Directions 15 steps | 595 Minutes
Measure and prep all ingredients. Line the bottom and sides of a 9x13 pan with parchment paper.
Evenly spread the softened ice cream into the lined pan. Top the ice cream with another sheet of parchment paper and transfer the pan into the freezer until the ice cream freezes completely, about 4 hours. (See notes 3.)
In a bowl, place the dark brown and granulated sugar together and set aside.
Brown the butter. In a small saucepan over medium-low heat, add eight tablespoons of unsalted butter. Cook while stirring constantly until the butter melts and the milk solids separate from the butter and turn light brown.
Remove the pan from the heat and stir in two tablespoons of butter to the pan. Continue to stir until the butter melts.
Transfer the butter to the bowl with the reserved sugar mixture. Whisk until well combined.
Whisk in the egg until the mixture is smooth and shiny.
Whisk in the water and the vanilla extract. (See notes 4.)
Add the flour, baking soda and salt to the bowl and stir until just combined and a few streaks of flour remain. Add the mini or regular chocolate chips and stir until just combined.
Preheat the oven to 350°F. Line two sheet pans with parchment paper. Use a cookie scoop or a disher to portion about two tablespoons of cookie dough onto the parchment paper. Spread the cookie dough at least two inches apart.
Bake the cookies for about 9-12 minutes, until the cookies are set around the edges and lightly browned. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. When the cookies are completely cooled, pair similar-sized cookies together onto a parchment-lined sheet pan and transfer them into the freezer until very cold.
Remove the pan of ice cream and the cold cookies. Place a parchment-lined sheet pan into the freezer. Measure the cookies with a round biscuit or pastry cutter to see which size would best fit the cookies. Remove the top layer of parchment paper from pan of ice cream. Once the appropriate sized round cutter is selected, use it to cut out discs of ice cream from the slab of ice cream.
Place the disc of ice cream on one cookie and sandwich with its second, evenly sized pair. Transfer the ice cream sandwich into the parchment paper lined sheet pan in the freezer. Continue with the remaining ice cream sandwiches. Let the ice cream set for 30 minutes to 1 hour.
Fill a small bowl with mini or regular chocolate chips. Hold the ice cream sandwich on top of the bowl of the chocolate chips. Use a scooped hand to press the chips into the sides of the ice cream sandwich. Transfer the completed ice cream sandwiches onto the sheet pan in the freezer. Repeat with the remaining sandwiches.
Completely freeze the cookie ice cream sandwiches for at least 8 hours, or overnight. Enjoy!
- Any ice cream that pairs well with chocolate can be used here.
- While both mini and regular chocolate chips can be used, mini chocolate chips are preferred as the smaller chips are easier to bite into.
- This method creates even round discs of ice cream for a cleaner presentation. If you cannot prepare ahead of time, the cooled cookies can be sandwiched with a scoop of softened ice cream. The resulting cookie will have more of a homemade look.
- Adding water to the dough creates a looser cookie dough that will keep it from becoming rock hard when frozen.