Salted Brown Sugar Butterscotch Ice Cream Sandwiches 

Enjoy chewy salted brown sugar cookies sandwiching rich, no‑churn butterscotch ice cream studded with toffee‑like bits. Designed to stay supple even when frozen, the cookies bake slightly underdone, ensuring the perfect balance of tender chew and firm edges. The silky ice cream is whipped heavy cream blended with sweetened condensed milk and melted butterscotch chips, delivering creamy, buttery flavor in every bite. Individually wrapped and frozen, these sandwiches are ideal for make‑ahead treats or summer gatherings. The combo of sweet, salty, silky, and chewy makes these a serious crowd‑pleaser. 

Ingredients

For the Salted Brown Sugar Cookies (about 14 sandwiches):

• 2¼ cups all‑purpose flour
  
  

• ¼ cup bread flour
  
  

• ¾ tsp baking soda
  
  

• 1 tsp salt
  
  

• 1 cup unsalted butter, softened
  
  

• ½ cup granulated sugar
  
  

• 1 cup brown sugar, packed
  
  

• 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
  
  

Directions

1. Make the cookies: Preheat the oven to 350 °F (175 °C). Line baking sheets. In a bowl whisk together both flours, baking soda, and salt. In another bowl beat butter with granulated and brown sugars until fluffy. Mix in eggs and vanilla. Add dry ingredients until combined. Scoop dough (≈2 Tbsp) onto sheets leaving space to spread. Bake 8–10 minutes until edges just begin to brown—do not overbake. Immediately sprinkle tops with coarse salt and cool completely on sheets. Chill before assembling.
   
   

2. Prepare ice cream: In a large bowl whip heavy cream to stiff peaks. Fold in condensed milk, vanilla, salt, then fold melted butterscotch chips quickly so they solidify into chewy chunks. Spread in pans, freeze until firm (about 2 hours).
   
   

3. Assemble sandwiches: Cut ice cream into rounds slightly smaller than cookies. Place ice cream scoop on cookie bottom, top with another cookie, gently pressing to fill edges. Wrap individually and freeze until firm.
   
   

Nutrients

(Estimated per sandwich, makes ~14)

• Calories: ~400–500 kcal
  
  

• Fat: ~20–25 g
  
  

• Carbohydrates: ~40–50 g
  
  

• Protein: ~3–5 g