Brown Sugar Cookie Ice Cream Sandwiches Recipe

Name: Brown Sugar Cookie Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 cup dark brown sugar; 1 large egg; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon table salt; 3 tablespoons granulated sugar; 1 to 2 pints butter pecan ice cream

Servings: persons

1/2 cup unsalted butter
1 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
3 tablespoons granulated sugar
1 to 2 pints butter pecan ice cream

1
Preheat the oven to 350 degrees F. and adjust the oven rack to middle.
2
Line a sheet tray with parchment.
3
Melt the butter to a large skillet over medium heat.
4
Cook until the butter is golden brown.
5
Remove the butter to a large bowl to cool.
6
Once cool, add the brown sugar and stir until smooth.
7
Stir in the egg and vanilla, mixing until well combined.
8
In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt.
9
Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.
10
Add the granulated sugar to a plate.
11
Divide the dough into 12 equal-sized balls and roll them in the sugar.
12
Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart.
13
Bake for 10 to 12 minutes.
14
Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.
15
Turn 6 cookies face up on the counter.
16
Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges.
17
Top the ice cream with a second cookie and press down to adhere.
18
Freeze until solid, about 2 hours.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1 cup dark brown sugar, 1 large egg, 2 teaspoons vanilla extract, and more.

Yes, Brown Sugar Cookie Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Brown Sugar Cookie Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions