The Homemade Chipwich: Chocolate Chip Cookie Ice Cream Sandwich
Try this The Homemade Chipwich Chocolate Chip Cookie Ice Cream Sandwich recipe or contribute your own
Try this The Homemade Chipwich Chocolate Chip Cookie Ice Cream Sandwich recipe or contribute your own
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 cup mini chocolate chips
- 1 1/4 cups unbleached all-purpose flour
- 7 tablespoons unsalted butter (room temperature)
- 3/4 cups brown sugar (packed)
- chocolate chip cookies
- vanilla ice cream (about half gallon)
- Carbohydrate 75.9194896490932 g
- Cholesterol 44.7846874988152 mg
- Fat 28.8861515955213 g
- Fiber 3.08449468929685 g
- Protein 4.80104302747674 g
- Saturated Fat 18.0501378338241 g
- Serving Size 1 1 sandwiche (118g)
- Sodium 141.468481326304 mg
- Sugar 72.8349949597964 g
- Trans Fat 2.41489883864051 g
- Calories 574 calories
Step-by-step
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips by hand.
- Scoop about 2 tablespoons of cookie dough, shape into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough about 1- to 2-inches apart. Bake for about 12 minutes or until the edges start to turn brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Transfer to the freezer for 20-30 minutes.
- Take one cookie and place a scoop of ice cream (about 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.
- Place mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips. Serve immediately or wrap tightly in plastic wrap and freeze.
Brown sugar contains molasses, which introduces moisture and acidity into dough. This moisture ensures the cookie retains a pliable, soft crumb after freezing rather than turning into a rock-hard disk that forces out the ice cream filling upon the first bite. Utilizing a packed 3/4 cup measurement provides the precise hygroscopic property required for a tender mouthfeel.
- Beat the butter and sugars for a full four minutes at medium speed; incorporating air creates the structural pockets necessary for proper expansion.
- Chill baked cookies in the freezer for twenty to thirty minutes before assembly. Warm cookies melt the dairy instantly and ruin structural integrity.
- Substitute half the all-purpose flour with bread flour if a chewier perimeter is desired, though the protein ratio will shift the spread during baking.
- Wrap finished sandwiches tightly in plastic wrap to prevent freezer burn and ice crystal formation during prolonged storage.
Freezing the components thoroughly dictates whether the sandwich holds its form during rolling. Pressing the edges into mini chocolate chips immediately after assembly seals the perimeter.
