Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1.5 quarts (1.4L) premium vanilla bean ice cream, slightly softened
  • 1/4 cup (40g) mini chocolate chips
  • 2 tbsp (15g) rainbow sprinkles

Instructions:

  1. In a large bowl, beat the softened butter and both sugars on medium speed until light and fluffy (about 3 minutes). Add the egg and vanilla, beating until fully combined.
  2. Stir in the flour, baking soda, and salt until just combined—do not overmix. Fold in the chocolate chips by hand.
  3. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
  4. Allow cookies to cool completely on a wire rack to prevent the ice cream from melting.
  5. Place one cookie flat-side up. Scoop a generous ball of slightly softened ice cream onto the center. Press a second cookie on top, gently flattening until the ice cream reaches the edges.
  6. Roll the exposed edges of the sandwich in mini chocolate chips or sprinkles, pressing gently to adhere.
  7. Place sandwiches in the freezer for 2 hours to set the ice cream.