Imagine biting into a heavenly creation that combines the nostalgic campfire charm of toasted marshmallows, the creamy richness of vanilla ice cream, and the irresistible comfort of homemade cookies - all in one mind-blowing dessert! These Toasted Marshmallow Ice Cream Cookie Sandwiches are not just a treat; they're a culinary adventure that will transport you to sweet summer memories with every single bite. Whether you're looking to impress guests or simply indulge your inner dessert lover, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 sandwiches
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint vanilla ice cream
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Scoop cookie dough using a 2-tablespoon measure, placing balls 2 inches apart on prepared baking sheets.
- Bake cookies for 10-12 minutes, until edges are golden brown and centers are set. Allow cookies to cool completely on a wire rack.
- Remove vanilla ice cream from freezer and let soften for 5-10 minutes at room temperature.
- Spread mini marshmallows on a baking sheet lined with parchment paper. Use a kitchen torch to toast marshmallows until golden brown and slightly caramelized. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning.
- Once cookies are completely cool, spread softened vanilla ice cream on the flat side of half the cookies.
- Sprinkle toasted marshmallows over the ice cream layer.
- Top with remaining cookies, creating sandwiches. Press gently to secure.
- Freeze assembled cookie sandwiches for 30 minutes to firm up before serving. Store in an airtight container in the freezer for up to one week.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Use a kitchen torch for more controlled marshmallow toasting, but watch carefully to prevent burning.
- Let ice cream soften just enough to be spreadable, but not completely melted.
- Freeze the assembled sandwiches to help them hold their shape and enhance flavor melding.
- For extra indulgence, roll the edges of the sandwich in crushed graham crackers or chocolate chips.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Make sure cookies are completely cooled before assembling to prevent ice cream from melting too quickly.
Nutrition Facts
Calories: 531kcal
Carbohydrates: 91g
Protein: 7g
Fat: 29g
Saturated Fat: 18g
Cholesterol: 123mg
