As soon as we saw these Sheet Pan Chocolate Chip Cookie Ice Cream Sandwiches on Lidey Heuck’s blog LideyLikes, my daughter Summer and I knew we had to make them. They combine all of our favorite things – cookies, ice cream, and sprinkles. Over the last few months we’ve actually made them twice. They are THAT good.
As with any type of sandwich, putting these ice cream sandwiches together is a process. The first step is to bake the cookies and I must say that making cookies in the Professional Half Sheet Pan is genius. It was a little difficult to get the cookie dough even and flat(ish) in the pan but in the comments on LideyLikes someone said that they used the butter wrappers to slide on top and even out the dough - what a good idea! I found our Stainless Steel Spatulas to be a HUGE help to flatten the dough and transfer the cut cookie once it had cooled.
We followed Lidey’s recipe exactly (she adds cornstarch to the recipe for texture). We used the Pre-Cut Parchment Sheets on the Half Sheet Pan. We monitored the baking time closely and made sure we took the cookie out right on time – just a bit under-baked (it helps to keep the cookie from cracking).
Once the cookie was out of the oven and cooled completely, we cut it in half and used the Quarter Sheet Pan to assemble our sandwiches. We added vanilla ice cream (store bought), and then popped them into the freezer overnight. Then next part of the recipe says to cut them into squares, add sprinkles, and refreeze but no one in our house could wait that long - the waiting is the hardest part of the recipe! We just cut them, added our sprinkles, and ate them right away.
I’m thinking about making a batch without the kids around so I can cut and wrap them individually – that way I can store them in the freezer for special treats. Maybe I’ll use some different ice cream flavors - chocolate, strawberry, even mint chip might be good! Let us know if you make them – would love to see your ice cream sandwiches and hear your reviews.
Sheet Pan Chocolate Chip Cookie Ice Cream Sandwiches
2½ sticks (10 ounces) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
¾ cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
2½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chunks or chips, about 12 ounces
1 (1.5 quart) container vanilla ice cream, softened at room temperature for 15 minutes (see note at bottom)
Sprinkles and mini chocolate chips, for decorating
Preheat the oven to 375 degrees and line an 18-by-13-by-1-inch sheet pan with parchment paper.
In an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 3 minutes, until light and fluffy. On low speed, add the eggs one at a time, scraping down the sides of the bowl after each addition, and then the vanilla. Mix until well combined.
In a small bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. With the mixer on low, add the dry ingredients to the butter and mix until just incorporated, then add the chocolate chunks and mix until just combined.
Spoon the cookie batter onto the prepared sheet pan and using a spatula, spread it into one even layer that covers the entire surface of the pan. (This step takes a little bit of patience. I find it’s easiest to hold the parchment paper with one hand while using the spatula with the other.) Bake for 12 to 14 minutes, until lightly golden brown and still soft to the touch. The cookie should seem under-baked. Cool completely.
Run a paring knife around the edges of the pan, then carefully invert the cookie onto a flat surface. Cut the cookie in half to form two equal-sized rectangles. Transfer one half to a large cutting board or flat platter that fits in your freezer, with the bottom side of the cookie facing up. Working quickly, spoon large scoops of ice cream onto the cookie. Spread into an even layer, making sure the ice cream reaches the edges of the cookie.
Place the other cookie half, right side up, on top to form a giant sandwich. Press lightly, then transfer the board or platter to the freezer and freeze until firm, at least 3 hours or overnight.
Using a sharp knife, carefully trim about ¼-inch from each edge of the giant cookie sandwich, then cut it into 12 individual sandwiches. Place mini chocolate chips and sprinkles on small plates and press each side of the sandwiches into so the toppings adhere. Place all the decorated sandwiches back on the platter, freeze until firm, then serve or wrap individually with wax paper.
Note: Skip the super premium ice cream brands for this recipe. I’ve found it works best with grocery store brands like Turkey Hill, Breyers, or Edy's.
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