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Root Beer Float Cookie Ice Cream Sandwiches

Root beer float ice cream sandwiches with molasses-and-root-beer soft cookies, vanilla bean ice cream, and a root beer caramel drizzle. Nostalgic frozen cookie sandwiches that capture the old fashioned root beer float in a hand-held form.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the root beer cookies
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 stick unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.25 cup molasses
  • 1 egg
  • 1 tbsp root beer extract or flavoring
  • 1 tsp vanilla extract
Ice cream
  • 0.5 gallon vanilla bean ice cream
Root beer caramel sauce
  • 0.5 cup caramel
  • 1 tsp root beer extract

Equipment

  • 1 sheet pan

Method
 

Make the cookies
  1. Preheat the oven to 350F. Whisk all-purpose flour, baking soda, cinnamon, and salt in a bowl until evenly combined.
  2. Beat the softened unsalted butter and granulated sugar until fluffy. Add molasses, egg, root beer extract, and vanilla extract and mix until smooth.
  3. Stir the flour mixture into the butter mixture until just combined. Mix until no dry streaks remain.
  4. Scoop the dough into rounds and press flat. Bake for 10-12 minutes until set, then cool completely.
Assemble and freeze
  1. Stir root beer extract into the caramel sauce until smooth. Set the sauce aside for drizzling.
  2. Sandwich vanilla bean ice cream between two root beer cookies. Press gently so the ice cream is evenly contained.
  3. Drizzle root beer caramel over the sandwich tops. Freeze at least 1 hour until firm.

Notes

For clean sandwiching, let the ice cream soften just until scoopable, then assemble quickly so the cookies don’t melt the filling. Store leftovers covered in the freezer for up to 2 weeks; freeze any unfinished sandwiches and thaw briefly at room temperature for 2-3 minutes before eating. For a different flavor direction, swap vanilla bean ice cream for cream soda ice cream to match a cream soda float vibe while keeping the same cookie and caramel steps.