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Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Salted Brown Sugar Butterscotch Ice Cream Sandwiches Bliss

Delight in salted brown sugar butterscotch ice cream sandwiches, blending chewy cookies and creamy ice cream for a summer treat.
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
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour mix.
  • 1 cup Bread Flour Can replace with all-purpose flour if necessary.
  • 1 teaspoon Baking Soda Essential ingredient, no substitutions.
  • 1/2 teaspoon Salt Use kosher or sea salt for best taste.
  • 1/2 cup Butter (softened) Unsalted is preferred.
  • 3/4 cup Brown Sugar Light or dark brown sugar works.
  • 1 large Eggs Best to avoid egg substitutes.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract.
For the Ice Cream
  • 2 cups Heavy Cream Partially substitute with milk for lighter texture.
  • 1 can Sweetened Condensed Milk No direct substitutes for consistency.
  • 1 cup Butterscotch Chips Chopped chocolate or chips can be alternatives.
  • 1 teaspoon Coarse Salt For garnish.

Equipment

  • oven
  • mixing bowls
  • electric mixer
  • Cookie scoop
  • parchment paper
  • cake pans
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  2. Whisk together all-purpose flour, bread flour, baking soda, and salt in a medium bowl.
  3. Cream the softened butter and both sugars until fluffy. Add eggs and vanilla extract until creamy.
  4. Gradually mix in the dry ingredients until just combined, avoiding overmixing.
  5. Drop rounded dough onto prepared sheets, spaced 2 inches apart, aiming for about 12 cookies per sheet.
  6. Bake for 8-10 minutes until golden on edges, soft in center; sprinkle with coarse salt and cool.
  7. Whip heavy cream until stiff peaks form, about 3-5 minutes.
  8. Fold sweetened condensed milk, vanilla, and a pinch of salt into whipped cream. Mix in melted butterscotch chips.
  9. Spread ice cream mix into containers and freeze until solid, about 2 hours.
  10. Cut out ice cream rounds and sandwich between cooled cookies. Wrap and freeze sandwiches.

Notes

Wrap sandwiches well to prevent freezer burn. Use quality ingredients for best flavor.