Ice Cream Cookies

Nothing screams summer quite like an ice cream cookie sandwich. And this homemade version is quite literally unbeatable.

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Prep Time: 20

Cook Time: 10

Chill Time: 29

Servings: sandwiches

Calories: 148kcal

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
Add the softened butter, brown sugar and granulated sugar to the bowl of a stand mixer or into a large bowl if using an electric hand mixer.
Mix until well combined and creamy. Slow the mixer down to low and while the mixer is still going, add in the eggs, corn syrup and vanilla.
Stop the mixer and add in the flour, cocoa powder, corn starch, salt and baking soda. Mix until all of the ingredients are incorporated. The dough will be really soft and almost sticky.
Scoop using a #40 scoop or 1 1/2 tbsp of dough and then slightly wet your hands and roll into a ball.
Bake at 350° F for 8-10 minutes until the cookies spread and the edges of the cookie start to crackle. The cookies will be quite thin.
Allow the cookies to cool completely and then toss the cookies in the freezer for 15 minutes.
Scoop vanilla ice cream and sandwich between two cookies and immediately place back in the freezer until ready to eat. Repeat with remaining cookies.
Store in the freezer for up to 3 months.

*regular cocoa powder can also be used. If using regular unsweetened cocoa powder, I would increase the amount to 1/2 cup.

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