Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil & Honeycomb Vanilla Bean Ice Cream
These Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches are made with soft and chewy cookies that have crisp, golden edges and rich brown butter flavor. They’re filled with a creamy, luxurious olive oil & honeycomb vanilla bean ice cream that’s the perfect balance of sweet and savory. A fun, elevated twist on the classic ice cream sandwich—perfect for summer treats and special occasions.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Heavy cream (substitute: milk of choice)
Vanilla extract or paste
All-purpose flour
Baking soda
Baking powder
Salt
Semi-sweet chocolate chips
Sweetened condensed milk
Extra virgin olive oil
Cream cheese
Why You’ll Love Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches:
Perfect Texture Contrast: Soft and chewy cookie centers paired with crisp, golden edges and creamy, cold ice cream in every bite.
Balanced Sweet and Savory Flavor: The honeycomb adds just the right amount of sweetness while the olive oil lends a subtle richness that elevates the flavor.
Elevated Classic Dessert: A gourmet twist on a nostalgic favorite—ice cream sandwiches made with premium ingredients.
Homemade Ice Cream Magic: Olive oil and honeycomb create a luxurious vanilla bean ice cream that’s creamy, smooth, and unforgettable.
Brown Butter Boost: The nutty, caramelized flavor of brown butter takes the chocolate chip cookies to the next level.
Mini Size, Big Flavor: Perfectly portioned for indulgence without going overboard—great for parties, snacks, or date night.
Freezer-Friendly Treat: Make a batch ahead and keep them in the freezer for a ready-to-go dessert anytime.
Impressive but Easy: They look fancy, taste incredible, and are easier to make than you’d think.
Tips for Making Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches:
Cool the Brown Butter, Don’t Chill It: Let the brown butter come to room temperature before using. It should be pourable, not cold or solid.
Don’t Overmix the Dough: After adding the dry ingredients, mix just until combined to keep the cookies soft and tender.
Scoop Evenly Sized Cookies: Use a small cookie scoop for uniform cookie sizes—important for sandwiching.
Let Cookies Cool Completely: Fully cooled cookies help prevent the ice cream from melting during assembly.
Freeze Sandwiches to Set: After assembling, freeze the ice cream sandwiches for at least 30 minutes for cleaner bites and easier handling.
Use High-Quality Olive Oil: A smooth, fruity extra virgin olive oil enhances the flavor and pairs beautifully with the honeycomb.
Gently Fold in the Honeycomb: Once the whipped cream and sweetened condensed milk base is mixed, layer raw honeycomb in the pan to preserve its texture.
Slightly Soften Ice Cream Before Scooping: Let the no-churn ice cream sit at room temp for a few minutes to scoop and spread easily.
How to Store Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches:
Freeze in a Single Layer First: Place assembled sandwiches on a parchment-lined baking sheet and freeze until solid before transferring to a container.
Store in an Airtight Container: Once frozen solid, layer the sandwiches in an airtight container with parchment paper between layers to prevent sticking.
Freeze for Up to 2 Weeks: These ice cream sandwiches are best enjoyed within 1–2 weeks for peak flavor and texture.
Wrap Individually for Convenience: Wrap each sandwich in plastic wrap or wax paper for easy grab-and-go treats or gifting.
Let Sit for 5 Minutes Before Serving: Remove from the freezer and let sit at room temperature for 3–5 minutes to slightly soften for the best texture.
Avoid Re-Freezing Melted Sandwiches: For food safety and quality, don’t refreeze once the ice cream has melted significantly.
FAQs:
Q: Do I need to chill the brown butter before making the cookie dough?
A: No, just let the brown butter cool to room temperature. There's no need to chill it—this keeps the cookies soft in the center with golden, crispy edges.
Q: Is the ice cream no-churn?
A: Yes! This olive oil & honeycomb vanilla bean ice cream is completely no-churn—no ice cream maker required. It comes together easily with whipped cream and sweetened condensed milk.
Q: Can I use store-bought ice cream instead?
A: Definitely. For a shortcut, use a high-quality vanilla bean ice cream and swirl in a bit of olive oil and honey for a similar flavor.
Q: How far in advance can I make the ice cream sandwiches?
A: You can assemble and freeze them up to 2 weeks in advance. Wrap each one individually and store in an airtight container for best texture and flavor.
Q: What kind of olive oil should I use in the ice cream?
A: Use a mild, fruity extra virgin olive oil. Avoid peppery or bitter varieties—they can overpower the sweetness and creaminess of the ice cream.
Q: Can I substitute honeycomb with regular honey?
A: Yes! If you don’t have honeycomb, you can use a high-quality honey. It’ll still give you that sweet floral flavor that pairs beautifully with the olive oil and vanilla.
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these mini brown butter chocolate chip cookie ice cream sandwiches. Happy baking!
