I’m pretty sure I just transported back to my childhood fantasy. I can remember like yesterday, those long summer days, playing outside from dawn ’til dusk, swimming like a fish, and eating ice cream cookie sandwiches like it was my job.
The cool thing is, at that age, eating ice cream sandwiches pretty much was my job since I was just a kid and my job was simply to have fun. Man, do I miss those days.
I grew up in the most amazing neighborhood with TONS of kids. One of my most favorite things in the world was hearing the music of the ice cream truck, driving through the neighborhood around 4pm. ALWAYS right before dinner. Always.
My mom was totally cool enough to let us get something. I never remember her saying no. Thanks mom! And this ice cream cookie sandwich was without a doubt my go-to treat. I was definitely not that kid who got something different every time. Funny, I’m still the same way as an adult. I know what I like.
With Memorial Day just days away, and summer not far behind, I felt this was the perfect time to recreate my favorite childhood dessert. And it couldn’t be simpler.
Sure, you can go buy pre-made chocolate chip cookies, vanilla ice cream, and some chocolate chips. However, I decided to go the extra mile and make homemade vanilla bean ice cream, and thick chocolate chip cookies, which pretty much made for the most epic ice cream sandwich in history.
- 2 cups 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 vanilla bean seeds scraped out *see note below
- 1 3/4 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2/3 cup mini semi-sweet chocolate chips plus about 2 cups extra chocolate chips for rolling the edges
1) Using a stand alone or hand held mixer, whip the heavy cream. Set aside.
2) Pour the sweetened condensed milk and vanilla beans into a large mixing bowl, stirring to combine.
3) Using a spatula, gently fold in whipped cream in batches until smooth and combined.
4) Transfer to temperature proof container (I just use a loaf pan) and cover tightly with plastic wrap. Freeze about 8 hours or overnight, until ice cream is firm.
1) Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt, set aside.
2) Place butter in a microwave safe bowl, heat in microwave until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer. Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined.
3) Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips. Cover and place dough in the fridge for an hour or up to overnight.
4) Using an ice cream scooper, scoop out dough evenly into 12 balls. Place on two parchment paper lined baking sheets, spacing 2 inches apart. Press down slightly on each dough ball to flatten out a bit.
5) Bake in preheated oven about 10-11 minutes (they should still feel soft and slightly under-baked, they will continue to cook slightly once removed from oven so careful not to over-bake). Remove from oven and cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Store in an airtight container or ziplock bag and freeze for at least 1-2 hours or until you're ready to assemble to sandwiches.
1) Using an ice cream scoop, place one generous scoop of ice cream on the bottom side of a frozen cookie. Place another cookie on top, and using your palm, press down on the top cookie until ice cream spreads to the edges. Use your hands to gently press extra chocolate chips around the ice cream edges.
2) Repeat step #1 with the remaining cookies and ice cream, and store in the freezer for another hour or two before eating!
And you should too!