If you are searching for a recipe for the best Home-made Ice Cream Cookie Sandwiches, this is it. Made with No-churn Vanilla Ice Cream with Macadamia Nut Brittle sandwiched between soft and chewy Cookies with White and Ruby Chocolate Chips. These are a dream!
How to make home-made ice cream cookie sandwiches
There are only two parts to this recipe :
- Ruby and white chocolate chip cookies and,
- no-churn vanilla ice cream with macadamia nut brittle.
Here, I give you the recipe for both, the cookies and ice cream (because I have an awesome, easy recipe for no-churn ice cream with macadamia nut brittle here).
You can by any means just use your favorite store-bought ice cream.
If you decide to make the no-churn macadamia nut brittle ice cream, you have to start the recipe a day before, so the ice cream had the time to set over-night.
For the ice cream, you first make the macadamia nut brittle, chop it into very small pieces and then stir it into your vanilla ice cream base, which is made of condensed milk and heavy cream.
Costumize your no-churn ice cream
This recipe is very adaptable, so if you want something else than macadamia brittle in your ice cream, you can just use the ice cream base and stir in toppings of your choosing, like:
- pieces of cookie dough,
- peanut butter,
- chocolate chips,
- cookie pieces,
and whatever else you can think of.
There are two options for sandwiching the ice cream between cookies.
I went for the rustic look, but it’s maybe a bit harder to do so.
- For the rustic look, you freeze the ice cream in a deeper pan, like a loaf tin. Then you scoop it out, place the ice cream scoop on one cookie and press the other cookie on top. But the ice cream can quickly become too soft or stays too hard, that’s why I recommend the second option.
- The second option is freezing the ice cream in a flat, low tray, then cutting the frozen ice cream with a cookie cutter and sandwiching it between two cookies. You get a cleaner look and it’s a bit easier.
If you are using store-bought ice cream, you will probably use the first option.
Cookies for the best ice cream sandwich
These cookies, adapted from my recipe for white chocolate and macadamia nut cookies, are made especially for making an ice cream sandwich because they are slightly underbaked and soft, so they stay soft also when they come out of the freezer. Only the chocolate in the cookies will be quite hard and frozen.
I’m using ruby chocolate chips and chopped white chocolate in these cookies, but you can opt for one or the other.
The difference between using chocolate chips and chopped chocolate is that the chips don’t really melt and hold their shape even when they come out of the oven.
On the other hand, I like using chopped chocolate because I get different sized pieces and the chocolate melts more.
I do think you will love the flavor combo between the sweet white chocolate, tart ruby chocolate and buttery macadamia nut in flavorful caramel brittle.
The textures are also quite complex and very enjoyable. Soft, chewy cookie with hard chocolate and smooth, creamy ice cream with crunchy brittle piece throughout. That’s why I think these deserve the title of the best home-made ice cream sandwiches.
Storing ice cream sandwiches
The ice cream sandwiches must be stored in the freezer and will keep there for at least 3 months.
I recommend freezing them in air-tight containers to prevent them from taking on freezer odors.
Check out more refreshing summer dessert recipes:
- Vanilla Cake with strawberries and pineapple
- Peach and apricot galette
- Mojito cupcakes
- Rhubarb and strawberry mascarpone mousse cake
- Meringue roulade with strawberry, rhubarb and mascarpone
Home-made Ice Cream Cookie Sandwiches with Chocolate and Macadamia Nut Brittle
- 1 batch of my no-churn ice cream with macadamia brittle or store bought ice cream (vanilla or macadamia brittle works best)
Ruby and white chocolate cookies
- 115 g butter at room temperature
- 100 g brown sugar
- 40 g sugar
- 1 egg
- 1/2 tsp vanilla extract
- 155 g flour all purpose
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
- 60 g ruby chocolate chips
- 60 g white chocolate chips or chopped bar
- Follow the instructions for no-churn ice cream on the recipe page with a difference of freezing it in a low tray, so that the thickness is about 3 cm. Put in the freezer for at least 6 hours.
- Refer to the notes if using store-bought ice cream.
Ruby and white chocolate cookies
- Preheat the oven to 175°C (350 degrees F) and line a baking sheet with parchment paper.
- Cream the butter and both sugars with an electric mixer for 3 minutes on medium-high speed.
- Add the egg and vanilla extract. Mix for 1 minute.
- Add in the flour, bicarbonate soda and salt, mix on low speed for a few seconds until just combined.
- Fold in 50 grams of both chocolates, leaving some to top the cookies.
- Use an ice cream scoop to scoop the cookie dough on the prepared sheet or shape it into balls by hand.
- Bake for 9 minutes, take them out of the oven, place the remaning chocolate on top of the cookies and return to the oven for additional minute or two. Cookies should just slightly start to brown at the edges. They will maybe look not done yet but do not over-bake them!
- Take out of the oven and leave to cool completely.
- Take the ice cream out of the freezer. Cut out circles as big as the cookies with a round cookie cutter.
- Put the ice cream circle on a cookie, top with another cookie and press slightly.
- Roll the sides of the ice cream sandwich in toppings if desired.
- Place the ice cream sandwiches in the freezer for an hour and then enjoy!
- I recommend freezing the ice cream in a low tray, so that the ice cream is about 3 cm thick, and then cutting it out with a round cookie cutter because that is the easiest and cleanest way to make an ice cream sandwich.
- If you are using store bought ice cream, or if you froze the ice cream in a deep ice cream container/loaf tin, put the ice cream out of the freezer a few minutes before scooping, so that it softens a bit. Then use an ice cream scooper and a place the ice cream scoop between two cookies, press slightly.
- You can use only white chocolate or only ruby chocolate in the cookies.
- If buying the ice cream, I recommend the vanilla or macadamia brittle ice cream from Haagen-Dazs.
- This recipe makes 5 ice cream sandwiches. Double the recipe to get 10 ice cream sandwiches. One batch of my no-churn ice cream with macadamia brittle will be enough for 10 sandwiches.
- The time includes making no-churn ice cream with macadamiaa brittle but does not include time to freeze the ice cream.