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Vanilla Caramel Swirl Ice Cream Sandwiches Recipe

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These Vanilla Caramel Swirl Ice Cream Sandwiches combine giant homemade chocolate chip cookies with slow-churned vanilla ice cream swirled with rich, stovetop caramel sauce to create the perfect frozen summer dessert. A sweet, indulgent treat that’s ideal for warm days and delightful for all ages.

Ingredients

For Chocolate Chip Cookies

  • 2 sticks unsalted butter, softened
  • 3/4 cups brown sugar
  • 1/2 cup fine bakers sugar
  • 1 egg
  • 1 1/4 tsp vanilla extract
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 cups plus 3 TBSP all-purpose flour
  • 1 heaping cup semi-sweet or bittersweet chocolate chips

For Homemade Vanilla Ice Cream

  • 1 1/2 cups whole milk
  • 1 cup plus 2 TBSP granulated sugar
  • Pinch of kosher salt
  • 3 cups heavy cream
  • 1 1/2 TBSP vanilla extract

For Caramel Sauce (From Bake From Scratch Cookbook, Volume II)

  • 1/4 cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 1/2 cup heavy whipping cream, room temperature
  • 2 tsp vanilla extract
  • 1/8 tsp kosher salt

Instructions

  1. Prepare Chocolate Chip Cookies: In a small bowl, whisk together flour, baking soda, and salt. In a standing mixer with the paddle attachment, cream softened butter with brown and baker’s sugars until smooth and creamy. Add egg and vanilla extract, mixing well. Slowly add the flour mixture and mix until just combined. Stir in chocolate chips carefully to avoid over mixing. Scoop dough balls with a large cookie scoop onto a cookie sheet and freeze for 1 hour or overnight. Preheat oven to 350°F (175°C). Bake cookies on parchment-lined baking sheets for about 10 minutes, rotating halfway, until golden brown but slightly underbaked in the centers. Cool on baking sheets for 5 minutes, then transfer to racks to cool completely.
  2. Make Vanilla Ice Cream Base: In a medium bowl, whisk whole milk, granulated sugar, and a pinch of kosher salt until sugar dissolves. Stir in heavy cream and vanilla extract until combined. Cover and refrigerate for at least 3 hours or overnight for best flavor and texture.
  3. Churn Vanilla Ice Cream: Pour chilled mixture slowly into an electric ice cream maker. Churn according to manufacturer’s instructions until thick and creamy. Transfer ice cream to a large bowl.
  4. Add Caramel Sauce to Ice Cream: Drizzle room temperature caramel sauce over the churned ice cream. Gently fold to create a caramel swirl, adjusting to your desired amount of caramel throughout the ice cream. Store the swirled ice cream in an airtight container and freeze until firm and ready to assemble sandwiches.
  5. Prepare Caramel Sauce: In a medium saucepan over medium heat, melt butter. Add light brown sugar and stir constantly for 5 minutes until thickened. Carefully add room temperature heavy cream, vanilla extract, and salt; stir until fully combined. Remove from heat and allow to cool to room temperature before using. Store leftover sauce in a glass jar refrigerated up to 3 weeks.
  6. Assemble Ice Cream Sandwiches: Once cookies are cooled and ice cream is fully frozen, remove ice cream from freezer. Place a large scoop of caramel-swirl vanilla ice cream onto the bottom of one cookie, then top with another cookie to form a sandwich. Optionally drizzle additional caramel sauce over the top. Wrap tightly and freeze sandwiches until firm.

Notes

  • Freezing cookie dough before baking helps maintain shape and texture.
  • Underbaking cookies slightly provides the perfect soft texture for ice cream sandwiches.
  • Refrigerate ice cream base for optimal flavor infusion and smoother texture.
  • Allow caramel sauce to cool completely before folding into ice cream to avoid melting.
  • Wrap assembled sandwiches tightly to prevent freezer burn and maintain freshness.
  • Use quality chocolate chips and vanilla extract for best flavor results.
  • These sandwiches are best enjoyed within one week for optimal freshness.

Find it online: https://cookedbysarah.com/vanilla-caramel-swirl-ice-cream-sandwiches-recipe/