These Easy Homemade Ice Cream Cookie Sandwiches are soft and chewy chocolate chip cookies filled with the best homemade no-churn chocolate ice cream! It's basically the perfect summer treat!
Using a double-boiler (fill the bottom boiler with about 1"-1.5" water) over low heat, melt the chocolate. Set aside and allow to cool. Alternatively, you can also melt your chocolate in the microwave in a heat-proof bowl in 30 second increments at 50% power. Depending on the type of chocolate you use, this can take anywhere from 2-4 times.
⅔ cup 4 ounces Bittersweet Chocolate
Using your hand mixer or a stand mixer fitted with a whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form.
2 cups Heavy Whipping Cream
Reduce the mixer speed to low and add in the cold sweetened condensed milk.
14 oz Sweetened Condensed Milk
Switch the mixer speed back to a medium-high speed, continuing to whisk until it is thick and forms stiff peaks. Once done, then add in the vanilla extract.
1 teaspoon Vanilla Extract
Add in the cooled melted chocolate to the ice cream and whisk on medium speed until it is completely blended.
Transfer the ice cream to an airtight container or metal loaf or cake pan lined with either wax paper or parchment paper, and freeze for a minimum of 6 hours or overnight before scooping onto the chocolate chip cookies.
assembling the ice cream sandwiches
Place one scoop (or more if you wish) of frozen ice cream (about ¼ cup) onto the backside/flatside of the chocolate chip cookie.
Take the second cookie of similar size and push down gently onto the bottom part of the sandwich.
Wrap tightly in wax paper and store in freezer for up to a week.