This is a classic summertime treat, and making your own is a great way to spend some quality time with your family. There are a lot of tips and tricks for creating the perfect Chipwich, and you can even customize yours. For example, use cookies and cream, strawberry, coffee, or even birthday cake-flavored ice cream for the center. Just be sure to bake your own cookies. These cookies magically stay soft enough to withstand the freezing required for assembly, so no one is breaking any teeth biting into their treat!
Ingredients
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8 tablespoons salted butter
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1/2 cup granulated sugar
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1/4 cup packed light brown sugar
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1 teaspoon vanilla
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1 large egg
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1 1/2 cups all purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1 3/4 cups semi-sweet mini chocolate chips
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2 pints vanilla ice cream, slightly softened
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F. Line two baking sheets with parchment paper and grease with cooking spray.
The Spruce / Morgan Walker
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Melt the butter in a microwave-safe bowl in 30-second increments until slightly melted. Be careful not to overheat. It's okay if there are some small unmelted pieces of butter.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 4 minutes.
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Add vanilla and egg and beat on low until just incorporated.
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Sift in the flour, baking soda, baking powder, and salt and continue mixing on low until fully incorporated. Be careful not to overmix.
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Add 3/4 cup of the chocolate chips and mix by hand just until incorporated.
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Using a large cookie scoop, scoop 8 equally-sized cookies onto the prepared baking sheets, 4 cookies spaced out on each.
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Bake for 9 to 11 minutes or until the cookies are barely golden and puffed. Take care not to over bake.
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Allow to cool on the baking sheets for 30 minutes, then transfer to an airtight container and freeze the cooled cookies for at least 30 minutes, or until ready to use.
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When ready to make the Chipwiches, line a baking sheet with wax paper and scoop the ice cream into a 2 1/2-inch cookie cutter about 1-inch thick. Repeat 3 more times. Freeze the 4 ice cream rounds for about 20 minutes.
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Sandwich the portioned ice cream rounds between two frozen cookies. Repeat with the other cookies and ice cream.
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Roll the exposed edges in the remaining mini chocolate chips to coat. Freeze in an airtight container at least 1 hour. Serve, or wrap each in plastic and return to the airtight container to freeze up to 1 month.
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Molding the ice cream
Use whatever round mold you have on hand to create your center, but work quickly and once molded, immediately return to the freezer to harden. If you have multiple molds, leave the mold around the ice cream while in the freezer for just a few minutes. This will help you achieve those classically perfect sides for which the Chipwich is known.
