Mango Creamsicle Ice Cream Sandwiches

🍪 Mango Vanilla Ice Cream Sandwich Cookies

Brown butter cookies, a swirl of mango sorbet and vanilla ice cream, and a pop of flakey salt—this dessert is bright, buttery, and built to impress.

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📝 Ingredients

For the Ice Cream Layer

• 1 pint mango sorbet

• 1 pint vanilla ice cream

For the Brown Butter Cookies

• ½ cup (1 stick) unsalted butter

• 1¼ cups all-purpose flour

• ¾ tsp kosher salt

• ¼ + ⅛ tsp baking soda

• Pinch of ground cinnamon

• ⅔ cup brown sugar

• ⅓ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• Flakey salt, for topping

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👩‍🍳 Instructions

1. Prepare the Ice Cream Layer

1. Let mango sorbet and vanilla ice cream sit at room temperature for 10 minutes to soften.

2. Line a 9×9-inch baking pan with plastic wrap or parchment paper.

3. Alternate spoonfuls of half the mango sorbet and half the vanilla ice cream into the pan. Swirl and flatten gently with a spoon to create a marbled layer.

4. Repeat with the remaining sorbet and ice cream to form a second marbled layer on top.

5. Cover tightly with plastic wrap and freeze for 3–4 hours, or until solid.

2. Make the Brown Butter

1. In a skillet over medium heat, melt the butter. Continue cooking for 7–9 minutes, stirring frequently, until it turns a golden brown and smells nutty.

2. Remove from heat and let it cool for 15 minutes.

3. Mix the Cookie Dough

1. In a bowl, whisk together flour, kosher salt, baking soda, and cinnamon.

2. In a large mixing bowl, combine browned butter, brown sugar, and granulated sugar. Stir until combined.

3. Add in egg and vanilla. Whisk until smooth and glossy.

4. Fold in the dry ingredients until a dough forms.

5. Cover and chill in the refrigerator for 30 minutes.

4. Bake the Cookies

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Scoop dough into balls, about 2 Tbsp each, and place 1½ inches apart on the sheet.

3. Bake for 10–11 minutes, until the edges are set but the centers are still soft.

4. Immediately after baking, firmly tap the baking sheet against the counter to flatten and crinkle the cookies.

5. Sprinkle with flakey salt, and let cool on the baking sheet for 8–10 minutes before transferring to a wire rack.

5. Assemble the Ice Cream Sandwiches

1. Remove the frozen ice cream slab from the pan. Have a bowl of hot water ready nearby.

2. Dip a 3-inch round cutter (or glass) in the hot water, then cut circles from the ice cream.

3. Place each ice cream round between two cookies. Press gently to sandwich.

4. Serve immediately or wrap tightly and freeze for later!

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🍨 Pro Tips

• No ring cutter? Use a glass and cut around it with a sharp knife.

• Make ahead: Bake cookies and prepare the ice cream layer the day before for easy assembly.

• Flavor boost: Add a tiny bit of lime zest to the ice cream layer for extra brightness.