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See 5 recipes Download free cookbookDouble Chocolate Cookie Ice Cream Sandwiches
Double Chocolate Ice Cream Sandwiches
Soft cocoa cookies studded with dark chocolate hold a thick layer of chocolate ice cream, with crisp cacao nibs around the edges for a deeply chocolatey summer treat.
Prep Time:30 minCook Time:12 minTotal Time:42 minServings:8Difficulty:Medium
These ice cream sandwiches layer chocolate in three distinct ways: cocoa gives the cookies a dark, rounded flavor, chopped chocolate forms small molten pockets, and chocolate ice cream makes the center unmistakably indulgent. Cacao nibs add a clean, lightly bitter crunch that keeps each bite balanced.
The cookies are intentionally soft rather than brownie-like. A modest bake and a spoonful of corn syrup help them stay flexible in the freezer, so they yield when bitten instead of squeezing out the filling. Flattening the dough before baking also creates even rounds that pair neatly.
For tidy sandwiches, soften the ice cream only until it can be scooped and pressed. Assemble quickly on a chilled tray, roll the exposed edges in cacao nibs, and freeze until firm. A short rest at room temperature before serving brings the cookies back to their best chewy texture.
The sandwiches are made for a relaxed summer dessert spread: prepare them a day ahead, wrap them individually, and bring out only as many as you need. They are rich enough to stand on their own, but berries or cold brew coffee make natural companions.
Nutrition (per serving)
Calories:510 kcal
Protein:7 g
Carbs:65 g
Fat:27 g
Directions
-
1
Heat the oven to 350°F. Line two baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until no cocoa lumps remain.
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2
Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy and slightly lightened, about 2 minutes. Beat in the egg, corn syrup, and vanilla until smooth.
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3
Stir the dry ingredients into the butter mixture just until no flour streaks remain, then fold in the chopped dark chocolate. Scoop 16 level portions, about 2 tablespoons each, onto the prepared sheets and flatten each into a 2 1/2-inch round.
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4
Bake until the edges are set and the centers look slightly soft, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to a rack and cool completely.
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5
Set 8 cookies flat-side up on a chilled baking sheet. Place a generous 1/3 cup of slightly softened chocolate ice cream on each, top with the remaining cookies, and press gently until the filling reaches the edges.
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6
Spread the cacao nibs in a shallow dish and roll each exposed ice cream edge in them. Freeze the sandwiches until firm, at least 2 hours, then wrap individually. Let stand for 5 minutes before serving.
Ingredients
- All-Purpose Flour:1 1/4 cups
- Dutch-Process Cocoa Powder:1/2 cup
- Baking Soda:1/2 teaspoon
- Fine Sea Salt:1/2 teaspoon
- Unsalted Butter At Room Temperature:1/2 cup
- Packed Light Brown Sugar:2/3 cup
- Granulated Sugar:1/3 cup
- Large Egg:1
- Light Corn Syrup:1 tablespoon
- Vanilla Extract:1 teaspoon
- Dark Chocolate Chopped:4 ounces
- Chocolate Ice Cream:1 quart
- Roasted Cacao Nibs:1/2 cup
Tips & Notes
- Do not overbake the cookies; slightly soft centers help them stay tender after freezing.
- If the ice cream becomes glossy or runny while assembling, return it and the tray to the freezer for 10 minutes.
- Wrapped sandwiches keep well in the freezer for up to 1 week.
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