There’s nothing quite like a chocolate chip cookie, except for two chocolate chip cookies sandwiched together with ice cream. These cookie ice cream sandwiches use a quick no-chill cookie dough recipe that produces soft cookies perfect for freezing. I strongly recommend using mini chocolate chips, and be sure to freeze the assembled sandwiches for at least 3 hours prior to serving.
One reader, Anneliz, commented: “These cookies make the BEST ice cream sandwiches! They are delicious and soft enough to eat when frozen but don’t turn to mush when getting melty. My grandkids loved them—and so did their parents. I followed the recipe exactly, as usual for all of Sally’s recipes. ★★★★★“
Have you ever heard of a Chipwich before? Growing up, they were my ice cream treat of choice: two soft chocolate chip cookies sandwiched with creamy vanilla ice cream and rolled in mini chocolate chips. I can’t find them as easily these days, plus I enjoy making my own frozen treats (3-ingredient strawberry banana popsicles anyone?!). So, on occasion, I’ll whip up a homemade version of this nostalgic dessert.
Here’s Why You’ll Love These Cookie Ice Cream Sandwiches
- The cookies DO NOT REQUIRE DOUGH CHILLING. (Yes, I find the need to shout that!)
- Cookies are soft and won’t break your teeth after freezing.
- Use any ice cream flavor you enjoy.
- Rolling sides in mini chocolate chips or sprinkles adds texture, plus it helps seal in the ice cream.
- They’re a great make-ahead treat for a hot summer day or a fun birthday dessert instead of cake.
And if you love brownies, you’ll flip for these brownie ice cream sandwiches!
This Recipe WORKS.
Cookie ice cream sandwiches are a favorite summertime treat and I’ve made several variations over the years. One of my top choices as the sandwich “bread” is this cake batter chocolate chip cookies recipe. They’re always a hit, but the cookie dough requires chilling. It’s a lot of waiting and they’re certainly worth the effort, but a quicker cookie recipe is obviously more convenient.
Today’s recipe is the essential cookie for a homemade ice cream sandwich. It’s my giant chocolate chip cookies recipe made with mini chocolate chips and portioned smaller. (And, if you’re comparing, it’s basically my popular chewy chocolate chip cookies recipe only with softened butter!) They’re soft, which means they won’t be rock hard after freezing. The cookies are also nice and flat, which makes sandwiching (and eating as a sandwich) very easy.
Chilling cookie dough prevents spreading and it also helps the dough develop better flavor. However, you do not have to chill this cookie dough because there’s enough flour to soak up the liquid, so the cookies will not overspread. And a slightly more developed flavor isn’t quite as important because we’re turning the baked cookies into something else!
- FAQ: Do you have any no-chill gluten-free cookie options? Yes, use these flourless almond butter cookies or these flourless peanut butter chocolate cookies as the “bread.”
Grab These Cookie Dough Ingredients:
You also need 3 cups (about 540g) of your favorite ice cream.
Notice two slightly special ingredients: cornstarch & an extra egg yolk. Cornstarch helps produce a super soft cookie, which is the ideal “bread” for a frozen cookie sandwich. And an extra egg yolk keeps the cookies flavorful and tender. 1 egg is not enough for this dough and 2 eggs is too many.
Success Tip: Use Mini Chocolate Chips
Mini chocolate chips are perfect for frozen cookie ice cream sandwiches. When frozen, the smaller chips aren’t as rock hard as the regular-size chocolate chips. They’re simply easier (and more pleasant) to eat, plus you can enjoy more chocolate in every single bite when you use smaller chips.
Expect a creamy cookie dough:
A medium cookie scoop is the perfect size for portioning your cookies. This recipe yields 24 cookies, which means you’ll have 12 ice cream sandwiches.
Soft cookies with a nice spread:
Assembling & Freezing Your Cookie Ice Cream Sandwiches
After all of the cookies cool completely, you can assemble your ice cream sandwiches. There’s no need to soften your ice cream prior to starting this step, though if your ice cream is particularly hard to scoop, give it a couple minutes to slightly soften.
Flip a cooled cookie over and place 1 generous ice cream scoop, about 1/4 cup or 45g, on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich.
And I mean a VERY gentle press because if you press too hard, the cookies could break.
Roll the edges in mini chocolate chips, sprinkles, or even finely chopped nuts. This little extra is not only tasty, it’s actually functional because it holds the ice cream in place.
You can enjoy the cookie sandwiches immediately, but I recommend freezing to set their shape.
3 Success Tips for Freezing
- Tightly wrap each sandwich individually in plastic wrap or parchment paper to hold the assembled sandwich together.
- Make one sandwich at a time and place in the freezer as soon as it’s assembled. Don’t assemble the entire batch and then freeze because the first few will be melting by the time you’re done.
