Is there anything better than two soft and chewy cookies with a layer of ice cream in between? This Cookie Ice cream Sandwiches recipe absolutely screams summer & will become your favorite sweet treat!
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These Homemade cookies sandwiches tend to be popular during warmer months when people are looking for refreshing treats. They're especially enjoyed at outdoor gatherings, picnics, and BBQs.
If you love desserts, you are going to absolutely love my Fudgy Oreo Brownies, Viral Honey Butter Toast and not to mention my Easy no Bake Pumpkin Cheesecake Bites!
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What You'll Need!
- All Purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Semi Sweet Chocolate Chips
- Kosher Salt
- Cookies & Cream Ice Cream
See recipe card for quantities.
Instructions
Form cookie dough & bake.
Sprinkle with salt & cool on cooling rack.
Add ice cream & form sandwiches!
Slice, serve & enjoy!
1. Prepare the Dry Ingredients:
In a medium bowl prepare the flour mixture by whisking together the flour, baking powder, and salt. Set aside.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together at medium speed until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until well combined.
3. Combine and Form the Dough:
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a dough.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
4. Chill the Dough:
Transfer the dough to an airtight container and refrigerate for at least 24 hours. Chilling the dough enhances the flavor and texture of the cookies.
5. Bake the Cookies:
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the chilled dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
Remove from the oven and sprinkle each cookie with a pinch of kosher salt while they are still warm.
Let the cookies cool on a wire rack for at least 15 minutes.
6. Assemble the Sandwiches:
Once the cookies have cooled completely, take one cookie and spread a generous layer of Cookies & Cream ice cream on the flat side.
Top with another cookie, flat side down, pressing gently to form a sandwich.
Repeat with the remaining cookies and ice cream.
7. Serve and Enjoy:
Serve your ice cream cookie sandwiches immediately for a fresh treat, or wrap each sandwich in plastic wrap and freeze for later enjoyment.
Substitutions
Flour: All Purpose Flour, Whole Wheat Flour, Gluten-Free Flour Blend, Almond Flour.
Baking Powder: Baking Soda, Self-Rising Flour.
Salt: Sea Salt, Table Salt.
Butter (Unsalted): Salted Butter, Coconut Oil, Margarine.
Granulated Sugar: Cane Sugar, Coconut Sugar, Honey, or Maple Syrup.
Brown Sugar: Dark Brown Sugar, White Sugar, or Coconut Sugar.
Eggs: Flaxseed or Chia Egg, Applesauce, Mashed Banana.
Vanilla Extract: Almond Extract, Maple Syrup, Vanilla Bean Paste.
Semi-Sweet Chocolate Chips: Dark, Milk, or White Chocolate Chips.
Kosher Salt: Sea Salt, or Table Salt.
Cookies & Cream Ice Cream: Vanilla Ice Cream, Dairy-Free Ice Cream or Favourite Ice Cream of choice.
Equipment
- Large Baking Sheet/Pan
- Parchment Paper
- 2 Large Bowls
- Whisk
- Spatula
- Container
- Measuring Cups
- Measuring Spoons
- Ice cream Scooper
- Electric Mixer or Food Processor
How to Store
1. Assemble and Freeze Immediately:
Quick Assembly: Work quickly to assemble the sandwiches to minimize the time the ice cream is at room temperature.
Freeze Individually: Place each assembled sandwich on a baking sheet lined with parchment paper and freeze for 15-20 minutes. This step helps them hold their shape.
2. Wrap Each Sandwich:
Plastic Wrap: Once the sandwiches are partially frozen and firm, wrap each one tightly in plastic wrap. This prevents freezer burn and keeps them fresh.
Alternative Wrapping: You can also use wax paper or parchment paper secured with a rubber band or string for a more eco-friendly option.
3. Use Airtight Containers:
Storage Containers: After wrapping, place the wrapped sandwiches in an airtight container or a large zip-lock bag.
** Ice cream sandwiches can typically be stored for up to 2-3 weeks.
3 Top Tip's for Success
1. Perfectly Bake the Cookies:
Chill the Dough: After mixing, refrigerate the cookie dough for at least 24 hours. Chilling the dough helps control the spread and improves the flavor and texture of the cookies.
Even Thickness: Use a cookie scoop or roll the dough to a uniform thickness. This ensures that all cookies bake evenly and are the same size, making sandwiching them easier.
Slight Underbake: Bake the cookies until they are just set and slightly underdone. This keeps them soft and chewy, making them easier to bite into when frozen.
2. Optimize Ice Cream Handling:
Soften the Ice Cream: Let the ice cream soften at room temperature for a few minutes before assembling. It should be soft enough to spread easily but not melting.
Use an Ice Cream Scoop: Scoop the ice cream onto the cookies with a standard-sized scoop for uniformity. Press the scoop down slightly for even distribution.
3. Wrap and Store Properly:
Wrap Individually: Once the sandwiches are partially frozen and firm, wrap each one tightly in plastic wrap or parchment paper. This prevents freezer burn and keeps them fresh.
Store Airtight: Place the wrapped sandwiches in an airtight container or heavy-duty freezer bag to protect them from freezer odors and frost.
FAQ's
Freezing your cookies before assembly for about 30 minutes. This helps them stay firm and prevents them from absorbing too much moisture from the ice cream.Also using thicker cookies: Opt for cookies that are thicker and more substantial to maintain their texture when frozen.
Yes, you Can Prepare Ahead. Assemble the sandwiches and wrap them individually in plastic wrap or parchment paper and store properly. Place the wrapped sandwiches in an airtight container or freezer bag to prevent freezer burn and absorb other odors.
Some Classic Combinations like pairing chocolate chip cookies with vanilla ice cream or oatmeal cookies with caramel swirl ice cream. Some Seasonal Variations for experimenting with like pumpkin spice cookies with cinnamon ice cream in the fall or peppermint cookies with chocolate ice cream during the winter.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Homemade Cookies Sandwiches Recipe (with Ice Cream)
Equipment
- Large Baking Sheet/Pan
- Parchment Paper
- 2 Large Bowls
- Spatula
- Container
- Ice Cream Scooper
- Electric Mixer or Food Processor
Ingredients
Dry Ingredients:
- 2 ⅔ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
Wet Ingredients:
- 1 cup Butter softened
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar packed
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Instructions
Prepare the Dry Ingredients:
- In a medium bowl prepare the flour mixture by whisking together the flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together at medium speed until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until well combined.
Combine and Form the Dough:
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a dough.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Chill the Dough:
- Transfer the dough to an airtight container and refrigerate for at least 24 hours. Chilling the dough enhances the flavor and texture of the cookies.
Bake the Cookies:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of the chilled dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Remove from the oven and sprinkle each cookie with a pinch of kosher salt while they are still warm.
- Let the cookies cool on a wire rack for at least 15-30 minutes.
Assemble the Sandwiches:
- Once the cookies have cooled completely (for best results freeze your cookies), take one cookie and spread a generous layer of Cookies & Cream ice cream on the flat side.
- Top with another cookie, flat side down, pressing gently to form a sandwich.
- Repeat with the remaining cookies and ice cream.
Serve and Enjoy:
- Serve your ice cream cookie sandwiches immediately for a fresh treat, or wrap each sandwich in plastic wrap and freeze for later enjoyment.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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