Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream


 
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Hi hi! Same old same old around here - we go to Canada on Saturday which I am SO excited about, but I am also trying to haul ass to get as much shot before I leave so that I have some sneaky computer work to do while I am there to hopefully get a wee bit of a backlog of posts ready so that I can plan ahead a little! I also just finished shooting a whole bunch of Christmas cookies (!!) for a little project that I can tell you about in a few months, so there’s a weird mix of summer desserts and Christmas cookies kicking around in my fridge right about now.

I made these Black Cocoa Brownie Ice Cream Sandwiches a few weeks ago as sort of a procrastination situation, and OH BOY am I glad I did. I basically just mashed up two of my favourite recipes - these black cocoa brownies (which are adapted from the amazing Sarah Kieffer’s book), and a Philadelphia style ice cream, which I turned into a mint Oreo chip kind of thing, and combined them to make ice cream sandwiches! Philadelphia ice cream is made without eggs, so the process of making the base is super simple, as you don’t have to make a custard. I think there’s a place for both - I love custard based ice cream if you are serving it alone, but if you are pairing it with something else rich like these brownies, or you are after something a little lighter, Philadelphia is perfect!

Black cocoa is what is used to give Oreos their distinctive flavour, so it made sense to pair the brownies with an Oreo ice cream. Mint chip will be my forever fave ice cream flavour, so it made sense to add some peppermint extract in too. That is totally optional - these would also be amazing with a vanilla ice cream base with the Oreos added in. You could also ditch making your own ice cream all together and soften some store bought ice cream and freeze it between the brownies - you could even get super fancy and use two flavours, one on each half, for a bit of a choose your own adventure vibe.

The great thing about Brownie Ice Cream Sandwiches is that they are super simple to assemble - you just layer up the brownie and the ice cream, and freeze it, and you have a dessert that will feed loads! They are a little less involved than a cookie sandwich which you have to assemble individually - with these you can just pop them together, then all you have to do is cut them up and you are ready to go! I conveniently timed the making of these with two BBQs that we were invited to, so I took half along to each, and they were a giant hit!

A few wee tips:

  • This needs overnight to freeze down. I made the ice cream base, then chilled that while I baked the brownies and allowed them to cool, then churned the ice cream and assembled, before freezing overnight. If you like, you can store the brownies in the freezer or fridge until you are ready to assemble to ensure that they are cool and there is minimal melting when you add the ice cream.

  • You need the brownie to be fudgy when you bake it, so you want it to come out of the oven juuuuust cooked so it doesn’t go rock solid when you freeze it.

  • The green food colouring is totally optional - it’s only a tiny bit and I love how it looks! I know some people don’t like green mint stuff, so you do you here.

  • These last for so long in the freezer! They are also super rich so I would cut them up into smaller pieces to serve (I just had them in larger pieces to shoot then ended up cutting them all in half before serving)

  • If you don’t want to make your own ice cream, then store bought works great! You can just let a litre / quart of ice cream soften slightly, spread it onto one layer of brownie, top with the second, and freeze it down!

  • When I am assembling these, I like to put the top layer of brownie onto the ice cream upside down to ensure that the outside edges of the sandwiches are flat and level. This is totally aesthetic, but just thought I would mention!

 

 

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream

- Makes 12 large or 16 smaller ice cream sandwiches -

Brownie recipe adapted from The Vanilla Bean Baking Book, Ice Cream Base Slightly adapted from The Perfect Scoop

Black Cocoa Brownie
85g cold unsalted butter
170g dark chocolate, coarsely chopped
40g Black cocoa, or extra dutched cocoa
105g all-purpose flour
1/4 tsp plus 1/8 tsp baking powder
3/4 tsp salt
3 large eggs, at room temperature
90g neutral oil
200g sugar
75g brown sugar
1 tsp vanilla

Oreo Mint Chip Philadelphia Style Ice Cream
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste
1 tsp peppermint extract
1-2 drops of mint gel food colour
20 oreo cookies, chopped

 

- PROCESS -

BLACK COCOA BROWNIE

Preheat the oven to 350˚f / 180˚c. Grease two 9” square baking tins and line with parchment paper slings.

Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.

Divide the mixture between the two prepared tins. Bake for 18 to 20 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. You want them to be slightly on the underbaked side so that when they freeze they stay soft. Remove from the oven and allow to cool completely.

 

OREO MINT CHIP PHILADELPHIA STYLE ICE CREAM

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, vanilla bean paste, peppermint extract, and gel food colouring, if using. Transfer to a container, and place in the refrigerator until completely cool.

Line a 9” square baking tin with two parchment paper slings (so that you have pieces of parchment extending from all of the edges - this will help removing the ice cream sandwiches). Place one layer of brownie into the pan.

Churn the ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is almost churned, add the chopped oreo cookies and churn to incorporate.

