These chocolate chip cookie ice cream sandwiches are heaven: two chewy, fudgy cookies wrapped around cool, refreshing ice cream. They’re an ideal summer treat and simple to make—the dough can be prepared a few days ahead or baked immediately with no chill time required.
What makes these ice cream sandwich cookies so good?
These are the kind of ice cream sandwiches you remember from childhood: soft, chewy cookies with melty centers and a generous scoop of ice cream between them. The cookie dough includes cornstarch and an extra egg yolk to boost chewiness and add a slight fudgy texture. The cookies bake up rich and chocolaty, and because the recipe doesn’t require chilling, they’re quick to prepare—perfect for hot days when you want dessert fast.
I love how the cookies balance chew and tenderness while holding up to the ice cream. Make big cookies for substantial sandwiches or smaller ones for individual treats—the method is the same and the results are consistently delicious.
Chewy chocolate chip cookies
The core of this recipe is the cookie dough. It’s straightforward and requires no refrigeration, so you can go from mixing bowl to oven in under an hour. The process is simple: cream butter and sugars until light, add an egg, an extra yolk and vanilla, then fold in the dry ingredients and mini chocolate chips.
For large sandwiches I portion the dough into 16 balls to yield 8 big cookies. If you prefer smaller sandwiches, use a smaller scoop to make twice as many. Leave plenty of space between dough balls on the baking sheet—most sheets fit about 5–6 cookies comfortably per batch.
Bake each tray in the center of the oven for even heat. If you reuse the same baking sheet for multiple batches, allow it to cool to room temperature first; a warm sheet can make cookies spread too much.
Assembling the sandwiches
Allow the cookies to cool completely at room temperature, then freeze them for 30–60 minutes until firm. Freezing prevents the soft cookies from breaking when you assemble the sandwiches. Pair cookies of similar size for a neat result.
Work two cookies at a time: place one bottom-side up, add a generous scoop of ice cream, top with a matching cookie (bottom-side to the ice cream), and press gently to spread the ice cream to the edges. Return finished sandwiches to the freezer until ready to serve.
FAQs
Can I use regular-sized chocolate chips?
Yes, but mini chips give a better chocolate distribution and smoother texture in these cookies.
Can I make the cookie dough ahead?
Yes. Scoop the dough and either bake immediately or keep it in the fridge for up to 3 days. Refrigerated dough yields slightly thicker cookies and may need an extra 1–2 minutes of bake time.
Can I use other ice cream flavors?
Absolutely. Vanilla is a classic pairing, but any favorite flavor works—cookies and ice cream are very forgiving.
How should I serve them?
Let sandwiches sit at room temperature for 2–3 minutes before serving so the ice cream softens slightly and the cookies are easier to bite.
How long do they keep?
Store sandwiches in an airtight container or freezer bag. Lay them in a single layer, or separate stacked sandwiches with wax paper. They keep well for 2–3 months in the freezer.
Check out these other no-bake recipes!
• Biscoff Ice Cream Sandwiches
• Oreo Balls
• Chocolate Peanut Butter Fudge Bars
• No Bake Chocolate Cheesecake
• Easy Lemon Tart
If you try this recipe, please leave a comment and review—I love hearing your feedback! Tag @eatsdelightfulblog on Instagram so I can see your creations.
Chocolate Chip Ice Cream Sandwich Cookies
- Author: Mimi
- Total Time: 1 hour 30 minutes
- Yield: 8 ice cream sandwiches
Description
Two chewy chocolate chip cookies sandwich a scoop of ice cream for a classic, irresistible treat. The dough is fast, forgiving, and perfect for making ahead.
Ingredients
- 2 ⅓ cups (300g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (175g) unsalted butter, softened to room temperature
- ¾ cup (150g) light or dark brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (210g) mini chocolate chips, plus more for topping
- 1 quart vanilla ice cream
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 1–2 minutes until light and fluffy. A wooden spoon works by hand.
- Add the egg, egg yolk, and vanilla; whisk to combine.
- Mix in the dry ingredients until no streaks remain, then fold in the mini chocolate chips.
- Use a large cookie scoop to portion 5–6 dough balls onto the prepared sheet, leaving at least 3 inches between each. Press extra chocolate chips on top if desired.
- Bake in the center of the oven for 10–12 minutes, or until the edges are lightly browned.
- Cool cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool before the next batch.
- Freeze the cooled cookies for 30–60 minutes until firm to the touch to prevent breaking during assembly.
- Sandwich a large scoop of ice cream between two similarly sized cookies, press gently to spread the ice cream to the edges, and return to the freezer until ready to serve.
- Prep Time: 30 minutes
- Bake Time: 10 minutes
Enjoy!