Ice Cream Sandwich

The best and worst thing about living in Florida is that it’s summer nearly ALL year round.

I’m a glass half full kinda of gal. So when life gives you homemade chocolate chip cookies and store bought ice cream…what can I say, other than ice cream sandwiches makes everything BETTER!!


  • 1 1/2 C.  flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. unsalted butter, room temperature
  • 1/2 C. packed light brown sugar
  • 6 tbsp. sugar
  • 1 large egg, room temperature
  • 1 tsp. vanilla
  • 2 1/4 (or so) C. semi-sweet chocolate chips

Let’s Start

  • Preheat the oven to 350° and line baking sheets with parchment paper.

Wet Ingredients

  • In another large bowl, using an electric mixer beat together; butter, and sugars until smooth and thoroughly mixed.
  • On low speed add the egg and vanilla and continue to mix.

Dry Ingredients

  • In a medium bowl, sift the flour, baking soda and salt together.
  • Gradually add the flour mixture and mix in until just incorporated. (**don’t overmix.)
  • Add chocolate chips and fold in with silicone spatula.

Chill dough for 30 minutes – 1 hour.
(sad but true! Your cookies will thank you afterwards.)

  • Using a small scooper (about a  tablespoon) drop the dough onto the prepared baking sheets.
  • Bake the cookies 8-10 minutes or until the bottoms and edges are lightly browned.

Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.  Enjoy!!😊


Set out your desired ice cream flavor to soften about 10-15 minutes.

Meanwhile tear out a few sheets of plastic wrap (good luck with this step! Plastic wrap and I are true enemies.)

Take a cooled cookie and top it with about 1/2 cup of ice cream, then your cookie layer, wrap and freeze for about 30 minutes before enjoying. 😊

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