Popcorn ice cream sandwiches combine chocolate chip cookies, vanilla ice cream and crunchy popcorn into one amazing sweet treat.
Ice cream sandwiches themselves date back to the start of the 20th century so we all grew up with this frozen summer treat. Two soft, thin, chocolate cake layers with a slab of vanilla ice cream in the middle and they’re still very much around, both in grocery stores and ice cream trucks. And they’re still just as good. But then someone came up with the idea of sandwiching the ice cream between two cookies and we applaud them.
The famous Chipwich can be found everywhere and, not only does it use chocolate chip cookies but the outside edge is rolled in more chocolate chips. It’s not hard to make your own version and it gives us the opportunity to make the recipe even more interesting. We kept the cookies, kept the chocolate chips, kept the vanilla ice cream but added popcorn. Yup, we roll the softened ice cream edge in popcorn kernels for an extra crunch and that popcorn flavor we love so much.
Rest assured that we’ve put these poporn-ized desserts in the freezer to make sure they don’t go soggy. Nope. They actually hold up great.
As much as we love this recipe with a standard chocolate chip cookie, albeit with mini chips, we also think it would be amazing with our salted caramel popcorn cookies. They are sweet, salty, tender and crunchy with popcorn baked right into the batter and dotted on the outside. Thanks to our evil genius experiments, we know that the popcorn does not become mushy. It maintains enough texture to be fun to eat. You can find our recipe HERE or use the chocolate chip cookie recipe below.
Note that our popcorn cookies are slightly larger than the ones in this recipe so just use a smaller scoop. Or, don’t. Make ’em big. Add more ice cream. We’re not judging you.
Pre-heat the oven to 350 degrees.
Add the unsalted, room temperature butter, granulated sugar and light brown sugar to the bowl of a stand mixer and cream together for a few minutes until lightened in color. You can also do this with a hand mixer.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda and salt. Mix the dry ingredients into the wet.
Fold about 3/4 cup of the mini chocolate chips into the dough.
Using a #40 cookie scoop (1 1/2 tablespoon size), scoop the batter onto a baking sheet lined with parchment paper. Keep the cookies at least 2" apart because they will spread. Bake for 10 to 11 minutes and allow to cool before removing from the pan. The cookies will be soft but will firm up slightly as they cool.
Tip: If you want your cookies to have more of a perfectly round shape and look more like store bought ice cream sandwiches, you can scoot them into shape when they're still hot. Use a 2" or 2 1/2" round cookie cutter and carefully work the edges of the cookie inward until it fits into the cutter. Then swirl to get a round shape.
Place a big scoop of vanilla ice cream on top of half the baked and cooled cookies, top with the remaining cookies and press down slightly.
Fill a shallow bowl with the remaining mini chocolate chips and the popcorn. Roll the sandwich cookies in the mixture and freeze until ready to serve.
Serving Size 1 ice cream sandwich
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Share your creations with us on Instagram! Tag you creation with #dellcovespices and we would love to give you a shout-out!