Food & Cooking Recipes Dessert & Treats Recipes Chocolate Chip Cookie Ice Cream Sandwiches 5.0 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 6 hrs Yield: 8 The chocolate chip dough is used twice here: in the cookies, which are layered with ganache, and in the ice cream filling. Ingredients ½ cup Chocolate Chip Cookie Base (refrigerated) plus 16 cookies (2 ¼ inches in diameter) 1 pint vanilla ice cream, softened ½ cup heavy cream 4 ounces semisweet chocolate, chopped (¾ cups) Directions Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours. 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. 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. Cook's Notes Ice cream sandwiches can be frozen overnight. Rate it Print