It’s getting hotter outside and what better way to cool down than with an ice cream sandwich? Ice cream cones can get messy when it’s really hot and hard to eat when you’re on the go. Ice cream sandwiches are the perfect portable snack for a hot day in the sun! There are multiple ways to make ice cream sandwiches but we’re going to go with a crowd favorite: a chocolate chip cookie ice cream sandwich, the ultimate dessert hybrid. Here’s a quick recipe for this delicious summer treat!

Chocolate Chip Cookie Ice Cream Sandwich:

Place cookies in the freezer to harden and chill them for at least 15-20 minutes.
Before assembling cookie sandwiches, have the mini chocolate chips in a shallow dish ready to go, as things will melt quickly and you have to work fast.
Allow ice cream to soften at room temperature for a few minutes while the cookies are in the freezer.
Once cookies are cold and hardened, scoop ice cream onto one cookie, sandwich it with another, and quickly roll it the mini chocolate chips, making sure to push any loose chips in. Place each finished “chipwich” in the freezer before you start the next! Once they are all complete, wrap them tightly in plastic wrap and foil and store in the freezer for up to two weeks!

If you prefer to make everything yourself, here are the recipes for the two main ingredients for this recipe!

Chocolate Chip Cookie Recipe:

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened chipwich
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375ºF.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto un-greased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Vanilla Ice Cream Recipe:

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
¾ cup sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
¾ teaspoon vanilla extract

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. (Overnight!) When ready to churn, remove the vanilla bean, rinsing and reserving it for another use (I stuck mine in my sugar container,) and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.