Give the ice cream mixture a few turns by hand using a rubber spatula to ensure that the oreos are distributed evenly, then transfer it to the pan, smoothing down with a small offset spatula. Top with the second layer of brownie, making sure to turn it upside down so that the smooth side is on the top. Press down lightly to adhere.

Wrap the baking pan in plastic wrap to ensure it does not pick up any freezer smell, then transfer to the freezer and freeze overnight until solid.

Remove the ice cream sandwiches from the pan by pulling on the parchment paper sling. Cut into squares using a sharp knife which has been run under warm water and dried off, wiping between each cut.

Store leftovers in an airtight container in the freezer until ready to serve.

Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Roasted Peach and Quark Ice Cream Pops with White Chocolate Dip and Brown Butter Streusel


 
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Happy nearly 4th of July! Summer is in full swing round here, which means that it’s super hot and sweaty, but it also means that it’s prime stone fruit season! Peaches have just started to pop up at the market, which I am super excited about, as they are one of my absolute faves. I love them fresh, but also can’t resist them tucked into a hand pie, thrown onto the grill and served with ice cream, or in this case, roasted up and added to a Quark ice cream pop!

If you haven’t heard of Quark before, now is the time to try it. I have had it in New Zealand before but hadn’t come across it here until recently, via Wunder Creamery! It is a cultured milk product similar in texture to greek yoghurt, but without as much tanginess. I love it - it is thick and smooth, and perfect for both sweet and savoury applications. I’ve got a couple of tubs stashed in my fridge leftover from this project and mixed some with some peanut butter the other day to make a wee dip. Baking wise it’s the dream ingredient - it has the thickness and richness of yoghurt but because it doesn’t have as much tang, it’s perfectly mild so super versatile. I’ve been using it in the place of yoghurt or sour cream in a few recipes and love how it performs! Wunder Creamery is based in upstate New York using grass-fed milk from family owned farms. As someone who grew up on the good stuff (if you’ve ever had any dairy products from New Zealand you will know what I mean), I was so excited to try this, and it most definitely passed the test!

It also worked so, so perfectly in this recipe as a base for these ice cream pops! I roasted up some peaches and pureed them, then stirred it through a quark based mixture before churning it in my ice cream machine and setting it in a pop mould. I kept the base simple - I added some heavy cream to help thin the mixture out and bump up the fat content a little to avoid ice, a tiny bit of sugar for sweetness, some vanilla bean, and some honey, which I found paired so well with the quark. Frozen Yoghurt / Quark based ice cream bases can potentially turn a little icy, so adding an invert sugar (either honey or corn syrup or golden syrup) helps to prevent the formation of the ice and keep the mixture nice and smooth.

The roasted peach pops were delicious plain, but I couldn’t help adding a little something to them, so I dipped them half way in a white chocolate dip, then loaded up the dipped half with a brown butter streusel. Streusel is one of my favourite things to add, and browning the butter and then also baking the streusel really helps to add another dimension of flavour, while also giving you a nice crunch on the outside of the pop. You definitely don’t have to add the chocolate dip and streusel if you don’t want to, but I highly recommend. I usually end up making a double batch of the streusel to add to other things!

A few wee tips:

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • If you wanted to make this just as a regular ice cream, you could layer the quark ice cream base and the streusel in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable quark ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I roasted the peaches and made the streusel the same day as the ice cream base, then froze the pops overnight and assembled the next day.

 

 

Roasted Peach and Quark Pops with White Chocolate Dip and Brown Butter Streusel

- Makes about 12 pops -

Roasted Peaches
800g fresh, ripe peaches, pit removed and cut into eighths
100g raw sugar
1 tsp vanilla bean paste
pinch of salt

Quark Ice Cream
900g Wunder Creamery Quark
200g heavy cream
145g sugar
50g honey
1 tsp vanilla bean paste
pinch of salt
400g roasted peach puree

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

White Chocolate Dip
300g white chocolate, chopped
60g neutral oil such as grapeseed or sunflower

- PROCESS -

ROASTED PEACHES

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, then blend on high speed using a blender or stick blender. Chill until ready to use.

QUARK ICE CREAM

Whisk together all of the ingredients except for the peach puree. Transfer to an airtight container and chill for 2-3 hours.

Whisk in 400g of the peach puree, and then churn according to the manufacturer’s instructions on your ice cream maker. Divide between the ice cream pop moulds. If there is extra ice cream left over, leave to set in a small container.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


WHITE CHOCOLATE DIP

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the white chocolate dip. 

Place the streusel in a bowl, and place a piece of parchment paper down to catch excess streusel.

Working with one at a time, dip an ice cream pop into the jar of the white chocolate dip, so that half of it is dipped. Immediately remove the pop from the dip, allow a little excess to drip off, then sprinkle the chocolate dipped section liberally with the streusel. Place onto the sheet pan in the freezer.

Repeat with the remainder of the pops.

