Go Back
+ servings
Print
5 from 4 votes

Cookie Ice Cream Sandwich

Delicious vanilla ice cream sandwiched between two chocolate fudge cookies, and then rolled in mini chocolate chips... it's the perfect summer treat!
Prep Time: 15 mins
Cook Time: 20 mins
Assembling the Ice Cream Sandwiches: 20 mins
Total Time: 55 mins
Servings: 10 ice cream sandwiches

Ingredients
 

  • 1 3/4 cups all purpose flour
  • 3/4 cup natural cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 7 oz cream cheese, softened
  • 1 large egg
  • 1/3 cup + 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips - optional
  • vanilla ice cream - or ice cream of any variety, for serving
  • 3/4 cup mini chocolate chips - optional, for rolling the cookie ice cream sandwiches in after adding the ice cream. Can also use sprinkles or forgo completely.

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium size bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of your stand mixer combine the sugar and cream cheese. Beat on medium speed until creamy, about 2 minutes. Add the egg, oil, and vanilla. Mix until smooth. 
  • Add the dry ingredients to the wet ingredients and mix until combined. 
  • Use a 2 tablespoon cookie scoop and scoop out dough. Place on the cookie sheet leaving about 2 inches between each cookie. Using the palm of your hand or a flat head spatula gently press down on each cookie.
  • Bake for 9-11 minutes or until set. Be careful not to over bake! 
  • Remove from the oven and transfer to a wire rack to cool completely. 

Assembling the Ice Cream Sandwiches

  • Once cooled. Add a scoop of vanilla ice cream to the bottom side of 1 cookie, take another cookie and sandwich together. Immediately roll the ice cream portion in mini chocolate chips. Place in an airtight container to freeze and enjoy later, or you can eat immediately! 

Notes

Don’t overcook the cookies. When you place ice cream between two cookies they’ll get harder (because they’re getting cold from the ice cream). You want to have a soft cookie so that you can bite into the ice cream sandwich without breaking your teeth, and risking the sandwich to crumble.
Yes, you do want to gently press down on each cookie. This double chocolate cookie recipe produces a plump and thick cookie! If you don’t flatten it a bit, the cookies will be a dome shape, not ideal for cookie ice cream sandwiches. The slightly flattened cookie will make for easier eating, better structure, and perfect ice cream to cookie ratios.
Adding some texture to the cookie ice cream sandwich can help. I used mini chocolate chips! After assembling the ice cream cookies, roll the ice cream portion in mini chocolate chips. This small addition adds a nice crunch and fun flare!
Variations:
Be creative and fun with the variations: It would be yummy to add a spoonful of caramel (or a swipe of peanut butter) between the cookies, or how fun would it be to roll the ice cream portion in Fruity Pebbles, sprinkles, mint chips, etc. 
You could even have two different types of cookies — one on either side of the sandwich — if you simply can’t decide which combination to do!
Toppings: Add a dollop of my homemade raspberry sauce to any chocolate cookie combination! Homemade hot fudge drizzle would be delicious on any of the above cookie sandwich combinations.
Storing: Store the frozen treats in an airtight container or ziplock bag in the freezer for up to 2 months. If you want to keep them for longer in the freezer, wrap each ice cream cookie sandwich individually in plastic wrap and then store in the ziplock bag or airtight container. These will keep for about 4 months in the freezer.
**Nutrition facts do not include the ice cream.

Nutrition

Calories: 591kcal (30%), Carbohydrates: 80g (27%), Protein: 7g (14%), Fat: 29g (45%), Saturated Fat: 19g (95%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 44mg (15%), Sodium: 255mg (11%), Potassium: 300mg (9%), Fiber: 5g (20%), Sugar: 56g (62%), Vitamin A: 333IU (7%), Vitamin C: 1mg (1%), Calcium: 78mg (8%), Iron: 3mg (17%)