Tasty Ice Cream Cookie Sandwiches
It’s summer and the temperature is climbing, so what better way to enjoy the outdoors than devouring a deliciously easy homemade ice cream cookie sandwich.
Ingredients
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 tsps. vanilla
2 eggs
2 cups flour
1/4 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1 pinch of instant coffee crystals
Ice cream of your choice
Method
Beat 1 cup shortening, 3/4 cup sugar, and 3/4 brown sugar together in a stand mixer or large mixing bowl.
Add 2 tsps. vanilla and 2 eggs to the bowl and combine.
Mix in 2 cups flour, 1/4 cup cocoa powder, 1 pinch instant coffee crystals (don’t worry, this won’t make the cookies taste like coffee), 1 tsp. baking soda, and 1 tsp. salt.
Portion the dough with a cookie dough scoop onto a parchment lined baking sheet, sprinkle the tops of each cookie with a pinch of kosher or flaky salt, and bake at 350 degrees F for 11 minutes. Make sure not to over-bake the cookies, as a harder crispy cookie will just end up squeezing out the ice cream when you bite down.
Remove from the oven and let sit on the baking sheet for several minutes before transferring to a cooling rack.
Let completely cool prior to sandwiching your choice of ice cream between two cookies.
Wrap each individual cookie sandwich in plastic wrap or cling film and freeze until eaten.
Enjoy. These are definitely a fun summer treat you knead in your life!
Tips
Portioning cookies is incredibly fast when using a cookie scoop. This will also make each cookie the same size, which is important during the sandwiching step.
Want a really nice and creamy ice cream? Check out Tillamook. They haven’t paid needs kneaded for this endorsement.
Make these cookies gluten-free by substituting the flour with King Arthur’s 1-to-1 gluten-free replacement. They can also be made dairy free by using almond, soy, or coconut ice creams.