MINI BROWN BUTTER CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Serves 12
60 mins prep
10 mins cook
70 mins total
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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 9x5ā 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!



