Sourdough Chocolate Chip Cookie Ice Cream Sandwiches Recipe
Yield: 19 ice cream sandwiches
These Sourdough Chocolate Chip Cookie Ice Cream Sandwiches are made with chewy browned butter sourdough chocolate chip cookies and creamy vanilla ice cream for the ultimate frozen dessert. They're easy to make ahead, freezer-friendly, and perfect for summer parties, birthdays, or a refreshing homemade treat.
Ingredients
- 226 grams unsalted butter, browned 1 cup
- 200 grams white sugar 1 cup
- 220 grams brown sugar 1 cup
- 200 grams sourdough discard 3/4 cup
- 2 egg yolks 40g
- 8 grams vanilla extract 2 teaspoons
- 355 grams all-purpose flour 2 1/2 cups
- 6 grams baking soda 1 teaspoon
- 4 grams baking powder 1 teaspoon
- 4 grams salt 3/4 teaspoon
- 220 grams chocolate chips 1 cup
- 1.5 quart vanilla ice cream 4 3/4 cups
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180g of browned butter. If you're short on time, you can skip browning the butter and instead just melt 180 grams of unsalted butter.226 grams unsalted butter, browned
- Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
- While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.355 grams all-purpose flour, 6 grams baking soda, 4 grams baking powder, 4 grams salt
- Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated. This can also be done in a stand mixer.200 grams white sugar, 220 grams brown sugar, 2 egg yolks, 8 grams vanilla extract, 200 grams sourdough discard
- Finally add the dry ingredients. I like to add a little at a time for easier mixing.
- Once all the flour has just been incorporated, add the mini chocolate chips and mix until evenly distributed.220 grams chocolate chips
- Scoop 35g of the cookie dough with a cookie scoop, about 1 1/2 Tablespoons, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
- When ready to bake, preheat the oven to 375 degrees F. Place 8 cookies on a 13x18 inch rimmed baking sheet lined with parchment paper. Bake for 8–10 minutes, or until the edges are just golden brown.
- Leave them on the cookie sheet for 5 extra minutes, then remove to cool fully on a wire rack.
- Once cool, place them in a freezer-safe bag and freeze until firm, about 30 minutes. This helps the cookies be more sturdy while making the ice cream sandwiches.
- 5-10 minutes before assembling the sandwiches, pull out your ice cream so that it can soften slightly. This will make for easier scooping.
- When ready to assemble, flip one of the cookies over and place about 45g (¼ cup) of ice cream on top. Stack another cookie on top and gently press down. If desired, roll the sides into more mini chocolate chips or sprinkles. You can enjoy right away, but I would recommend freezing first, they can be quite messy.1.5 quart vanilla ice cream
- If freezing, wrap each ice cream sandwich with plastic wrap and freeze for at least 3 hours, or up to 3 months. Repeat the same process with the remaining cookies and ice cream.
- When you're ready to enjoy, pull out the ice cream sandwiches and let rest for 5 minutes before enjoying!
To create a perfectly round cookie shape, use the backs of two spoons to shape the cookies. Gently use the backs of two spoons to push the edges of the cookie inward toward the center while moving around the cookie in a circular motion. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.
Notes
Ingredients & Substitutions
- Unsalted butter – Browning the butter cooks off some of the water, which gives these cookies a chewier texture and a nice nutty flavor. If you're short on time, you can skip that step and just melt 180 grams of butter instead.
- Sugar – I use a mix of white sugar and brown sugar. You can count on the brown sugar for that chewy texture.
- Egg yolks – Leaving out the egg whites cuts down on extra moisture. The yolks bring all the moisture and chewiness you need.
- Vanilla extract – Go with pure vanilla extract instead of imitation for the best flavor.
- Sourdough discard—For sweet treats like these chocolate chip cookies, I prefer to use fresh sourdough discard that is no older than 1-2 days. Older discard works too, but it'll definitely give the cookies a tangier flavor. If you'd rather use active sourdough starter, be sure to measure out the same amount in grams.
- Flour – Regular all-purpose flour gives these cookies the right structure. I haven't tried this recipe with bread flour myself, but you can swap it in 1:1 if you want. Some home bakers say it makes the cookies even chewier.
- Baking powder & baking soda—These two help the cookies rise and balance out the tang from the sourdough discard. Make sure these leavening agents are fresh because old ones won't give you the same rise.
- Chocolate chips—I opted for mini chocolate chips since they are a little easier to bit into when frozen, but chocolate chips should work just as well! Milk chocolate, dark chocolate, butterscotch chips, and even M&M's all work great.
- Ice cream—I kept it classic with our favorite vanilla ice cream, but feel free to use any flavor you like. Chocolate, mint chocolate chip and Oreo would be delicious alternatives.
- Salt – A pinch of Redmond's Unrefined Salt enhances the flavor and adds a few extra minerals.
Helpful Tips
- Don't skip freezing the cookies before assembling them. This helps firm them up so they don't crack or break.
- Once you've got a sandwich made, get it in the freezer right away. The longer they sit out, the softer the cookies get and the more melty the ice cream becomes.
- Let the ice cream soften just a little before scooping, but not too much or it'll be hard to work with.
- You can dig in right away, but it's going to be messy. I always freeze mine first!
Nutrition
Serving: 1sandwich | Calories: 467kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 256mg | Potassium: 223mg | Fiber: 1g | Sugar: 44g | Vitamin A: 639IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 1mg
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