Brown Sugar Cookies
In my mind, brown sugar, butter, and pecans are a natural pairing—so I like to pair these brown sugar cookies with butter pecan ice cream. The crinkly cookies are extra chewy and their hint of cinnamon and ground ginger elevate the richness of the ice cream.
I don't stop eating frozen desserts just because the weather is cold outside, as evidenced by these maple and pumpkin ice cream sandwiches. Of course, you can also just make them before summer's over, or sandwich the cookies over a nice slow-churned vanilla. (I'd also be interested in trying these as a chic, petite sandwich made with Max's
Rosemary Maple Ice Cream.
These cookies really taste like coffee, and when you pair them with some quality coffee ice cream, you get an ice cream sandwich that will please the most die-hard java fiends.
A note for making sandwiches: These thin cookies are a little on the crisp side, but they won't shatter. To ease eating with crisper cookies, just add a more modest amount of ice cream.
Chocolate Chocolate Chip Cookies
For chocoholics, these would be the perfect bookends to any sandwich. Because of their double chocolate nature, I like to pair them with simple vanilla. Texturally, they're absolutely perfect for ice cream sandwich making: chewy, bendy, and eager to absorb just a little of the ice cream.
Spiced Biscoff Sandwich Cookies
Biscoff spread makes the gingery base for these cookies, which are given an extra flavor boost though the addition of cinnamon, ginger, cloves, nutmeg, and orange juice and zest. When sandwiched around salted caramel ice cream, they become addictive little flavor bombs.