Get the Recipe: Cookie Ice Cream Sandwiches (Homemade Chipwich)
Learn how to make one of the best summertime desserts—the Chipwich. These homemade cookie ice cream sandwiches are so easy to make!
Ingredients
- 1 ¼ cups (156 g) all-purpose flour, measured correctly
- ½ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons (98 g) unsalted butter, room temperature
- ⅔ cups (133 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170 g) mini chocolate chips, for dough
- ½ gallon Vanilla Ice Cream, (homemade or store-bought)
- 1 cup (170 g) mini chocolate chips, for sandwiches
Instructions
Chocolate Chip Cookies
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium-high speed the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. Scrape down the sides of the bowl when necessary. Add the egg and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips by hand.
- Scoop about 2 Tablespoons of cookie dough, shape into a ball, and place onto the prepared baking sheet. Press down on the dough slightly with your hand or back of a measuring cup. Repeat placing each ball of cookie dough 2-inches apart.
- Bake for about 10 to 12 minutes or until the edges start to turn light brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Transfer to the freezer for 20 to 30 minutes.
Assembly
- Place a scoop of ice cream (about 1/4 cup) on the bottom side of a frozen cookie. Top with flat side of second cookie to make a sandwich. Press down until the ice cream reaches the edges
- Place mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips. Serve immediately or wrap tightly in plastic wrap and freeze.
Notes
Freezing the cookies before making the sandwiches is essential. If you use warm or room temperature cookies, they will break when the ice cream is pressed between them.
Store in the freezer for up to 1 month. Once assembled, let the Chipwiches harden in the freezer for an hour. Then, individually wrap them in plastic wrap and place in an airtight container or ziptop bag to prevent freezer burn.
Serving: 1chipwich, Calories: 583kcal, Carbohydrates: 78g, Protein: 7g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 284mg, Potassium: 236mg, Fiber: 2g, Sugar: 61g, Vitamin A: 748IU, Vitamin C: 1mg, Calcium: 184mg, Iron: 1mg