There’s something truly magical about the combination of sweet and salty—and no dessert showcases this better than Salted Brown Sugar Butterscotch Ice Cream Sandwiches. Imagine creamy, luscious butterscotch ice cream nestled between two soft, chewy brown sugar cookies with a hint of saltiness that perfectly balances the indulgence. This dessert is a showstopper for any occasion—whether you’re hosting a summer party, craving an after-dinner treat, or simply want to spoil yourself with something extraordinary.
Why You’ll Fall in Love with This Dessert
- Decadent Flavor Combo: The rich brown sugar cookie pairs beautifully with the buttery, caramel-like butterscotch ice cream, while the touch of sea salt elevates every bite.
- Homemade Comfort: Baking your own cookies and making the ice cream from scratch means you control the quality and freshness—no preservatives, just pure deliciousness.
- Perfect Texture Contrast: The chewy cookies sandwich the silky smooth ice cream, creating an irresistible bite that’s crunchy, creamy, and chewy all at once.
- Great for Any Season: Though it’s an iconic summer treat, these ice cream sandwiches can be enjoyed year-round as a sweet escape.
Ingredients You’ll Need
For the Brown Sugar Cookies:
- 1 cup unsalted butter, softened
- 1 1/4 cups packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Butterscotch Ice Cream:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt (plus more for sprinkling)
- 4 large egg yolks
Step-by-Step Instructions
Step 1: Make the Brown Sugar Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough onto baking sheets in uniform rounds (about 2 tablespoons each). Flatten slightly with your fingers or a spatula.
- Bake for 10-12 minutes, or until edges are golden but centers remain soft. Let cool completely on wire racks.
Step 2: Prepare the Butterscotch Ice Cream Base
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook until the mixture is bubbly and smooth, about 2-3 minutes. Remove from heat.
- Slowly whisk in heavy cream and milk until smooth.
- In a separate bowl, whisk egg yolks until smooth. Slowly pour about 1 cup of the warm butterscotch mixture into the yolks while whisking constantly to temper the eggs.
- Pour the egg yolk mixture back into the saucepan with the remaining butterscotch mixture.
- Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 170°F or 77°C). Remove from heat.
- Stir in vanilla extract and sea salt.
- Chill the mixture in the fridge for at least 4 hours or overnight.
- Freeze in an ice cream maker according to manufacturer instructions until smooth and creamy.
Step 3: Assemble the Ice Cream Sandwiches
- Once cookies are completely cooled and ice cream is ready, scoop a generous amount of butterscotch ice cream onto the flat side of one cookie.
- Top with another cookie, pressing gently to spread the ice cream evenly without squeezing it out.
- Optionally, roll the edges in a little sea salt or crushed toffee bits for extra texture and flavor.
- Wrap each sandwich individually in plastic wrap and freeze for at least 1 hour before serving.
Tips for the Perfect Ice Cream Sandwiches
- Use room temperature ice cream for easier scooping when assembling sandwiches.
- Don’t skip chilling the ice cream base; it helps develop richer flavor and better texture.
- Store sandwiches wrapped tightly in the freezer to prevent ice crystals.
- For extra indulgence, drizzle with warm butterscotch sauce just before serving.
- Try adding mix-ins to the ice cream, like chopped pecans or chocolate chips, for a crunchy surprise.
Why Salt Makes a Difference
Salt might be a small addition, but it plays a crucial role in balancing sweetness. The sea salt sprinkled on top and blended into the ice cream enhances the caramel notes in the brown sugar and butterscotch. It also cuts through the richness, preventing the dessert from feeling too heavy or cloying.
Serving Suggestions
- Serve these ice cream sandwiches as a fun dessert at summer barbecues, birthdays, or casual get-togethers.
- Pair with a scoop of vanilla bean ice cream or a drizzle of dark chocolate sauce for an extra special treat.
- Enjoy alongside a cup of freshly brewed coffee or a chilled glass of milk to complement the sweetness.
Frequently Asked Questions
Q: Can I use store-bought butterscotch ice cream?
A: Yes, but homemade ice cream brings out the freshest, richest flavor and texture.
Q: How long can I store these in the freezer?
A: Properly wrapped, they last up to 2 weeks in the freezer without losing quality.
Q: Can I make the cookies in advance?
A: Absolutely! Cookies can be baked and stored in an airtight container for up to 3 days before assembling.
Final Thoughts
Salted Brown Sugar Butterscotch Ice Cream Sandwiches combine the best of cookies and ice cream into one irresistible treat. This recipe celebrates the harmony of sweet, salty, creamy, and chewy textures all in every bite. Whether you’re treating yourself or impressing guests, these homemade ice cream sandwiches will become a beloved favorite.
Try making them today and indulge in the ultimate summer dessert experience!