Go Back
Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Salted Brown Sugar Butterscotch Ice Cream Sandwiches Bliss

Indulge in delightful Salted Brown Sugar Butterscotch Ice Cream Sandwiches, featuring chewy cookies and creamy ice cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 sandwiches
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Provides structure and stability.
  • 1 cup Bread flour Enhances chewiness and texture.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Softened butter Adds moisture and richness.
  • 1 cup Granulated sugar Contributes sweetness.
  • 1 cup Brown sugar Imparts moisture and toffee-like flavor.
  • 2 large Eggs Serves as a binding agent.
  • 2 teaspoons Vanilla extract Enhances overall flavor.
  • 1 teaspoon Coarse salt Elevates flavor post-baking.
For the Butterscotch Ice Cream
  • 2 cups Heavy cream Creates a rich texture.
  • 1 can Sweetened condensed milk Offers sweetness without churning.
  • 1 cup Butterscotch chips Adds flavor and texture.

Equipment

  • oven
  • mixing bowls
  • Baking sheets
  • whisk
  • hand mixer
  • spatula
  • Cookie scoop
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, bread flour, baking soda, and salt until combined.
  3. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, then add eggs and vanilla extract.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Scoop dough onto baking sheets, leaving space for spreading.
  6. Bake for 8-10 minutes until edges are golden and centers soft, then sprinkle with coarse salt.
  7. Transfer cookies to a wire rack to cool completely.
  8. Beat the heavy cream until stiff peaks form, then fold in sweetened condensed milk, vanilla extract, and salt until combined.
  9. Gently fold butterscotch chips into whipped cream mixture.
  10. Divide ice cream mixture between lined cake pans and freeze for at least 2 hours until set.
  11. Assemble sandwiches by placing a round of ice cream between two cookies and gently pressing together.
  12. Wrap each sandwich tightly and freeze until ready to serve.

Notes

Use high-quality ingredients and monitor baking times for perfect results. The sandwiches can be made ahead and stored in the freezer for later enjoyment.