MINI BROWN BUTTER CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Cookie Dough: Add the butter to a pan over medium-high heat. Melt & slightly brown (~5 mins). Remove & pour into a large bowl. Cool slightly.

In a bowl whisk together the flour, baking soda, baking powder, & salt.

Add both sugars to the cooled brown butter; whisk to combine.

Add the eggs & whisk until well combined. Then, whisk in the heavy cream & vanilla.

Fold dry ingredients into wet. Fold in choc chips.

Cover bowl w/ plastic wrap & place in fridge for 4hrs or overnight.

Ice Cream: In a large bowl whisk together the sweetened condensed milk, olive oil & vanilla.

In the bowl of a stand mixer, beat the cream cheese to smooth. Add heavy cream & beat until stiff peaks form (3-4mins).

Add 1/2 of whipped cream to the condensed milk mixture; whisk to combine. Then, gently fold in remaining whipped cream mixture.

Pour 1/2 of ice cream mixture into a 9x5” loaf pan. Dollop 1/2 of the honeycomb all over, followed by a sprinkle of flaky sea salt. Repeat one more time. Use a toothpick to gently swirl at the end.

Cover pan w/ foil; place into freezer for 6hrs or overnight.

Bake Cookies: Preheat oven to 375F. Line 2 baking sheets w/ parchment paper. Remove dough from fridge.

Use a 2 tbsp cookie scoop to scoop the dough out onto baking sheets.

Bake at 375F for 8-10 mins, until lightly golden & edges are set. Cool completely.

Once cooled, sandwich 2 cookies w/ a generous scoop of ice cream.

Enjoy!