I’m keeping my obsession with chocolate-chip cookies running strong with this summer time treat. Chocolate chip cookie ice-cream sandwiches are the perfect end to a hot fun(sun)-filled summer day. One of the best parts about these ice-cream sandwiches is that you can make a large batch in advance and store them away in your freezer for warmer days to come. For this latest batch of sandwiches, I baked and froze the cookies a week in advance of the 90 degree weather that was forecasted, and I’m glad I did. I couldn’t even begin to bare the thought of firing up my oven over the past few days. Another great thing about these ice-cream sandwiches is that they make a great blank canvas for your favorite ice-cream flavors. I made mint chocolate chip ice-cream sandwiches and hazelnut ice-cream sandwiches (highly recommended) this time around, but there is a plethora of other great options out there.
- 24 Chocolate Chip Cookies
- 2 pints of Ice-Cream
- Bake and freeze the chocolate chip cookies in advance of ice-cream sandwich assembly.
- Remove the ice-cream from the freezer about 10 minutes before assembling sandwiches. You want the ice-cream to soften, but not melt.
- Use an ice-cream scoop to scoop a generous ball of ice-cream onto the bottoms of half of the cookies.
- Place the other cookies on top of the ice-cream covered cookies, and gently squish the cookies together until the ice-cream flattens slightly and binds the cookies together.
- Return the cookies to the freezer to set for a couple of hours.
- Remove the cookies from the freezer, and set them aside to thaw slightly, for only a couple of minutes, before eating.