Cookie Ice Cream Sandwich

5 from 2 votes

Chewy cookie ice cream sandwiches made with confetti sugar cookies and mint chocolate chip ice cream. Swap in your choice of ice cream flavor.

Yield: 9x13-inch pan

Prep Time20

Cook Time15

Chill Time2

Total Time2 35

Course: Dessert

Cuisine: American

Servings:

Preheat oven to 325℉. Line two 9x13-inch baking pans (quarter sheet pans) with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter, oil, sugar, and brown sugar until smooth and creamy, about 5 minutes. Scrape down sides of bowl as needed.
Add in eggs and vanilla. Continue to mix on low-medium speed until well combined. Scrape down sides of bowl as needed to ensure thorough mixing.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry flour mixture to the mixing bowl. Mix on low speed just until there are no longer any dry streaks of flour.
Use a spatula to fold in sprinkles until distributed through cookie batter.
Divide cookie batter equally between the two prepared baking pans. Use a mini offset spatula to spread cookie dough into an even layer. If desired, distribute additional sprinkles over the top of cookie dough.
Bake in the center rack of oven for 16-18 minutes until the edges are barely set. The cookies will look underdone. Remove from oven and let cookies cool in the pan. Run an offset spatula along the edges of the cookie to loosen from pan. Keep cookie sheet in pan.
Cool cookie sheets to room temperature. They will be fragile at this point.*

Remove 1.5 quart ice cream container from the freezer 10 minutes before assembling ice cream sandwiches.
Unmold cooled cookie sheets from pan. Remove parchment paper baking. Trim edges of cookie sheets if edges are raised or misshapen.
Place one cookie sheet upside down on flat work surface. Scoop entire contents of 1.5 quart ice cream container and place in center of cookie sheet. Spread ice cream into an even layer using an offset spatula or the back of a spoon.
Sandwich ice cream layer with second cookie sheet. Press down firmly. Wrap assembled ice cream sandwich tightly in plastic wrap. It's a good idea to wrap it twice. Place on a flat surface (like a baking sheet) and transfer to freezer to firm up, at least 2 hours.
For best results, leave assembled ice cream sandwich in the freezer for 6-8 hours. Place in the coldest part of the freezer.
Remove from freezer and immediately slice into desired portions. Use a long sharp knife and a ruler to portion out ice cream sandwiches. Serve immediately, or store in the freezer for later.

Ingredients:

Other neutral oils include: avocado oil, vegetable oil, or sunflower oil
Recipe uses Diamond Crystal kosher salt.
- ¾ teaspoon Diamond Crystal kosher salt = ½ teaspoon Morton kosher salt = ⅓ teaspoon table salt

Baking Notes:

Use a kitchen scale for equally portioned out cookie layers.
Bake cookies just until edges are barely set. The cookie may look underdone, that's okay! It is better to err on the side of underbake versus overbaked.
Don't worry about cracks on the cookie surface. Don't worry if the edges are slightly raised and the center is slightly sunken.

Serving Notes:

Individually wrap the portioned out cookie sandwiches in plastic wrap. Then, place in a freezer-safe bag. OR, place the portioned out sandwiches in a single layer inside an airtight container (like a tuppeware). Then, place container in a giant freezer safe bag. Keeps in the freezer for up to a month.
When ready to serve, remove the freezer. Let ice cream sandwiches sit at room temperature for 15 minutes before serving.
Cookie layer will not freeze rock solid thanks to the oil in the cookie dough.