Cookie Butter Brownie Ice Cream Sandwiches Recipe
Introduction
These Cookie Butter Brownie Ice Cream Sandwiches combine rich, fudgy brownie cookies with creamy cookie butter ice cream for a decadent frozen treat. Perfect for warm days or any time you want a sweet indulgence, these sandwiches offer the perfect balance of chocolate and spice in every bite.
Ingredients
- 1 ½ quarts Cookie Butter Ice Cream, chilled for at least 4 hours if homemade
- 12 ounces (341 grams) semisweet chocolate, chopped
- 7 tablespoons (99 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla
- 1/3 cup (42 grams) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (for assembling)
Instructions
- Step 1: In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.
- Step 2: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium-high speed for about 3 minutes, or until pale yellow and thickened to a ribbon-like texture. Use a rubber spatula to fold in the slightly cooled melted chocolate mixture until combined.
- Step 3: Sprinkle in the flour, baking powder, and salt. Stir gently with the spatula until just combined and no streaks of flour remain.
- Step 4: Chill the dough in the fridge for 1 hour. It will thicken and become mousse-like.
- Step 5: While the dough chills, preheat the oven to 350°F and line baking sheets with parchment paper.
- Step 6: Using a 1 ½-tablespoon cookie scoop, portion the dough onto prepared baking sheets, spacing the scoops about three inches apart. The scoops may look uneven or messy, but they will spread and bake beautifully.
- Step 7: Bake for about 9 minutes, until cookies are puffed, crackled, and no longer look wet in the centers. Let them cool for 5 minutes on the baking sheet. They will deflate slightly and become delicate, almost like a fudgy meringue. Gently use a thin spatula to transfer to a wire rack to cool completely.
- Step 8: Once cooled, transfer the cookies to a freezer-safe container and freeze until firm, at least 1 hour. Do not skip this step. Cookies can be stored in an airtight container in the freezer for up to 1 month.
- Step 9: To assemble the sandwiches, place a scoop of ice cream on the flat side of one cookie. Top with a second cookie and gently press to sandwich. Sprinkle the top lightly with ground cinnamon. Immediately place the sandwich in the freezer. Repeat with remaining cookies and freeze sandwiches until solid before serving.
Tips & Variations
- For an extra touch, roll the edges of the ice cream sandwiches in crushed nuts or chocolate chips before freezing.
- If you don’t have cookie butter ice cream, use vanilla or cinnamon ice cream as a delicious substitute.
- Make sure the cookies are completely cooled and firm before assembling to prevent melting.
Storage
Store the assembled ice cream sandwiches in an airtight container in the freezer for up to 1 month. When ready to serve, allow them to sit at room temperature for a few minutes to soften slightly for easier eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these without a stand mixer?
Yes, you can beat the eggs, sugar, and vanilla by hand using a whisk, though it will take a bit more effort to reach the thick, ribbon-like texture.
Can I prepare the brownie cookies ahead of time?
Absolutely. Bake and freeze the cookies in advance, then assemble the sandwiches whenever you’re ready for dessert.
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Cookie Butter Brownie Ice Cream Sandwiches Recipe
- Total Time: 2 hours 30 minutes
- Yield: About 24 ice cream sandwiches 1x
Description
These Cookie Butter Brownie Ice Cream Sandwiches combine rich, fudgy brownie-like cookies with creamy cookie butter ice cream, making for an indulgent and delicious dessert perfect for warm days or any time you crave a sweet treat. The cookies have a delicate, meringue-like texture and a subtle cinnamon touch adds a warm spice note that complements the deep chocolate and cookie butter flavors.
Ingredients
Scale
Ice Cream
- 1 ½ quarts Cookie Butter Ice Cream, chilled for at least 4 hours if homemade
Cookie Brownies
- 12 ounces (341 grams) semisweet chocolate, chopped
- 7 tablespoons (99 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1/3 cup (42 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Assembly
- 1/2 teaspoon ground cinnamon (for sprinkling on assembled sandwiches)
Instructions
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped semisweet chocolate and unsalted butter. Microwave in 30-second bursts, stirring in between each burst, until the mixture is completely melted and smooth. Set aside to cool slightly so it doesn’t cook the eggs in the next step.
- Make Cookie Batter: Using a stand mixer fitted with the whisk attachment, beat the granulated sugar, eggs, and vanilla extract on medium-high speed for about 3 minutes until the mixture is pale yellow and thickened with a ribbon-like texture. Gently fold in the slightly cooled melted chocolate and butter mixture using a rubber spatula until fully combined. Sprinkle in the flour, baking powder, and sea salt; stir gently until no streaks of flour remain, being careful not to overmix.
- Chill Dough: Refrigerate the cookie batter for 1 hour to allow it to thicken and develop a mousse-like texture, which helps with the shape and texture of the cookies.
- Preheat Oven and Prepare Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Portion the Cookies: Use a 1 ½-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each scoop about three inches apart. The dough may appear uneven or messy but will spread nicely during baking.
- Bake Cookies: Bake for about 9 minutes, until the cookies have puffed, developed a crackled surface, and no longer look wet in the centers. Remove from oven and let them cool for 5 minutes on the baking sheet; they will deflate slightly and become delicate and fudgy.
- Cool and Freeze Cookies: Gently transfer the cookies to a wire rack to cool completely, then place them in a freezer-safe container and freeze for at least 1 hour until firm. Proper freezing is crucial for assembling the sandwiches.
- Assemble Ice Cream Sandwiches: Place a scoop of chilled cookie butter ice cream on the flat side of one cookie. Top with another cookie, flat side down, and gently press to form a sandwich. Sprinkle a small amount of ground cinnamon on top for a warm spice finish.
- Freeze Assembled Sandwiches: Immediately place the assembled ice cream sandwiches in the freezer and freeze until solid before serving. Repeat with remaining cookies and ice cream. Store in an airtight container in the freezer for up to one month.
Notes
- Make sure to freeze the cookies both before and after assembly to maintain their delicate texture and prevent the ice cream from melting too quickly.
- You can substitute cookie butter ice cream with store-bought or your favorite flavor if desired.
- Use a gentle hand when folding the dry ingredients into the batter to keep the cookies light and airy.
- The ground cinnamon sprinkled on top adds a subtle warmth that enhances the overall flavor profile but can be omitted if preferred.
- These sandwiches are best served directly from the freezer for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie butter, brownie cookies, ice cream sandwiches, chocolate dessert, frozen treat, homemade ice cream sandwich
