Chocolate Chip Cookie Ice Cream Sandwiches are perfect for hot summer days, birthday parties, backyard barbecues, or simply satisfying your sweet tooth and honestly far better than anything you’ll find in the freezer aisle. The cookies stay perfectly soft after freezing, creating a delicious contrast with the smooth, creamy filling.
Ingredients
For the Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
For the Filling
- 1½ quarts vanilla ice cream, slightly softened
Optional Toppings
- Mini chocolate chips
- Rainbow sprinkles
- Crushed chocolate sandwich cookies
- Chopped toasted pecans
- Mini M&M’s
- Chocolate sprinkles
Instructions
Step 1: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients until just incorporated. Fold in the chocolate chips.
Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Assemble the Ice Cream Sandwiches
Turn half of the cooled cookies upside down.
Scoop about ¼ cup of softened ice cream onto each cookie and spread it evenly, leaving a small border around the edge.
Top each with another cookie and gently press until the ice cream reaches the edges.
Step 3: Add Toppings
Roll the exposed ice cream edges in mini chocolate chips, sprinkles, crushed cookies, or chopped nuts for extra flavor and texture.
Step 4: Freeze
Arrange the sandwiches on a parchment-lined baking sheet and freeze for at least 2–3 hours, or until firm.
Wrap each sandwich individually in parchment paper or plastic wrap and store in an airtight freezer container.
Tips for the Best Ice Cream Sandwiches
- Allow the cookies to cool completely before adding the ice cream.
- Use slightly softened ice cream so it’s easy to spread without melting.
- For perfectly even sandwiches, use a cookie scoop for both the dough and the ice cream.
- Freeze the assembled sandwiches before wrapping to help them hold their shape.
Storage
Store the ice cream sandwiches in the freezer for up to 1 month. Wrapping each one individually keeps them fresh and makes them easy to grab whenever you’re craving a sweet treat.
Xo, Bre
