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Chocolate Ice Cream Sandwiches

These delicious Chocolate Ice Cream Sandwiches combine fudgy chocolate slabs with creamy ice cream for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 sandwiches
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the cookie slabs
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup whole milk
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder Don't skip the Dutch-process cocoa for depth of flavor.
  • 1/2 teaspoon baking soda
For the assembly
  • 1 gallon vanilla ice cream (or any preferred flavor)

Method
 

Preparation
  1. Preheat your oven to 350F (175C) and line a half sheet pan with parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
  3. Add the vanilla extract, salt, and milk, mixing on low until fully incorporated.
  4. In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Transfer the batter to the prepared pan and spread it evenly with an offset spatula, ensuring it reaches all edges.
  7. Bake for about 10 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cookie slab cool completely. Optionally, prick the top with a fork in neat rows for a classic look.
  9. Cut the cookie slab into two equal halves. Trim the edges if needed.
  10. Wrap each half tightly in plastic wrap and freeze until firm.
Assembling the Sandwiches
  1. Remove the ice cream from the freezer about 15 minutes before assembling to soften.
  2. Unwrap the cookie halves and peel off the parchment. Place one half (bottom side up) on a cold surface.
  3. Spread an even layer of ice cream over it.
  4. Place the second half on top, pressing gently to distribute the ice cream evenly.
  5. Wrap tightly and freeze until firm.
  6. Trim edges if desired, then cut into 10 equal sandwiches.

Notes

Serve slightly chilled, with cocoa or flaky sea salt. For easier cutting, chill your surface and knife beforehand.