By Cookbook Queen
Ditch the store-bought ice cream sandwiches and make your own! Chewy, buttery chocolate chip cookies provide a delicious and unique base for homemade ice cream sandwiches. Wrap them individually and store in the freezer for a treat that will beat the Summer heat!
- ½ gallon vanilla ice cream softened to a spreadable consistency
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 3 tablespoons instant vanilla pudding mix
- 2 sticks salted butter softened to room temperature
- ½ cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 3 teaspoons vanilla extract
- 1 cup mini candy covered chocolate pieces
- 1 cup mini chocolate chips
- Colored ice cream sprinkles
- Line a 9x13 pan with plastic wrap. Spoon softened ice cream into the pan and spread evenly. Cover with plastic and freeze until firm. While freezing, prepare cookies.
- Preheat oven to 350°F. In a medium bowl, combine flour, baking soda and pudding mix. Set aside.
- In the bowl of a your mixer, combine butter, brown sugar and white sugar. Beat on medium speed for 1 minute, until smooth and fluffy. Add the eggs and vanilla and beat on medium speed until combined. Stop the mixer and add the flour mixture. Beat on medium low until a dough is formed. Fold in candies and chocolate chips.
- Press about 1-2 tablespoons of dough into the bottom of a muffin tray. Bake cookies for about 10 minutes or until golden all over and dark golden on the edges. Let cookies cool in pan for 5 minutes before removing to cool completely on rack.
- Once cookies are cool, cut your ice cream circles. Using a round cookie cutter, biscuit cutter, or drinking glass that is roughly 2 ½ inches in diameter, cut neat circles in the ice cream. Place one ice cream circle on the flat side of a cookie. Top with another cookie. Pour sprinkles onto a small plate and roll the ice cream sandwich on the sprinkles sideways so the ice cream is coated in them. Wrap in plastic wrap and freez
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