Who doesn’t love ice cream and cookies? Now imagine combining them into one indulgent treat. Delicious, right? These Chocolate Chip Cookie Ice Cream Sandwiches are everything you need in a dessert—soft, chewy cookies paired with creamy strawberry ice cream. Perfect for sunny afternoons, dinner parties, or just because you need a sweet pick-me-up.
When I first made these, the kitchen smelled like heaven—chocolate chips melting into buttery cookie dough. And the best part? Assembling the sandwiches. There’s something fun about squishing the cookies and ice cream together and rolling the edges in dark chocolate shavings. It’s simple and oh-so-satisfying!
Here’s everything you need to know to make them yourself.
Why This Recipe is a Winner
- Easy to Make: No special tools or ingredients required.
- Customizable: Switch up the ice cream or add toppings to fit your mood.
- Crowd-Pleaser: Everyone loves this combo—it’s a guaranteed success.
- Freezer-Friendly: Make them ahead for parties or a treat anytime.
Let’s break it all down step by step!
Recipe Overview
Time Commitment:
- Prep: 20 minutes
- Baking: 12 minutes
- Assembly: 10 minutes
- Chill Time: 1 hour
- Total: About 1.5 hours
Serves: 6 sandwiches
Difficulty: Easy (even for beginners!)
What You’ll Need:
- Mixing bowls
- Hand or stand mixer (or a wooden spoon if you’re feeling old-school)
- Baking sheet
- Parchment paper or silicone mat
- Ice cream scoop
Ingredients: Let’s Talk Details
For the Cookies:
- All-Purpose Flour (1 1/4 cups): The base for chewy, golden-brown cookies.
- Baking Soda (1/2 tsp): Helps them puff up slightly.
- Salt (1/4 tsp): It’s the secret weapon that balances sweetness.
- Unsalted Butter (1/2 cup, softened): Brings richness and flavor.
- Granulated Sugar (1/2 cup): Sweet and crisp.
- Light Brown Sugar (1/4 cup, packed): Adds a subtle molasses flavor and chewiness.
- Vanilla Extract (1 tsp): A must for great cookie flavor.
- Egg (1 large): Holds everything together beautifully.
- Semi-Sweet Chocolate Chips (3/4 cup): The star of the show!
For the Filling:
- Strawberry Ice Cream (3 cups, softened): Or switch it out for any favorite flavor.
- Dark Chocolate Shavings (2 tbsp, optional): For a fancy touch.
Step-by-Step: How to Create These Treats
Step 1: Bake the Cookies
- Get Started: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Beat softened butter with the granulated and brown sugar until it’s light, fluffy, and pale. This takes about 2-3 minutes.
- Add Egg and Vanilla: Mix until smooth.
- Combine the Mixtures: Slowly add the dry ingredients to the wet mixture. Stir just until combined.
- Fold in Chocolate Chips: Gently mix them in. Try not to eat too many straight from the bowl—I know it’s tempting!
- Shape and Bake: Scoop 2 tablespoons of dough for each cookie. Space them out on the baking sheet because they’ll spread as they bake. Bake for 10-12 minutes. You want golden edges and soft centers.
- Cool Completely: Let them rest on the pan for 5 minutes, then cool on a wire rack.
Step 2: Assemble the Sandwiches
- Ice Cream Time: Let the ice cream sit at room temperature for 5 minutes. You want it soft but not runny.
- Build Your Sandwiches: Take one cookie, place a big scoop of ice cream on the flat side, and press another cookie on top. Gently press together.
- Add Garnish: Roll the sides in dark chocolate shavings for an extra pop of flavor.
- Freeze to Set: Arrange sandwiches on a tray, freeze them for at least an hour, and voilà—they’re ready!
Variations & Customizations
- Ice Cream Swaps: Vanilla, chocolate, caramel swirl—go wild!
- Dietary Tweaks: Use gluten-free flour or dairy-free ice cream to fit your needs.
- Toppings: Dip the sandwiches partially in melted chocolate, roll them in sprinkles, or add crushed nuts for more crunch.
Serving & Storage Tips
- Serving: These are best served straight out of the freezer. If they’re too hard, let them sit at room temp for 2-3 minutes.
- Storage: Wrap each sandwich individually in parchment paper or plastic wrap. Store in an airtight container in the freezer. They’ll stay good for about a week (if they last that long!).
- Make-Ahead: Bake the cookies a day or two ahead. Assemble the sandwiches just before serving or freeze them pre-made for convenience.
Final Thoughts
These ice cream sandwiches are the ultimate treat. The chewy cookies paired with creamy ice cream and a touch of dark chocolate are simply irresistible. The best part? You can tweak them to fit your personal style. My advice? Make a batch and keep them in the freezer for those moments when you need a little joy. They’re like happiness in dessert form.
Ready to give it a try? Let’s make some sweet memories!
PrintChocolate Chip Cookie Ice Cream Sandwiches
Soft and chewy chocolate chip cookies meet creamy strawberry ice cream in this irresistible dessert. Perfect for summer parties or quick sweet indulgence, these sandwiches combine rich textures and flavors. Finish with dark chocolate shavings for a fancy touch!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (Chill Time: 1 hour)
- Yield: 6 sandwiches 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Cookies (12 cookies):
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup (135g) semi-sweet chocolate chips
For the Filling:
- 3 cups (450g) strawberry ice cream (softened)
- 2 tablespoons dark chocolate shavings (optional garnish)
Instructions
1. Bake the Cookies
- Prep the Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
- Add Wet Ingredients: Mix in vanilla extract and egg until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture. Mix until just combined. Fold in chocolate chips.
- Shape & Bake: Scoop 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the baking sheet. Bake for 10-12 minutes or until edges are golden. Cool completely before assembling.
2. Assemble the Sandwiches
- Let strawberry ice cream soften for 5 minutes.
- Scoop about 1/2 cup of ice cream onto the flat side of one cookie, then top with another cookie (flat side down).
- Roll the edges in dark chocolate shavings (optional) for added texture and garnish.
- Freeze assembled sandwiches on a tray for at least 1 hour to firm up before serving.
Notes
Serving Suggestions:
- Serve on a chilled plate to prevent melting.
- Pair with fresh strawberries or a drizzle of chocolate syrup for a fancier touch.
Tips & Tricks:
- For evenly sized cookies, use a cookie scoop.
- Don’t overmix the dough to keep cookies soft and tender.
Storage:
- Wrap each sandwich in parchment paper or plastic wrap and store in an airtight container in the freezer for up to 1 week.