Dark Chocolate Mocha Ice Cream Sandwiches

Amy Manes
by Amy Manes
16 sandwiches
2 hr 12 min

Nothing is better than an ice cream sandwich on a hot summer day – especially a mocha ice cream sandwich! Delicious coffee ice cream is sandwiched between two dark chocolate cookies to make the ultimate warm weather treat! These cookie ice cream sandwiches consist of a homemade dark chocolate cookie and store-bought coffee ice cream to make things a bit easier! The labor is really in the cookies, but it is oh-so worth it! You’ll want to set these ice cream sandwiches out a few minutes before eating – the cookies become soft and easy to bite into, unlike many homemade cookie ice cream sandwiches!

Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today, and for partnering with me for this giveaway! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!

I could think of a million different ways to combine chocolate and coffee. Isn’t that the best duo ever?! I always think of the combo as more of a fall or wintertime cozy pairing, but these mocha ice cream sandwiches give me all of the yummy flavors in a warmer weather treat! Read on for how to make your own at home!

Ingredients for Mocha Ice Cream Sandwiches

The ingredients for these chocolatey cookie ice cream sandwiches are quite simple! You’ll need a few basic ingredients for the cookies and your favorite store-bought coffee ice cream!

For the chocolate cookies, you’ll be making a simple cutout cookie – almost like a sugar cookie! Here’s what you will need:

  • All-Purpose Flour
  • Rodelle Dutch-Processed Cocoa Powder
  • Salt
  • Baking Powder
  • Butter
  • Granulated Sugar
  • One Egg
  • Rodelle Vanilla Extract or Rodelle Vanilla Bean Paste

And that’s it! After making the chocolate cookies, you’ll refrigerate the dough, roll out and cut out cookies using a round biscuit cutter! I like this set that I got from Amazon because it comes with a variety of sizes! You can choose whichever round cookie cutter that you like depending on how big you want your mocha ice cream sandwiches to be. I used the 2.5 inch cookie cutter for mine!

You’ll then bake the cookies, cool them and freeze them. This makes it easier when you scoop the coffee ice cream to assemble your cookie ice cream sandwiches! They won’t crumble and fall apart as you smoosh your ice cream between them.

See? These little treats are pretty simple!

Rodelle Giveaway

If you’re dying to make these mocha ice cream sandwiches but don’t have all of the ingredients, Rodelle Kitchen and I have you covered! Head over to my Instagram page for a fun giveaway. You could win one package of Rodelle Dutch-Processed Cocoa, one bottle of Rodelle Vanilla Extract, and one jar of Rodelle Vanilla Bean Paste!

I hope that you enjoy these mocha ice cream sandwiches! They’re the perfect summertime treat to make when you’re craving a coffee and chocolate combo.

As always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.

Dark Chocolate Mocha Ice Cream Sandwiches
Recipe details
  • 16  sandwiches
  • Prep time: 2 Hours Cook time: 12 Minutes Total time: 2 hr 12 min
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  • 2 cups all-purpose flour
  • ⅔ cup Rodelle Dutch-processed cocoa powder
  • ½ tsp salt
  • ¾ tsp baking powder
  • 12 tbsp unsalted butter, room temperature (1½ sticks)
  • 1 cup granulated sugar
  • 1 large egg (room temperature)
  • 1½ tsp Rodelle vanilla extract or vanilla bean paste
  • powdered sugar (for rolling cookie dough)
  • 1½ quarts coffee ice cream (store bought or homemade)

In a medium bowl, sift together the flour, cocoa powder, salt and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, mix together the butter and sugar on medium-high speed until light and fluffy (about 3 minutes).
Add the egg and vanilla and mix on low speed until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Do not overmix.
Remove the dough and use hands to press the dough into a flat disc. Dough should be about ½ inch thick. Place on a cookie sheet lined with parchment paper and refrigerate for one hour.
Preheat oven to 350°F before removing the dough from the refrigerator.
Once the dough is chilled, remove from the cookie sheet. Dust the workspace with powdered sugar and roll dough to ¼ inch thick.
Using a round cookie cutter in the size of your choice, cut circles in the dough and place the cookies on a parchment paper lined cookie sheet about one inch apart.
Bake cookies for 12 minutes. Tops of cookies should be set, but soft to the touch. Remove from the oven and cool cookies on cookie sheet for 10 minutes. Remove and place on wire rack to fully cool.
Before assembling the ice cream sandwiches, freeze cookies for at least 30 minutes.
Using a large ice cream scoop, place one scoop of slightly softened coffee ice cream on one chocolate cookie. Top with another cookie and gently smoosh together. Repeat wtih remaining cookies (you may not get 16 sandwiches if you used a larger cookie cutter).
For best results, refreeze assembled cookie sandwiches for one hour to set. Enjoy!
  • Store mocha ice cream sandwiches in freezer in an airtight container.
  • Before eating, you may want to set out the ice cream sandwich for a couple of minutes to soften it up.
Amy Manes
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