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The Chocolate Lover's Ice Cream Cookie Sandwich!

You can make these cookies ahead of time and keep in the freezer until needed.

Course Dessert
Cuisine American
Keyword easy dessert recipe, kid-friendly recipes
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Author Linda Spiker

Ingredients

The Cookies:

  • 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

Ingredients for ganache:

  • 1/2 cup dark chocolate I use Ghiradelli 63% cacoa
  • 1/2 cup heavy whipping cream
  • 1 small pinch course sea salt

Ice Cream:

  • 1 pint of your favorite vanilla bean ice cream

Instructions

For cookies: Preheat oven to 375 degrees and place rack in center of oven.

  1. 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 (or extract), mix until well 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 to cool, then freeze in a closed container.

Ganache Prep: prepare ganache when cookies are frozen and you are ready to assemble sandwiches.

  1. Place dark chocolate (chips or chopped bar) and a pinch of sea salt into a glass bowl.
  2. Heat cream in saucepan until just boiling. Remove from heat and pour over chocolate.
  3. Do not stir. Allow to steep untouched for 10 minutes, then whisk by hand till smooth.

  4. Allow to sit on counter for 30 minutes. When ganache is thick it's time to assemble!

Putting your Sandwich Together

  1. Place frozen cookies upside down on cookie sheet 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 a sealed container and freeze until ready to eat.