Dying for a cold treat but can’t keep them in the house? Whip up a few of these Cookie Ice Cream Sandwiches and calm your craving! Your favorite ice cream tucked between two double chocolate chip cookies – summer doesn’t get much yummier than this!
And just like that, it’s August.
Where has the summer gone?
The tourist population down here is starting to slow down a little as folks head home from their long beach vacations.
Back to school is fast approaching, and the most wonderful time of the year will be here before you know it.
You know…pumpkin season.
I promise I’m not here today to rush it. Today is all about chocolate chip cookies…and ice cream!
Today is, in fact, National Chocolate Chip Cookie Day, and there is honestly no better way to celebrate than with a sneaky little recipe made for two.
A small batch of double chocolate chip cookies (that yields six, just in case the kiddos catch wind of your ninja baking and you have to surrender a couple) plus a small batch of easy homemade black forest ice cream (which also makes enough to share a bit, or save for later.)
Hopefully, any little ones you may have won’t be too jealous of your upgraded ice cream sandwiches while they munch on their colorful popsicles.
Last summer I used a pretty fabulous Zoku product to make some Strawberry Pina Colada Popsicles. The pops were a hit, and the best part was how easy the ice pop maker was to use.
As a fan of the brand, I decided using the Zoku Instant Ice Cream Maker to whip up my small batch of black forest ice cream would be perfect for my target serving size!
When I get the random notion to make homemade ice cream, I tend to use my good old stand mixer contraption to make it with.
But, making the ice cream mix can be a hassle, plus it requires quite a bit of time to churn, and needs even more freezer time after it’s all mixed up.
And when you want instant gratification…there just isn’t any.
That being said, investing in one of these handy guys makes recipes like this so quick and easy! As long as you remember to freeze the inner bowl for at least 12 hours, you can have soft serve ice cream in less than 10 minutes.
ANY FLAVOR OF ICE CREAM.
Go crazy – let that imagination run wild. My favorite thing to do is make plain vanilla and just toss in a bunch of mix-ins, à la your local frozen yogurt shop.
(Side note: you can actually make frozen yogurt instead of ice cream if you lean more towards the healthy side of dairy.)
Of course, if you’re an even simpler kind of human, just grab whatever ice cream you have in your freezer and go wild, no creating needed.
Just don’t skip making these cookies.
Swoon with me.
There’s just something about chocolate chip cookies that sticks with you. I’ve baked and eaten my fair share of all sorts of cookies, but those brown sugary chip-studded classics will forever be the best in my eyes.
This double chocolate version is very reminiscent of a thin brownie when they’re warm out of the oven, as long as you slightly underbake them. Which is exactly what you want when you’re using them to cradle ice cream.
Otherwise, you’ll end up with a pretty big mess.
But at least it would be a mess you wouldn’t mind licking up.
These are definitely an inside the house treat, btw.
More delicious summer recipes using ice cream!
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Small Batch Cookies Ice Cream Sandwiches
Ingredients
Small Batch Double Chocolate Chip Cookies
- ¼ cup unsalted butter melted and cooled
- ¼ cup brown sugar packed
- 2 tablespoons granulated sugar
- 1 egg yolk
- 2 teaspoons strong hot coffee or hot water
- ½ teaspoon vanilla extract
- ½ cup plus 1 tablespoon all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon baking soda
- Pinch salt
- ⅓ cup chocolate chips
- 2 cups your favorite ice cream (or the recipe below!)
Small Batch Black Forest Ice Cream
- ¾ cup whole milk
- ¾ cup heavy cream
- ⅓ cup granulated sugar
- ½ tablespoon vanilla extract
- ¼ teaspoon almond extract
- Pinch salt
- ½ cup fresh cherries pitted and quartered
- ½ cup chocolate chips
Instructions
Small Batch Double Chocolate Chip Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicon liner. Set aside.
- Using a hand mixer or wooden spoon, cream together the butter and sugars in a medium sized bowl for 2 minutes until pale and fluffy. Mix in egg yolk, coffee, and vanilla, stirring until well combined.
- In a separate small bowl, whisk together flour, cocoa, baking soda, and salt. Add to wet ingredients and mix until just combined. Fold in chocolate chips.
- Chill dough for 10 minutes. Portion dough into 6 equally sized balls and place them on the prepared baking sheet, at least 2 inches apart. Press them down slightly with the palm of your hand.
- Bake for 8-9 minutes until puffy and just baked, transferring them to a cooling rack right away.
Small Batch Black Forest Ice Cream
- In a medium sized mixing bowl, combine milk, cream, sugar, and extracts. Whisk for 2-3 minutes until sugar is fully dissolved. Chill mixture to 40 degrees before using.
- Following directions on Zoku maker, pour and scrape mixture until soft serve begins to form, then add ⅓ of the cherries and chocolate chips. Transfer to a metal mixing bowl and place in freezer until ready to use. If you have no Zoku maker, order one on Amazon right away, then prepare this like normal no-churn ice cream. And wait 4 hours.
- When ready to assemble sandwiches, scoop desired amount of ice cream on the flat side of one cookie, then top with another cookie. Enjoy immediately, or double wrap in plastic wrap and freeze. If eating from freezer, allow to thaw 5-10 minutes beforehand so the cookies soften slightly. Prepared sandwiches will keep in freezer for 1 week.
Notes
Nutrition
PIN THESE COOKIE ICE CREAM SANDWICHES FOR LATER!
Laura @ Laura's Culinary Adventures says
The summer has gone by way to fast! This looks super yummy, and I like that it only serves two! What a cool contraption too!