Chocolate Chip Cookie Ice Cream Sandwiches

Name: Chocolate Chip Cookie Ice Cream Sandwiches
Prep time: 35 min
Cook time: 3 h 25 min
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 2 teaspoons Cornstarch; 1/2 teaspoon Baking Soda; 3/4 teaspoon Fine Sea Salt; 10 tablespoons Unsalted Butter, Melted And Cooled; 2/3 cup Packed Light Brown Sugar; 1/3 cup Granulated Sugar; 1 Large Egg; 1 Large Egg Yolk; 2 tablespoons Whole Milk; 2 teaspoons Pure Vanilla Extract; 3/4 cup Mini Semisweet Chocolate Chips; 1 1/2 quarts Vanilla Ice Cream, Slightly Softened

Chocolate chip cookie ice cream sandwiches on a chilled tray

Aigul Karimova

Published: July 28, 2026

Categories: Frozen Desserts, U.S., Sandwiches

Tags: Dessert, Make-Ahead, Frozen Dessert, Summer Dessert, Chocolate Chip Cookies, Ice Cream Sandwiches

Cookie Ice Cream Sandwiches

Soft chocolate chip cookies hold thick rounds of vanilla ice cream in a freezer-friendly summer dessert. A little cornstarch and an extra egg yolk keep the cookies tender enough to bite straight from the freezer.

Prep Time:35 minCook Time:205 minTotal Time:240 minServings:8Difficulty:Medium

A good ice cream sandwich needs a different cookie from the crisp version served beside a glass of milk. These cookies use melted butter, plenty of brown sugar, cornstarch, and an extra yolk for a flexible texture that stays pleasantly tender after freezing.

Mini chocolate chips spread evenly through the dough, so the cookies cut cleanly and every bite has chocolate without large frozen chunks. Slightly flattening the dough before baking produces broad, even rounds that pair up neatly.

Firm ice cream is easiest to portion as a slab. Spreading it in a lined pan, refreezing it, and cutting rounds creates tidy centers with an even thickness; the scraps can be pressed together for the final sandwich.

Assemble quickly on a chilled tray, then give the finished sandwiches enough time to firm completely. Individually wrapped sandwiches keep their shape, avoid freezer odors, and are ready to pass around at a warm-weather dessert gathering.

Nutrition (per serving)

Calories:610 kcal

Protein:9 g

Carbs:79 g

Fat:30 g

Directions

1

Line an 8-inch square pan with plastic wrap, leaving generous overhang. Press the softened ice cream into an even 1-inch-thick layer, cover, and freeze until firm while you make the cookies.
2

Whisk the flour, cornstarch, baking soda, and salt in a medium bowl until evenly combined.
3

Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until smooth. Whisk in the egg, egg yolk, milk, and vanilla until glossy.
4

Fold the dry ingredients into the butter mixture just until a soft dough forms, then fold in the mini chocolate chips. Cover and refrigerate the dough for 30 minutes.
5

Heat the oven to 350°F and line two baking sheets with parchment. Divide the dough into 16 equal portions, roll into balls, and gently flatten each into a disk about 2 1/2 inches wide.
6

Arrange the disks 3 inches apart and bake one sheet at a time for 10 to 12 minutes, until the edges are set and pale golden but the centers still look soft. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely.
7

Pair the cooled cookies by size and place half of them flat-side up on a chilled tray. Lift the frozen ice cream slab from the pan and cut eight rounds with a 2 1/2-inch cutter, pressing scraps together as needed for the final round.
8

Set one ice cream round on each upturned cookie, top with its partner, and press gently until the ice cream reaches the edges. Freeze the assembled sandwiches on the tray for 2 hours, until completely firm.
9

Wrap each sandwich tightly in parchment and then reusable freezer wrap or foil. Keep frozen until serving, allowing 2 to 3 minutes at room temperature for the best bite.

Ingredients

All-Purpose Flour:2 cups
Cornstarch:2 teaspoons
Baking Soda:1/2 teaspoon
Fine Sea Salt:3/4 teaspoon
Unsalted Butter, Melted And Cooled:10 tablespoons
Packed Light Brown Sugar:2/3 cup
Granulated Sugar:1/3 cup
Large Egg:1
Large Egg Yolk:1
Whole Milk:2 tablespoons
Pure Vanilla Extract:2 teaspoons
Mini Semisweet Chocolate Chips:3/4 cup
Vanilla Ice Cream, Slightly Softened:1 1/2 quarts

Tips & Notes

Use a different ice cream flavor if desired, but avoid very soft mix-ins that prevent clean rounds.
Chill the cutter and assembly tray for 15 minutes before working so the ice cream stays firm.
Store the wrapped sandwiches in an airtight freezer container for up to 2 weeks.