Cookie Ice Cream Sandwiches are the ultimate treat, combining chewy, chocolatey cookies with creamy, dreamy ice cream. Each bite delivers a perfect harmony of textures—crisp edges, soft centers, and a luscious, melt-in-your-mouth filling. With just 30 minutes of prep and 13 minutes of baking, you’ll have a dessert that feels indulgent yet effortless. The best part? A few hours in the freezer transforms them into a cool, irresistible delight.
These sandwiches are a crowd-pleaser, offering a nostalgic twist on two classic favorites. The rich cocoa flavor of the cookies pairs beautifully with your choice of ice cream, creating a customizable treat for any occasion. Whether you’re hosting a summer gathering or satisfying a sweet craving, these 3-inch wonders are sure to impress. Plus, making 12 means there’s plenty to share—or savor all to yourself!
Ingredients for Cookie Ice Cream Sandwiches
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tablespoons; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) mini semi-sweet chocolate chips
- 3 cups (about 540g) vanilla ice cream (or your desired flavor)
- 1 cup mini chocolate chips (180g), sprinkles (150g), or finely chopped nuts (100g) (for rolling)
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake in batches.)
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes.
- Add the egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Beat in the dry ingredients on low speed until just combined, then mix in the mini chocolate chips. The dough will be soft and sticky.
- Using a cookie scoop, scoop dough into balls (about 1.5 Tablespoons each) and place them 3 inches apart on the baking sheets.
- Bake for 12–13 minutes or until the edges are lightly browned. The centers will look soft.
- Cool cookies on the baking sheet for 5 minutes. Optionally, press extra mini chocolate chips into the tops while warm. Transfer to a wire rack to cool completely.
- Assemble the sandwiches: Flip a cooled cookie over and place 1 generous scoop of ice cream (about 1/4 cup or 45g) on top. Gently spread the ice cream to the edges, then sandwich with another cookie. Press gently in the center to compact.
- Roll the sides into mini chocolate chips, sprinkles, or nuts. If not serving immediately, wrap each sandwich in plastic wrap or parchment paper and freeze.
- Freeze for at least 3 hours (or up to 3 months) before serving.
Fun Topping Ideas for Your Ice Cream Sandwiches
Take your cookie ice cream sandwiches to the next level by rolling the edges in fun toppings! Try mini chocolate chips for a classic touch, colorful sprinkles for a festive look, or finely chopped nuts for a crunchy twist. For a drizzle of indulgence, melt some chocolate or caramel sauce and lightly drizzle it over the assembled sandwiches before freezing.
Storage Tips for Perfectly Frozen Treats
To keep your ice cream sandwiches fresh and mess-free, wrap each one individually in plastic wrap or parchment paper before freezing. Store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, let them sit at room temperature for 2–3 minutes to soften slightly for the best texture.
Time-Saving Tips for Busy Bakers
Short on time? Use store-bought cookies instead of making them from scratch! Just ensure they’re soft and chewy for the best texture. You can also prep the cookie dough ahead of time and freeze it in scoops for quick baking later. When assembling, let the ice cream soften slightly for easier spreading.
Recipe Variations to Mix It Up
Experiment with different flavors to customize your sandwiches! Swap vanilla ice cream for chocolate, mint chip, or strawberry. For the cookies, try adding peanut butter chips, white chocolate chips, or even a sprinkle of sea salt on top before baking. The possibilities are endless!
Equipment Guidance for Smooth Baking
A cookie scoop is a game-changer for this recipe, ensuring evenly sized cookies that bake uniformly. If you don’t have one, use a tablespoon measure and roll the dough into balls with your hands. Silicone baking mats or parchment paper also make cleanup a breeze and prevent sticking.
Cookie Ice Cream Sandwiches Recipe
Ingredients
Cookie Dough
- 2 and 1/4 cups all-purpose flour spooned & leveled
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups mini semi-sweet chocolate chips
Sandwiching
- 3 cups vanilla ice cream or your desired flavor
- 1 cup mini chocolate chips, sprinkles, or finely chopped nuts
Instructions
- Preheat oven to 350°F (177°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake the cookies in batches.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be soft and sticky.
- Since the dough is so sticky, I recommend using a cookie scoop and this medium size is perfect. Scoop cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. If desired, while the cookies are still warm, press extra mini chocolate chips into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely before assembling your ice cream sandwiches.
- Assemble the sandwiches: Flip a cooled cookie over and place 1 generous ice cream scoop, about 1/4 cup or 45g, on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich. Roll sides into mini chocolate chips, sprinkles, or nuts. If not enjoying right away (they’re messy if you don’t freeze them first), immediately wrap assembled sandwich in plastic wrap or parchment paper and place in the freezer. Repeat with remaining cookies and ice cream.
- Freeze for at least 3 hours and up to 3 months.