Classic Chocolate Chip Cookie Ice Cream Sandwiches

Name: Classic Chocolate Chip Cookie Ice Cream Sandwiches
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 1/2 teaspoon Baking Soda; 1/2 teaspoon Fine Salt; 1/2 cup Unsalted Butter, Softened; 3/4 cup Packed Light Brown Sugar; 1/4 cup Granulated Sugar; 1 Large Egg; 1 Large Egg Yolk; 2 teaspoons Pure Vanilla Extract; 3/4 cup Semisweet Chocolate Chips; 1 1/2 quarts Vanilla Ice Cream

Chocolate chip cookie ice cream sandwiches stacked on a stone table

Doris Cook

Published: July 28, 2026

Categories: Cookies, Frozen Desserts, U.S.

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

Classic Cookie Ice Cream Sandwiches

Tender chocolate chip cookies and vanilla ice cream make a nostalgic frozen treat that is easy to assemble ahead for summer sharing.

Prep Time:45 minCook Time:12 minTotal Time:57 minServings:8Difficulty:Medium

A chocolate chip cookie ice cream sandwich is the familiar centerpiece every frozen-dessert spread needs. This version uses cookies with crisp rims and tender centers, so they hold together without becoming unpleasantly hard in the freezer.

Brown sugar supplies moisture while one egg yolk adds richness and flexibility. Slightly flattening the dough before baking keeps the cookies broad and even, giving the vanilla ice cream a tidy surface to meet.

For the cleanest assembly, soften the ice cream just until scoopable, then work with four sandwiches at a time. A short freeze after filling sets the edges before each sandwich is wrapped for longer storage.

These are especially useful for relaxed summer gatherings because they can be finished several days ahead. Let them stand briefly at room temperature before serving, and the cookie will return to its ideal tender bite.

Nutrition (per serving)

Calories:610 kcal

Protein:8 g

Carbs:78 g

Fat:30 g

Directions

1

Heat the oven to 350°F. Line two baking sheets with parchment paper, and whisk the flour, baking soda, and salt together in a medium bowl.
2

Beat the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla until fully blended.
3

Add the flour mixture and mix on low just until no dry streaks remain. Fold in the chocolate chips, then chill the dough for 20 minutes so it is easy to portion.
4

Divide the dough into 16 equal balls, arrange them well apart on the prepared sheets, and gently flatten each to a 2-inch round.
5

Bake until the rims are set and lightly golden but the centers still look soft, 10 to 12 minutes. Cool on the sheets for 5 minutes, then transfer to a rack and cool completely.
6

Let the ice cream soften at room temperature for 8 to 10 minutes. Turn half of the cookies flat-side up and place a generous 1/2 cup of ice cream on each one.
7

Top with the remaining cookies and press gently until the ice cream reaches the edges. Smooth the sides with a small spatula, then freeze the sandwiches on a tray for 1 hour.
8

Wrap each firm sandwich tightly in parchment and place in an airtight container. Freeze for up to 5 days, then let stand at room temperature for 5 minutes before serving.

Ingredients

All-Purpose Flour:1 1/2 cups
Baking Soda:1/2 teaspoon
Fine Salt:1/2 teaspoon
Unsalted Butter, Softened:1/2 cup
Packed Light Brown Sugar:3/4 cup
Granulated Sugar:1/4 cup
Large Egg:1
Large Egg Yolk:1
Pure Vanilla Extract:2 teaspoons
Semisweet Chocolate Chips:3/4 cup
Vanilla Ice Cream:1 1/2 quarts

Tips & Notes

Weigh or visually match the dough portions so the cookie pairs have the same diameter.
Keep the second batch of cookies and ice cream in the freezer while assembling the first four sandwiches.
For the neatest edges, use a round cookie cutter slightly smaller than the cookies to shape softened ice cream portions before assembly.