Monster Ice Cream Sandwich Recipe

Name: Monster Ice Cream Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups butter, softened; 1 1/2 cups white sugar; 1 1/2 cups packed brown sugar; 2 teaspoons vanilla extract; 4 eggs; 4 1/2 cups all-purpose flour; 2 teaspoons salt; 2 teaspoons baking soda; 2 cups semisweet chocolate chips; 2 cups butterscotch chips; 1/2 gallon vanilla ice cream; 1 (12 ounce) jar hot fudge topping; 1 (12 ounce) jar butterscotch topping

Servings: persons

2 cups butter, softened
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
4 eggs
4 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semisweet chocolate chips
2 cups butterscotch chips
1/2 gallon vanilla ice cream
1 (12 ounce) jar hot fudge topping
1 (12 ounce) jar butterscotch topping

1
Preheat oven to 375 degrees F (190 degrees C). Grease 2 14-inch pizza pans.
2
In large bowl, beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well with each addition. In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients slowly into the butter mixture, beating until well blended. Stir in chocolate chips and butterscotch chips.
3
Divide the dough in half and spread each into a prepared pizza pan. Bake in the preheated oven for 20 to 25 minutes. Cool cookies in the pizza pans on a cooling rack.
4
When the cookies are completely cooled, spread a layer of hot fudge on the top of one, and a layer of butterscotch topping on the other. Freeze the cookies for 4 hours or overnight to set.
5
Remove the cookies from the freezer, and place tightly spaced scoops of softened vanilla ice cream on the hot fudge topped cookie. Carefully place the other cookie on top of the ice cream, butterscotch side down. Gently press down on the top cookie to even out the ice cream and seal the sandwich. Drizzle the remaining hot fudge and butterscotch sauces decoratively on top of the cookie sandwich. Place in the freezer to set for one hour before serving.

3552

kcal

Calories

242

Fat

315

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.
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 13 ingredients. The key ingredients include: 2 cups butter, softened, 1 1/2 cups white sugar, 1 1/2 cups packed brown sugar, 2 teaspoons vanilla extract, and more.

Yes, Monster Ice Cream Sandwich 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!

Monster Ice Cream Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions