The Best Ice Cream Sandwich Cookies

3.5 from 2 reviews
  • Author: Sarah Fennel
  • Yield: 12 cookies, 6 cookie sandwiches
  • Author: Sarah Fennel
  • Yield: 12 cookies, 6 cookie sandwiches


For the cookies

  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon dark molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips

For the ice cream

  • blackberry, vanilla, and chocolate ice cream (I used about 1/2 pint of each)


  1. In a standing mixer fitted with the paddle attachment, cream butter, both sugars, and molasses on high speed for 2 minutes. Add in egg and vanilla extract and beat for an additional 2 minutes.
  2. In a separate bowl, sift together flour, baking soda, and salt. Mix into wet ingredients on low speed until just combined.
  3. Remove from mixer and fold in chocolate chips. Roll dough into a ball and wrap completely with plastic wrap. Allow to chill in fridge for at least 1 hour, preferably 1 day, and up to 1 week.
  4. When you’re ready to bake the cookies, preheat oven to 350°F. Grease a metal cookie sheet. Roll chilled dough into 12 equal balls of dough and place on cookie sheet, leaving at least 1 inch between each cookie.
  5. Bake for roughly 15 minutes– since ovens vary so much, you’re looking for the cookies to be the slightest bit golden brown, but still pretty soft. They will continue to cook as they cool. You actually want them to be slightly undercooked, as these will be the BEST to pair with ice cream.
  6. Allow cookies to cool completely before making ice cream sandwiches. Scoop roughly 3 ounces of ice cream (about 1/3 cup), then sandwich it with two cookies. You can eat them immediately or keep them frozen for weeks! Just be sure to cover them in the freezer so they don’t get freezer burn.