These chocolate chip cookie ice cream sandwiches are HEAVEN! With 2 chewy and fudgy chocolate chip cookies sandwiching cool and refreshing ice cream, they're the perfect summer treat. They're also super easy to make! The cookie dough can be made a few days ahead or simply baked right away - no chill time needed.
what makes these ice cream sandwich cookies so good?
I don't usually give a lot of back story before a recipe (I've seen the memes) but this one deserves a tiny bit of rambling! When I was in the 7th grade, my school used to sell the BEST chocolate chip cookies sandwiched together with ice cream. I hate summer but it was literally the only reason I would get excited about summer.
They were everything you could ever dream of from an ice cream sandwich cookie. And I am SO happy to report that these ice cream sandwiches are an exact copy of those little dreamboats. 12 year old me would be so proud.
These ice cream sandwich cookies are rich, chocolaty, chewy, creamy, and so refreshing! The cookie dough has some cornstarch and an extra egg yolk added into the mix for added chewiness, richness, and a bit of a fudge factor. The cookies are super easy to make and can be baked right away or made a few days ahead. It's one of the best treats you could grab on a hot summer day!
chewy chocolate chip cookies
The starting point (and most of the actual hands on work) for this recipe is the chocolate chip cookie dough. It's a very simple, straightforward cookie dough that doesn't require any chilling! It'll take less than an hour start to finish to make and bake the cookies.
Whipping up the cookie dough involves just 4 simple steps. It starts by creaming together butter and sugars until they're light and fluffy. Then a whole egg, egg yolk, and vanilla are whisked in. Finally, the dry ingredients are folded in followed by the mini chocolate chips.
When it comes to portioning out the cookie dough, I personally like to make 8 BIG ice cream sandwiches. So I use a large cookie scoop to portion out 16 balls of dough. You could use a small cookie scoop and make 32 smaller cookies (16 ice cream sandwiches) if you prefer.
Make sure to give the cookie dough balls enough space on your baking sheet for them to puff and expand as they bake. A large baking sheet should be able to fit about 5-6 cookies per batch.
Bake each batch of cookies separately in the center of your oven to ensure proper heat circulation. If you want to use the same baking sheet to bake multiple batches of cookies, allow it to cool completely to room temperature before adding the next round of cookies onto it. A warm baking sheet can cause the cookies to overspread.
assembling the sandwiches
Make sure the cookies have a chance to cool completely before sandwiching them with ice cream. Once they reach room temperature, pop them into the freezer until they're frozen solid. The cookies are quite soft and chewy at room temperature. So freezing them beforehand just makes it easier to sandwich them with minimal breaking.
The cookies bake up to a pretty identical size, but it doesn't hurt to pair up cookies that are well matched in size before starting. To start filling the cookies, take out 2 cookies at a time and leave any you're not working on in the freezer so they stay cold.
Flip a cookie and then plop a generous scoop of ice cream onto the bottom of the cookie. Take a second cookie and place it on top (bottom side facing the ice cream). Give the 2 cookies a little squish to push the ice cream to the edges then place back into the freezer until you're ready to serve it.
FAQs
Can I use regular sized chocolate chips?
You could, but I personally prefer the distribution and texture of the mini ones for a recipe like this!
Can I make the cookie dough ahead?
The cookie dough can be scooped and baked right away or kept in the fridge for up to 3 days before baking. Cookie dough that sits in the fridge will yield slightly thicker cookies though. You may also need to bake them for 1-2 minutes extra - so do keep that in mind.
Can I make other flavors?
Absolutely! My favorite pairing is vanilla ice cream, but you could use any other ice cream flavor you like.
How do you serve chocolate chip cookie ice cream sandwiches?
The cookies will harden as they sit in the freezer, so I would just let the sandwiches sit at room temperature for about 2-3 minutes before serving so they can soften slightly.
How long do these keep?
Store the ice cream sandwiches in an airtight container or plastic bag in a single layer. If you need to stack them, separate the sandwiches with a layer of wax paper so they don't stick. These will keep for about 2-3 months.
check out these other no bake recipes!
• Biscoff Ice Cream Sandwiches
• Oreo Balls
• Chocolate Peanut Butter Fudge Bars
• No Bake Chocolate Cheesecake
• Easy Lemon Tart
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Chocolate Chip Ice Cream Sandwich Cookies
- Total Time: 1 hour 30 minutes
- Yield: 8 ice cream sandwiches
Description
These chocolate chip cookie ice cream sandwiches are HEAVEN! With 2 chewy and fudgy chocolate chip cookies sandwiching cool and refreshing ice cream, they're the perfect summer treat. They're also super easy to make! The cookie dough can be made a few days ahead or simply baked right away - no chill time needed.
Ingredients
- 2 ⅓ cups (300g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (175g) unsalted butter, softened to room temperature
- ¾ cup (150g) light or dark brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (210g) mini chocolate chips, plus more for topping
- 1 quart vanilla ice cream
Instructions
- Preheat your oven to 350F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt to combine. Set aside.
- In a large bowl, combine butter, brown sugar, and granulated sugar. Using an electric mixer fitted with the paddle attachment, cream together on medium speed for 1-2 minutes or until light and fluffy. You can also do this with a wooden spoon by hand.
- Add in the egg, egg yolk, and vanilla. Whisk to combine.
- Add the dry ingredients and mix until streak free then fold in the chocolate chips to evenly distribute.
- Use a large cookie scoop to portion out 5-6 cookies onto your parchment lined baking sheet leaving at least 3 inches of space between each one. Press some additional chocolate chips on top of each dough ball if desired.
- Bake the cookies in the center of your preheated oven for 10-12 minutes or until the edges are lightly browned.
- Cool the cookies for 5 minutes on the tray then move onto a wire rack and set aside to cool completely to room temperature. Cool the baking sheet completely before adding the next round of cookie dough.
- Once the cookies are all baked and cooled to room temperature, place them in the freezer for 30-60 minutes or until they're firm to the touch. This will prevent breakage when you assemble the sandwiches.
- Take 2 similarly sized cookies out of the freezer - leave any cookies you're not working on in the freezer to keep cold. Drop a large scoop of ice cream onto the bottom of 1 cookie and then place the second cookie on top. Gently squish them together to push the ice cream out to the sides and return to the freezer until ready to serve.
- Prep Time: 30 minutes
- Bake Time: 10 minutes
Enjoy!
Ama says
Enjoyed them💕 used them to add variety for my cream pies