Ahhh, summertime. Backyard barbecues, afternoons by the pool, dinner with neighbors that somehow turns into dessert on the patio...it’s the season when there’s always a reason to gather. And if you’re anything like me, you never want to show up empty-handed.
Summer is my favorite season for entertaining because everything feels a little more relaxed—and I think dessert should be just as easy. When the temperatures climb, I find myself reaching for recipes that do most of the work ahead of time. I’d much rather spend the evening around the table with friends than in the kitchen assembling dessert at the last minute. Having something sweet tucked away in the freezer feels like one of those little hosting shortcuts that makes entertaining so much easier.
If you’re looking for a dessert that’s simple enough for a weeknight treat but special enough for your Fourth of July celebration, these Brown Butter Toffee Cookie Ice Cream Sandwiches are exactly that. They’re the kind of dessert that disappears fast, and you’ll be glad to have a batch ready to enjoy all summer long.
Today's recipe comes straight from the pages of my cookbook, and every summer I'm reminded why it's one of my favorites.
There are plenty of desserts I look forward to making each summer, but homemade ice cream sandwiches are always near the top of the list. They transport me right back to childhood—sticky fingers, warm afternoons, and trying to eat them before all the ice cream melted down my arm. They never stop feeling nostalgic, no matter how old I get.
As impressive as they look, homemade ice cream sandwiches are actually much easier to make than most people think. Bake the cookies ahead of time, assemble the sandwiches when you’re ready, then tuck them into the freezer until it’s time for dessert. It’s one of my favorite make-ahead treats because all the work is done before guests arrive.
Whether you’re hosting a Fourth of July barbecue, a neighborhood cookout, or simply having friends over for dinner on the patio, homemade ice cream sandwiches are always a welcome treat. There’s something extra special about serving a homemade version instead of one from the freezer aisle. Rich brown butter cookies, creamy vanilla ice cream, and buttery bits of toffee come together in every delicious bite. They’re one of those desserts that both kids and adults get excited about.
If you’re looking for an easy, make-ahead dessert to keep tucked away in your freezer this summer, I have a feeling these Brown Butter Toffee Cookie Ice Cream Sandwiches will become one of your favorites, too.
One of the best things about ice cream sandwiches is that you can make them ahead of time and keep them tucked away in the freezer until you're ready to serve. Before you get started, here are a few tips to help them turn out perfectly every time.
Don’t skip the brown butter.
The nutty flavor of browned butter is what makes these cookies so special. Let it chill until firm before mixing the dough for the best flavor and texture.
Don’t overbake the cookies.
Pull them from the oven when the edges are set and the centers still look slightly underdone. They'll continue baking on the cookie sheet as they cool and stay perfectly soft once frozen.
Cool the cookies completely.
Warm cookies will melt the ice cream which makes assembling the sandwiches a messy endeavor. If you’re in a hurry, cool the cookies for a few minutes at room temperature and then pop them in the freezer to chill them quickly.
Work quickly to assemble.
Have your ice cream softened just enough to scoop easily, then return the sandwiches to the freezer as soon as they're assembled.
If possible, freeze overnight.
I like to make these ice cream cookie sandwiches a day ahead and freeze overnight. They’ll be easier (and less messy) to eat.
Wrap individually.
Once frozen solid, wrap each sandwich in parchment paper or plastic wrap and store them in an airtight freezer container. They're perfect to have on hand for a cold treat on a hot summer day.
