Who Can Resist a Sweet Sandwich?
There’s something magical about ice cream sandwiches, isn’t there? Imagine two perfect cookies cradling a generous scoop of rich ice cream. Now, let’s elevate that experience with Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches filled with homemade Olive Oil & Honeycomb Vanilla Bean Ice Cream. I’ve loved making these sandwiches for family gatherings and special occasions. It always draws smiles and laughter when we indulge in this delightful treat. Every bite is a little piece of joy—a nostalgic trip through flavors that remind us of childhood summers and family road trips. Trust me, once you try these, you’ll want to make them every chance you get!
Why Make This Recipe?
You really can’t go wrong with this recipe—it’s a crowd-pleaser! The taste? Oh, it’s heavenly. The cookies are crispy on the outside, soft in the center, and flavored with a rich, nutty brown butter that pairs beautifully with the chocolate chips. The ice cream? It’s creamy, dreamy, with the depth of vanilla, buttery olive oil, and crunchy honeycomb bits, making it a perfect partner for the cookies.
Not only do these ice cream sandwiches taste incredible, but they’re also surprisingly simple to whip up. The preparation is straightforward, and even if you’re a beginner in the kitchen, you’ll succeed with this recipe! Plus, the ingredients are budget-friendly, and you likely have most of them on hand. So, gather the family and let everyone lend a hand; you’ll create delicious memories together as you make these sweet delights!
How to Make Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
Getting started is a breeze! You’ll need about 4-5 hours for chilling and freezing time, so plan accordingly. The actual prep work takes around an hour, so you won’t be in the kitchen all day. You only need a few special tools: a medium cookie scoop, baking sheets, and mixing bowls. Let’s not forget a freezer to keep everything cold and delicious. Now, let’s dive into the ingredients you’ll need!
Ingredients
- 1 cup + 2 tbsp (140g) salted butter
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs, at room temperature
- 2 tbsp (30ml) heavy cream, at room temperature (substitution: milk of choice)
- 2 tsp (8g) vanilla extract
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
- 1 1/2 cups (300g) semi-sweet chocolate chips
- 14oz can sweetened condensed milk
- 1/2 cup (120ml) extra virgin olive oil
- 2 tsp (8g) vanilla extract or paste
- 2 cups (480ml) heavy cream, cold
- 2oz cream cheese, at room temperature
- 3” honeycomb [substitution: 1/3 cup (113g) honey]
- Flaky sea salt
Step-by-step Directions
Let’s get cooking! Follow these steps, and you’ll create something delicious in no time.
Start by adding the butter to a saucepan over medium-high heat. Allow it to melt and slightly brown, which should take about 5 minutes. Remove it from the heat and allow it to cool slightly.
While the butter cools, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set this aside as well.
Once the brown butter has cooled, add both sugars and whisk to combine. Then toss in the eggs and whisk well until it’s combined and lighter in color. Mix in the heavy cream and vanilla.
Add the dry ingredients to the wet mix, folding until just combined. Gently fold in the chocolate chips until they’re evenly dispersed throughout the dough.
Cover your bowl with plastic wrap and place it in the fridge to chill for at least 4 hours or overnight if time allows.
After the dough chills, it’s time to prepare the ice cream! In a large bowl, whisk together the sweetened condensed milk, olive oil, and vanilla until well combined.
In the bowl of a stand mixer, beat the cream cheese to a smooth consistency. Add the cold heavy cream and beat for about 3-4 minutes, until you achieve stiff peaks.
Fold half of the whipped cream mixture into the sweetened condensed milk mixture and whisk until combined. Then, gently fold in the remaining whipped cream until everything is smooth.
Pour half of the ice cream mixture into a 9×5” loaf pan. Add honeycomb chunks and sprinkle a little flaky sea salt on top. Repeat this process with the rest of the ice cream mixture, honeycomb, and another sprinkle of salt. Use a knife or toothpick to gently swirl everything together.
Cover the pan with a lid or foil and place it in the freezer for at least 6 hours or overnight to firm up.
Meanwhile, preheat the oven to 375°F. Line 2 baking sheets with parchment paper and take the cookie dough out of the fridge to soften just a bit.
Use a medium cookie scoop (about 2 tbsp) to scoop out the dough onto the baking sheets, spacing the cookies 1-2 inches apart.
Bake at 375°F for 8-10 minutes, until you see a light golden color and the edges are set.
Let the cookies cool completely on a wire rack before assembling the sandwiches.
Once cooled, take a generous scoop of the honeycomb ice cream and place it on top of one cookie. Sandwich it with another cookie and gently press it together.
Serve and enjoy your creation!
How to Serve Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
These ice cream sandwiches are delightful on their own, but you can serve them with a warm chocolate or caramel sauce drizzled over the top for an extra indulgent treat. Consider pairing them with fresh berries for a refreshing contrast, or serve them alongside a scoop of vanilla ice cream for the ultimate dessert platter. They also make a fantastic addition to a summertime barbecue or birthday party!
