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Homemade Chocolate Chip Cookie Ice Cream Sandwiches

The ultimate summer treat featuring chewy homemade chocolate chip cookies sandwiching a thick layer of premium vanilla ice cream. Better than the store-bought version!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 12 Sandwiches
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 450

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.5 tsp salt
  • 1 cup unsalted butter softened (2 sticks)
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, room temp
  • 1 egg yolk room temp
  • 2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
Filling
  • 1.5 quarts vanilla bean ice cream
  • 0.5 cup mini chocolate chips optional for rolling

Equipment

  • Baking sheets
  • Parchment paper
  • Stand mixer or hand mixer
  • Ice Cream Scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
  3. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  4. Add the egg, egg yolk, and vanilla extract. Mix until well combined.
  5. Gradually mix in dry ingredients until just combined. Fold in the chocolate chips by hand.
  6. Scoop dough into 2-tablespoon sized balls and place on baking sheets 2 inches apart.
  7. Bake for 10-12 minutes until edges are golden but centers are still soft. Cool completely on wire racks.
  8. Once cookies are cool, place a scoop of softened ice cream on the bottom of one cookie. Top with a second cookie and press gently.
  9. Optional: Roll the exposed ice cream edges in mini chocolate chips.
  10. Wrap sandwiches in plastic wrap and freeze for at least 30 minutes before serving.

Notes

Ensure cookies are completely cool before assembling to prevent ice cream from melting immediately.