This recipe is a nostalgic nod to childhood, featuring creamy ice cream sandwiched between two tender chocolate cookies. Make a few batches and keep them in the freezer for the perfect summer treat!
Homemade Ice Cream Sandwich Cookies Recipe
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These chocolate cookies require a few extra steps compared to a standard cookie, but the result is well worth it—a soft cookie that remains easy to bite into even when frozen, so no worries about breaking any teeth!
Use whatever flavor ice cream you or your family prefer. My favorite is coffee ice cream - but I like coffee-anything!
Feel free to add your personal touch to the cookies. Perhaps roll the ice cream edge in mini chocolate chips, sprinkles, roasted nuts, etc...
FAQs
Wrap each cookie individually with plastic wrap and keep in the freezer until serving. The sandwiches will last up to three months in the freezer. Suggestion: place a label on the wrapped cookies with the freeze date written.
Ice cream should be slightly softened when assembling the sandwiches. About 5 minutes at room temperature should soften it sufficiently to scoop. Don't let the ice cream melt too much else it will refreeze with water crystals.
📋 Recipe
Chocolate Ice Cream Sandwich Cookies Recipe
Equipment
- 1 Stand Mixer or hand mixer
- 2 Cookie Sheet Pans lined with parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
- 1 Cup Chocolate, bittersweet Chopped finely
- ½ Cup Unsalted Butter, room temperature Room temperature
- 1 ¼ Cup Granulated Sugar
- 2 Large Eggs Room temperature
- 1 ¼ Cup All Purpose Flour
- ½ Cup Dutch Processed Cocoa Powder
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- ⅓ Cup Whole Milk Room temperature
- 1 Pint Ice Cream Use flavor of your choice!
Instructions
Chocolate Cookies
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. Set aside for later. Note - sift the flour and cocoa powder if it appears lumpy.1 ¼ Cup All Purpose Flour, ½ Cup Dutch Processed Cocoa Powder, 1 teaspoon Salt, 2 teaspoons Baking Powder
- Place chocolate in a microwave safe bowl.1 Cup Chocolate, bittersweet
- Heat the chocolate in the microwave at 50% power for 30 seconds. Take it out and stir the chocolate really well. Keep heating it in 30-second intervals at 50% power, stirring each time, until the chocolate is completely melted. See notes below for an alternative way to melt chocolate without using a microwave.1
- Using a stand mixer with the paddle attachment, begin mixing butter and granulated sugar together until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. The mixture should appear light and smooth.½ Cup Unsalted Butter, room temperature, 1 ¼ Cup Granulated Sugar
- Add eggs one at a time to bowl with butter and sugar. Mix on medium speed between each addition. Scrape sides of bowl as needed.2 Large Eggs
- Add melted chocolate to mixing bowl. Mix on medium speed, scraping the side of the bowl occasionally, until the chocolate is well combined.
- Add milk to the mixing bowl. Mix on low speed until combined.⅓ Cup Whole Milk
- Add flour mixture and mix on low speed until combined.
- Scoop cookie dough onto the parchment-lined baking sheets using a cookie scooper (approximately 2 tablespoons per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 8 - 10 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Assembling Ice Cream Sandwich Cookies
- Slightly soften ice cream so it is easily scooped out of container.1 Pint Ice Cream
- Arrange half of the cookies on a baking sheet so flat side is showing.
- Scoop approximately 3 tablespoons of ice cream on each cookie.
- Place another cookie on top of the ice cream. Press gently to spread the ice cream to the edges of the cookie. Freeze until ready to serve.
Notes
- Put the chocolate in a heat-safe bowl.
- In a saucepan, bring about 1 inch of water to a gentle simmer.
- Set the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Don’t let the water boil — you want to melt the chocolate slowly to keep it from burning.
- Stir the chocolate every minute or two until it’s completely melted.
Sarah says
These were fun to make with the kids. An idea would be to make these at a kids bday party.
Vince says
Fantastic
Vance says
Great
Michelle Latinovich says
I am going to make this recipe this weekend. I love that you can change this up a bit with the type of ice cream flavors you use. We always buy ice cream sandwiches, but this is so much more unique!
JoLynn says
So good. I used coffee ice cream and mint ice cream.