Ingredients
2 cups (280 g) all-purpose flour, spooned and leveled
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (226 g) unsalted butter
1 cup (200 g) dark brown sugar
3/4 cup (150 g]) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/2 cup (80 g) chocolate-covered toffee bits (such as Skor or Heath)
3/4 cup (90 g) chopped walnuts, lightly toasted (optional)
1 cup (180 g) semisweet chocolate chips
1 1/2 quarts vanilla ice cream
*Note: In my cookbook, I detail how to make homemade ice cream using an ice cream maker. For the purposes of today’s recipe, we’re keeping it simple and using store-bought ice cream. I recommend Tillamook Vanilla Bean or Trader Joe’s French Vanilla.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium saucepan over medium-high heat, melt the butter, stirring occasionally. When the butter begins to crackle and pop, stir continuously. After about 5 minutes, the butter will begin to form a layer of foam over the top and the crackling will stop. Continue to stir the butter as it begins to brown. Brown butter solids will begin to collect on the bottom of the pan and the butter will smell slightly nutty and aromatic and be amber in color.
Remove from the heat and pour into a heatproof bowl, making sure to scrape all the brown butter solids from the bottom of the pan. Chill in the refrigerator until firm. This takes about 1 hour.
Transfer the chilled brown butter to the bowl of a stand mixer fitted with the paddle attachment.
Add the sugars and mix on medium-high speed for 3 minutes. The mixture should be light and fluffy.
Add the egg and vanilla and mix to combine well. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Add the flour mixture and mix on low speed until only a few streaks of flour remain.
Remove the bowl from the stand mixer and add the toffee bits, chopped walnuts (if using), and chocolate chips. Use a spatula or wooden spoon to combine.
Use a 3-tablespoon scoop to scoop the dough onto the prepared baking sheets. Leave at least 2 inches between each cookie - they will spread slightly in the oven. Bake for 10 to 12 minutes, or until the edges of the cookies look set and begin to turn golden brown. The centers of the cookies will look slightly underbaked and puffy. The cookies will continue to bake as they cool.
Remove the cookies from the oven and let cool on the baking sheet for 10 minutes before carefully using a spatula to carefully transfer the cookies to a wire cooling rack to cool completely.
To assemble the cookie sandwiches: Scoop the ice cream onto the flat side of one cookie and top with a second cookie, flat-side down. Gently press together to form a sandwich. Place the sandwiches in the freezer for a minimum of 3 hours or overnight.
Store the cookie sandwiches in the freezer tightly covered for up to 2 months.
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Here are the recipes I’ll be making for the 4th of July alongside these Brown Butter Toffee Cookie Ice Cream Sandwiches. They are easy to make ahead, perfect for sharing, and guaranteed to make people smile.
Peanut Butter S’mores Bars - everything you love about classic s’mores in an easy, one-pan bar. Gooey marshmallow, melty chocolate, and a peanut butter twist make these completely irresistible.
Classic Key Lime Pie - creamy, bright, and perfectly refreshing, this pie is a favorite in our house. Nestled inside a buttery graham cracker crust and topped with a cloud of freshly whipped cream, it's the perfect ending to any summer meal.
Strawberry Crumb Bars - made with a buttery shortbread crust, a jammy strawberry filling, and a drizzle of vanilla glaze, these bars are sweet, simple, and always a summertime favorite.
I'm keeping our Fourth of July table simple this year with pieces I use all summer long instead of anything overly themed. A big bowl of watermelon, a platter of ice cream sandwiches, some fresh hydrangeas, and a few pops of red and blue for an easy, festive summer table.
White Serving Platter - the perfect platter for serving ice cream sandwiches. Love that it has handles!
Blue + White Linens - love this set from Serena & Lily. It’s on sale!
Woven Placemats - perfect for setting a casual summer table.
American Flag Dessert Plates - for a pop of red, white, and blue.
White Ceramic Pitcher - love this pitcher for holding bundles of hydrangeas.
Cordless Tabletop Light - these are slim and stylish and add beautiful, dimmable light to the table. I bought three in the white.
Glass Beverage Dispenser - fill with lemonade or iced tea and let guests serve themselves. I paired it with this base.
A few summertime favorites from my cookbook.
You can find all of these recipes, and more, in the pages of Stuffed: The Sandwich Cookie Book.
Before you go, I’d love to know….do you have a favorite Fourth of July dessert? Is there one recipe you make every summer? Leave a comment below and let me know!
More soon, xx
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