Labor Day Ice Cream Sandwiches

Let’s celebrate the final days of summer with ice cream sandwiches!

This is my go-to chocolate chip cookie recipe, just the right amount of both chewy and crispy. They’re super simple to make and require just a handful of ingredients so make a big batch and keep any extra dough frozen for your next impromptu bbq/ ice cream party.

Of course, you can make your own homemade ice cream but store-bought is fine too. I like classic vanilla with my chocolate chip cookies but choose which flavor inspires your summer memories. Just make sure the ice cream is quite soft and scoop-able (think soft serve) before filling your sandwiches and be sure you give them time to set up after assembling.

Allowing time for the cookie dough to rest overnight in your freezer before baking will help the cookies maintain their uniform shape when assembling the sandwiches.

Chocolate Chip Ice Cream Sandwiches
Yields 24 cookies

Ingredients

1/2 lb / 2 sticks unsalted butter, room temp

5.5 oz / 1 cup Light Brown Sugar, firmly packed

3.5 oz / 1/2 cup Bakers Fine White Sugar

2 large eggs

2 tsp Pure Vanilla Extract

5.5 oz / 1 cup Brown Rice Flour, finely ground

5.5oz / 1 cup White Rice Flour, finely ground

1 tsp Kosher Salt

1/2 tsp Xanthan Gum

1/2 tsp Baking Soda

5.4 oz / 3/4 cup semisweet chocolate chips, plus more for rolling the finished cookies in (see photo)

Method

1. Line a baking sheet with parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Beat on medium speed for 2 minutes, scraping down sides of the bowl a couple of times to make sure all is well incorporated. Add eggs and vanilla and mix to combine.

3. Add all dry ingredients (both rice flours, salt, xanthan, and baking soda) and mix at low speed to combine. Add chocolate chips and mix until just incorporated.

4. Using a cookie scoop, scoop (about 2TB) dough onto the lined baking sheet. No need to allow any space between your dough as you are going to freeze them before baking. Once you have scooped out all the dough, allow it to rest at least 2 hours or overnight in the freezer. Once the dough balls are fully frozen, you are ready to bake the cookies or place them in zipper bags for later use.

5. Preheat your oven to 325°F degrees. Line another baking sheet with parchment. Place frozen dough onto the baking sheet leaving at least 2-inches between each cookie.

6. Bake for 10 minutes. Rotate the tray and bake another 5-10 minutes until cookies are golden at the edges and puffed and fully set in the center.

7. Allow cookies to cool fully then fill with softened ice cream. Roll the edges of each sandwich in reserved chocolate chips (if desired). Re-freeze the sandwiches to set the ice cream (at least 30 minutes) and enjoy!!