Halloween Monster Ice Cream Sandwiches
Halloween Monster Ice Cream Sandwiches are a fun twist on a classic ice cream sandwich, made with chewy cookies, creamy ice cream, and plenty of candy eyes. They're easy to put together and can be customized with different ice cream flavors and decorations, making them a simple Halloween dessert that everyone will love.
Equipment
- Stand Mixer
- Ice cream bowl attachment
- Blender
- Large Bowl - to mix the dry ingredients
- Whisk
- Large pot - to brown the butter
- Silicone spatula
- Cooling rack
- Biscuit cutters
- Rolling Pin
- Parchment paper
- 9x13 dish
- Ice cream containers
Ingredients
Dry Ingredients
- 4¼ cups All-purpose flour (519g)
- 1½ tsp Baking Powder
- 1½ tsp Baking soda
- 3 tsp Salt
Wet Ingredients
- 1½ cups + 1½ tbsp Salted butter (345g)
- 1⅔ cups Granulated sugar (336g)
- ⅔ cup Brown sugar (141g)
- 3 tsp Vanilla extract
- 3 Eggs
- 2 containers Halloween sprinkles
Ice Cream Ingredients
- 1⅔ cups Heavy cream (400g)
- 1¼ cups Whole milk (300g)
- ½ cup Granulated sugar (100g)
- ⅓ cup Nonfat milk powder (40g)
- 4 Egg yolks (70-75g)
- ¼ tsp Salt
Instructions
1. Brown the Butter
- Cut up your butter and start melting it over medium heat in a large pot. Cutting your butter into cubes will help the butter brown more evenly.
- Once the butter is completely melted start whisking the butter to keep the milk solids floating on top moving. By frequently whisking them this will prevent them from burning.
- This process will take about 5 - 7 minutes. Keep whisking frequently until the butter is brown then pour it into your stand mixer bowl.
Tip: Do not start mixing any of the other ingredients with the butter until it has cooled down to room temperature. You don't want the eggs to start cooking in the butter! To speed this process up, fill a bowl with ice water and stick the bottom of the mixing bowl in the ice water. Once the butter is no longer hot to the touch, you can move on to the next step.
2. Make the Cookie Dough
- In a large bowl, whisk the flour, baking soda, baking powder, and salt together and set aside.
- Once the brown butter has cooled, add the brown sugar and granulated sugar together for one minute to make sure everything is well combined.
- Next add the vanilla extract and eggs to the bowl, and mix on medium speed until the batter turns a pale yellow color.
- Slow the mixer down to the lowest speed and start gradually adding the dry ingredients to the mixture.
- Next, fold in your halloween sprinkles. Save the eyes so you can add them to the top of the cookies)
Tip: Gradually adding the dry ingredients will prevent the cookies from turning out dry. Add in a little bit of dry ingredients, wait until all the white goes away, and then add more until it's all incorporated.
3. Punch Out the Dough & Chill
- On a floured surface, roll out your cookie dough and use the biscuit cutters to punch out a perfect circle. Keep rolling out the cookie dough until all of the dough is punched out.
- Cut small squares of parchment paper and put them between the cookies.
- Chill the cookie dough for at least one hour.
4. Make the Ice Cream
- In a blender, add the heavy cream, milk, granulated sugar, milk powder, egg yolks, and salt and blend until everything is combined.
- Next, take your ice cream bowl and the ice cream churner attachment and attach them to your stand mixer.
- Pour the ice cream mixture into the bowl and churn on the "stir" or lowest setting for 15 - 20 minutes. After 15 - 20 minutes it should look like soft serve ice cream.
- Once the ice cream is done churning, add it to a 9x13 dish (casserole dish) and spread out the ice cream evenly. Chill in the freezer overnight.
5. The Next Day: Assemble the Halloween Monster Ice Cream Sandwiches
- Bake the cookies at 350 degrees for 8 - 10 minutes depending on how hot your oven is.
- After the cookies have completely cooled, take your ice cream out of the freezer and punch out holes with the biscuit cutter.
- Sandwich the ice cream between two cookies and enjoy!
Tip: These cookies will spread. When they come out of the oven, take your biscuit cutter and cut off the edges of the cookie. The dough will feel extra soft but that's okay. It will stiffen up once it's cool, but still be soft in the center which is what we want. If the cookies still look a bit raw at the bottom after you cut them, stick them back in the oven for an additional 1 - 2 minutes.
Tip: You can also have ice cream scoops in between the cookies! Just note, it might be a little uneven, but still just as delicious.
Notes
Storage:
I recommend storing the baked cookies and ice cream separately as the cookies will harden in the freezer.Baked Cookies
- Fridge: The cookies can be stored in an airtight container in the fridge for up to 5 days. To thaw, set the cookies on the counter for 30 minutes - one hour, or until they have completely softened.
- Freezer: The cookies can be stored in an airtight container for up to 3 months. To thaw, place in the fridge overnight and then on the counter until completely softened.
Cookie Dough
- Store the cookie dough in an airtight container in the freezer for up to one month with pieces of parchment paper in between each cookie so they are easy to separate.
Ice Cream
- The ice cream can be stored in the freezer in an airtight container for up to 1 - 2 months.