Cookie Dough Ice Cream Sandwiches

The chocolately wafers are rich, soft and thin enough, where it’s a hybrid between a brownie and an oreo. Best of both worlds! Sandwiched between homemade vanilla ice cream and big chunks of cookie dough. It’s hard to beat! If you don’t have a ice cream machine, just buy good cookie dough ice cream.

Ingredients

Vanilla Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 vanilla bean or vanilla bean paste

Cookie Dough

• 2 tbsp. butter, softened
• 1/4 cup light brown sugar
• 2 tsp. vanilla extract
• pinch of salt
• 3 tbsp. corn syrup
• 1/4 cup all-purpose flour
• 3 tbsp. dark chocolate chips

Soft Chocolate Wafers

• 1/2 cup flour
• 3/4 cup dutch-process cocoa powder
• 4 tbsp. unsalted butter, softened
• 2/3 cup firmly packed brown sugar
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 2 large egg yolks
• 1/3 cup strong hot coffee

Directions

Vanilla Ice Cream– Starting off with the ice cream, because it takes the longest to freeze. In a medium sauce pan add together the heavy cream, milk, sugar and salt. Heat over medium heat just until the sugar dissolves into the milk. Then remove it from the heat and add in the vanilla. (I love a lot of vanilla)

Pour into a large mixing bowl, cover it with plastic wrap and into the fridge to chill completely. At least 2 hours.

Cookie Dough– In a medium mixing bowl start by adding in the butter, brown sugar, vanilla and mix together with an electric mixer until smooth. Then add in the corn syrup one tbsp at a time along with the flour. Continue to mix until it all combined and stir in the chocolate chips.

Line a baking pan with parchment paper. Drop 1/4-1/2 tsp. spoonfuls onto the prepared parchment pan. Place in the freezer until ready to use.

When you’re ready to churn the ice cream, pour mixture into the ice cream machine and churn for about 15 minutes until frozen then mix in the cookie dough pieces. Pour into a loaf pan or quart container and place back into the freezer.

Chocolate Wafers

For the chocolate wafers, preheat the oven to 350 degrees. Line a half baking pan (9×12 1/2) with parchment paper.

In a stand mixer with a paddle attachment combine the butter, brown sugar, salt, and baking soda into the bowl and mix on low to medium until light and fluffy about 5 minutes. Scraping down the sides. With the motor running add the yolks in one at a time, letting them incorporate. Add in the flour, cocoa powder and hot coffee and continue to mix until it’s a smooth paste like. Spoon out onto the prepared baking pan with a butter knife or offset spatula spreading it out evenly into the corners. Bake for about 6-8 minutes, until it has puffed up slightly. Cool completely then place in the fridge to chill for about 10 minutes.

Now to assemble! Carefully remove the parchment from the chocolate wafer. And re-line the baking pan with new paper again. Cut the chocolate wafer in half vertically and flip it over. Add the ice cream to the bottom half and spread it out evenly. Carefully place the top wafer over the top and wrap in the parchment paper. Place back into the freezer until it’s set, about 3-4 hours.

Once you’re ready to serve cut into squares or rectangles, and enjoy! Keep in the freezer in an air tight container!