A delicious summertime treat, Butterscotch Chip Cookie Ice Cream Sandwiches are prepared with scoops of creamy vanilla ice cream and homemade butterscotch chip cookies. You'll love this easy ice cream sandwich recipe!
1stickbutter, softened at room temperature(1/2 cup)
4ozcream cheese1/3 less fat
2cupsall purpose flour
vanilla ice cream
In the bowl of an electric mixer, cream the butter and cream cheese on high speed until thoroughly mixed and creamy, about 2 minutes. Mix in the granulated and brown sugars until fully incorporated. Beat in the egg and vanilla and mix thoroughly again.
In a separate bowl, whisk or sift together the flour, baking soda and salt. Slowly add this to the mixer and beat until just incorporated. Do not over stir. Fold or stir in the butterscotch chips.
Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least two hours (or overnight).
Preheat the oven to 350°F. and place the racks in the center of the oven. Prepare your baking pans with parchment paper.
Take a medium ice cream scoop (equivalent to about 2 tablespoons) to scoop out the dough and roll into a ball. Place the cookie dough 2-3 inches apart, about 8 per cookie sheet. Bake for 10-15 minutes, rotating the trays halfway through to ensure even baking.
When the cookies are golden brown on top and a nice amber color on the bottom, remove the tray from the oven and allow the cookies to settle on their trays for a few minutes; they will be very soft initially. Gently transfer to a wire rack to cool.
Scoop a mound of ice cream on one cookie and gently press another on top. Freeze until ready to serve. Enjoy!