Why choose between chocolate chip cookies and ice cream when you can have both in a handheld treat? These homemade ice cream cookie sandwiches give you the best of both worlds.
Chocolate Chip Ice Cream Cookie Sandwiches
HAPPY ICE CREAM COOKIE SANDWICH SEASON, BBS! Why am I yelling so early in the morning? Because these homemade ice cream cookie sandwiches are better than any store-bought Chipwhich you’ve ever had. They’re sweet, chewy, chocolatey and one of the best nostalgic treats to keep in your freezer for an emergency dessert.
What makes a good ice cream sandwich cookie?
Now you can’t make an ice cream sandwich with any old chocolate chip cookie. The cookies have to be the perfect consistency, thickness, and sweetness to complement the ice cream. And these cookies check every darn box for the best ice cream sandwich cookie you’ll ever have.
Crunchy edges to complement the creamy ice cream? CHECK
Soft and chewy? CHECK.
Substantial enough to hold up to the ice cream? CHECK
Perfectly chocolatey? CHECK
Guys…these cookies are simply the best. Hands down the best ice cream sandwich I’ve ever eaten. And this is coming from a girl who has eaten A LOT of ice cream cookie sandwiches into her lifetime. So you can trust me.
Ingredients for homemade ice cream cookie sandwiches
Vanilla Ice Cream: We like to keep things classic with a high quality vanilla ice cream, but you can always uses cookie dough, mint chip, Oreo, or whatever your favorite flavor is to jazz these homemade Chipwhiches up!
Butter: These cookies use melted butter which will give you a chewy, tender cookie that freezes well. We like using unsalted butter so you can control the amount of salt going into your cookies, but you can always use what you have on hand.
Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar
Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
Vanilla Extract: Do NOT leave out the vanilla.
Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb that will hold up to a fat ice cream center.
Chocolate Chips: When it comes to a regular chocolate chip cookie it’s all about loading them up with chocolate, but with an ice cream sandwich cookie you need to strike a fine balance between chocolatey and chewy. Too much chocolate can make your cookie hard as a rock. Use a combination of regular and mini chocolate chips to keep your cookie sandwich perfectly bite-able.
Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet.
Tips for the best chocolate chip cookie ice cream sandwiches
Under bake your cookies: We always advise under baking cookies, but it’s even more important when those cookies will eventually be frozen. Keep your cookies super doughy in the middle and they’ll be soft even after sitting in the freezer for weeks.
Use a combination of mini chocolate chips and full sized chocolate chips: Normally the more huge chunks of chocolate the better, but when it comes to ice cream sandwiches a combination of mini chocolate chips and regular chocolate chips will keep the cookies soft and bite-able. No broken teeth here!
Don’t rush the process: Frozen treats take some time. You’ll need to freeze your cookies, prep the ice cream and allow the cookie sandwiches to freeze once assembled. So make sure you plan ahead!
Summer isn’t over yet! And in my opinion, ice cream cookie sandwiches should be enjoyed all year round. Enjoy your homemade Chipwiches 🙂
2/3 cup mini chocolate chips + more for rolling the sides
Line a 9 x 13 pan with parchment paper on plastic wrap. Spoon the softened ice cream into the pan, smoothing it into an even layer. Place the pan in the freezer to freeze for at least 4 hours or until ready to assemble cookies.
In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Last, fold in the chocolate chips. Do not over mix.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still under baked and gooey.
Place the cookies in the freezer to cool completely.
When ready to assemble the sandwiches, use a 3 inch round cookie cutter to cut out rounds of ice cream, sandwiching the ice cream in between two cookies. Press the sandwich together firmly to get the ice cream round to stick to the cookies. If desired, roll the edges of each cookie in more mini chocolate chips
Place back in the freezer to chill for at least 2 hours or overnight to set up. Allow the cookies sandwiches to thaw slightly before serving!
Leave a comment and rate this recipe!
Hi! Can you explain why you melt the butter instead of using softened butter?
It will give your cookies a softer texture!
These turned out great! Stayed soft and easy to bite into even when frozen. I scooped the ice cream onto the cookies instead of using the recommended pan and cookie cutter – was short on time. Huge hit – appreciate all the inside tips!!
fun recipe thank you, now I know how to make them instead of buying them, much appreciated
This recipe looks wonderful. I do not ever think I have aver seen a cookie recipe without flour.
Hi Rewari! These cookies do have flour in them 🙂 It’s 2 cups!