Chocolate Cookie Caramel Candy Ice Cream Sandwiches
A decadent frozen dessert layering thick chocolate cookies with vanilla ice cream, homemade caramel sauce, and Milky Way bars. Rich cocoa cookies bookend creamy vanilla ice cream studded with chewy candy and silky caramel. Serve at parties, summer gatherings, or as an elegant make-ahead treat. This version distinguishes itself through the combination of crispy-chewy cookies, multiple texture layers, and the technique of building a sheet cake-style sandwich before portioning.
Ingredients
- ¾ cup butter, melted and cooled, melted and cooled
- 2 tablespoon butter, cut into small pieces
- 1 cup light brown sugar, packed
- 1 ⅞ cup granulated sugar, divided
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cup all-purpose flourgluten-free all-purpose blend1:1dietarygluten-free
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- ½ cup cocoa powder
- 1 ½ teaspoon salt, divided
- ½ teaspoon baking soda
- 1 ½ quart vanilla ice cream
- 10 ounce Milky Way bars, unwrappedSnickers, Twix, or Butterfinger bars10 ozcandy swap
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- ¾ cup heavy cream
Instructions
- 1
Soften vanilla ice cream and spread into parchment-lined 8x8 pan, smoothing the top. Freeze solid at least 1 hour.
- 2
Preheat oven to 350 degrees Fahrenheit.
- 3
Cream melted and cooled 3/4 cup butter with light brown sugar and 1/3 cup granulated sugar until light and fluffy, about 5 to 7 minutes.
- 4
Add eggs one at a time, mixing until fully incorporated. Add vanilla extract and mix again.
- 5
In a separate bowl, whisk together salt, flour, cocoa powder, and baking soda until evenly combined.
- 6
Slowly add dry ingredients to wet mixture and mix until just combined. Do not overmix.
- 7
Spread batter into parchment-lined sheet pan and bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- 8
Pour granulated sugar into a dry saucepan and cook over medium-low heat until fully caramelized, swirling to stir. Remove from heat.
- 9
Add butter pieces a little at a time, swirling to combine. Add heavy cream and salt, swirl again. Cool completely, refrigerating or freezing if needed.
- 10
Remove ice cream layer from freezer and pour caramel over top. Top with unwrapped Milky Way bars, pressing down slightly. Freeze solid at least 2 to 3 hours, preferably overnight.
- 11
Lift ice cream layer out of pan using overhanging parchment. Use pan bottom to measure and trim cookie layers to the same size.
- 12
Line pan with fresh parchment and place one cookie piece on top. Peel parchment from ice cream layer and place it on the cookie. Add remaining cookie layer and press down gently.
- 13
Freeze at least 1 full hour, preferably longer.
- 14
Remove from pan using parchment overhang and cut into individual sandwiches with a sharp knife.
- 15
Serve immediately or keep frozen.
Tips
Line pans with parchment paper overhang on two sides for easy removal of the assembled sandwich.
Cool caramel sauce before layering to prevent melting the ice cream prematurely.
Use a sharp, warm knife dipped in hot water between cuts for clean, even sandwich portions.
Good to Know
Keep frozen in airtight container for up to 2 weeks. Individual sandwiches can be wrapped in parchment and foil for freezer storage.
Prepare entirely up to 3 days in advance. Bake cookies and make caramel up to 1 week ahead, storing separately. Assemble final sandwich 1 to 2 days before serving.
Serve directly from freezer. Allow 2 to 3 minutes at room temperature for easier eating if desired. Serve with napkins.
Common Mistakes
Overmix cookie batter to avoid dense, tough cookies.
Add hot cream to hot caramel carefully to avoid splattering.
Freeze caramel layer solid before adding final cookie to prevent layers shifting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
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General Alternatives
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FAQ
Can I make this with store-bought cookies?
Yes. Use thin chocolate cookies (like Milanos or Thin Mints) and skip the baking step. You'll still need two pieces per sandwich. Assemble the same way, reducing prep time significantly.
What if my caramel crystallizes or becomes grainy?
Remove from heat immediately and add a splash of water or cream. Stir gently over low heat until smooth. Avoid stirring the sugar while it cooks; only swirl the pan to distribute heat evenly.
How long can I keep these frozen?
Individual wrapped sandwiches keep up to 2 weeks frozen in an airtight container. The uncut assembled sandwich in the pan keeps up to 3 weeks. Ice cream quality degrades over time, so consume within 2 weeks for best flavor.