eggs
- 1 tsp Baking Powder
- 3/8 cup Chocolate Chips
- 1 tsp Vanilla Extract
- 3/4 cup Heavy Cream
- as needed Chocolate Chips
Tools
- Mixer
- Cookie Cutter
Preparation
To make the chocolate chip ice cream sandwich, in a bowl or a stand mixer, put the softened butter cut into pieces, then add the powdered sugar and mix everything with beaters or a wooden spoon.
Next, add the whole eggs one at a time, waiting for the previous one to be well incorporated, and lastly add the egg yolk. Add the vanilla extract and continue to mix until all the ingredients are completely absorbed.
Add the flour and baking powder, continue mixing, and lastly add the chocolate chips. Work until you get a consistent dough, using your hands if needed. Form a ball and let it rest in the refrigerator for at least three hours, covered with plastic wrap.
Take the dough from the fridge and roll it out to a thickness of about 1/8 inch, use a cookie cutter (3-inch diameter) to cut out sixteen discs and place them on a baking tray lined with parchment paper.
Poke the surface of the cookies with a fork. Bake in a preheated oven at 482°F for 5 minutes. Once ready, remove them from the oven and place them on a rack to cool.
Meanwhile, whip the cream in a bowl.
Once the cookies have cooled, proceed to assemble the ice cream sandwiches: on eight cookie discs add a generous layer of whipped cream and, with the help of a spatula, spread it on the surface, creating a layer about 3/8 inch thick. Close the cookies with the other half of the cookie discs.
On a small plate, place some chocolate chips and roll the cookies in them so that the chips adhere all around the cookie. Let the ice cream sandwiches rest in the freezer for at least a couple of hours.
Notes: If you haven’t consumed all the cookies, the day after making them, I stored them in a plastic bag in the freezer, so you can take them out and enjoy them as needed.
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