½ cup butter, melted
⅓ cup packed light brown sugar
¼ cup granulated sugar
2 tbsp milk
½ tsp pure vanilla extract
¼ tsp salt
1¼ cup all-purpose flour
1 cup mini chocolate chips
1 quart vanilla ice cream, softened to spreadable consistency


Line a large baking sheet with parchment paper, leaving overhang on sides. In a large bowl, stir together melted butter, both sugars, milk, and vanilla until combined. Stir in flour and salt, then fold in chocolate chips. 

Press cookie dough into prepared baking sheet, evening it out as much as possible (a cutting board pressed down over dough can help). Top with a second piece of parchment and freeze until firm, 1 hour. 

Remove cookie dough from pan and place on a cutting board. Slice dough down the center. Scoop ice cream on one half, then gently place the other half of the cookie dough on top. Transfer back to pan and freeze at least 4 hours and up to overnight. 

Slice into sandwiches and serve.

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