ice cream sandwiches with brown butter chocolate chip cookies
Did I mention they’re easy peasy? They do take some time (mostly just waiting), but they’re perfect for days when you’re just being leisurely around the house. Simply whip up a batch of these brown butter chocolate chip cookies (which ideally should be chilled for about 6 hours). Once they’re baked, they obviously need to cool for a bit. If your extra ambitious you could make your own ice cream, but I am not. So I picked up a few pints of ice cream—get creative with the flavors… I chose a pint of vanilla and a pint of dulce de leche—to use as the filling. After letting it soften a touch, I scooped some ice cream on half the cookies and placed another cookie on top of that. Pretty soon I had a plate full of gooey ice cream cookies. I popped them back in the freezer to set while I prepared dinner.
Now, as you can see from the photo above (which are slightly sad looking leftovers), these ice cream sandwiches are a tad messy, but I kind of love their imperfections. To me, it just says “These are homemade and they’re going to be awesome”. Which is exactly what they are. I brought them out to everyone with a welcome cheer and even those who didn’t think they had room for desert somehow found a little extra space in their tummies to have one. They’re soft, rich and quite possibly the perfect end to a summer evening.
Chocolate Chip Cookie Ice Cream Sandwiches recipe
makes about 30 sandwiches (this can also be easily halved for smaller parties)
1 batch of brown butter chocolate chip cookies
1 quart or 2 pints ice cream
Prepare a baking sheet with parchment paper and set aside. This will be put back in the freezer.
Pull the ice cream out of the freezer to let it soften slightly. Arrange the cooled cookies in similar sized pairings, flipping one from each pair flat-side up.
Place about a tablespoon of ice cream on the center of your flat-side up cookie. Gently place the other cookie on top of the ice cream and place on the prepared baking sheet. Working quickly, repeat until all cookies have been used.
Place the sheet of cookies back in the freezer and let set for at least a half hour, up to all day. Remove from the freezer about five minutes before you’re ready to serve. You’ll may need to peel the sandwiches (and the ice cream) off the parchment. Place on a plate or platter and serve. Enjoy!