Michigan State students can pick up a Melting Moments ice cream sandwich at the school's sporting events, but if you're craving the sandwich from afar, our copycat will hit the spot. The secret to achieving the rich vanilla-bourbon ice cream is starting out with a high butterfat, high-quality vanilla ice cream.
Recipe courtesy of Cooking Channel
Print
Ice Cream Cookie Sandwich
Total:
5 hr
Prep:
30 min
Inactive:
4 hr
Cook:
30 min
Yield:
about 18 cookies, 9 sandwiches
Level:
Easy
Total:
5 hr
Prep:
30 min
Inactive:
4 hr
Cook:
30 min
Yield:
about 18 cookies, 9 sandwiches
Level:
Easy

Ingredients

Ice Cream: 
  • 3 pints premium vanilla ice cream
  • 3 tablespoons bourbon
Cookies:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter (8 ounces), at room temperature
  • 1 1/3 cups packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips

Directions

For the ice cream: Soften the ice cream at room temperature until it is spoonable but not melting, about 20 minutes. Transfer it to a large bowl and drizzle with the bourbon. Work it into the ice cream with a wooden spoon. Then cover the bowl with plastic wrap and freeze until hard, 3 to 4 hours. For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 

Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. Set aside. Beat together the butter and both sugars in a large bowl with an electric mixer on medium-high speed until the mixture is light and fluffy, about 5 minutes. Beat in the vanilla and eggs until creamy, 1 to 2 minutes. Add the flour mixture, reduce the mixer speed to medium-low, and beat until just combined. Stir in the chocolate chips. 

Scoop 2 ounces of dough per cookie (about 3 tablespoons or a medium-size ice cream scoop) onto the baking sheets, about 3 inches apart. Bake, rotating the trays front to back and top to bottom halfway through cooking time, until lightly browned and the edges are set, 10 to 13 minutes. Cool a few minutes on the trays, and then transfer to a wire rack to cool completely. Line the trays with new parchment paper and bake the remaining cookies. 

Scoop a very generous mound of ice cream (about 2/3 cup) onto one cookie and top with a second cookie. Repeat with the rest of the cookies and ice cream. Enjoy immediately.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Ice Cream Base

Recipe courtesy of Zoë François

Roasted Strawberry and Buttermilk Ice Cream

Recipe courtesy of Jeni Britton Bauer

Salted Caramel Snickerdoodle Ice Cream Sandwiches

Recipe courtesy of Tiffani Thiessen

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce

Recipe courtesy of Ellie Krieger

Speedy Ice Cream Cake

Recipe courtesy of Siba Mtongana

Cream Pie

Recipe courtesy of Kelsey Nixon

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here