It’s Friday. And one way to celebrate a sunny summer weekend: scoop a few layers of melty, purple vegan ice cream between two homemade chocolate chip cookies. You with me? These Cookie Ice Cream Sandwiches are ready for you…
DIY cookies ready for filling!..
I drove to Pasadena in the middle of the day today, on a Friday, in LA. And you know what? I didn’t hit a smidge of traffic. That alone is cause enough to celebrate with these Cookie Ice Cream Sandwiches.
Today is not really recipe, but more of a tutorial. Here are my Cookie Ice Cream Sandwiches in five easy steps..
Cookie Ice Cream Sandwiches: Five Steps
1. Cookies. The day before you want to make these, bake your cookies. Try this recipe – the pan-bang effect really helps to flatten the cookies, which is what you need for ice cream sandwiches. You want your cookies to be nice and flat, and also very held together – not crumbly. The perfect recipe to me? These cookies. These seriously taste like chewy chips ahoy cookies when they chill. I probably need to update the name! Day of: Go through your chilled cookies and pair them off – put cookies together that have similar size and shape.
2. Ice Cream. If you are making your own ice cream, you just need to whip it up about an hour before preparing your Cookie Ice Cream Sandwiches. You will want it to chill in the freezer just long enough to be scoopable. If using store-bought ice cream, keep it in the fridge until ready to start scooping. If you are using a ‘hards’ ice cream – thaw on your counter for 5-10 minutes before scooping.
3. Scooping. I used a cookie dough scooper. So I got two heaping scoops into each of my cookies. Then using some parchment paper or the back of a large spoon, flatten the ice cream down. You don’t want to flatten with the cookie because it might break from the pressure. When your ice cream is flattish on the top, add the second layer of cookie. Place on a serving platter. Repeat until all the cookies are used up.
4. Toppings! Totally optional, but rolling the sides of the cookies in a topping is a really fun way to add layers of flavor and texture and even color. I used brownie crumbles. Oreos, sprinkles or chopped nuts would also be great.
5. Serve! You can serve these right away or pop them back in the freezer until you are ready to enjoy them.
Anyone else getting some 2019 Taylor Swift vibes with these colors???
ps. Pretty blue plate by East Fork
Summer mood..
FAQS..
1. What ice cream flavor should I use?
You can use literally ANY flavor you’d like! Standby faves like chocolate and vanilla work great, but don’t be afraid to get creative with colorful flavor like strawberry and blueberry! Or try a chocolate mocha, cookies and cream or even the classic: cookie dough! Double cookie goodness.
Pink strawberry would look lovely!..
Today I used a blueberry flavor. My Blueberry Cheesecake would be so good too!
2. How do I make them look perfect?
This was a. trick question. The answer is that you don’t need to make these look perfect. In fact, the more rustic the ice cream edges and cookie layers, the more cozy I personally think these look! Anyone can buy an ice cream sandwich or cookie ice cream sandwich, but making them is half the fun. Really!
3. How long do the last in the freezer?
As long as you can get them to last!! No, but seriously, I’d give these a few days in the freezer and then they will start to lose some of their fluffy texture. But when properly stored – wrapped tightly in plastic wrap or even foil – you could easily make these last a few weeks – or longer. I haven’t ever had them make it past a few days so…
Ingredients
- 10 vegan cookies
- 1 pint of vegan ice cream — or DIY version
- toppings for rolling, optional
- ice cream or cookie dough scooper
Instructions
- The day before you want to make these, bake your cookies. You want your cookies to be nice and flat, and also very held together – not crumbly. The perfect recipe to me? These cookies. These seriously taste like chewy chips ahoy cookies when they chill. I probably need to update the name! Day of: Go through your chilled cookies and pair them off – put cookies together that have similar size and shape.
- Ice Cream. If you are making your own ice cream, you just need to whip it up about an hour before preparing your Cookie Ice Cream Sandwiches. You will want it to chill in the freezer just long enough to be scoopable. If using store-bought ice cream, keep it in the fridge until ready to start scooping. If you are using a ‘hards’ ice cream – thaw on your counter for 5-10 minutes before scooping.
- Scooping. I used a cookie dough scooper. So I got two heaping scoops into each of my cookies. Then using some parchment paper or the back of a large spoon, flatten the ice cream down. You don’t want to flatten with the cookie because it might break from the pressure. When your ice cream is flattish on the top, add the second layer of cookie. Place on a serving platter. Repeat until all the cookies are used up.
- Toppings! Totally optional, but rolling the sides of the cookies in a topping is a really fun way to add layers of flavor and texture and even color. I used brownie crumbles. Oreos, sprinkles or chopped nuts would also be great.
- Serve! You can serve these right away or pop them back in the freezer until you are ready to enjoy them.
Notes
nutrition estimate | per serving