- Freeze for a minimum of 3 hours and up to 3 months. After 3 hours, the ice cream is still a bit soft but the sandwiches are frozen enough to easily pick up and enjoy. If you have time, 6 hours is more ideal for a sturdy, compact cookie ice cream sandwich. Still, it’s less time than freezing a big ice cream cake.
I have never felt more rushed than during this photo shoot. These treats melt quickly!!!
And Finally, a Sugar Cookie Variation
And if you love sugar cookies, follow my sugar cookie recipe and add 1/2 cup (about 75g) of sprinkles to the dough after it’s mixed together. (Or skip the sprinkles in the dough.) Cut chilled rolled-out dough into 2.5-inch circles. After the cookies bake and cool according to the sugar cookie instructions, assemble your ice cream sandwiches using the assembly instructions below.
If you’re still craving cookie ice cream sandwiches when fall hits, try them with the cookies from my pumpkin oatmeal cream pies!
For more cookie inspiration, today’s cookies join 25+ others on my Summer Cookie Recipes collection page. Have fun!
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Description
This recipe produces a soft chocolate chip cookie which is perfect for making cookie ice cream sandwiches. You do not have to chill this cookie dough! For best results, I recommend using mini chocolate chips and freezing the assembled sandwiches for at least 3 hours.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tablespoons; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) mini semi-sweet chocolate chips
Sandwiching
- 3 cups (about 540g) vanilla ice cream (or your desired flavor)
- 1 cup mini chocolate chips (180g), sprinkles (150g), or finely chopped nuts (100g)
Instructions
- Preheat oven to 350°F (177°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake the cookies in batches.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be soft and sticky.
- Since the dough is so sticky, I recommend using a cookie scoop and this medium size is perfect. Scoop cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. If desired, while the cookies are still warm, press extra mini chocolate chips into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely before assembling your ice cream sandwiches.
- Assemble the sandwiches: Flip a cooled cookie over and place 1 generous ice cream scoop, about 1/4 cup or 45g, on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich. Roll sides into mini chocolate chips, sprinkles, or nuts. If not enjoying right away (they’re messy if you don’t freeze them first), immediately wrap assembled sandwich in plastic wrap or parchment paper and place in the freezer. Repeat with remaining cookies and ice cream.
- Freeze for at least 3 hours and up to 3 months.
Notes
- Make Ahead Instructions: You can bake the cookies up to 3 days before assembling your ice cream sandwiches. Store covered at room temperature until ready to assemble. Assembled cookie sandwiches can freeze for up to 3 months.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Medium Cookie Scoop | Cooling Rack | Ice Cream Scoop | Plastic Wrap or Parchment Paper (for wrapping)
- Why the cornstarch and extra egg yolk? Cornstarch helps produce a super soft cookie, which is the ideal bread for a frozen cookie sandwich. Feel free to skip the cornstarch if you don’t have any. An extra egg yolk keeps the cookies flavorful and tender. 1 egg is not enough for this dough and 2 eggs is too many, so just use the yolk of that 2nd egg.
- I recommend mini chocolate chips: When frozen, the smaller chips aren’t as rock hard as the regular size chocolate chips. They’re simply easier (and more pleasant) to eat, plus you can enjoy more chocolate in every single bite when you use a smaller chip.
- Ice Cream: Use your favorite flavor. There’s no need to soften your ice cream prior to assembling, though if your ice cream is particularly hard to scoop, give it a couple minutes and try again.
- Gluten Free Options: Use these flourless almond butter chocolate chip cookies or these flourless peanut butter chocolate cookies as the “bread.” As always, make sure the ice cream you are using is labeled gluten free.
Reader Comments and Reviews
My cookies came out so hard once frozen. What did I do wrong?!
Hi Erin! Could they have been over-baked?
These turned out fantastic! Soft and so delicious. Thank you.
I made these with homemade coffee ice cream and they were super!
These are so yummy and simple! You do have to work fast to avoid melting ice cream, but that’s just an occupational hazard. Super yummy and will definitely make again!
I made these with Bob’s red mill 1:1 gluten free flour and homemade ice cream! These are the best sandwich ice creams I’ve had!
These are so good! I made mini cookies for the kids… And everybody absolutely love them! The cookie is soft and perfect for the sandwich!
The cookie ice cream sandwich The recipe was so easy to follow. My grandson watched me make the cookies (ate a lot of mini chips along the way). He was so excited when the cookies were finished so we could assemble them. He and the rest of the family loved them. No one could wait for dinner dessert so they ended up being lunch desserts. Love all your recipes. Thank you and your staff for all your yummy recipes Sandy
The cookie recipe was simple, and turned out great. We got 14 sandwich cookies total. I took another reviewers advice and froze the cookies for a bit before adding the ice cream, this made it a lot easier to sandwich the ice cream between the cookies.
