Chocolate Cookie Ice Cream Sandwiches

Homemade Ice Cream Sandwiches - Chocolate Ice Cream Sandwiches

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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.

Homemade Ice Cream Sandwiches

The cookies are chewy and thick, making them perfect for ice cream sandwiches. They 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.

Simple to make, too.

If you’re planning on enjoying immediately, use warm cookies — you won’t regret it. If you’re making them for later, use completely cooled cookies.

Then, scoop your favorite ice cream flavor (we went with mint-chocolate chip) and smoosh it between two cookies.

You could just throw the scoop in the middle of two cookies and press together. Or, do what we do and gently flatten the scoop before adding to the cookies. Both will work, but the smoosh first then sandwich method protects the cookies from bending too much.

Homemade Ice Cream Sandwiches - Chocolate Ice Cream Sandwiches

Go ahead and munch on the sandwich right away or wrap in plastic or parchment and freeze for later. (Make sure you wrap them well, otherwise the ice cream picks up extra flavor from the freezer -yuck).

Homemade Ice Cream Sandwiches - Chocolate Ice Cream SandwichesChocolate Ice Cream Sandwiches Step_11

We’re sharing these in partnership with Gold Medal Flour. We’re pretty excited about it because it’s been our flour of choice for quite some time (my Mom’s, too).

Random fact: Did you know that Gold Medal mills it’s own flours (not very common) and manages the whole process to ensure every bag of flour performs perfectly? We love that.

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5.0 from 2 reviews
Chocolate Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
We make homemade chocolate cookies that 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.
Created By:
Yield: 10 sandwiches
You Will Need
  • 1/2 cup (115 g) unsalted butter at room temperature (1 stick)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (105 g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups (170 g) all-purpose flour (we use Gold Medal Flour)
  • 6 tablespoons (30 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2 cups ice cream
Directions
  1. Heat oven to 350 degrees F (177C). Then, line two baking sheets with parchment paper.
  2. 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.
  3. Add the egg, vanilla extract and salt then turn mixer to medium and beat until well incorporated.Ice-Cream-Sandwiches-Recipe-Step-1
  4. In a separate bowl, combine the flour, cocoa powder and baking soda with a whisk. Whisk at least 6 to 10 times.
  5. 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.Ice-Cream-Sandwiches-Recipe-Step-2
  6. 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.
  7. In the meantime, 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). Immediately place baking sheet with ice cream scoops into the freezer.
  8. Once the cookies are cool, remove ice cream from freezer and gently push the ice cream balls down to fit the width of the cookies. We like to place a sheet of parchment paper on top then use the palm of our hand to do this.Ice-Cream-Sandwiches-Recipe-Step-3
  9. Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze.

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16 comments… Leave a Comment

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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

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