Ingredients
For the Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon fine salt
For the Chocolate Cookies
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
1. Make the Ice Cream Base
Whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar dissolves. Chill the mixture for at least 2 hours or overnight.
2. Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions, about 20–25 minutes, until it reaches a soft-serve consistency.
3. Freeze Until Firm
Transfer the churned ice cream to a freezer-safe container. Press plastic wrap directly onto the surface and freeze for at least 4 hours, or until firm enough to scoop.
4. Prepare the Cookie Dough
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla.
5. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
6. Combine the Dough
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
7. Bake the Cookies
Scoop about 2 tablespoons of dough for each cookie and gently flatten into 2½-inch rounds. Bake for 8–10 minutes, just until the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Assemble the Sandwiches
Pair cookies of similar size. Scoop about ⅓ cup of vanilla ice cream onto the flat side of one cookie and gently press a second cookie on top until the ice cream reaches the edges.
9. Freeze to Set
Place the assembled sandwiches on a parchment-lined tray and freeze for 1–2 hours until firm.
10. Serve and Enjoy
Serve immediately, or wrap each sandwich individually in plastic wrap and store in the freezer for up to 2 weeks.