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Grilled Chocolate Chip Cookie Ice Cream Sandwiches

Makes 6 huge ice cream sandwiches

Cook Time 1 hour, plus overnight chill time

For the vanilla ice cream

  • 1 tablespoon cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 3 tablespoons mini chocolate chips

For the chocolate chip cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) salted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi sweet chocolate chips

We’re using our Ninja Creami  to make our vanilla ice cream, so 24 hours before we plan to mix up the cookies, you’ll make the ice cream base. Whisk together the cream cheese, sugar, and vanilla until the sugar is dissolved and the mixture looks like frosting. Whisk in the milk, followed by the cream and move to the Ninja Creami pint container. Freeze this mixture overnight.

 

Heat the Ninja Woodfire Outdoor Grill to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, and salt. In another medium bowl, use a handmixer — our favorite is the Ninja Foodi Power Mixer — to cream together the butter, brown and granulated sugar and vanilla until lightened in color. Add the eggs one at a time and beat until smooth. Add the flour mixture and the chocolate chips and stir until just combined.

 

Scoop the cookies into 1/2 cup portions and cook 4 at a time on the Ninja Woodfire Outdoor Grill for 10 to 12 minutes. If you’re baking in a conventional oven, bake 6 to a sheet, these cookies are big. Cool the cookies completely while you finish the ice cream.

 

Move the frozen pint from the fridge, remove the lid and add to the Ninja Creami. Use the ice cream function to process the milk mixture. When it is finished, add the chocolate chips and mix once more. Build the ice cream sandwiches while the ice cream is still malleable, putting 1/2 cup of the ice cream mixture between two cookies. Freeze for an hour before devouring.
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Grilled Chocolate Chip Cookie Ice Cream Sandwiches

Author Mark & Fey
Print Pin
Keyword Ninja
Cook Time 1 minute

Ingredients

For the vanilla ice cream

  • 1 tablespoon cream cheese softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 3 tablespoons mini chocolate chips

For the chocolate chip cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup 2 sticks salted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi sweet chocolate chips

Instructions

  • We’re using our Ninja Creami  to make our vanilla ice cream, so 24 hours before we plan to mix up the cookies, you’ll make the ice cream base. Whisk together the cream cheese, sugar, and vanilla until the sugar is dissolved and the mixture looks like frosting. Whisk in the milk, followed by the cream and move to the Ninja Creami pint container. Freeze this mixture overnight.
  • Heat the Ninja Woodfire Outdoor Grill to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, and salt. In another medium bowl, use a handmixer — our favorite is the Ninja Foodi Power Mixer — to cream together the butter, brown and granulated sugar and vanilla until lightened in color. Add the eggs one at a time and beat until smooth. Add the flour mixture and the chocolate chips and stir until just combined.
  • Scoop the cookies into 1/2 cup portions and cook 4 at a time on the Ninja Woodfire Outdoor Grill for 10 to 12 minutes. If you’re baking in a conventional oven, bake 6 to a sheet, these cookies are big. Cool the cookies completely while you finish the ice cream.
  • Move the frozen pint from the fridge, remove the lid and add to the Ninja Creami. Use the ice cream function to process the milk mixture. When it is finished, add the chocolate chips and mix once more. Build the ice cream sandwiches while the ice cream is still malleable, putting 1/2 cup of the ice cream mixture between two cookies. Freeze for an hour before devouring.

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