Chocolate Cookie Ice Cream Sandwiches

Close up shot of 3 stacked chocolate ice cream sandwiches

These are the best ice cream sandwiches! With a big ol’ hunk of refreshing ice cream sandwiched between two sink-your-teeth-into homemade chocolate cookies.




  1. Prepare the Cookie Dough: In a medium bowl, whisk together the cocoa powder, salt, baking powder, and 2½ cups flour. In the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic wrap, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours
  2. Bake Cookies: Preheat the oven to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured piece of parchment paper into a large ⅛”-thick rectangle (about 16×12″), dusting lightly with more flour as needed. Use a 3 inch round cookie cutter to cut out as many rounds as you can fit, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1″ apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.) Chill dough on baking sheet while you repeat the process with the second disk of dough. You should end up with approximately 30 cookies total. Save scraps for another use or discard. Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets. Turn half of cookies over so the flat side is facing up
  3. Prepare Ice Cream: Line a 13×9” baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides; place in freezer. Remove both pints of ice cream from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2” pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter. Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula. Freeze uncovered until firm, 15–20 minutes
  4. Assemble Ice Cream Sandwiches: Remove ice cream from freezer, unwrap, and invert onto a cutting board; remove pan and peel off plastic. Working quickly so ice cream doesn’t melt, press cookie cutter straight down into ice cream. Working with 1 round of ice cream at a time, use a thin metal spatula to place it on a flat-side-up cookie and top with a right-side up cookie. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours (This allows the cookies to soften so they are easier to bite into)


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