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Root Beer Float Cookie Ice Cream Sandwiches

  • Author: TKWAdmin
  • Prep Time: 40
  • Cook Time: 8
  • Total Time: 1 hour
  • Yield: 18 sandwiches
  • Category: ice cream sandwiches
  • Method: oven and stove
  • Cuisine: dessert

Have your A&W Root Beer Float and eat it too! These cookie ice cream sandwiches are a summer must-make!

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Ingredients

  • 12 ounce can A&W Root Beer
  • 16 tablespoon butter, unsalted and room temperature
  • 1/2 cup white sugar
  • 3/4 cup light brown sugar, packed
  • 2 XL eggs, room temperature
  • 3 cups AP flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 gallon vanilla bean ice cream

Instructions

Make the A&W Root Beer Syrup

  1. In a medium sauce pan pour the A&W Root Beer. Set the pan over medium high heat. Bring to a boil and then reduce to medium. Allow the mixture to reduce to a syrup*. ~30 minutes. Once reduced, transfer to a heat-safe bowl and allow to cool to room temperature

Make the Dough

  1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugars for 5 minutes, scraping down the sides if necessary. Turn the mixer off, add in the eggs and mix. Shut the mixer off, pour in the cooled syrup and mix to combine.
  2. Turn off the mixer add in the flour, salt and baking soda then mix just until incorporated. The mixture will be sticky and soft. Place the cookie dough into a bowl, cover with plastic wrap and chill for at least 2 hours.
  3. When ready to bake preheat the oven to 350F, rack in the middle. Line a couple baking sheets with parchment. Using a medium cookie scoop ( ~2 tablespoon) form cookie dough balls. Place on the parchment lined pans 2” apart (you will smash them gently down part-way through).
  4. Bake for 6 minutes, remove from the oven and, using the back of a flat heat-safe spatula gently press down on the cookies so they form a circle. The cookie should be about 1/4” thick. Put the pan back in the oven and bake for 7 minutes or until just barely set. The cookies will be very soft but will firm up upon cooling. Remove from the oven and allow to cool on the pan for 5 minutes. After 5 minutes, transfer to a cooling rack to cool completely.

Assembly

  1. Remove your ice cream from the freezer and allow to soften slightly on the counter. The ice cream should be soft enough to scoop and then be easily sandwiched between 2 cookies when pressed.
  2. Place one cookie, bottom facing up, on your work surface. Take 1 large scoop of ice cream and gently press down ensuring the ice cream is about 1/2” thick all the way around the cookie. Place another cookie on top of the ice cream, gently pressing down forming a sandwich. Repeat with the remaining cookies. Enjoy or wrap each one individually in plastic wrap and place in the freezer.

Notes

*Reduced Root Beer will be almost 1/4 cup of syrup

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