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Red Velvet White Chocolate Chip Ice Cream Sandwiches

Red Velvet White Chocolate Chip Ice Cream Sandwiches

Valentine’s Day is right around the corner.  If you want to make a cute and tasty treat, then look no further.  These Red Velvet White Chocolate Chip Ice Cream Sandwiches have chewy red velvet cookies with a creamy vanilla ice cream filling.  My husband loved these!

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Ingredients:
Making the Red Velvet White Chocolate Chip Cookies:

Place the butter into the bowl of the stand mixer (or a large bowl if using a hand mixer). Beat butter until light and fluffy, about 1 minute.  Add in brown sugar and granulated sugar and beat until well creamed.  Beat in the egg, vanilla extract, salt, and buttermilk.  Finish the wet ingredients by adding in the food coloring and mix.  Once combined, set aside. 

In a separate bowl, mix together flour, baking soda, cornstarch, and cocoa powder.  Once combined, slowly incorporate the dry ingredients into the wet ingredients.  If the dough is not as red as you would like, feel free to add in more food coloring until it’s at your desired color. 

Red Velvet White Chocolate Chip Cookie Dough

Add in white chocolate chips and mix until combined.  Chill the dough in the fridge for at least 30 minutes.

Preheat the oven to 350°F.

Use a small cookie scoop to make sure there is the same amount in each cavity (or you can weigh the dough on a scale before putting it in the cavity). Each of my cookies weighed 23g. Press the dough into a flat layer in the silicone mold. If you would like pretty, white chips on the top of each cookie, keep a few chocolate chips aside and place on top of each cookie before baking.

I couldn’t find the exact mold used in this recipe, but this is similar to the silicone heart mold that I used to make these cookies. 

Bake for 10-12 minutes, or until slightly soft to the touch but not gooey (because of the color, red velvet cookies can be hard to tell if they’re that “golden brown”, thus the touch method is the best bet!).

Assembling the Red Velvet White Chocolate Chip Ice Cream Sandwiches:
Red Velvet White Chocolate Chip Ice Cream Sandwiches

The cookies need to cool completely before removing them from the silicone mold.  If you try to remove them before they cool completely, they will crumble and fall apart (Learn from my mistakes here).  Because it takes 30-45 minutes for the cookies to cool completely, I definitely suggest purchasing two sets of the silicone molds so that it doesn’t take you all day to makes the cookies.  I wish I’d bought two. 

The ice cream is shaped in the same way as the cookies.  Make sure to thoroughly clean the silicone mold before putting the ice cream in the mold otherwise the ice cream will be dyed red.  Add a generous amount of ice cream in each cavity.  Press the ice cream into an even layer in the mold and place in the freezer for the ice cream to freeze completely (approximately 1 hour).  If the layer of ice cream is too thin, the ice cream disc will break apart when removing it from the silicone mold.  

Red Velvet White Chocolate Chip Ice Cream Sandwiches

To finish the sandwich, place one cookie on the bottom, the frozen ice cream layer in the middle, and top with another cookie. If the ice cream has melted too much during assembly, you can put it back in the fridge for a few minutes or you can immediately eat it.

Red Velvet White Chocolate Chip Ice Cream Sandwiches

These Red Velvet White Chocolate Chip Ice Cream Sandwiches were the perfect combination of chocolate (i.e., red velvet) and vanilla ice cream. The cookies are soft and moist and they look so cute shaped like hearts.

Leave a comment down below to let me know what you are planning to make for Valentine’s Day!

Want more cookie recipes?

Red Velvet White Chocolate Chip Ice Cream Sandwiches

Ingredients

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (102g) light brown sugar
  • ½ cup (102g) granulated sugar
  • 1 large egg
  • tsp (7.2g) vanilla extract
  • ½ tsp (2.5g) salt
  • 1 Tbsp (16.5g) buttermilk
  • 1⅓ cup (200g) all-purpose flour
  • ½ tsp (2.7g) cornstarch
  • Tbsp (12.5g) cocoa powder
  • 2-3 tsp red gel food coloring
  • 1 cup (178g) white chocolate chips
  • Vanilla ice cream

Instructions

Making the Red Velvet White Chocolate Chip Cookies

  • Place the butter into the bowl of the stand mixer (or a large bowl if using a hand mixer). Beat butter until light and fluffy, about 1 minute. Add in brown sugar and granulated sugar and beat until well creamed. Beat in the egg, vanilla extract, salt, and buttermilk. Finish the wet ingredients by adding in the food coloring and mix. Once combined, set aside.
  • In a separate bowl, mix together flour, baking soda, cornstarch, and cocoa powder. Once combined, slowly incorporate the dry ingredients into the wet ingredients. If the dough is not as red as you would like, feel free to add in more food coloring until it’s your desired color.
  • Add in white chocolate chips and mix until combined. Chill the dough in the fridge for at least 30 minutes. Preheat the oven to 350°F while dough is chilling.
  • Use a small cookie scoop to make sure there is the same amount in each cavity (or you can weigh the dough on a scale before putting it in the cavity). Each cookie should weigh 23g. Press the dough into a flat layer in the silicone mold. If you would like pretty, white chips on the top of each cookie, keep a few chocolate chips aside and place on top of each cookie before baking.
  • Bake for 10-12 minutes, or until slightly soft to the touch but not gooey (because of the color, red velvet cookies can be hard to tell if they’re “golden brown”, thus the touch method is necessary for determining "doneness.").

Assembling the Red Velvet White Chocolate Chip Ice Cream Sandwiches

  • The cookies need to cool completely before removing them from the silicone mold. If you try to remove them before they cool completely, they will crumble and fall apart. It will take 30-45 minutes for the cookies to cool completely.
  • The vanilla ice cream is shaped in the same way as the cookies. Make sure to thoroughly clean the silicone mold before putting the ice cream in the mold otherwise the ice cream will be dyed red. Add a generous amount of ice cream in each cavity. Press the ice cream into an even layer in the mold and place in the freezer for the ice cream to freeze completely (approximately 1 hour). If the layer of ice cream is too thin, the ice cream disc will break apart when removing it from the silicone mold.
  • To finish the sandwich, place one cookie on the bottom, the frozen ice cream layer in the middle, and top with another cookie. If the ice cream has melted too much during assembly, you can put it back in the fridge for a few minutes or you can immediately eat it.

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