Chocolate Cookie Ice Cream Sandwiches

15 servings
55 min

Ice Cream is the very best way to stay cool during the hot summer. And, not just plain ol' regular ice cream outta the tub. We're talking Homemade Chocolate Cookie Ice Cream Sandwiches.

These have a big ol' hunk of cool, creamy, refreshing ice cream sandwiched between two sink-your-teeth-into homemade chocolate cookies. Oh yeahhhhhh... Now we're talking!

Close up shot of 3 stacked chocolate ice cream sandwiches

Why Most Homemade Ice Cream Sandwiches Don't Work

Now, I've attempted to make my own ice cream sandwiches at home many times before.

And, to be completely honest, each time they've been less than stellar. I mean, it's just regular cookies with a scoop of ice cream sandwiched in the middle, right?

Oh no, I was so very wrong. I tried this using my best chocolate chip cookies and some chocolate chip ice cream.

Not only were the cookies way too thick for use in ice cream sandwiches, but the cookies were rock hard when frozen.

Next time I tried, I quickly realized I couldn't quite get the cookie to ice cream ratio right to create a good bite.

Either the cookies slid all over the place when taking a bite and the ice cream shot out the back. Or, the whole thing melted into a soupy mess before I could get a bite in. Ugh!

Chocolate cookie ice cream sandwich with peppermint ice cream, dipped in chocolate coating and sprinkled with crushed peppermint
Chocolate cookie ice cream sandwiches lined up in a pan
Chocolate Cookie Ice Cream Sandwiches
Recipe details
  • 15  servings
  • Prep time: 35 Minutes Cook time: 20 Minutes Total time: 55 min
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  • 3/4 cup unsweetened cocoa powder sifted
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 pints ice cream any flavor
Make Cookies:
In a medium bowl, whisk together the cocoa powder, salt, baking powder, and 2½ cups flour.
In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
Reduce mixer speed to medium and add eggs and vanilla extract; beat until very fluffy, about 30 seconds.
Reduce speed to low and gradually add dry ingredients, beating just until combined (use a to incorporate any dry ingredients at the bottom of the bowl).
Divide dough in half and wrap each in plastic wrap, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.
Preheat the oven to 350°.
Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes.
Roll out on a lightly floured piece of parchment paper into a large ⅛"-thick rectangle (about 16x12"), dusting lightly with more flour as needed.
Use a 3 inch round cookie cutter to cut out as many rounds as you can fit, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1" apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.)
Chill dough on baking sheet while you repeat the process with the second disk of dough.
You should end up with approximately 30 cookies total. Save scraps for another use or discard.
Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12–15 minutes.
Let cool on baking sheets. Turn half of cookies over so the flat side is facing up.
Prepare the Ice Cream:
Line a 13x9” baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides; place in freezer.
Remove both pints of ice cream from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic).
Cut ice cream into 2” pieces and place in a large bowl.
Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.
Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula.
Freeze uncovered until firm, 15–20 minutes.
Assemble Ice Cream Sandwiches:
Remove ice cream from freezer, unwrap, and invert onto a cutting board; remove pan and peel off plastic.
Working quickly so ice cream doesn’t melt, press cookie cutter straight down into ice cream.
Working with 1 round of ice cream at a time, use a thin metal spatula to place it on a flat-side-up cookie and top with a right-side up cookie.
Transfer sandwiches to a rimmed baking sheet set in the freezer as you work.
Freeze sandwiches until ice cream is hard, about 2 hours.
Cover tray with plastic wrap and freeze at least another 8 hours (This allows the cookies to soften so they are easier to bite into).
  • Do Ahead: Cookie dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 week ahead; transfer to a resealable plastic bag and freeze. Ice cream can be made and prepared 1 week ahead; keep frozen in pan. Sandwiches can be assembled 5 days ahead; keep frozen
  • Recipe adapted from Bon
Kim |
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