How to make the best homemade chocolate cookie ice cream sandwiches. Jump to the Chocolate Cookie Ice Cream Sandwich Recipe or read on to see our tips for making them.
– This Recipe is Sponsored by Gold Medal Flour –
Who isn’t charmed by ice cream sandwiches? Nestling your favorite ice cream between two cookies is never a bad thing, right? We don’t think so, which is why we’ve got a bunch of these chocolate ice cream sandwiches stacked up in our freezer. Here’s how to make them.
YOU MAY ALSO LIKE: Swap the chocolate cookies for oatmeal raisin! Here’s how to make oatmeal cookies that are soft in the middle and a little chewy on the outside. Jump to the Oatmeal Cookies Recipe
How to Make Homemade Ice Cream Sandwiches
You want to start with cookies that are chewy and thick. The chocolate cookies that we use are are a simplified version of our double chocolate cookies recipe. When you take a bite, they buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like.
Once you have the cookies, you need ice cream. Choose your favorite flavor — we love mint chocolate chip. Scoop big balls of ice cream onto a baking sheet with parchment paper, cover the cookies with more parchment paper then gently flatten the balls so that they are roughly the diameter of the cookies.
Then you can enjoy them straight away or wrap in plastic or parchment and freeze for later. Just make sure you wrap them well, otherwise the ice cream picks up extra flavor from the freezer — no good!
Disclosure: We’re sharing this in partnership with Gold Medal Flour. This recipe was part of an ongoing relationship with Gold Medal.
Recipe updated, originally posted July 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Homemade Chocolate Cookie Ice Cream Sandwiches
- PREP
- COOK
- TOTAL
These chocolate cookies are chewy and thick, making them perfect for ice cream sandwiches. The cookies buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like. Choose your favorite ice cream flavor for the middle. We love mint-chocolate chip.
You Will Need
8 tablespoons (115 grams) unsalted butter at room temperature (1 stick)
½ cup (100 grams) granulated sugar
½ cup (100 grams) light brown sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups (160 grams) all-purpose flour
6 tablespoons (30 grams) unsweetened cocoa powder
½ teaspoon baking soda
2 cups ice cream
Directions
- Make Cookies
1Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
2Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes. Add the egg, vanilla extract, and salt. Turn mixer to medium and beat until well incorporated.
3In a separate bowl, whisk the flour, cocoa powder, and baking soda until blended.
4With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
5Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
- Prepare Ice Cream
1Meanwhile, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls – about 3 tablespoons per scoop. (This recipe should make 10 sandwiches, if you were able to make more than 20 cookies, scoop extra ice cream to accommodate).
2Cover ice cream with another sheet of parchment paper then gently push the ice cream balls down to fit the width of the cookies. If the ice cream starts to melt, place baking sheet into the freezer for 5 to 10 minutes to firm up.
- To Finish
1Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze up to 3 months.
This is my go-to recipe for ice cream sandwiches. Have made these for several years at Christmas time. I use my biscuit cutter to shape the softened the ice cream then using a sharp knife to place it on one cookie and top with another. Before serving, it let the sandwiches warm up a bit and then roll in crushed peppermint stick chips. I also make these just as cookies and top with a few peppermint stick pieces when I take them out of the oven. Thanks for the recipe!
Just made these again and added 2t cinnamon and 1/2 t chile powder and 3/4 c choooed pecans. Yummy as ice cream sandwiches or as a cookie with a Mexican flair.
Thank you for this awesome recipe! I’d been searching for just the right cookie recipe to make ice cream sandwiches, and this one is delicious. Made my family so happy! 🙂
Is that meant to be 6 teaspoons as all I got was 3 and half tablespoons before it got to 30g.
Hi Teena, 6 tablespoons is correct. Sometimes cocoa powder needs to be fluffed up a bit or even sifted, otherwise it’s too packed in the container. If you have a scale, use 30 grams and you should be fine.
Really good cookies and easy to make into the sandwiches, great recipe!! I rolled in some cute sprinkles for my daughter. I’ll definitely make these again!