How to Store Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
You can store any leftover sandwiches in the freezer for up to 2 months, but they’re usually devoured pretty quickly! If you have leftover cookie dough after your ice cream sandwiches are made, shape it into cookies and freeze the cookie dough. You can then bake fresh cookies on a whim. Just pop them straight from the freezer into the oven and bake—no need to thaw!
Tips for Perfect Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
Chill the Dough: Make sure to chill the cookie dough for at least four hours. This helps the flavors develop and prevents spreading during baking.
Don’t Overmix: Be gentle when folding in the dry ingredients or the whipped cream. Overmixing can lead to tough cookies or ice cream.
Temperature Matters: Ensure your butter is browned but not burnt. Burnt butter can give an unpleasant taste to your cookies.
Quality Counts: Using high-quality chocolate chips and olive oil can really elevate the flavors in your sandwiches.
Freeze Properly: Allow your ice cream to fully freeze before making sandwiches. This ensures you get the right consistency when assembling.
Variations
Nutty Twist: Add chopped nuts, like pecans or walnuts, to the cookie dough for an added crunch and flavor.
Mint Chocolate Chip: Substitute vanilla extract in the ice cream with a few drops of mint extract for a refreshing mint chocolate chip variation.
Lighter Version: For a healthier take, replace half of the butter with unsweetened applesauce in the cookies and use coconut milk in the ice cream.
FAQs about Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
Can I substitute the butter with margarine?
Yes, you can use margarine, but it will alter the flavor and texture slightly. Butter provides richness that enhances the cookies.
Why did my cookies spread too much while baking?
If your dough is too warm or you skip chilling it, the cookies may spread too much in the oven. Always chill the dough to prevent this.
Will it work if I reduce sugar in the cookie dough?
The sugar contributes to taste and texture, so reducing it too much may result in cookies that are drier and less flavorful. I recommend not reducing beyond 1/4 of the sugar for the best results.
Now that you’re equipped with all this delicious information, step into your kitchen and make these delightful Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches! Your family and friends will thank you. Happy baking!
Print
Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
- Total Time: 450 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful ice cream sandwiches made with mini brown butter chocolate chip cookies and homemade olive oil & honeycomb vanilla bean ice cream.
Ingredients
- 1 cup + 2 tbsp (140g) salted butter
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs, at room temperature
- 2 tbsp (30ml) heavy cream, at room temperature (or milk of choice)
- 2 tsp (8g) vanilla extract
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
- 1 1/2 cups (300g) semi-sweet chocolate chips
- 14oz can sweetened condensed milk
- 1/2 cup (120ml) extra virgin olive oil
- 2 tsp (8g) vanilla extract or paste
- 2 cups (480ml) heavy cream, cold
- 2oz cream cheese, at room temperature
- 3” honeycomb (or 1/3 cup (113g) honey)
- Flaky sea salt
Instructions
- Start by adding the butter to a saucepan over medium-high heat. Allow it to melt and slightly brown, which should take about 5 minutes. Remove it from the heat and allow it to cool slightly.
- While the butter cools, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set this aside as well.
- Once the brown butter has cooled, add both sugars and whisk to combine. Then toss in the eggs and whisk well until it’s combined and lighter in color. Mix in the heavy cream and vanilla.
- Add the dry ingredients to the wet mix, folding until just combined. Gently fold in the chocolate chips until they’re evenly dispersed throughout the dough.
- Cover your bowl with plastic wrap and place it in the fridge to chill for at least 240 minutes or overnight if time allows.
- After the dough chills, it’s time to prepare the ice cream! In a large bowl, whisk together the sweetened condensed milk, olive oil, and vanilla until well combined.
- In the bowl of a stand mixer, beat the cream cheese to a smooth consistency. Add the cold heavy cream and beat for about 3-4 minutes, until you achieve stiff peaks.
- Fold half of the whipped cream mixture into the sweetened condensed milk mixture and whisk until combined. Then, gently fold in the remaining whipped cream until everything is smooth.
- Pour half of the ice cream mixture into a 9×5” loaf pan. Add honeycomb chunks and sprinkle a little flaky sea salt on top. Repeat this process with the rest of the ice cream mixture, honeycomb, and another sprinkle of salt. Use a knife or toothpick to gently swirl everything together.
- Cover the pan with a lid or foil and place it in the freezer for at least 360 minutes or overnight to firm up.
- Meanwhile, preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper and take the cookie dough out of the fridge to soften just a bit.
- Use a medium cookie scoop (about 2 tbsp) to scoop out the dough onto the baking sheets, spacing the cookies 1-2 inches apart.
- Bake at 375°F for 8-10 minutes, until you see a light golden color and the edges are set.
- Let the cookies cool completely on a wire rack before assembling the sandwiches.
- Once cooled, take a generous scoop of the honeycomb ice cream and place it on top of one cookie. Sandwich it with another cookie and gently press it together.
- Serve and enjoy your creation!
Notes
Chill the cookie dough for optimal flavor and to prevent spreading during baking. High-quality ingredients enhance flavors.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: ice cream sandwich, cookies, dessert, summer treat, homemade ice cream