Tessa's Recipe Rundown
TASTE: A slightly unexpected but totally scrumptious combination of sugar, spice, and CHOCOLATE!
TEXTURE: The cookies are soft and chewy while the ice cream is creamy and studded with bits of Biscoff cookies and swirls of cookie butter.
EASE: Although I recommend my homemade Cookie Butter Ice Cream recipe here, you can totally use store-bought as a quick & easy substitute.
WHY YOU’LL LOVE THIS RECIPE: All of my favorite flavors and textures in each bite. These won’t last long in your freezer!
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If you didn’t think it was possible to turn my recipe for Cookie Butter Ice Cream into something even more incredible… you’ve clearly underestimated my commitment to mind-blowing desserts. Plus, I can’t exactly make any batch of homemade ice cream without turning it into ice cream sandwiches.
After all, I did publish an entire cookbook about ice cream sandwiches.
This Cookie Butter Brownie Ice Cream Sandwich recipe is the perfect special treat for any BBQ, dinner party, or get-together. The flavors actually improve as the assembled sandwiches sit in the freezer, so you can make them completely in advance, making them perfect for entertaining.
The cookies may look too thin once baked & cooled. Don’t fret, this makes them absolutely perfect for sandwiches that aren’t too thick and remain soft and chewy, even when frozen. Basically, you can actually take a bite of these sandwiches and not worry about chipping a tooth!
Sprinkle of Science
Cookie Butter Brownie Ice Cream Sandwich Tips
How to Make Brownie Cookies:
These soft and fudgy homemade brownie cookies were specifically designed for ice cream sandwiches. They bake and deflate flat, making them perfect for sandwiching a generous amount of ice cream that’s easy to actually eat.
The dough itself will look quite wet and more like brownie batter. After an hour in the fridge, it will become more mousse-like in consistency and much easier to scoop. If it’s still too wet to scoop, pop it back into the fridge until it’s firmer.
My Top Tip: Plan for Timing!
The cookie dough needs to chill for an hour, and the baked cookies also need to freeze for an hour before assembling into sandwiches. I also strongly recommend freezing the assembled sandwiches for at least an hour before serving. The flavors will meld together best if frozen for 8 hours before serving.
Luckily, you can break up the steps! The brownie cookies can be prepped and frozen in an airtight container for up to 1 month. You can also assemble and store the sandwiches for at least a week, if they last that long! So it’s easy to break up the steps if you don’t have enough time in a single day.
How to Assemble Ice Cream Sandwiches
For best results, assemble the sandwiches ahead of time. This ensures they’re solid enough to hold without turning into a soupy mess before you’ve even taken your second bite.
Freeze the cookies until solid beforehand. If not, they’ll crumble and your ice cream will melt as you assemble if you skip this step.
Use fully frozen ice cream. Don’t assemble sandwiches with ice cream that’s just been churned. You’ll wind up with a soupy mess. Homemade ice cream needs at least a few hours in the freezer after churning before it’s firm enough to assemble into sandwiches.
If your ice cream is too hard and difficult to scoop, place the container in the fridge for 30 minutes before assembling.
This is optional, but to make the sandwiches neat and pretty, I like to lay out a large sheet of plastic wrap on my work surface. Take a scoop of ice cream and place it on one side of the plastic. Stretch the other side of the plastic wrap over to cover and use the bottom of a measuring cup or glass to press down on the scoop until it is a perfectly flattened disk that matches the diameter of the cookie. Then unwrap and sandwich between your cookies!
Do I need to use homemade cookie butter ice cream?
Nope! While I’m obsessed with my homemade cookie butter ice cream recipe, you can totally use store-bought. Trader Joe’s has a great option, but I also like McConnell’s.
How to Store Ice Cream Sandwiches?
You can store in the freezer for a few hours on a tray before serving, no need to wrap or place in an airtight container. If storing for a few days, place the frozen solid sandwiches in an airtight bag or container.
If storing for longer, wrap each sandwich individually in plastic wrap, then place in an airtight container to avoid freezer burn.
How to Serve Ice Cream Sandwiches:
If your sandwiches have become too hard, place them in the fridge for 15 to 20 minutes before serving. This softens them evenly without making the cookies soggy.
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Ingredients
- 1 ½ quarts Cookie Butter Ice Cream, chilled for at least 4 hours if homemade
- 12 ounces (341 grams) semisweet chocolate, chopped
- 7 tablespoons (99 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 1/3 cup (42 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon, for assembling
Instructions
- In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium-high speed for about 3 minutes, or until pale yellow and thickened (ribbon-like texture). Use a rubber spatula to fold in the slightly cooled melted chocolate mixture until combined. Sprinkle in the flour, baking powder, and salt. Stir gently with the spatula until just combined and no streaks of flour remain.
- Chill the dough in the fridge for 1 hour —it will thicken and become mousse-like.
- While the dough chills, preheat the oven to 350°F and line baking sheets with parchment paper.
- Using a 1 ½-tablespoon cookie scoop, portion the dough onto prepared baking sheets, spacing the scoops about three inches apart. Note: The scoops might look uneven or messy, but they’ll spread and bake up beautifully.
- Bake for about 9 minutes, until cookies are puffed, crackled, and no longer look wet in the centers. Let them cool for 5 minutes on the baking sheet. They’ll deflate slightly and become delicate, almost like a fudgy meringue. Gently use a thin spatula to transfer to a wire rack to cool completely.
- Once cooled, transfer the cookies to a freezer-safe container and freeze until firm, at least 1 hour. Do not skip this step. Cookies can be stored in an airtight container in the freezer for up to 1 month.
Assemble the cookie sandwiches:
- Place a scoop of ice cream on the flat side of one cookie. Top with a second cookie and gently press to sandwich. Sprinkle the top of the sandwich lightly with ground cinnamon. Immediately place the sandwich in the freezer. Repeat with remaining cookies. Freeze the assembled sandwiches until solid before serving.*
Notes
This post was originally published in 2015 and updated with recipe improvements and new photos. Photos by Jess Gaertner.
Thanks soo very much I really felt happy and loved
When making the brownie cookie dough, what size scoop do you use to scoop out the dough? Just wondered how big to make these. Thank you.
Oh wow, these look insane!! Cookie butter ice cream and brownies?!?! I’m in heaven!
Ummm stop….this is heavenly!! My mouth won’t stop watering.
It has been INSANELY hot here in Seattle, and I think everywhere else in the world, and all I want to do is hole myself up and eat 3 gazillion of these bites of perfection. Cookie butter ice cream? YES. Pinned!
It so so great