Chocolate Chip Ice Cream Sandwich

Pudding mix in the dough makes Robert Irvine's cookies tender and slightly cakey. Try swapping out the classic vanilla ice cream filling[ for your favorite flavor - coffee is a natural.]

Total Time:
40 min
25 min
15 min

14 sandwiches

  • 4 sticks (1 pound) unsalted butter, at room temperature, plus more for greasing
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • One 3.4-ounce package instant vanilla pudding mix
  • 4 large eggs
  • 3 cups semisweet chocolate chips
  • 2 teaspoons pure vanilla extract
  • 1 gallon creamy vanilla ice cream (can substitute frozen yogurt), softened slightly
  • 1 cup confectioners' sugar
  • Preheat the oven to 350 degrees F. Grease two cookie sheets.

  • Sift together the flour and baking soda in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated.

  • Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough.

  • When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with confectioners' sugar and serve.

  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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    This recipe is featured in:

    Ultimate Baking Guide