Hi all! My name is Meaghan and I create delicious and simple eats over at Cook. Craft. Love.! I’m so excited Tara asked me to be here today to share one of my favorite summer treats. Ice cream sandwiches.
I absolutely love ice cream sandwiches but I can honestly say I have never made my own from scratch before. Until now. Usually I just buy them from those little freezers at the gas station. The ones in the bright yellow packages. The cookies are soft {sometimes too soft} and the ice cream is cold and creamy. But when I made homemade vanilla ice cream from my family’s cookbook I just knew I had to make my own ice cream sandwiches, too!
But of course I can’t just make something regular, right? As good as my regular chocolate chip cookies are I just had to give them a little twist. So I browned the butter and switched out the milk chocolate chips for white and oh my goodness gracious best. decision. ever.
These ice cream sandwiches are not for the faint of heart. I made the cookies nice and big and they turned out crunchy but not so hard they’re impossible to bite into. You could make them a bit smaller and get more sandwiches out of them if you’re feeding a crowd but if you’re looking to indulge a little then go for the big cookies and don’t feel bad about it because you’re eating a giant ice cream sandwich and that should make you smile.
I’ve never tried browned butter in a baked good before but it was such a good decision. It adds an amazing depth of flavor that is subtle yet worth the extra time it takes to brown and cool the butter. The white chocolate chips are creamy and sweet and perfectly compliment the rich vanilla flavor of this homemade ice cream. If you’re going to make your own ice cream sandwiches I really encourage you to go all the way with from scratch everything from the ice cream to the cookie. You won’t regret it.
Thanks again to Tara for having me today! I’d love to continue the party with y’all on Facebook or Pinterest!
- 3 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 2 sticks unsalted butter
- 2 eggs
- 2 tsp vanilla
- 1 cup white chocolate chips
- Add 1 1/2 sticks of butter to a small saucepan over low heat and melt until boiling. Allow to boil for 1-2 minutes until butter begins to brown and releases a nutty smell. Remove from heat and add the last 4 Tbs of butter to melt as it cools.
- While butter cools combine flour, baking soda, and salt in a medium bowl and set aside.
- Cream sugars together and with mixer on low slowly add in the cooled butter. Next beat in eggs and vanilla until combined.
- Add in flour mixture in 3 batches, mixing after each addition until just combined. Gently fold in the white chocolate chips.
- Using a large 3 Tbs cookie scoop (or 1/4 measuring cup) scoop batter onto a lined or greased baking sheet and press flat with the palm of your hand.
- Bake at 300 degrees for 18 minutes.
- Immediately transfer cookies to a cooling rack and allow to cool completely. Pull ice cream out of the freezer and allow to soften for several minutes. Place a large scoop of ice cream on the bottom of one cookie and add a second cookie on top, squeezing together until the ice cream is evenly distributed.
- If the ice cream has gotten too soft then place back in the freezer for a few minutes or until you are ready to serve them.
