Ice Cream Cookie Sandwich
These ice cream cookie sandwiches are made with thick chocolate chip cookies and creamy vanilla ice cream in the middle. They are so much better than store-bought and the perfect way to make summer feel special!
This homemade ice cream cookie sandwich recipe has thick chocolate chip cookies with cold, creamy vanilla ice cream in the middle. Just like my classic Viennetta ice cream cake, it’s fun, nostalgic, and always a hit with kids and adults.
Think of them as the frozen version of my chocolate chip sandwich cookies, with a soft bakery-style cookie made even better with a little whipping cream in the dough. Roll the edges in chocolate chips for that classic chipwich-style finish, add sprinkles for color, or dip them in a hard chocolate shell, which is my favorite way to serve them.
The Secret to Perfect Cookie Ice Cream Sandwiches
Instead of scooping ice cream straight between two cookies, the ice cream is softened, spread into an even layer, frozen until firm, then cut into rounds with the same cookie cutter used for the cookies.
The cookies are rolled and cut out too, so everything stacks together cleanly with no ice cream squishing out the sides. It is a simple method that gives you neat, bakery-style sandwiches every time. Thanks to my Italian friend who gave me this great tip!
Ingredient Notes
- Flour: Use a flour with at least 11% protein. Unlike my soft chocolate chip cookies, these cookies are rolled and cut out, so the dough needs enough structure to hold its shape and sandwich the ice cream without falling apart.
- Butter: Make sure the butter is softened, not melted. This helps it cream properly with the sugars and gives the cookies a thick, chewy texture.
- Sugars: A mix of brown sugar and granulated sugar gives the cookies flavor, softness, and just enough structure.
- Cream: This is what sets this dough apart. Use whole cream, whipping cream, or heavy cream with about 30% fat. It keeps the cookies soft and gives them a bakery-style bite even after they have been frozen.
- Chocolate chips: Use regular chocolate chips in the dough, then mini chocolate chips around the edges for a classic chipwich-style finish.
- Vanilla ice cream: Vanilla is classic here, but you can use my no churn vanilla ice cream or your favorite flavor.
How to Make Ice Cream Cookie Sandwiches
Start with the ice cream layer since it needs time in the freezer. Let the ice cream soften just enough to spread, then smooth it into an even half inch layer on a parchment lined baking sheet. Overnight works perfectly if you want to get ahead.
When you are ready to make the cookies, whisk the dry ingredients together, then beat the softened butter and sugars until light and fluffy.
Add the egg, cream, and vanilla, mix in the dry ingredients until just combined, fold in the chocolate chips, and chill the dough.
Roll the dough out to about a quarter inch thick and cut out rounds with a cookie cutter. Let them chill on the baking sheet while the oven preheats. Chilling them twice keeps the edges sharp and helps them hold their shape.
Bake then cool completely before assembling. Use the same cookie cutter to punch rounds from the frozen ice cream layer and sandwich each one between two cookies.
Roll the edges in mini chocolate chips, sprinkles, or dip them in a hard chocolate shell for the best finish.
How to Make a Chocolate Shell for Dipping Ice Cream Cookie Sandwiches
Melt together 1 cup of chocolate chips and ¼ cup of coconut oil until smooth. Dip the assembled chocolate chip cookie ice cream sandwiches halfway in and let the chocolate set. It hardens quickly once it hits the frozen cookie sandwich, just like a classic chocolate shell topping.
Freezing Tips
Assemble one sandwich at a time and place it straight into the freezer while you work on the rest. The ice cream softens quickly so it is best to serve them right away or freeze them as you go rather than assembling the whole batch at once.
To make ahead, wrap each sandwich individually in plastic wrap or parchment paper to hold everything together, then store them in a freezer safe bag or container. For a compact, sturdy sandwich, freeze for at least 6 hours. They will keep in the freezer for up to 3 months.
These Ice Cream Cookie Sandwiches are the perfect homemade treat for warm days, birthday parties, or whenever you’re craving something sweet and nostalgic. With soft, chewy cookies wrapped around your favorite ice cream, they’re easy to customize with different flavors, sprinkles, or chocolate chips. Make a batch ahead of time and keep them in the freezer for a delicious dessert that’s always ready to enjoy.
Ice Cream Cookie Sandwich
Ingredients
FOR THE COOKIES
- 2 cups all purpose flour (at least 11% protein)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter (softened)
- ¾ cup brown sugar (lightly packed)
- 3 tablespoons granulated sugar
- 1 large egg (room temperature)
- 3½ tablespoons cream (whole, whipping or heavy at 30% fat content)
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
FOR THE ICE CREAM
- 1 container vanilla ice cream (or homemade) (450 grams / 16 ounces)
Instructions
FOR THE COOKIES
- In a medium bowl whisk together the flour, baking soda and salt.
- In the mixing bowl beat the butter and sugars until fluffy (2-3 minutes), add the egg, cream and vanilla beat until combined.
- Add the dry ingredients to the wet ingredients and beat to combine, fold in the chocolate chips or combine on speed #1, do not over mix. Chill the dough 30 minutes.
- Roll out the dough on a lightly floured flat surface to ¼ inch thick, cut out with a round 2½ inch cookie cutter.
- Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
- Place on the prepared baking sheet, chill while the oven is pre-heating. Bake 10-13 minutes. Let cool, fill with the cut out ice cream rounds.
FOR THE ICE CREAM
- Let the ice cream soften until spreadable then spread the it on a parchment paper lined baking sheet until ½ inch thick, freeze 8 hours. Cut the ice cream with the same size round cookie cutter, place the ice cream round between two cookies. Decorate as desired and serve. Enjoy!
Notes
To make a chocolate shell
Melt to together 1 cup chocolate chips and 1/4 cup coconut oil. Storage: Wrap each sandwich individually in plastic wrap or parchment paper and store in a freezer safe bag or container for up to 3 months.Nutrition
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