I am a chocolate lover. Always have been. So when I decided it was time to post a new ice cream sandwich recipe I went big…. really big. A rich dark chocolate chip cookie drizzled with dark chocolate ganache and filled with vanilla bean ice cream! This is The Chocolate Lover’s Ice Cream Cookie Sandwich!
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How to Make the The Chocolate Lover’s Ice Cream Cookie Sandwich:
I start with dense oatmeal pecan cookie dough.
After baking I freeze the cookies, then spoon a homemade ganache on each cookie, fill them with ice cream and serve immediately or quickly wrap in wax paper and put back in the freezer for later.
Eat Now or Eat Later:
I love serving ice cream cookie sandwich cookies as a dessert because they can be made weeks in advance and pulled out for parties, or as dessert for surprise guests…or when you are all alone watching Netflix…I won’t judge….I myself have imbibed a time or two.
WANT TO MAKE THESE COOKIES GLUTEN FREE? NO PROBLEM!
If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!
The Recipe: The Chocolate Lover’s Ice Cream Cookie Sandwich!
Tips and what you will need: To fill use your favorite vanilla bean ice cream or make one of my recipes: Easy Vanilla Ice Cream or Rich and Creamy Vanilla Bean Ice Cream. You will need a cookie sheet, parchment paper, vanilla paste. If you need a good stand mixer I recommend KitchenAid! More Ice Cream Cookie Sandwich recipes: White Chocolate Macadamia Nut and Almond Butter and Jam!
You can make these cookies ahead of time and keep in the freezer until needed.
- 2 ¼ cups all purpose flour Gluten free friends use you favorite GF flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup butter
- ¾ cup brown sugar
- ¾ cups granulated sugar
- 1 teaspoon vanilla paste
- 2 large eggs
- ⅔ cups rolled oats
- ⅔ cups chopped pecans
- 10 oz good quality dark chocolate chips I use Ghiradelli 63% cacoa
- 1/2 cup dark chocolate I use Ghiradelli 63% cacoa
- 1/2 cup heavy whipping cream
- 1 small pinch course sea salt
Preheat oven to 375 degrees and place rack in center of oven.
Place flour, salt, cinnamon and baking soda in a large bowl and set aside. Cream butter and sugars in mixer. Add eggs and vanilla paste, mix till combined. Slowly add flour mixture and whole oats, mix well. Add chocolate chips and pecans, fold in by hand. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies, then freeze in a closed container. When frozen, place cookies upside down and place a spoonful of ganache on each cookie. Place a scoop of ice cream on one cookie and then carefully top with another so ganache is on the bottom and the top. Serve immediately or quickly wrap in wax paper, place back in seal container and freeze until later.
Place dark chocolate (chips or chopped bar) and a pinch of sea salt into a glass bowl.
Heat cream in saucepan until just boiling. Remove from heat and pour over chocolate.
Do not stir. Allow to steep untouched for 10 minutes, then whisk by hand till smooth.
Allow to sit on counter for 30 minutes. When thick follow directions above to fill ice cream sandwiches.
MAY I PLEASE ASK A LITTLE FAVOR?
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