Homemade Ice Cream Cookie Sandwiches

A really good way to beat the heat this summer—besides heading straight to the pool—are these easy and delish Homemade Ice Cream Cookie Sandwiches! These ice cream sandwiches are made up of soft and chewy chocolate chip cookies and they’re filled with the best homemade no-churn chocolate ice cream! Step aside chipwich, there’s a new ice cream cookie sandwich in town!

I love pretty much any flavor of ice cream, but my 2 favorites would have to be Ben and Jerry’s Phish Food or Chubby Hubby. If you brought me a pint of either one of these ice cream flavors I would totally be your BFF for life.

Chocolate Chip Cookies are my all-time favorite cookie ever. As a kid I could devour an entire sleeve of Chips Ahoy Chocolate Chip Cookies if no one was watching me. Come to think of it, I’m certain I’ve done that as an adult too. Haha!

Combine the two of these together and you have one of my favorite summer  treats!

how do you make homemade ice cream cookie sandwiches

chocolate chip cookies

These are really quite easy to make! To start, for the chocolate chip cookies, you can use my Super Soft Chocolate Chip Cookies recipe. I’ve also noted some other cookie recipes below that you can use instead, if you so desire.

You can make these cookies ahead of time and keep them stored in an airtight container until it’s time to add the ice cream which will take some time to set.

no-churn chocolate ice cream

For the ice cream part, I made this creamy, homemade no-churn chocolate ice cream that is out of this world! It’s made from only a few ingredients: heavy whipping cream, cold sweetened condensed milk, vanilla extract, and melted chocolate. It mixes together very quickly, but the hard part is being patient as it firms for a minimum of 6 hours or overnight.

And if making homemade ice cream isn’t your thing, you can easily use store bought!

ice cream sandwiches

After the ice cream has been made and is firm, you’re ready to put everything together! I placed 1 scoop (about 1/4 cup) onto the flat side of the cookie and then topped it off with the second cookie that’s similar in size.

That’s it! See—SUPER EASY!

For something different, you can add chocolate jimmies (sprinkles), crushed oreos, or finely chopped pretzels to them as well. To store the ice cream sandwiches, I recommend wrapping them tightly in some wax paper and placing them in the freezer for up to a week.

what are the best cookies for making ice cream sandwiches?

You probably can’t go wrong with any cookie when it comes to making homemade ice cream cookie sandwiches. That being said, here are the top 5 best Beyond the Butter cookies for this ice cream sandwiches recipe!

• Super Soft Chocolate Chip Cookies
• Oatmeal Salted Caramel Chocolate Chip Cookies
• Double Chocolate Salted Caramel Cookies
• Super Soft Chocolate Cut-Out Sugar Cookies
• Chocolate Dipped Peanut Butter Cookies

helpful ice cream and ice cream sandwich making tools

Homemade Ice Cream Cookie Sandwiches

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (ice cream sandwich assembling only)
• Yield: Approx. 12 Ice Cream Cookie Sandwiches
• Category: Ice Cream
• Method: Baking (Cookies)
• Cuisine: Dessert

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Description

These Homemade Ice Cream Cookie Sandwiches are soft and chewy chocolate chip cookies filled with the best homemade no-churn chocolate ice cream! It’s basically the perfect summer treat! 

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Scale 1x2x3x

Ingredients

super soft chocolate chip cookies

• 2 1/4 cup All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 Package Instant Flavored Vanilla Pudding
• 1 cup Vegetable Shortening
• 1/4 cup Granulated Sugar
• 3/4 cup Light Brown Sugar, lightly packed
• 2 Large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 2, 8 ounces of Semi-Sweet Chocolate Baking Bar, broken into small chunks
• Sea Salt Flakes, for sprinkling top of cookies (optional)

alternatively, you can also use and of the following cookie recipes from the Beyond the Butter Recipe Box: 

• Double Chocolate Salted Caramel Cookies
• Oatmeal Chocolate Chip Salted Caramel Cookies
• Super Soft Chocolate Cut Out Sugar Cookies
• Chocolate Dipped Peanut Butter Cookies

homemade no-churn chocolate ice cream

• 2 cups Heavy Whipping Cream, cold
• 1 can (14 oz) Regular or Fat-Free Sweetened Condensed Milk, cold
• 1 tsp. Vanilla Extract
• 2/3 cup (4 oz) Bittersweet Chocolate, melted

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Instructions

super soft chocolate chip cookies

1. Preheat oven to 375ºF and line 2 cookie sheets with parchment paper.
2. Break up the bars of chocolate into small chunks using a hammer or your hands. Set aside.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and instant vanilla pudding. Set aside.
4. Using your hand-held mixer or stand mixer with a paddle attachment on medium- to medium-high speed, beat the vegetable shortening, granulated sugar, and light brown sugar together.
5. Add in the eggs one at a time, then beat in the vanilla extract until completely blended. Scrape down the sides of the bowl as needed.
6. Switching the mixer speed to low, add in your dry ingredients a little at a time. Blend completely, then fold in the chunks of chocolate.
7. Using a spoon or cookie scoop (I used the 1 1/2″ size), drop the cookie dough by the spoonful leaving 1 1/2 inches apart on the lined baking sheets.
8. Sprinkle a little sea salt flakes onto each cookie (optional step).
9. Bake for 8-10 minutes at 375ºF (mine baked for 10 minutes), until lightly brown.
10. Remove from oven and allow to cool for 5 minutes before transferring them to a cooking rack.
11. Make sure cookies have cooled before assembling the ice cream cookie sandwiches.

homemade no-churn chocolate ice cream

1. Using a double-boiler (fill the bottom boiler with about 1″-1.5″ water) over low heat, melt the chocolate. Set aside and allow to cool. Alternatively, you can also melt your chocolate in the microwave in a heat-proof bowl in 30 second increments at 50% power. Depending on the type of chocolate you use, this can take anywhere from 2-4 times.
2. Using your hand mixer or a stand mixer fitted with a whisk attachment on medium- to medium-high speed, whip the heavy whipping cream until soft peaks form.
3. Reduce the mixer speed to low and add in the cold sweetened condensed milk.
4. Switching the mixer speed back to high, whisk the mixture until it is thick and forms stiff peaks. Once done, then add in the vanilla extract.
5. Add in the cooled melted chocolate to the ice cream and whisk until it is completely blended.
6. Transfer the ice cream to an air-tight container or metal loaf or cake pan lined with either wax paper or parchment paper, and freeze for a minimum of 6 hours or overnight before scooping onto the chocolate chip cookies.

assembling the ice cream sandwiches

1. Place one scoop (or more if you wish) of frozen ice cream (about 1/4 cup) onto the backside/flatside of the chocolate chip cookie.
2. Take the second cookie of similar size and push down gently onto the bottom part of the sandwich.
3. Wrap tightly in wax paper and store in freezer for up to a week.

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Notes

Homemade chocolate ice cream recipe adapted from Gemma’s Bigger Bolder Baking.

Keywords: ice cream sandwiches, ice cream cookie sandwiches, homemade ice cream, chocolate ice cream, chocolate chip cookies, chocolate chips, chocolate chip, homemade no-churn chocolate ice cream, cookies, ice cream sandwiches

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