We’ve officially entered the real-deal dog days of summer and rising temps call for all things ice cream. This month I’m sharing four ALL NEW ice cream cookie sandwich recipes right here on the blog. I mean, seriously….what’s better than a scoop of cold, creamy ice cream sandwiched between two freshly homemade cookies? The answer?? Not much. You’re going to want to stick around here all throughout July for some seriously swoon-worthy recipes.
I think we can all agree that ice cream cookie sandwiches are one of the most quintessential treats of the summer. And if a giant homemade Chipwich on steroids sounds like the perfect indulgence on a hot summer day, then you have come to the right place. I’ve got all sorts of frozen treats coming at you and we are celebrating the start of ice cream sandwich month here at Browned Butter Blondie with my all time favorite. I’ve got a frozen dessert you won’t be able to pass up so you best make plenty of room in your freezer for a double batch of these bad boys.
You know when your sweet tooth can’t decide between a cookie and a brownie. I know…been there. The struggle is real. Well, guess what? What if I told you that you can have the best of both worlds. Yep. You can have your cookie and eat your brownie too. AND you can have them both a la mode! Say HELLO to the Brookie Ice Cream Sandwich. This dessert is legit life-altering. Not even kidding.
You likely aren’t a stranger to the brookie. If you aren’t familiar with them, don’t you worry. They really are quite simple. A brookie is basically the perfect marriage of a classic chocolate chip cookie and a fudgey brownie. The very best of both worlds, amiright? Whoever invented the idea is brilliant and deserves a gold star. And every one of us bakers wishes we had thought of that. Genius!
Brookies are often made in bar form and cut into squares. But for this frozen treat I’ve baked them off as individual cookies using slight variations of two of my most popular recipes from the blog. This brookie-cookie madness is made with my Classic Chocolate Chip Cookie which is “squidged” together with dough from my Wanna-Be-Brownie-Cookies. They are super easy to make, super decadent to eat and insanely over the top when they serve as bookends to a generous scoop of cold and creamy ice cream.
Oh, and in case you are wondering – – “squidged” is a poorly underused, very technical term meaning “to join together”. It’s my favorite. Along with “streuseled”.
Hehe.
Okay, back to these frozen goodies. I will say that these brookies alone will make you many friends at this summer’s bbqs and block parties. But adding a scoop or two of your favorite ice cream turns this decadent duo of a cookie into the kind of treat that has people asking if you deliver. I make these ice cream sandwiches every year starting on Memorial Day all the way through until Labor Day. It just wouldn’t be summer without them and my kids basically grew up eating them.
Speaking of kids, these frozen treats are always a hit with kids of all ages but are especially fun to make with the littles. Break out some toppings to dunk the ice cream cookie sandwiches in like sprinkles, chopped nuts and mini chocolate chips. Candy pieces and shredded coconut are delicious additions too. Have fun with it, go wild and savor every last, irresistable bite. It is summer after all and calories don’t count. {wink, wink}.
I’ll meet you back here next time with another super decadent ice cream cookie sandwich recipe to add to your collection. Be sure to subscribe to the blog at the end of this post or on the homepage so you don’t miss a single recipe delivered straight to your inbox. And don’t forget to follow @brownedbutterblondie on Instagram where I share all the latest and greatest news happening on the blog. Happy baking!
- 1 cup plus 2 TBSP all purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- ¾ tsp salt
- 14 TBSP unsalted butter, softened
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 cup semi-sweet chocolate chips (I use a combination of mini chips and regular size chips)
- 6 ounces good quality semisweet chocolate, chopped
- 2 ounces unsweetened baking chocolate, chopped
- 8 TBSP unsalted butter
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi sweet chocolate chips
- In a medium bowl, whisk together flours, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy (about 3 minutes).
- Add egg and vanilla and mix until well combined.
- Add dry ingredients to the butter sugar mixture in two additions and mix until just barely combined. A few streaks of flour should remain.
- Remove the bowl from mixer and use a wooden spoon or spatula to gently mix in chocolate chips.
- Refrigerate dough for 3 hours or overnight.
- In a medium bowl over a double boiler, melt together butter and chocolates until smooth and silky. Stir often. Once melted, set aside to cool slightly.
- In a separate bowl, whisk other flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together egg, egg yolk and vanilla until combined.
- Add the sugars and mix on low speed until thickened.
- Add the chocolate mixture to the egg and sugar mixture and blend on low speed until combined.
- Add the flour mixture to the batter, mixing on low speed until barely combined.
- Remove the bowl from the mixer and gently stir in chocolate chips using a wooden spoon or spatula.
- Cover and refrigerate 3 hours or overnight.
- *Let brownie cookie dough sit out at room temperature to soften for 15-20 minutes before prepping brookies.
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Using a medium cookie scoop or TBSP portion chocolate chip cookie batter and brownie cookie batter into equal size balls.
- Take one of each variety and press them together gently using your hands to smooth the two together.
- This recipe makes approx 48 cookies, which will make 24 large ice cream sandwiches. If you have extra dough, simply bake it off or place in refrigerator for another time.
- Place on a baking sheet with 2 inches between to allow for spreading.
- Bake for 10-12 minutes or until cookies are golden brown on the edges and slighty under baked in the center.
- Remove from oven and allow the cookies to cool for 10 minutes before moving to a cooling rack.
- Once cookies are completely cool, scoop desired ice cream on the flat side of one cookie and top with another cookie, pressing together gently to create a sandwich. Roll the sides of the ice cream sandwich in toppings if desired.
- Return sandwiches to freezer for one hour before serving.
- Wrap tightly in freezer for up to two weeks.
