recipe

Bring the ice cream truck straight to your kitchen with these iconic treats. The best part? YOU pick the ice cream flavor!

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Advanced
time
  • 1½ hours, plus 8 hours freezing time
yield
  • Makes 6 sandwiches

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

Vegetable oil spray
⅔ cup (3⅓ ounces)
all-purpose flour
¼ teaspoon
salt
⅛ teaspoon
baking soda
½ cup packed (3½ ounces)
brown sugar
3 tablespoons
unsalted butter, melted
2 tablespoons
water
1½ teaspoons
vanilla extract
¼ cup (1½ ounces)
mini semisweet chocolate chips
1 quart
ice cream (homemade or store-bought), softened

Gather Cooking Equipment

Rimmed baking sheet
Parchment paper
2
bowls (1 large, 1 medium)
Whisk
Rubber spatula
1-­tablespoon measuring spoon
Oven mitts
Cooling rack
Ice cream scoop (#16 size works well)
Large plate
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray.

 
2
 
⅔ cup (3⅓ ounces)
all-purpose flour
¼ teaspoon
salt
⅛ teaspoon
baking soda
½ cup packed (3½ ounces)
brown sugar
3 tablespoons
unsalted butter, melted
2 tablespoons
water
1
large egg yolk
1½ teaspoons
vanilla extract

In medium bowl, whisk together flour, salt, and baking soda. In large bowl, whisk brown sugar, melted butter, water, egg yolk, and vanilla until smooth, about 30 seconds.

 
3
 
¼ cup (1½ ounces)
mini semisweet chocolate chips

Add flour mixture to brown sugar mixture and use rubber spatula to stir until combined and no dry flour is visible. Stir in chocolate chips. (Dough will be very soft.)

 
4
 

Use 1-tablespoon measuring spoon to scoop 12 mounds of dough onto greased parchment-lined baking sheet (about 1 level tablespoon of dough per mound).

 
5
 

Place baking sheet in oven and bake until cookies are puffed and golden brown, 12 to 14 minutes.

 
6
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cookies cool completely on baking sheet, about 30 minutes. (This is a good time to soften your ice cream in the refrigerator, 15 to 20 minutes.)

 
7
 
1 quart
ice cream (homemade or store-bought), softened

Fill cookies with ice cream following photos, below.

2up making sandwiches

Flip 3 cooled cookies upside down on baking sheet. Use ice cream scoop to place 1 scoop of ice cream in center of each upside-down cookie (scoop of ice cream should be about 2 inches tall and 2 inches wide).

Working quickly, place 3 cookies, right side up, on top of ice cream to make sandwiches. Gently press cookies and twist to push ice cream to edges of cookies. Place ice cream sandwiches on large plate and place in freezer. Repeat scooping ice cream to make 3 more sandwiches with remaining cookies, then place on plate in freezer (you’ll have 6 sandwiches total).

 
8
 

Freeze sandwiches until firm, at least 8 hours. Serve. (Ice cream sandwiches can be individually wrapped in plastic wrap, transferred to a zipper-lock bag, and frozen for up to 2 months.)