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Stack of chocolate chip cookie ice cream sandwiches with colorful sprinkles and chopped peanuts, chocolate chips scattered on the table.
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Chocolate Chip Cookie Ice Cream Sandwiches

These Chocolate Chip Cookie Ice Cream Sandwiches are the ultimate summer treat, featuring soft, chewy cookies filled with creamy ice cream and rolled in your favorite toppings.
Prep Time15 minutes
Cook Time10 minutes
Freeze Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 984kcal
Author: Joanna Cismaru

Ingredients

For the Cookies:

  • 1 cup unsalted butter softened
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips

For the Sandwiches:

  • 1 quart vanilla ice cream or your favorite flavor
  • Sprinkles, mini chocolate chips, or chopped nuts for edges
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C). In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla; mix until combined.
    process shots showing how to make chocolate chip cookie ice cream sandwiches.
  • In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients until just combined. Stir in chocolate chips.
    process shots showing how to make chocolate chip cookie ice cream sandwiches.
  • Drop dough by heaping tablespoons onto parchment-lined baking sheets. Flatten slightly. Bake 9–11 minutes, until golden. Let cool completely.
    process shots showing how to make chocolate chip cookie ice cream sandwiches.
  • Soften ice cream slightly. Scoop about ¼ cup ice cream onto the flat side of one cookie. Top with another cookie and press gently. Roll edges in sprinkles, chips, or nuts if desired.
    process shots showing how to make chocolate chip cookie ice cream sandwiches.
  • Place sandwiches on a baking sheet and freeze for at least 2 hours until firm. Serve frozen and enjoy!

Notes

  1. Cookies: Slightly underbake your cookies so they stay soft when frozen. Rock-hard cookies are no fun to bite into.
  2. Ice Cream: Let the ice cream soften just enough to scoop and spread easily without melting into a puddle.
  3. Toppings: Sprinkles, chopped nuts, or mini chocolate chips add extra flavor, texture, and a little wow factor.
  4. Make Ahead: Assemble, wrap individually in plastic wrap, and store in the freezer for up to 1 month.
  5. Assembly Tip: Work in batches so your ice cream doesn’t melt before you’re done.
  6. No Waste: Gather up any leftover cookie dough, reroll, and bake, bonus snacks for the chef.

Nutrition

Serving: 1serving | Calories: 984kcal | Carbohydrates: 111g | Protein: 12g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 409mg | Potassium: 581mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 5mg
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