3 Mini Ice Cream Sandwich Combos to Melt Over

Sometimes, there’s nothing quite as delicious as a simple homemade cookie, right out of the oven. Also really great, though, is a fresh scoop of ice cream on a super hot day. Okay, we might need both of those things. Good thing we decided to dream up a few insane summer treats, in the form of mini ice cream sandwiches. Pull out your grocery list now, because you’re going to want to make all of these recipes immediately.

Peanut Butter Cookies with Strawberry Ice Cream

First up: Behold, these salted, nutty cookies and light, fruity ice cream. It’s almost like a PB&J, but better.

1 cup crunchy peanut butter
1 cup light brown sugar
1 egg
.25 teaspoon salt
Your favorite brand of strawberry ice cream

Preheat oven to 350°F. Combine all ingredients in a bowl and mix well to combine. Scoop out tablespoon-sized cookies onto a parchment lined baking sheet and bake until slightly browned but soft in center, about 10 minutes. When cooled, add a small scoop of ice cream to create the perfect sandwich.

Brownie Cookies with Mint Chip Ice Cream

Now, this one might be slightly more labor-intensive, but maybe then you can feel better about eating them all at once. Half brownie, half cookie (or, brookie), these crazy-delicious cookies are clearly good on their own. But why stop there? Add a refreshing pop of mint…by way of mint chip ice cream.

Brownie Cookie Dough
12 ounces bittersweet chocolate chips
1/2 cup butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar , packed
1 tablespoon vanilla extract
1/2 teaspoons baking powder
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup mini semisweet chocolate chips

Chocolate Chip Cookie Dough
1 cup butter
1 1/2 cups brown sugar, packed
1 large egg + 1 large egg yolk
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
10 ounce package chocolate chips

Don’t forget to buy your favorite brand of mint chip ice cream!

For the brownie dough:
Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside.

In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined. Add chocolate chips. Stir in to combine. Cover the batter, and chill while you prepare the chocolate chip cookie dough.

For the chocolate chip dough:
Melt butter in a heavy saucepan. Add brown sugar to a large bowl. Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes. Add egg and egg yolk; stir to combine. Stir in vanilla extract.
Add flour, baking soda, and salt. Stir until just combined. Stir in chocolate chips. Cover, and chill for 30 minutes.

Finish things up:
Preheat oven to 350 F. Line 2 large baking sheets with parchment or silicone baking mats. Using a 1.5 tablespoon cookie scoop (medium), scoop up chocolate chip cookie dough. Repeat with separate scoop for brownie cookie dough (or clean scoop in between). Press the two doughs together, sealing the seam in the middle.

Repeat with remaining dough. Bake 9-12 minutes, or until done. And finally, add your ice cream sandwiched in between.

Brown Butter Cookies with Dark Chocolate Ice Cream

What’s better than a perfectly buttery cookie? A golden-brown buttery cookie, that’s what. We’re studding these babies with white chocolate chips for an added surprise, and providing balance (yes, balance) by putting a dreamy scoop of dark chocolate ice cream in between.

1 cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup white chocolate chips
coarse sea salt, to sprinkle on top
Dark chocolate ice cream (store-bought)

Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the butter has sizzled down), remove butter from the burner and immediately pour into a small bowl. This will stop the butter from cooking and burning. Allow to cool for 20 minutes.

Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth. Beat in the vanilla extract and molasses. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.

Add the egg and egg yolk, and beat for one minute more. Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated. Use a spatula to fold in the white chocolate chips and finish incorporating all of the dry flour bits into the dough.

Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.

Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.

Sprinkle the cookies with sea salt, to taste. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them. Sandwich dark chocolate ice cream in between!


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