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Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil & Honeycomb Vanilla Bean Ice Cream

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Indulge in the delightful experience of Mini Brown Butter Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil & Honeycomb Vanilla Bean Ice Cream. These gourmet treats elevate the classic ice cream sandwich, combining rich, nutty brown butter cookies with a unique olive oil and honeycomb vanilla bean ice cream. Perfect for summer gatherings or special occasions, each bite delivers an unforgettable balance of sweetness and savoriness. Easy to make and customizable, these mini desserts not only look stunning on any dessert table but also promise to impress your guests.

Ingredients

Scale
  • 1 cup + 2 tbsp salted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 14oz can sweetened condensed milk
  • 1/2 cup extra virgin olive oil
  • 2 tsp vanilla extract or paste
  • 2 cups heavy cream, cold
  • 2oz cream cheese, at room temperature
  • 3” honeycomb
  • Flaky sea salt

Instructions

  1. Brown the butter in a saucepan over medium heat; set aside to cool.
  2. Whisk flour, baking soda, baking powder, and salt together.
  3. Combine cooled brown butter with sugars and whisk until smooth. Add eggs, cream, and vanilla; mix well.
  4. Fold in dry ingredients and chocolate chips; chill dough for at least 4 hours.
  5. Prepare the ice cream by mixing sweetened condensed milk, olive oil, and vanilla; fold in whipped heavy cream.
  6. Layer ice cream mixture with honeycomb in a loaf pan and freeze until firm.
  7. Preheat oven to 375°F; scoop dough onto prepared sheets and bake for about 10 minutes.
  8. Cool cookies before assembling with ice cream.

Nutrition

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