Homemade Fudgy Ice Cream Sandwiches

Let's Cook

1. Step 1.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Step 2.

   In a 4-quart saucepan, combine ½ cup (1 stick) unsalted butter (at room temperature), 1 (12-ounce) package semisweet chocolate chips, 1 (14-ounce) can sweetened condensed milk, and ¼ teaspoon kosher salt. Cook on medium-low heat, stirring frequently, until melted and smooth, 5 to 6 minutes. Remove from heat. Stir in 1 cup all-purpose flour and 1 tablespoon pure vanilla extract until just combined and no streaks of flour remain.

3. Step 3.

   Using a 1½-inch-wide cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound slightly with your hands. Bake until the tops look dry but the cookies are still soft when pressed lightly, 8 to 10 minutes. Let cool on the baking sheets on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.

4. Step 4.

   To assemble sandwiches: Place a small scoop of slightly softened ice cream on the flat side of one cookie, then press another cookie on top (flat side against the ice cream) to form a sandwich. Freeze the assembled sandwiches until firm, at least 1 hour, before serving.