Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Soft salted brown sugar cookies sandwiching creamy, rich butterscotch ice cream — a perfect indulgent treat.

Servings: 14 sandwiches

Ingredients

For the Salted Brown Sugar Cookies:

• 2¼ cups all-purpose flour
• ¼ cup bread flour
• ¾ tsp baking soda
• 1 tsp salt
• 1 cup softened butter
• ½ cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp coarse salt (for sprinkling)

For the Butterscotch Ice Cream:

• 4 cups heavy cream
• 2 (14 oz) cans sweetened condensed milk
• 2 tsp vanilla extract
• ¼ tsp salt
• 1 bag butterscotch chips, melted and slightly cooled

Instructions

For the Salted Brown Sugar Cookies:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs and vanilla extract until smooth.
5. Gradually add the flour mixture, beating until fully incorporated.
6. Scoop dough by 2-tablespoonfuls onto baking sheets, leaving ample space for spreading.
7. Bake 8–10 minutes, until edges start to turn golden brown. Do not overbake.
8. Immediately sprinkle coarse salt on the hot cookies as soon as they come out of the oven.
9. Allow cookies to cool completely on baking sheets, then chill in the fridge until ready to assemble.

For the Butterscotch Ice Cream:

1. Line two 9×13-inch cake pans with foil. Set aside.
2. In a large bowl, beat the heavy cream until stiff peaks form (slightly over-whipped).
3. Gently fold in the sweetened condensed milk, vanilla extract, and salt until combined.
4. Quickly stir in the melted butterscotch chips before they harden to fully incorporate.
5. Divide the ice cream mixture evenly between the two prepared pans, spreading to about ¾ inch thickness.
6. Freeze until solid, about 2 hours.

To Assemble:

1. Remove one pan of ice cream from the freezer and lift out the block using the foil. Work quickly to prevent melting.
2. Using a round cutter slightly smaller than your cookies, cut out ice cream rounds.
3. Sandwich each ice cream round between two cookies, pressing gently.
4. Wrap each sandwich tightly in plastic wrap or place in individual zipper bags.
5. Freeze assembled sandwiches immediately until ready to serve.

Notes

• You will have extra ice cream from this recipe. You can halve the ice cream ingredients if you prefer, but making the full batch means less spreading/freezing time for scraps. The leftovers freeze well for a creamy treat later!
• Use coarse salt for sprinkling on cookies to give a nice salty crunch and flavor contrast.
• Work quickly when cutting and assembling to keep ice cream from melting. If needed, chill your cookie sheets and utensils beforehand.
• These sandwiches are best enjoyed within 1 week when stored properly in the freezer.

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