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Chocolate Chip Cookie Ice Cream Sandwiches – Golden, chewy chocolate chip cookies wrapped around thick scoops of creamy ice cream, then rolled in colorful sprinkles for the ultimate frozen treat.
The Ultimate Frozen Treat for Cookie Lovers
These Chocolate Chip Cookie Ice Cream Sandwiches are basically summer happiness you can hold in both hands. Soft, chewy cookies hugging a thick layer of creamy ice cream, then rolled in sprinkles, chocolate chips, or nuts for that extra “look at me” factor. They’re as fun to make as they are to eat, which is saying a lot because eating them is, well, the best part.
I’ve been making these for years for BBQs, birthday parties, and let’s be honest, random Tuesdays when life needs sweetening. You can keep it classic with vanilla ice cream or go wild with flavors like mint chip, coffee, or cookie dough. Make them ahead, stash them in the freezer, and you’ve got a stash of ready-to-go desserts that will make you very popular.
Why You’ll Love These Ice Cream Sandwiches
- Two Desserts in One: Chewy homemade chocolate chip cookies hugging creamy ice cream. No one is saying no to that.
- Customizable Flavors: Swap in any ice cream you like and roll the edges in whatever makes you happy.
- Make Ahead Friendly: Keep a stash in the freezer for when dessert emergencies strike.
- Kid and Adult Approved: Kids love the sprinkles, adults love the nostalgia (and also the sprinkles).
- Perfect for Parties: Easy to prep ahead, serve frozen, and watch them disappear.
Before You Start: Tips & Ingredient Notes
- Butter: Use real unsalted butter, softened to room temperature. Margarine won’t give you the same rich flavor or perfect cookie texture.
- Ice Cream: Full fat ice cream holds its shape better once frozen into sandwiches. Let it soften just enough to scoop, not melt.
- Perfectly Baked Cookies: Slightly underbake for that chewy center. They’ll firm up as they cool, giving you that soft bite even when frozen.
- Uniform Sizes: Use a cookie scoop so your sandwiches are even. It makes stacking and eating so much easier.
- Freezer Time: Don’t skip the chill. Two full hours in the freezer keeps them firm, so they don’t squish out ice cream when you bite.
- Flavor Swaps: Vanilla is classic, but coffee, mint chip, or strawberry can turn these into a whole new dessert.
- Edging Options: Sprinkles are fun, but mini chocolate chips, crushed nuts, or even toasted coconut make them party worthy.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. In fact, they’re better when made ahead so they have time to firm up. Store in an airtight container in the freezer for up to 2 weeks.
What’s the best ice cream to use?
Full fat, premium ice cream is your friend here. It’s creamier, holds its shape, and won’t turn icy in the freezer.
My cookies spread too much, what happened?
Your butter was likely too soft or your dough too warm. Chill the dough for 20 minutes before baking next time.
Can I use store bought cookies?
Yes, but make sure they’re soft baked so you can bite through them without sending ice cream flying across the room.
Any tips for making them neat?
Work quickly with slightly softened ice cream, then wrap each sandwich in parchment or plastic wrap before freezing. This keeps them pretty and prevents freezer burn.
Can I mix up the flavors?
Definitely. Swap in peanut butter cookies with chocolate ice cream, oatmeal cookies with salted caramel ice cream, get creative!
Try These Desserts Next
- No Churn Mango Ice Cream
- Frozen Strawberry Yogurt
- Frozen Pistachio and Date Chocolate Bites
- Whoopie Pies
- Italian Bomboloni
Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
For the Sandwiches:
- 1 quart vanilla ice cream or your favorite flavor
- Sprinkles, mini chocolate chips, or chopped nuts for edges
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla; mix until combined.
- In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients until just combined. Stir in chocolate chips.
- Drop dough by heaping tablespoons onto parchment-lined baking sheets. Flatten slightly. Bake 9–11 minutes, until golden. Let cool completely.
- Soften ice cream slightly. Scoop about ¼ cup ice cream onto the flat side of one cookie. Top with another cookie and press gently. Roll edges in sprinkles, chips, or nuts if desired.
- Place sandwiches on a baking sheet and freeze for at least 2 hours until firm. Serve frozen and enjoy!
Tips & Notes:
- Cookies: Slightly underbake your cookies so they stay soft when frozen. Rock-hard cookies are no fun to bite into.
- Ice Cream: Let the ice cream soften just enough to scoop and spread easily without melting into a puddle.
- Toppings: Sprinkles, chopped nuts, or mini chocolate chips add extra flavor, texture, and a little wow factor.
- Make Ahead: Assemble, wrap individually in plastic wrap, and store in the freezer for up to 1 month.
- Assembly Tip: Work in batches so your ice cream doesn’t melt before you’re done.
- No Waste: Gather up any leftover cookie dough, reroll, and bake, bonus snacks for the chef.