I pressed the dough to a cookie shape before baking. Am I supposed to ?
This is not necessary, but it is okay that you did.
Looks amazing! Question, if I wanted to prep this before traveling to a party, can I bake/cool the cookie/sandwich parts beforehand and just assemble at the destination? Or do I need to complete the recipe then transport the entire thing finished thing as frozen as possible? Not a frequent baker so have no idea haha Thank you!
Yes!
Made chocolate ice cream sandwiches with peppermint ice cream. My twin 7 year old grand daughters visiting today. In the freezer now awaiting the expert taste testers…❤️
Yummy as! I managed to get some into the freezer for later on… But I had to be quick ?
These are perfect cookies! The best ice cream sandwiches I’ve ever had. I substituded ‘chia egg’ for the egg and flattened the cookies before baking and baked 11 min. Will make these regularly. Thank you!
PERFECT. I made these last night. Great recipe. Thanks.
WOW!!! These cookies are incredibly delicious and turned out exactly as described. I love it when I come across a recipe that is straightforward and yummy…and get it right the first time!
****a great tasting cookie! Somewhat difficult to eat as an ice cream sandwich because the ice cream softens much faster than the fudge like cookie. Would make them again but smaller and thinner. Thank you for the recipe!
I pressed the dough out onto a cookie sheet, covering about 2/3 of the sheet (the recipe is too small as given to cover the full sheet). I baked it for 12 mins, then shut the oven off and let the sheet sit there for another 5 minutes. I then took them out, let them cool just until they could be handled and used a large round cookie cutter to cut them out. This ensured a nice flat surface on both sides for the sandwich. I then placed one in the bottom of a mini springform pan, filled the pan the rest of the way with homemade ice cream right out of the maker, added the second cookie on top and then stuck them in the freezer for a bit to harden up some. When set, just run a butter knife around the edge and pop out of the pan just like you would a cheesecake. These were a huge hit and the kids loved the ENORMOUS cookies the mini springform pans created. These pans are about 4″ diameter and nearly 2″ deep – the recipe made 3 sandwiches with leftover cookie bits for snacking.
If you don’t want your cookie a bit doughy in the middle like we do, you will need to cook them a little longer. You could also make them this way if you want shapes, as you could use any shape of cookie cutter you want and it would ensure they hold shape.
Thanks for the recipe! My children loved them. The cookie is the perfect consistency, not dry nor crumbly. A month has gone by and they are asking me to make them again.
I’m only 11and I will be trying this. My sister is helping me
That’s awesome! Hope you love it 🙂
I will
Hi, recipe looks great, I’m wanting to make star shaped sandwiches though, if I wrapped the dough and refrigerated it would I then be able to roll it out and cut with cookie cutters? also would the batter keep its shape whilst in the oven? Any advice would be greatly appreciated, thanks 🙂
Hey i did heart shaped cookies and they turned out great just use more flour to help keep the shape when rolling!! 🙂
Hmm, not sure this is the right cookie batter for you. I’ve never tried it, but I’m not confident the cookie would keep its shape.
Love this recipe so simple, I have made it twice since finding it thru goggle last week. Its a go to dessert
thank you
Click. And print. I’ll so be making these. How long will they keep in the freezer, Joanne?
As long as you wrap them really well (maybe two sheets of plastic wrap), you should be good for a few months. Just take them out to warm up for a few minutes before eating.
Made these tonight. The chocolate cookies are excellent. I probably should have used a more solid ice cream (vanilla bean doesn’t really set with the hardness the frozen cookie needs), but the whole thing was a big hit. Thanks for the great recipe.
Awesome. So glad you liked them 🙂
Which brand/flavor sets best?
Thanks so much!
Hi Brenda, Honestly, we’ll go for just about anything. In the photo, we used Breyers mint chocolate chip ice cream.
I think you would be hard pressed to find a dessert more perfect than an ice cream sandwich, especially during the summer. LOVE them. A little too much apparently, according to my waistline 🙂
Haha, never!