Is there anything more irresistible than this Cookie Ice Cream Sandwich? It has the perfect balance between chewy cookies and rich vanilla ice cream. It’s a real summer treat! I’ve proudly shared this recipe with friends and family, and everyone loved it. It’s the perfect dessert to make in advance and have ready to enjoy on any given day.
Looking for more ice cream-based recipes? We have these delights tested for you: Pineapple Coconut Ice Cream, Strawberry Cheesecake Ice Cream, and Frozen Lemonade Pie. Also, summer fun is not complete with our S’mores Cookies.
Why I Love This Recipe
- Perfect dessert for summer
- Great make-ahead anytime treat
- Easy to make
- Cookie and ice cream lovers’ dream
- Grab and go summer fun for the kids, less mess in the house for you!
Helpful Items for This Recipe
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Cookie Scoop Set, Cookie Scoops for Baking Set of 3
220 Pcs 9×13 Inch Parchment Paper Sheets
Nonstick Baking Sheets & Cooling Rack Set, Non-Toxic, Half Sheet Size, 2-Pack, Gray
Ingredients for Cookie Ice Cream Sandwich
These cookies use simple ingredients and make the perfect summer treat. There is nothing better than a homemade recipe to get everyone excited.
Recipe Ingredients
All-purpose flour and cornstarch – These ingredients help create chewy cookies that you can bite into, even when frozen.
Baking soda – It helps to soften the cookies.
Sea salt – It helps to deepen the cookie’s flavors.
Unsalted butter – You’ll need it melted and slightly cooled.
Light brown sugar – Adds a subtle caramel taste to our cookies.
Granulated sugar – It balances out the brown sugar.
Egg – You’ll need one large egg.
Vanilla extract – Use a high-quality vanilla extract for optimal results.
Semi-sweet chocolate chips and mini chocolate chips – We’ve used regular chips inside the cookies and mini chips for coating the sides.
Vanilla ice cream – Use your favorite one here, it’s key to have a good one for these ice cream sandwiches to shine.
How to make Cookie Ice Cream Sandwiches
In a large mixing bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt until well combined.
In a separate large mixing bowl, stir together the cooled, melted butter, brown sugar, and granulated sugar until smooth.
Then add the eggs and vanilla extract, mixing until fully incorporated.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips until evenly distributed.
Using a small-size ice cream scoop (2 Tbsp.), portion the dough into 1.3-ounce balls. Place the dough balls on the prepared baking sheet and lightly flatten the tops with the back of a spoon or your wet hands.
When ready to bake, preheat the oven to 350°F. Line 2–3 more baking sheets with parchment paper or silicone baking mats. Place 6 dough balls per sheet, leaving space between them.
Bake for 8-10 minutes, or until the edges are set and the top is no longer moist. You need this cookie just done, not crunchy or crispy.
Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Transfer the cookies 30 minutes to the freezer; this will help a lot in the assembly process.
With your cookies cold, add a spoonful of ice cream to one of them, then use another one to make a sandwich.
Finally, coat them with mini chocolate chips.
Tip: work from tip to end with one ice cream sandwich, placing them immediately in the freezer while you make the others.
Let them freeze for at least 2 hours or until completely set, and then wrap each of them individually with foil paper to keep them free from the freezer’s odors.
Can I use store-bought cookie dough?
Yes, opt for a chewy-style cookie rather than crispy — they’ll freeze better and be easier to eat. Bake the cookies a tiny bit underdone (remove 1–2 min early) so they stay soft once frozen. Let them cool completely before assembling, or they’ll melt the ice cream.
Can I use homemade ice cream?
Yes, but:
- Aim for a rich, scoopable texture — ice creams with a good balance of fat and sugar will stay creamy when frozen hard.
- If your homemade ice cream tends to freeze very hard, allow it to soften slightly before assembling.
Recipe Tips!
Tips for making Ice Cream Cookie Sandwiches
– Underbake the cookies: What I mean by this is that you don’t want to wait until the cookies have golden edges; you need to bake them just until they are set in the center. This will ensure a nice bite even when frozen.
– If the ice cream is hard, let it sit for 2-5 minutes so you can spoon it out easily.
– To gain time, freeze cookies for at least 30 minutes before assembling them. It will allow you extra seconds without melting the ice cream too much.
– Once assembled, place cookies separately on a baking sheet. Only when they’re frozen enough, cover them with foil paper to store them.
DO YOU WANT MORE COOKIE RECIPES?
Summertime is cookie time for picnics, BBQs, outdoor gatherings as they are easily portable, don’t need anything to serve it, or even a plate. Enjoy some of our favorite summertime cookies.
Cookie Ice Cream Sandwich
Ingredients
- 1 1/2 cups all-purpose flour spooned and leveled
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter melted and cooled
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
- 2 lbs vanilla ice cream
Instructions
- In a large mixing bowl, whisk together all-purpose flour, cornstarch, baking soda and salt. Mix until well combined and set aside.
- In a separate large mixing bowl, stir together the cooled, melted butter, brown sugar, and granulated sugar until smooth. Then add the eggs and vanilla extract, mixing until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips until evenly distributed.
- Using a small-size ice cream scoop (2 Tbsp), portion the dough into 1.3-ounce balls.
- Place the dough balls on the prepared baking sheet and lightly flatten the tops with the back of a spoon or your wet hands.
- When ready to bake, preheat the oven to 350°F (180°C). Line 2–3 more baking sheets with parchment paper or silicone baking mats. Place 5 to 6 dough balls per sheet, leaving space between them.
- Bake for 8-10 minutes, or until the edges are set and the top is no longer moist. You need this cookie just done, not crunchy or crispy.
- Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
- Transfer the cookies to the freezer for 30 minutes; this will help in the assembly process.
- With your cookies cold, add a spoonful of ice cream to one of them, then use another one to make a sandwich. Finally, coat them with mini chocolate chips.
- Tip: work from tip to end with one ice cream sandwich, placing them immediately in the freezer while you make the others.Let them freeze for at least 2 hours or until completely set, and then wrap each one individually with foil paper to keep them free from the freezer's odors.
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