Cookie Ice Cream Sandwiches Chocolate Chip Cookies Recipes

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COOKIE ICE CREAM SANDWICHES



Cookie Ice Cream Sandwiches image

We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Betty Crocker™ candy sprinkles or miniature chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
  • For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g

COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES



Cookie Ice Cream Sandwiches- Chocolate Chip Cookies image

OMG- These are awesome! I mean AWESOME!!! They are pretty easy and really worth the extra effort! Give them a try one of these hot afternoons when you don't know what to do with your kids. They'll love this one. I made my own ice cream in my ice cream maker- it's so much better. If you want to do that, try to make the ice cream several hours ahead or even the day before so it has time to firm up in the freezer. Here are my two favorite ice creams: recipe #375587 and Recipe #375540 They are both very quick and easy to make. I usually make the cookies the day before I make the ice cream sandwiches and freeze them overnight. That way they're nice and hard and easy to work with. The freezing time is not accounted for in the prep time so plan accordingly.

Provided by Realtor by day

Categories     Frozen Desserts

Time 50m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, room temp
3/4 cup packed light brown sugar
1 egg
1 cup old fashioned oats
3/4 cup all-purpose flour
3/4 cup sweetened flaked coconut
3/4 cup semisweet mini chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
4 cups ice cream, softened slightly (I used chocolate)
rainbow sprinkles and mini chocolate chip (optional)

Steps:

  • Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
  • On medium speed, beat butter until fluffy, 1-2 minutes.
  • Beat in the brown sugar until smooth, 1-2 minutes.
  • Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
  • Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
  • Bake 10-12 minutes or until JUST starting to brown lightly.
  • Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
  • You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
  • Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.

Nutrition Facts : Calories 352.1, Fat 18.7, SaturatedFat 11.8, Cholesterol 55.2, Sodium 230.4, Carbohydrate 44.1, Fiber 2.1, Sugar 31.2, Protein 4.5

CHOCOLATE COOKIE ICE CREAM SANDWICHES



Chocolate Cookie Ice Cream Sandwiches image

Homemade cookies and fun fillings add up to awesome ice cream sandwiches.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 to 18 sandwiches

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 tablespoons granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
3 cups all-purpose flour, plus more for dusting
Ice cream and other fillings (above)

Steps:

  • Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.)
  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.
  • Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days.
  • Ice cream and filling combinations:
  • Black raspberry ice cream, raspberries and fudge sauce
  • Mint chip ice cream and marshmallow cream
  • Chocolate ice cream, dulce de leche and fudge sauce
  • Vanilla ice cream, fudge sauce and cherry jam

MINI CHOCOLATE CHIP SANDWICH COOKIES



Mini Chocolate Chip Sandwich Cookies image

I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5 dozen.

Number Of Ingredients 15

1 cup shortening
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package miniature semisweet chocolate chips (10 ounces)
FILLING:
1 vanilla bean
3 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup unsalted butter, room temperature

Steps:

  • Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE "I SCREAM" COOKIE SANDWICHES



Chocolate

I used chocolate to make a screaming ghost face design on these Halloween-themed ice cream cookie sandwiches, just so I could do a play on words.

Provided by Chef John

Categories     Sandwich Cookies

Time 1h30m

Yield 4

Number Of Ingredients 4

8 large chocolate chip cookies
3 tablespoons melted dark chocolate
4 teaspoons melted white chocolate
½ cup vanilla ice cream

Steps:

  • Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
  • While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
  • Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
  • Let chocolate cool until hard and dry to the touch, at least 1 hour.
  • Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 63.6 g, Cholesterol 8.6 mg, Fat 26.2 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 254.7 mg

CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES



Chocolate-chip cookie ice-cream sandwiches image

Kids can help cook these chewy American-style biscuits - use two of them to squish vanilla ice cream into a hand-held treat

Provided by Donal Skehan

Categories     Afternoon tea, Dessert

Time 40m

Yield Makes 12 sandwiches or 24 cookies

Number Of Ingredients 9

280g light soft brown sugar
225g granulated sugar
250g butter
2 large eggs
1 tbsp vanilla extract
450g plain flour
2 tsp baking powder
300g good-quality milk chocolate , roughly chopped into chunks
vanilla ice cream , to serve

Steps:

  • To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
  • Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
  • Sift in the flour and baking powder, then mix well with a wooden spoon.
  • Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
  • Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
  • Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
  • Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
  • Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

CHOCOLATE CHIP ICE CREAM COOKIE SANDWICH



Chocolate Chip Ice Cream Cookie Sandwich image

These Chocolate Chip Ice Cream Cookie Sandwiches are so simple to throw together, and definitely a family favorite.

Provided by Kendra Murdock

Categories     Dessert

Time 17m

Number Of Ingredients 3

pre-made cookie dough ((I used Pillsbury))
½ gallon ice cream ((I used chocolate chip cookie dough))
toppings of your choice

Steps:

  • Bake cookies according to package, or you could make your own chocolate chip cookies if you prefer.
  • Let cookies cool completely before putting ice cream on them, or the ice cream will melt.
  • Place a scoop of ice cream on a cookie, and sandwich it with another cookie.
  • Roll in your favorite topping and freeze until ready to eat!Enjoy!

Nutrition Facts : Calories 543 kcal, Carbohydrate 82 g, Protein 8 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 317 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

COOKIE DOUGH ICE CREAM SANDWICHES RECIPE BY TASTY



Cookie Dough Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: chocolate chip cookie dough ice cream, chocolate chip cookies, semi-sweet chocolate chips, coconut oil

Provided by Katie Aubin

Categories     Desserts

Yield 3 servings

Number Of Ingredients 4

1 pt chocolate chip cookie dough ice cream
6 chocolate chip cookies, divided
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil

Steps:

  • Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
  • Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
  • Freeze for 30 minutes.
  • In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
  • Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
  • Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
  • Enjoy!

Nutrition Facts : Calories 771 calories, Carbohydrate 83 grams, Fat 49 grams, Fiber 5 grams, Protein 9 grams, Sugar 61 grams

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From cookingontheside.com


SPRINKLE CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
2016-08-05 Place one scoop of ice cream (about ⅓ cup) between two sprinkle chocolate chip cookies. Gently press cookies together until the ice cream reaches the edge of the cookies. Roll the ice cream sandwiches in sprinkles. Eat immediately or wrap sandwiches individually in plastic wrap. Place sandwiches in the freezer and freeze until ready to eat.
From twopeasandtheirpod.com


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