Homemade Ice Cream Cookie Sandwich

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 2 cups heavy cream
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla extract
• Mini chocolate chips
• Rainbow sprinkles
• Crushed nuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, mix the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips until evenly distributed.
7. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Cool on a wire rack.
9. In a large mixing bowl, whip the heavy cream until stiff peaks form.
10. Gently fold in the sweetened condensed milk and vanilla extract, ensuring the mixture is fully combined.
11. Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.
12. Once the cookies have cooled and the ice cream is firm, scoop a generous amount of ice cream onto the flat side of one cookie.
13. Place a second cookie on top to form a sandwich, pressing gently to spread the ice cream to the edges.
14. Roll the edges of the ice cream in your chosen toppings for added flavor and texture.
15. Serve immediately or wrap in plastic wrap and freeze for later enjoyment.