why make this recipe
Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches are a delightful treat that combines two beloved desserts into one amazing bite. The rich flavor of brown butter adds depth to the cookies, while the creamy honeycomb vanilla bean ice cream provides a refreshing contrast. This recipe is perfect for warm days, parties, or any occasion where you want to impress friends and family with a homemade dessert that looks as good as it tastes.
how to make Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil & Honeycomb Vanilla Bean Ice Cream
Ingredients :
- 1 cup + 2 tbsp (140g) salted butter
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs, at room temperature
- 2 tbsp (30ml) heavy cream, at room temperature (substitution: milk of choice)
- 2 tsp (8g) vanilla extract
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
- 1 1/2 cups (300g) semi-sweet chocolate chips
- 14oz can sweetened condensed milk
- 1/2 cup (120ml) extra virgin olive oil
- 2 tsp (8g) vanilla extract or paste
- 2 cups (480ml) heavy cream, cold
- 2oz cream cheese, at room temperature
- 3” honeycomb [substitution: 1/3 cup (113g) honey]
- Flaky sea salt
Directions :
- Add the butter to a saucepan over medium-high heat. Allow it to melt and slightly brown for about 5 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Once the brown butter has cooled, add both sugars and whisk to combine.
- Add the eggs and whisk well until combined and lighter in color. Then, whisk in the heavy cream and vanilla.
- Add the dry ingredients to the wet ingredients and fold until just combined.
- Fold in the chocolate chips until evenly dispersed.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- In a large bowl, whisk together the sweetened condensed milk, olive oil, and vanilla until well combined.
- In the bowl of a stand mixer or using a handheld mixer, beat the cream cheese until smooth. Add heavy cream and beat for 3-4 minutes until stiff peaks form.
- Add half of the whipped cream to the condensed milk mixture and whisk until combined. Gently fold in the remaining whipped cream until smooth.
- Pour half of the ice cream mixture into a 9×5” loaf pan. Dollop half of the honeycomb on top, then sprinkle with flaky sea salt. Repeat with the remaining ice cream, honeycomb, and salt. Use a knife to gently swirl.
- Cover the pan and freeze for at least 6 hours or overnight.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and remove the cookie dough from the fridge to soften slightly.
- Use a medium cookie scoop (2 tbsp) to scoop the dough onto the baking sheets, spacing them 1-2 inches apart.
- Bake at 375°F for 8-10 minutes, until lightly golden and edges set.
- Let cool completely on a wire rack before making sandwiches.
- Once cooled, place a generous scoop of ice cream on one cookie. Sandwich it with another cookie and gently press together.
- Serve and enjoy!
how to serve Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
Serve these delicious ice cream sandwiches cool, either right away or after a quick freeze for a firmer texture. They’re perfect for summer gatherings or casual family desserts. You can display them on a platter or wrap them individually for a cute treat on the go.
how to store Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
If you have leftovers (though they’re hard to resist!), place the ice cream sandwiches in an airtight container and store them in the freezer. They can last for up to a week, but it’s best to eat them fresh for the best flavor and texture.
tips to make Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
- Ensure the butter is browned carefully to avoid burning. Look for a nutty aroma and a golden brown color.
- Allow the cookie dough to chill fully for the best texture – this helps prevent spreading during baking.
- If making the ice cream sandwich ahead of time, wrap each sandwich individually in plastic wrap and store them together in a container.
variation (if any)
You can try adding different mix-ins to the cookie dough, like nuts or other types of chocolate chips. For the ice cream, consider using a different flavor, such as chocolate or mint, for a fun twist.
FAQs
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just add a pinch of salt to the recipe for balance.
What if I don’t have honeycomb?
You can substitute honeycomb with about 1/3 cup (113g) of honey for a different but still delicious flavor.
How can I make this recipe dairy-free?
To make it dairy-free, use dairy-free butter, plant-based cream cheese, and a non-dairy cream substitute for the ice cream mixture.
Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
Method
- Add the butter to a saucepan over medium-high heat. Allow it to melt and slightly brown for about 5 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Once the brown butter has cooled, add both sugars and whisk to combine.
- Add the eggs and whisk well until combined and lighter in color. Then, whisk in the heavy cream and vanilla.
- Add the dry ingredients to the wet ingredients and fold until just combined.
- Fold in the chocolate chips until evenly dispersed.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- In a large bowl, whisk together the sweetened condensed milk, olive oil, and vanilla until well combined.
- In the bowl of a stand mixer or using a handheld mixer, beat the cream cheese until smooth. Add heavy cream and beat for 3-4 minutes until stiff peaks form.
- Add half of the whipped cream to the condensed milk mixture and whisk until combined. Gently fold in the remaining whipped cream until smooth.
- Pour half of the ice cream mixture into a 9×5” loaf pan. Dollop half of the honeycomb on top, then sprinkle with flaky sea salt. Repeat with the remaining ice cream, honeycomb, and salt. Use a knife to gently swirl.
- Cover the pan and freeze for at least 6 hours or overnight.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper and remove the cookie dough from the fridge to soften slightly.
- Use a medium cookie scoop (2 tbsp) to scoop the dough onto the baking sheets, spacing them 1-2 inches apart.
- Bake at 375°F for 8-10 minutes, until lightly golden and edges set.
- Let cool completely on a wire rack before making sandwiches.
- Once cooled, place a generous scoop of ice cream on one cookie. Sandwich it with another cookie and gently press together.
- Serve and enjoy!