I made this all by hand and these are the best cookies ever! They stayed soft even when frozen. Definitely recommend waiting until they’re completely cool before you add your ice cream. Thanks for the recipe!
Can i make the dough one day in advance and then bake them the next day? I know this is a no chill dough but is it okay if i
Do have to chill it? Thank you!
Definitely, Nikki! Just let the dough comer to room temperature again before baking.
Thank you!!
How would I halve this recipe? Like with the 1 egg & 1 egg yolk? Do I leave the egg yolk out? I would really appreciate it if you’d share this recipe cut in half. Thank You so much.
Hi Marcia, To halve an egg, you can crack it in a bowl, whisk to combine the yolk and white, measure it, then use half. Should be a couple Tablespoons. You can also mix up the one yolk separately and then only use half. We would recommend making the whole recipe, freezing any extra dough balls, and then just baking as many as you want at a time.
I made these icecream sandwiches and our friends and family gave great reviews. I agree.
I had them in longer than the recipe said and they got a bit crunchy so I would advice you to take out the cookies according to the recipe. Will definitely make these again
I have made these twice! Followed the recipe to a T the forst time and the family devoured them! Made a second batch, but ran out of APF so used bread flour. The cookies froze much harder than expected. Guess I should have used the cake flour instead. Still tastes great, but next time, I will be sure to have enough all pourpose flour.
Hi! I love this recipe! Like I always say I love all of your recipes! Thank you for all you do!
Have you added mini m&ms to this dough or the sugar?
Hi Claire, you could definitely add mini M&Ms to these cookies, yes!
Never mind. I had looked in the reader comments but now I see it is your notes about they get hard in the freezer.
Hi, Any reason why I can’t use regular sized chocolate chips?
Txs!
I have made these ice cream cookie sandwiches several times, they turn out perfect every time. My family loves them and they ask for them often. Easy to make and delicious! Thank you for so many of your wonderful recipes!
Hi Sally – is there a reason why you use this particular cookie recipe, or could a person you any cookie recipe to make the ice cream sandwiches? TIA.
We like to use these cookies because they stay soft, even when frozen. But yes, you certainly can make ice cream sandwiches with any cookie you wish!
Everyone loves these! My 6 yr old remembered from last yr and asked for them. Tips:
1. I found spreading the ice cream difficult without breaking the cookie and messy. I now soften and spread in a pan. Then, I refreeze a bit and cut circles out with a biscuit cutter! So much easier
2. Precutting plastic wrap and aluminum foil squares helps a lot.
3. 1 1/2 Tbls of dough still makes a nice serving. Same cooking time for smaller cookie.
Thanks for posting about how you prep your ice cream. I was thinking that would be much easier (and less melty) than I found scooping the ice cream directly onto the cookies was when I made these before.
I wish I’d read your comment before I assembled these. Next time I’m definitely spreading the ice cream out beforehand!
I followed the recipe exactly and the cookies came out pretty hard/crisp.
After freezing them in the ice cream sandwich they were hard as a rock
Hi Jen! Did the cookies seem over-baked? These should be nice and soft. Make sure to keep an eye on them in the oven.
We want to make this recipe and am wondering what brand icecream works the best.
Hi Lynne, You can use whatever brand you wish here.
I liked the cookies on their own! I found I needed 2 full eggs. Also thought it would be good to flatten the dough balls slightly on the baking sheet before cooking so they come out just a little flatter and bigger.
Yum! This recipe made the best ice cream sandwiches.
Thank for this recipe, it might be the first time I’ve made cookies that didn’t turn out totally burned! They are soft and delicious, perfect for ice cream sandwiches. Thank you so much!
Can you make this recipe in a flat pan cookie and then use round cookie cutter. Or would the cookies turn out to thick.
Hi Cindy, we fear the cookies would be a bit too thick that way. Best to bake them as drop cookies as written.
How would I store these ice cream sandwiches in the freezer? Do I wrap each one in foil? Or parchment paper?
Hi Cherryl, we recommend wrapping each sandwich individually in parchment paper or plastic wrap.
Hi. I was planning to make many of these for a party but my first batch seem smaller and thicker than your pictures. Why would they not be flatter? Thanks!
Hi Caroline! Usually when cookies don’t spread it is because there’s too much flour in the dough. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
hello, what if you just have a regular mixer without the paddle attachment?
Hi Lauren, you can use an electric hand mixer with the standard beater attachements.
These cookies were AWESOME. I made them for a church gathering and they all got eaten, by other people, and I never got any put if I did they would have tasted Great. I totally recommend this recipe.
I want to make these, just a little bit smaller. If I use the small cookie scoop, what will be the baking time?
Hi Sofia, I would recommend checking them at the 9-minute mark. If the edges are set, they’re done. Enjoy!
I love this recipe. I am wondering if any of your other cookies recipes can be used to make ice cream sandwiches. I would love to have multiple flavors. Thanks for a great recipe!