A single serve cookie ice cream sandwich that’s marbled with vanilla & chocolate cookie dough and loaded with a thick scoop of vanilla ice cream.
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single serve cookie ice cream sandwich
Hello hello and welcome back to another single serve recipe! ☺︎ This single serve cookie ice cream sandwich is for when you’re craving cookies and ice cream and you need it in your life *now.* The cookie itself is so soft and flavorful thanks to brown sugar, and it’s marbled with chocolate cookie dough. (It also just so happens to be eggless!) After you make the cookie dough, all you have to do is give it a *quick* chill in the freezer so it doesn’t spread out too much in the oven, and then it’s time to sandwich it with your favorite ice cream. I used vanilla bean ice cream, but I think a coffee ice cream would also be super delish here.
So let’s get into it!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookie prior to baking
Letting the cookie dough chill just a little bit in the freezer means that the cookies will bake up thicker.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for a single serve cookie ice cream sandwich –
- All purpose flour: for structure and chewiness.
- Baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
- Light brown sugar: for flavor, sweetness, and moisture.
- Milk: our egg replacement for these cookies – feel free to use your favorite dairy or non-dairy milk here.
- Vanilla: for flavor.
- Semi-sweet chocolate: I recommend semi-sweet or dark chocolate (or a combination of both!) Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner. I also rolled the sandwich in a bit of mini chocolate chips at the end.
- Cocoa powder: I recommend dutch-processed cocoa powder for the best flavor, but natural unsweetened cocoa will work perfectly here as well.
- Vanilla bean ice cream: or your ice cream of choice, for sandwiching.
how to make a single serve cookie ice cream sandwich
Here’s a little look into the process of making a cookie ice cream sando. The full recipe is at the end of this blog post!
- Melt the butter, then mix in the sugar, milk, and vanilla.
- Fold in the dry ingredients and chocolate chips.
- Add cocoa powder & milk to half of the cookie dough.
- Marble the cookies, freeze them for 5 minutes, then bake, sandwich with ice cream & enjoy!
single serve cookie ice cream sandwich
recipe q&a
can I double this recipe?
Definitely! But if you’re looking for a larger batch of cookies for even more ice cream sandwiches, I recommend checking out my marbled brownie chocolate chip cookies.
do you have a plain single serve chocolate chip cookie?
Why yes I do and you can find it here! ☺︎
why did my cookies turn out more dry/crumbly/thicker than pictured?
- Measuring error: Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements rather than weighing, you run the risk of adding too much flour to the dough which can make it super dry. If you’re using cup measurements, make sure that you fluff up your flour and then spoon it into your measuring cup, rather than scooping up the flour with the measuring cup. Weighing will also ensure that you end up with the right amount of brown butter and that you cooked it for the proper amount of time.
- Overmixing: if you over-mix the dough, you will introduce more gluten into the cookies which will lead to tougher, thicker cookies. Make sure to only fold in the flour just until that last streak of flour disappears into the dough.
- Oven temperature: It’s possible that your oven isn’t at the temperature that it claims to be at – which is, unfortunately, more common than it should be. If your oven is hotter than 350F without your knowledge, you’ll end up with thicker, more dry cookies.
why did my cookies spread so much?
- Chilling the dough: The #1 reason for this would be that you didn’t chill the cookie dough. Although it can be frustrating to wait, the cookie dough does need to chill to give time for the butter to firm up and the ingredients to meld together so that they don’t completely spread out in the oven.
- Browning the butter: Another reason I recommend measuring your ingredients. When you brown the butter, moisture cooks off of it. So, if it wasn’t cooked for long enough then there would be extra moisture in the dough, which would make the cookies spread out more.
- Oven temperature: It could also be that your oven temperature is running lower than it claims to be. For that reason, I recommend always using an oven thermometer. The one I use is linked under “baking tools” in my amazon storefront below!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Single Serve Cookie Ice Cream Sandwich
Ingredients
- 28 g unsalted butter (2 tbsp.)
- 35 g light brown sugar (3 tbsp.)
- 3 tsp. milk of choice divided
- ¼ tsp. vanilla
- 40 g all purpose flour (⅓ c.)
- ⅛ tsp. baking soda
- ⅛ tsp. salt
- 40 g semi-sweet chocolate chips (¼ c.)
- 9 g dutch processed cocoa powder (1 ½ tbsp.)
- ~¼ c. vanilla bean ice cream (1 large scoop)
Instructions
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
- Add the butter to a small microwave safe mixing bowl. Microwave in 20-second intervals, stirring after each interval until the butter has just completely melted.
- Stir in the brown sugar, 2 tsp. of milk, and vanilla.
- Add in the flour, baking soda, and salt. Mix together just until a few flour streaks remain, then mix in the chocolate chips just until no flour streaks remain.
- Transfer ½ of the cookie dough to another small mixing bowl. Add in the cocoa powder and remaining 1 tsp. of milk, and gently fold together just until the mixture is cohesive.
- Use a 1 ½ tbsp. scoop to scoop each of the cookie doughs (You should end up with two of each flavor.)
- Use a knife or your hands to split each ball of cookie dough in half. Alternate adding each half ball of flavor to your hand, for a total of four pieces of dough (ex. vanilla, chocolate, vanilla, chocolate)
- Roll the dough into a ball, and repeat with the remaining cookie dough. (Tip: for uniform balls of dough, you can gently press each cookie dough ball into a 3 tbsp. cookie scoop!)
- Set the cookie dough in the freezer to chill for 5 minutes.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet. Top the cookies with extra chocolate chips as desired. Bake for 11-13 minutes, until the edges start to turn golden brown and the middle of the cookie no longer looks “wet.”
- Allow the cookie to rest on the hot baking sheet for 5-10 minutes before transferring it to a wire rack to cool.
- Flip one of the cookies upside down and place a heaping scoop of ice cream on top of it. Sandwich with the other cookie, then enjoy!