Description
Indulge in these delectable Cookie Butter Brownie Ice Cream Sandwiches featuring rich, fudgy chocolate cookies paired with creamy cookie butter ice cream and a hint of warm cinnamon. Perfectly balanced between chewy and creamy textures, these frozen treats are a delightful dessert for any occasion.
Ingredients
Scale
Ice Cream
- 1 ½ quarts Cookie Butter Ice Cream, chilled for at least 4 hours if homemade
Chocolate Brownie Cookies
- 12 ounces (341 grams) semisweet chocolate, chopped
- 7 tablespoons (99 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1/3 cup (42 grams) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Assembly
- ½ teaspoon ground cinnamon (for sprinkling)
Instructions
- Melt chocolate and butter: In a microwave-safe bowl, combine chopped semisweet chocolate and unsalted butter. Microwave in 30-second bursts, stirring between each, until mixture is melted and smooth. Set aside to cool slightly.
- Prepare batter: In the bowl of a stand mixer fitted with a whisk attachment, beat sugar, eggs, and vanilla on medium-high speed for about 3 minutes, until pale yellow and thick with a ribbon-like texture. Using a rubber spatula, fold in the slightly cooled melted chocolate mixture until fully combined.
- Add dry ingredients: Sprinkle in the all-purpose flour, baking powder, and sea salt. Stir gently with the spatula until just combined, ensuring no streaks of flour remain.
- Chill dough: Refrigerate the brownie cookie dough for 1 hour so it thickens and becomes mousse-like.
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and bake: Using a 1 ½-tablespoon cookie scoop, portion dough onto baking sheets spaced about 3 inches apart. The dough may look uneven or messy, but it will spread and bake into fudgy, crackled cookies. Bake for approximately 9 minutes until cookies are puffed, crackled, and centers no longer appear wet.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes to gently deflate and develop a delicate, fudgy meringue-like texture. Then transfer them to a wire rack to cool completely.
- Freeze cookies: Once cooled, transfer cookies to a freezer-safe container and freeze for at least 1 hour until firm. This step is essential to create sturdy cookie bases for assembling sandwiches. Cookies can be stored frozen for up to 1 month.
- Assemble sandwiches: Place a scoop of chilled cookie butter ice cream on the flat side of one cookie. Top with a second cookie and gently press to form a sandwich. Lightly sprinkle the top with ground cinnamon.
- Freeze sandwiches: Immediately place assembled sandwiches in the freezer and freeze until solid before serving. Repeat with remaining cookies and ice cream.
Notes
- Freezing the cookies before assembly ensures they don’t crumble and hold the ice cream filling well.
- Use a 1 ½-tablespoon cookie scoop for uniform cookie sizes that bake evenly.
- Store assembled sandwiches in an airtight container in the freezer and consume within one month for best flavor and texture.
- If homemade cookie butter ice cream is unavailable, store-bought cookie butter or speculoos-flavored ice cream works well.
- For easier ice cream scooping, allow the ice cream to soften slightly at room temperature for 5 minutes before assembling.
- Prep Time: 1 hour 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookie Butter Brownie Ice Cream Sandwiches, chocolate brownie cookies, ice cream sandwich recipe, frozen dessert, cookie butter ice cream dessert
