Homemade Chocolate Chip Ice Cream Cookies
Chocolate chip ice cream cookies need no introduction. It’s a classic dessert and is most appreciated during warm temperatures. Here’s a recipe to bake the cookies from scratch and then sandwich yummy ice cream between the homemade, buttery cookies.
Servings Prep Time
1batch 15 minutes
Cook Time
10 minutes
Servings Prep Time
1batch 15 minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. In a medium bowl, add in flour, baking soda, and salt. Mix together.
  2. In a large bowl (different/second bowl), add in softened butter, white sugar, and brown sugar. Whisk or beat on low for 2-3 minutes until it’s a creamy consistency. additional minute or two. Being sure it is well blended.
  3. Add in eggs and vanilla extract to the sugar mixture. Beat on low or whisk for an
  4. Gently add in flour mixture (medium bowl) to egg/sugar mixture from the large bowl. Beat on low or whisk for 3-4 minutes, being sure it is well combined. (Don’t overbeat it.)
  5. Gently fold in 1 ½ cups of chocolate chips.
  6. To a parchment lined baking sheet, add in a tablespoon of cookie dough, with about 3 inches of space between each other. (If you want jumbo cookies, add in two tablespoons with even more space in between.)
  7. Bake for 8-10 minutes, or until edges are golden brown.
  8. Remove cookies from oven, but leave cookies on pan for about 7-10 minutes. Remove cookies and allow to fully cool on iron racks.
  9. Add about 1-2 tablespoons of ice cream to a bottom of a cookie. Spread it evenly and layer another cookie (bottom touching ice cream) to create a sandwich. Optional, add chocolate chip cookies to a plate. Gently coat the center of the cookie with chocolate chips.
  10. Freeze ice cream cookies for an hour before serving.
Recipe Notes

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