Homemade Vanilla Ice Cream Sandwiches

Soft, buttery chocolate chip cookies sandwiched around creamy homemade vanilla ice cream.

Ingredients

Homemade Vanilla Ice Cream

• 2 cups whole milk
• 2 cups Shamrock Farms Heavy Whipping Cream (or your favorite heavy whipping cream)
• ½ cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 vanilla bean, seeds scraped (optional)

Chocolate Chip Cookies

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon fine sea salt
• 1½ cups semi-sweet chocolate chips

Instructions

Step 1: Make the Homemade Vanilla Ice Cream

1. In a large mixing bowl, whisk together the whole milk, Shamrock Farms Heavy Whipping Cream, maple syrup, vanilla extract, and vanilla bean seeds (if using) until well combined.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container and freeze for 3–4 hours, or until firm enough to scoop.

Step 2: Bake the Chocolate Chip Cookies

1. Preheat your oven to 375°F and line three baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 1 minute.
4. Add the eggs and vanilla extract, mixing until fully combined.
5. Gradually add the dry ingredients in two additions, mixing on low speed just until incorporated.
6. Fold in the chocolate chips.
7. Using a 1½ tablespoon cookie scoop, scoop the dough into balls and place them about 2 inches apart on the prepared baking sheets.
8. Bake for 8–9 minutes, or until the edges are just beginning to turn lightly golden while the centers still look slightly underbaked.
9. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.

Step 3: Assemble the Ice Cream Sandwiches

1. Place a baking sheet or tray in the freezer while you prepare the sandwiches.
2. Remove the ice cream from the freezer and let it soften for about 3–5 minutes, just until it’s easy to scoop.
3. Turn one cookie upside down and place about ¼ cup of ice cream on the flat side.
4. Top with a second cookie and gently press together until the ice cream spreads evenly to the edges.
5. Place each assembled ice cream sandwich on the chilled baking sheet.
6. Freeze for 2–3 hours, or until completely firm.

Storage

Store the ice cream sandwiches in an airtight freezer-safe container with parchment paper between layers for up to 2 months. Let them sit at room temperature for about 5 minutes before serving for the perfect soft, creamy bite.