WEEKDAYS 1e|12c|p

Giant Chocolate Chip Cookie Ice Cream Sandwich

Michael Symon
Servings: 8 - 10
2+ hr

Have you ever seen anything more beautiful?!

  • Ingredients
  • step-by-step directions
Giant Chocolate Chip Cookie Ice Cream Sandwich
  • 1 cup chocolate covered espresso beans
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 and 1/2 teaspoons baking soda
  • 1/8 teaspoon espresso powder
  • 1/2 pound unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 1/3 cup milk chocolate (chopped)
  • 1/3 cup dark chocolate (70% or higher, chopped)
  • 1.5 quarts vanilla bean ice cream (softened)
  • flaky sea salt (to garnish)
  • Place the chocolate covered espresso beans in the freezer until ready to use.
  • Place an 9-inch springform pan on top of a piece of parchment paper. Using a pencil, trace the springform pan onto the paper and cut out using scissors. Repeat with a second piece of parchment paper and place both into the bottoms of 2 9-inch springform pans. Set aside.
  • In a large bowl, add the flour, salt, baking soda and espresso powder and whisk to combine. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, add the unsalted butter, granulated sugar and brown sugar and beat on medium spead until light and fluffy. Add vanilla and the eggs, one at a time, mixing well after each addition. Add the semi-sweet chocolate chips, milk chocolate, and dark chocolate and mix until combined.
  • In batches, add the flour mixture to the butter mixture and mix until just combined. Cover with plastic wrap and chill dough until firm, about 2 hours or overnight.
  • When ready to bake, preheat oven to 350ºF.
  • Divide the dough in half and press out the cookie dough into the prepared springform pans and sprinkle with flaky sea salt. Bake for 20-22 minutes until light golden brown and almost set. Remove from the oven and allow to cool on baking sheet for 5 minutes. Remove from baking sheet and cool completely before removing from springform pan.
  • Line one of the 9-inch springform pan with plastic wrap using two pieces to create a t-shape with overhang on the sides. Invert one cookie top-side down in the bottom of the pan. Using a rubber spatula, add a smooth even layer of ice cream. Gently top the remaining cookie, top-side down and freeze for at least 8 hours or overnight.
  • Meanwhile, add the frozen chocolate covered espresso beans to the carafe of a food processor and pulse until finely ground, to a powdery texture. Remove to a shallow baking dish and set aside.
  • Remove from freezer, let sit for 5 minutes and release from pan. Roll the sides of the ice cream sandwich in espresso beans until sides are completely covered. Slice into wedges and serve.
  • Tip: Get creative! Use this recipe as a base, but substitute your favorite ice cream and flavor of cookie!
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