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Chocolate Chip Cookie Ice Cream Sandwiches


The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Source: Martha Stewart Living, July 2011


  • 1/2 cup Chocolate Chip Cookie Base (refrigerated) plus 16 cookies (2 1/4 inches in diameter)
  • 1 pint vanilla ice cream, softened
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, chopped (3/4 cups)


  1. Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.

  2. Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.

  3. Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes.

Cook's Notes

Food Safety Note: The egg in the cookie dough is not cooked.

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