Homemade Chocolate Cookie Ice Cream Sandwiches

How to make the best homemade chocolate cookie ice cream sandwiches. Jump to the Chocolate Cookie Ice Cream Sandwich Recipe or read on to see our tips for making them.

Homemade Chocolate Cookie Ice Cream Sandwiches

– This Recipe is Sponsored by Gold Medal Flour –

Who isn’t charmed by ice cream sandwiches? Nestling your favorite ice cream between two cookies is never a bad thing, right? We don’t think so, which is why we’ve got a bunch of these chocolate ice cream sandwiches stacked up in our freezer. Here’s how to make them.

Soft and Chewy Oatmeal Raisin Cookies RecipeYOU MAY ALSO LIKE: Swap the chocolate cookies for oatmeal raisin! Here’s how to make oatmeal cookies that are soft in the middle and a little chewy on the outside. Jump to the Oatmeal Cookies Recipe

How to Make Homemade Ice Cream Sandwiches

You want to start with cookies that are chewy and thick. The chocolate cookies that we use are are a simplified version of our double chocolate cookies recipe. When you take a bite, they buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like.

How to Make Ice Cream Sandwiches

Once you have the cookies, you need ice cream. Choose your favorite flavor — we love mint chocolate chip. Scoop big balls of ice cream onto a baking sheet with parchment paper, cover the cookies with more parchment paper then gently flatten the balls so that they are roughly the diameter of the cookies.

Press the ice cream

Then you can enjoy them straight away or wrap in plastic or parchment and freeze for later. Just make sure you wrap them well, otherwise the ice cream picks up extra flavor from the freezer — no good!

Snickerdoodles RecipeYOU MAY ALSO LIKE: Swap the chocolate cookies for Snickerdoodle cookies! Take a look at our easy snickerdoodles recipe with crispy edges and soft and chewy centers. Jump to the full Snickerdoodles Recipe.

Disclosure: We’re sharing this in partnership with Gold Medal Flour. This recipe was part of an ongoing relationship with Gold Medal.

Recipe updated, originally posted July 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Homemade Chocolate Cookie Ice Cream Sandwiches

  • PREP
  • COOK
  • TOTAL

These chocolate cookies are chewy and thick, making them perfect for ice cream sandwiches. The cookies buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like. Choose your favorite ice cream flavor for the middle. We love mint-chocolate chip.

Makes 10 ice cream sandwiches

You Will Need

8 tablespoons (115 grams) unsalted butter at room temperature (1 stick)

1/2 cup (100 grams) granulated sugar

1/2 cup (100 grams) light brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups (160 grams) all-purpose flour

6 tablespoons (30 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

2 cups ice cream

Directions

  • Make Cookies
  • Heat oven to 350 degrees F. Line two baking sheets with parchment paper.

    Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes. Add the egg, vanilla extract, and salt. Turn mixer to medium and beat until well incorporated.

    In a separate bowl, whisk the flour, cocoa powder, and baking soda until blended.

    With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.

    Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.

    • Prepare Ice Cream
    • Meanwhile, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls – about 3 tablespoons per scoop. (This recipe should make 10 sandwiches, if you were able to make more than 20 cookies, scoop extra ice cream to accommodate).

      Cover ice cream with another sheet of parchment paper then gently push the ice cream balls down to fit the width of the cookies. If the ice cream starts to melt, place baking sheet into the freezer for 5 to 10 minutes to firm up.

      • To Finish
      • Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze up to 3 months.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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18 comments… Leave a Comment
  • Jolly December 27, 2016, 4:48 pm

    ****a great tasting cookie! Somewhat difficult to eat as an ice cream sandwich because the ice cream softens much faster than the fudge like cookie. Would make them again but smaller and thinner. Thank you for the recipe!

    Reply
  • Thatsme April 11, 2015, 7:17 pm

    I pressed the dough out onto a cookie sheet, covering about 2/3 of the sheet (the recipe is too small as given to cover the full sheet). I baked it for 12 mins, then shut the oven off and let the sheet sit there for another 5 minutes. I then took them out, let them cool just until they could be handled and used a large round cookie cutter to cut them out. This ensured a nice flat surface on both sides for the sandwich. I then placed one in the bottom of a mini springform pan, filled the pan the rest of the way with homemade ice cream right out of the maker, added the second cookie on top and then stuck them in the freezer for a bit to harden up some. When set, just run a butter knife around the edge and pop out of the pan just like you would a cheesecake. These were a huge hit and the kids loved the ENORMOUS cookies the mini springform pans created. These pans are about 4″ diameter and nearly 2″ deep – the recipe made 3 sandwiches with leftover cookie bits for snacking.

    If you don’t want your cookie a bit doughy in the middle like we do, you will need to cook them a little longer. You could also make them this way if you want shapes, as you could use any shape of cookie cutter you want and it would ensure they hold shape.

    Reply
  • Haifaa December 17, 2014, 9:19 am

    Thanks for the recipe! My children loved them. The cookie is the perfect consistency, not dry nor crumbly. A month has gone by and they are asking me to make them again.

    Reply
  • Chastady March 20, 2014, 11:02 am

    I’m only 11and I will be trying this. My sister is helping me

    Reply
    • Joanne March 20, 2014, 11:19 am

      That’s awesome! Hope you love it 🙂

      Reply
      • Chastady March 20, 2014, 2:02 pm

        I will

        Reply
  • Zoe December 21, 2013, 4:05 am

    Hi, recipe looks great, I’m wanting to make star shaped sandwiches though, if I wrapped the dough and refrigerated it would I then be able to roll it out and cut with cookie cutters? also would the batter keep its shape whilst in the oven? Any advice would be greatly appreciated, thanks 🙂

    Reply
    • Joanne December 30, 2013, 12:31 pm

      Hmm, not sure this is the right cookie batter for you. I’ve never tried it, but I’m not confident the cookie would keep its shape.

      Reply
    • Jo July 11, 2014, 11:49 pm

      Hey i did heart shaped cookies and they turned out great just use more flour to help keep the shape when rolling!! 🙂

      Reply
  • LadyP October 25, 2013, 5:54 pm

    Love this recipe so simple, I have made it twice since finding it thru goggle last week. Its a go to dessert
    thank you

    Reply
  • Elen Grey August 6, 2013, 2:02 pm

    Click. And print. I’ll so be making these. How long will they keep in the freezer, Joanne?

    Reply
    • Joanne August 8, 2013, 12:37 pm

      As long as you wrap them really well (maybe two sheets of plastic wrap), you should be good for a few months. Just take them out to warm up for a few minutes before eating.

      Reply
  • Cindy August 5, 2013, 8:34 pm

    Made these tonight. The chocolate cookies are excellent. I probably should have used a more solid ice cream (vanilla bean doesn’t really set with the hardness the frozen cookie needs), but the whole thing was a big hit. Thanks for the great recipe.

    Reply
    • Brenda Corbett August 7, 2013, 5:16 pm

      Which brand/flavor sets best?

      Thanks so much!

      Reply
      • Joanne August 8, 2013, 12:34 pm

        Hi Brenda, Honestly, we’ll go for just about anything. In the photo, we used Breyers mint chocolate chip ice cream.

        Reply
    • Joanne August 8, 2013, 12:44 pm

      Awesome. So glad you liked them 🙂

      Reply
  • Chris @ Shared Appetite August 1, 2013, 8:39 am

    I think you would be hard pressed to find a dessert more perfect than an ice cream sandwich, especially during the summer. LOVE them. A little too much apparently, according to my waistline 🙂

    Reply
    • Joanne August 8, 2013, 1:07 pm

      Haha, never!

      Reply

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