Best 6 Small Batch Sugar Cookie Ice Cream Sandwiches Recipes

SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
• Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
• Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
• Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

COOKIE ICE CREAM SANDWICHES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
• For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

COOKIE LOVER'S ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray. Heat the milk in the microwave until steaming, 30 to 45 seconds. Put the cocoa powder in a large bowl; pour the hot milk on top and whisk to combine. Let the cocoa steep, about 5 minutes.
• Add the egg yolks, 1/2 cup sugar, the vegetable oil, vanilla and espresso powder to the cocoa mixture; whisk to combine. Sift in the flour, baking powder and salt; whisk to combine.
• Combine the egg whites and cream of tartar in a separate large bowl. Beat with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Increase the speed to medium high and beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 minutes. Whisk one-third of the egg white mixture into the batter to lighten. Gently fold in the remaining egg white mixture in 2 batches until fully combined and there are no white streaks remaining.
• Scrape the batter onto the baking sheet; spread evenly to the edges. Bake until the cake just springs back to the touch and no longer looks wet in the center, 12 to 16 minutes. Transfer to a rack and let the cake cool 10 minutes in the pan, then invert onto the rack and carefully peel off the parchment. Let cool completely, about 30 minutes.
• Transfer the cake to a cutting board, cut in half crosswise and lightly wrap each half in plastic wrap. Freeze the cake halves until almost frozen and firm, about 2 hours.
• In the last 15 to 30 minutes of freezing the cakes, remove the ice cream from the freezer and let soften until spreadable but not melted. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 6-inch overhang on the sides. Unwrap the cake halves; place 1 cake half in the bottom of the dish. Scoop the cookie dough ice cream all over the cake and spread into an even layer with an offset spatula, leaving a 1/8-inch border of cake. Top with the cookies-and-cream ice cream and spread into an even layer. Top with the remaining cake half and gently press down. Wrap tightly with the overhanging plastic wrap. Freeze the cake in the baking dish until the ice cream is firm (the cake will stay soft), at least 4 hours or overnight.
• Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

COOKIE ICE CREAM SANDWICHES

Steps:

• Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
• Then get the other cookie and put them together.
• Now you are done.
• Enjoy!
• So simple isn't it!

SMALL-BATCH CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
• Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
• Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked-no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
• Preheat the oven to 350 degrees F.
• Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
• When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
• Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.

SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
• Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
• Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
• Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.