Chocolate Chip Cookie Ice Cream Sandwiches
Posted Jul 21, 2021, Updated Jun 23, 2024
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Chocolate Chip Cookie Ice Cream Sandwiches! In this recipe your favorite ice cream is sandwiched between two extra-soft, homemade chocolate chip cookies for a frozen treat that is better than a chipwich!
There are few restaurant menu items I miss more than the chipwich from Dairy Queen.
So, I set out to recreate the nostalgia of my childhood with this chocolate chip cookie ice cream sandwich recipe. It is everything the DQ version used to be, but dare I say even better.
In this recipe your favorite ice cream (like this homemade vanilla ice cream) is sandwiched between two extra-soft, homemade chocolate chip cookies and rolled in mini chocolate chips, for a frozen treat that will transport you back to your childhood, and create delicious memories for your own kids.
Cookie Ice Cream Sandwiches: Ingredients & Substitutions
Let’s discuss the ingredients in this recipe, as well as possible substitutions.
- Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
- Granulated Sugar. Organic cane sugar and regular granulated sugar are my recommendations.
- Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
- All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
- Fine sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Mini chocolate chips. I prefer to use mini chocolate chips in this recipe because they are easier to bite into when they are frozen. You can use regular-sized chips, if desired.
- Ice cream. One of the fun things about making these cookie ice cream sandwiches at home is that you can choose your favorite variety of ice cream to put in the center. Obviously vanilla ice cream is the best for a classic taste. Chocolate ice cream, cookies and cream, chocolate peanut butter ice cream, there’s no wrong flavor to choose to make this recipe!
- Cookies. Note – you can make this recipe with your favorite cookies such as peanut butter cookies, oatmeal cookies, double chocolate cookies, coconut chocolate chip cookies, sugar cookies, etc.
How to Make Cookie Ice Cream Sandwiches
This recipe is pretty straightforward. Simply make the chocolate chip cookies, scoop some ice cream in the middle and freeze! However, we’ll walk through the process step-by-step and don’t forget to watch the video.
Make the Ice Cream Cookies
Since they have to cool completely, the first step in this recipe is to make the cookies. Note that I created this cookie recipe to be soft and a little flatter than our famous chocolate chip cookies, so that they are easy to bite into when frozen.
Begin by combining the dry ingredients in a medium-sized bowl.
Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Next, add the eggs and vanilla and beat until combined.
Once the mixture is uniform throughout, add the dry ingredients half at a time, beating after each addition.
Add the chocolate chips and stir until evenly distributed throughout the dough.
Use a small, 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes to set, then transfer the cookies to a wire rack to cool completely.
Form the Cookie Ice Cream Sandwiches
Place a large baking sheet in the freezer so it is completely flat with enough room for the ice cream sandwiches.
Once the cookies are cooled, remove ice cream from the freezer and let it soften at room temperature for 3-5 minutes until it is easy to scoop but still frozen. Do NOT let it thaw too much or the ice cream will leak out of the cookies before the sandwiches are fully frozen when transferred to the freezer.
Separate the cookies into pairs, flipping one of the cookies in each pair so the bottom is facing up.
Use a ¼ cup measuring cup or cookie scoop to measure ¼ cup ice cream, place it on the cookie with the bottom facing up. Then, put the second cookie on top and press them together so the ice cream is evenly distributed in the center.
If desired, press mini chocolate chips (or sprinkles) into the ice cream along the edges of the sandwich.
Freeze
Immediately transfer the ice cream sandwich to the prepared baking sheet in the freezer.
Repeat with the remaining cookies/ice cream until all the cookies have been used to make sandwiches.
Freeze on the baking sheet until completely frozen/hardened (about 3 hours), then transfer to a freezer-friendly airtight container to store in the freezer until you are ready to serve.
Store
Once the cookie ice cream sandwiches are frozen, transfer them to an airtight container. Freeze for up to 2 months.
Cookie Ice Cream Sandwiches Recipe FAQs
When stored in an airtight container in the freezer they last for up to 2 months while still tasting fresh.
I created this chipwich recipe to stay soft by making it with soft cookies that are easily bitten into when frozen. Be careful not to over-bake the cookies, or they may become hard in the freezer.
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Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
Cookies
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 ½ cups chocolate chips
- 1 cup mini chocolate chips
Ice Cream
- 1.5 quarts Vanilla ice cream (or your favorite ice cream variety) (1.42 L 855 g)
Instructions
Make the Cookies
- Preheat oven to 375 degrees F. Line 3 large baking sheets with parchment paper, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
- Add eggs and vanilla and beat until combined.
- Add half of the dry ingredients, beat on low speed until combined.
- Add the rest of the dry ingredients and beat until combined.
- Add chocolate chips and stir until evenly distributed throughout the dough.
- Use a small, 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool completely.
Assemble the Ice Cream Sandwiches
- Place a large baking sheet in the freezer so it is completely flat with enough room for the ice cream sandwiches.
- Once the cookies are cooled, remove ice cream from the freezer and let it soften at room temperature for 3-5 minutes until it is easy to scoop but still frozen. Do NOT let it thaw too much or the ice cream will leak out of the cookies before the sandwiches are fully frozen when transferred to the freezer.
- Separate the cookies into pairs, flipping one of the cookies in each pair so the bottom is facing up.
- Use a ¼ cup measuring cup or cookie scoop to measure ¼ cup ice cream, place it on the cookie with the bottom facing up. Then, put the second cookie on top and press them together so the ice cream is evenly distributed in the center.
- If desired, press mini chocolate chips (or sprinkles) into the ice cream along the edges of the sandwich.
- Immediately transfer the ice cream sandwich to the prepared baking sheet in the freezer.
- Repeat with the remaining cookies/ice cream until all the cookies have been used to make sandwiches.
- Freeze on the baking sheet until completely frozen/hardened (about 3 hours), then transfer to a freezer-friendly airtight container to store in the freezer until you are ready to serve.
- Remove from the freezer about 5 minutes before serving to soften slightly! Enjoy!
Video
Notes
- Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
- Granulated Sugar. Organic cane sugar and regular granulated sugar are my recommendations.
- Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
- All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
- Fine sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Mini chocolate chips. I prefer to use mini chocolate chips in this recipe because they are easier to bite into when they are frozen. You can use regular-sized chips, if desired.
- Ice cream. One of the fun things about making these cookie ice cream sandwiches at home is that you can choose your favorite variety of ice cream to put in the center. Obviously vanilla ice cream is the best for a classic taste. Chocolate ice cream, cookies and cream, chocolate peanut butter ice cream, there’s no wrong flavor to choose to make this recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! However, I followed the instructions very careful, but the ice cream inbetween the cookies melted, and after I took them out of the freezer, I noticed the ice cream had melted on the pachment paper!
Why was that?! Other than that, they were perfect 🙂
Did you make sure the ice cream was fully frozen before serving?