Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- Your choice of ice cream (vanilla, chocolate, mint chip!)
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In a separate, larger bowl (preferably with an electric mixer), cream together the softened unsalted butter with both granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color (about 2-3 minutes on medium speed). Scrape down the sides of the bowl. Beat in the large egg and the pure vanilla extract until just combined and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be thick and fudgy. Stir in two tablespoons of milk to make the dough slightly more pliable. Using a 1.5-inch ice cream scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches between each. Gently flatten each ball with the back of a spoon to about a 1/4-inch thickness. Bake for 8-10 minutes, or until the edges are just set and the centers still look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once your cookies are completely cooled, take your favorite ice cream out of the freezer and let it soften for about 5-10 minutes. Take one cooled cookie and scoop 2-3 tablespoons of softened ice cream onto its flat side, spreading evenly and leaving a small border. Place another cooled cookie gently on top, flat side down, and press lightly until the ice cream pushes out slightly to the edges. Smooth the edges of the ice cream filling if desired. Immediately wrap each ice cream sandwich tightly in plastic wrap or parchment paper and place them back in the freezer for at least 2-4 hours, or until solid.
Notes
Oh, prepare yourselves for the ultimate nostalgic treat: homemade Ice Cream Sandwiches! These aren’t just any ice cream sandwiches; they’re a divine concoction featuring rich, chewy chocolatey cookies embracing a generous, creamy swirl of your favorite ice cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American