Store in an airtight container in the freezer until ready to serve.

Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Thank you so much to Wunder Creamery for sponsoring this post! All opinions are my own.

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream


 
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Ice cream sandwiches are the best type of sandwiches. There’s ice cream, and then there’s cookies holding it together - two of my favourite things, all mashed together. I’ve made a few in the past - frozen yoghurt versions, and an earl grey ice cream and chocolate cookie situation, but until now, hadn’t posted the classic chocolate chip ice cream sandwich, so figured it was about time. I didn’t really grow up eating them - for some reason they aren’t really a thing in Nz (our ice cream sandwich is a slice of ice cream between two pink wafers), but I think that making them at home is way better anyway.

For this Chocolate Chip Cookie Ice Cream Sandwich, I took my very favourite cookie recipe that I developed a while ago, which draws on all my favourite elements of a cookie, and tweaked it a little. The really fun thing about making cookies is that you can change the ratio of the ingredients to manipulate the final product. I wanted these cookies to be a little thinner than the originals, so I increased the butter and decreased the flour to help with the spread, and then also changed up the ratio of the sugar. White sugar in a cookie gives you spread and crispiness, while brown gives you chew and thickness, so by playing around with the amounts of different types of sugars, you can control how thick your final cookie is. Yay for science right?! I also added an extra yolk just to help give the cookies some chew, and skipped the resting step with the dough to help them spread a little more. This is what I love about baking - you can tweak a few things, check the outcome, and you have a whole new recipe. The cookies are amazingly delicious on their own, and I am so excited to have a new thinner cookie recipe for when I need it, but I wanted to amp it up a little bit, so they had to be sandwiched.

I tried Olive Oil Ice Cream for the first time just after I moved to NYC, and was blown away. It makes sense really - creamy ice cream and smooth olive oil is a great match. I just used my favourite ice cream base, then once the custard was made, added in a solid amount of Filippo Berio California Extra Virgin Olive Oil, which is a favourite of mine from their range. It is smooth and fruity without being too intense, so is the perfect pairing to add into ice cream. The Olive Oil Ice Cream paired perfectly with the chocolate and sweetness of the cookie - its a delicious variation on the classic vanilla and chocolate chip combo.

I then set the ice cream into a sheet pan, which meant that when it came time to assemble, I was able to just cut circles of ice cream out rather than mucking round with a scoop, which gives you the perfect ratio of cookie to ice cream, and beautiful clean sides. These keep amazingly in the freezer, which means you can make these in advance and have delicious cookie sandwiches stashed in your freezer for whenever the need strikes!The

A few wee tips:

  • Make sure that you remember to freeze the bowl of your ice cream maker if it needs it - at least 24 hours is ideal.

  • The cookie dough freezes well - just scoop it onto a wax paper lined tray, then freeze solid, and store in an airtight container or bag in the freezer. You may need to add a minute or two onto the bake time.

  • You want your ice cream to be pretty firm, so if you can, give it overnight to set before you assemble.

 

 

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream

- Makes about 12 ice cream sandwiches -

Olive Oil Ice Cream
200g sugar
6 egg yolks
1 tsp vanilla bean paste (optional)
Pinch of salt
650g whole milk
430g heavy cream
125g Filippo Berio California Extra Virgin Olive Oil

Chocolate Chip Cookies
250g unsalted butter, at room temperature
200g white sugar
120g dark brown sugar
1 egg
1 egg yolk
1 tsp vanilla bean paste
280g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
350g dark chocolate (I used 72%) wafers or bar, chopped
Flaky Sea Salt such as Maldon for finishing 

 

- PROCESS -

OLIVE OIL ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside. 

In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio California Extra Virgin Olive Oil. Transfer to an airtight container and chill for at least two hours, or overnight.

Churn in an ice cream maker according to manufacturer's instructions. Transfer to a quarter sheet pan or 9 x 13 baking dish lined with wax paper. Place a second piece of wax paper on the surface of the ice cream and smooth down. Place in the freezer in a flat place for 3-4 hours, or until frozen solid.

 

CHOCOLATE CHIP COOKIES

Preheat the oven to 350f° / 180°c and line 3 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary. 

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine. 

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate. 

Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6-8 dough balls fit well for me. 

Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. 

Store in an airtight container until ready to assemble.

ASSEMBLY

Match up the cookies in pairs of similar size. Line a quarter sheet pan or large freezer safe plate with parchment paper. Using a round cookie cutter slightly smaller than the cookie, cut out circles of ice cream. It may help to mark where you are going to cut first, so you can get as many cut-outs as possible. Place the circle of ice cream on one cookie, and top with a second. Place on the prepared sheet pan, and place into the freezer. Repeat until you have run out of ice cream. 

Rest the cookie sandwiches in the freezer for an hour or so, or until the ice cream has re-frozen completely. Store the remaining cookie sandwiches in an airtight container or ziploc bag.

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.