Fudgy Chocolate Ice Cream Sandwiches


Preparation info

  • Difficulty


  • Makes


    2¾ inch cookies (24 sandwiches)

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 8 to 10 minutes for each of four batches

This is a fabulously delicious chocolate cookie that is fudgy when frozen. The edges of the cookies are crisp, which provides a charming contrast to the chewy interior of the cookie and the creamy ice cream filling. My favorite ice cream for filling the cookie sandwich is cherry vanilla, but, of course, chocolate goes with many other flavors, even more chocolate (as pictured)! The optional chocolate sauce is the dipping sauce version of my ganache piping glaze.

Plan Ahead The dough requires 3 hours to freeze before baking or it can be frozen for 3 months. The optional chocolate dipping sauce needs to be made at least 2 hours ahead, but can be made several hours ahead and reheated.


Cookie Dough

Makes 21.2 ounces/600 grams

bittersweet chocolate, 60% to 62% cacao, chopped . 1.5 ounces 42 grams
bleached all-purpose flour 1 cup (lightly spooned into the cup and leveled off) plus 3 tablespoons 5 ounces 142 grams
unsweetened (alkalized) cocoa powder ½ cup (sifted before measuring) 1.3 ounces 37 grams
baking soda ½ teaspoon . 2.7 grams
fine sea salt teaspoon . 0.7 gram
1 large egg, lightly beaten 3 tablespoons plus ½ teaspoon (47 ml) 1.8 ounces 50 grams
heavy cream 3 tablespoons (44 ml) 1.5 ounces 43 grams
light corn syrup 2 teaspoons (10 ml) 0.5 ounce 14 grams
pure vanilla extract 1 teaspoon (5 ml) . .
superfine sugar ¾ cup 5.3 ounces 150 grams
unsalted butter (65° to 75°F/19° to 23°C) 10 tablespoons ( sticks) 5 ounces 142 grams

Ice Cream Filling

ice cream of your choice, softened about quarts . .

Special Equipment

Two 15 by 12 inch cookie sheets, nonstick or lined with parchment | Two 12 by 1⅝ inch (measured from the inside) cardboard tubes from paper towel rolls, cut into halves (or PVC plastic piping cut into four 6 inch lengths) | A sharp knife with a 1½ to 2 inch wide blade | A 2 inch ice cream scoop or ¼ cup measure


Melt the Chocolate

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.

Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid, about 10 minutes.

Mix the Dry Ingredients

In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Sift them onto a sheet of parchment.

Mix the Liquid Ingredients

In a small bowl, whisk the egg, cream, corn syrup, and vanilla just until lightly combined.

Make the Dough

In the bowl of a stand mixer fitted with the flat beater, beat the sugar and butter on medium speed until well mixed, about 1 minute. Scrape down the sides of the bowl. Gradually beat in the egg mixture. It should take about 15 seconds. Scrape in the chocolate and beat until thoroughly incorporated, about 1 minute. Scrape down the sides of the bowl. Detach the flat beater and add the flour mixture. Stir until moistened. Reattach the flat beater and beat on low speed until incorporated, about 15 seconds. The dough will be like a fluffy but thick butter cake batter.

Scrape the dough onto a piece of plastic wrap. Use the plastic wrap to flatten it into a 6 by 5 inch rectangle and refrigerate it for at least 1½ hours until firm enough to shape. (An instant-read thermometer should read below 63°F/17°C.)

Shape the Dough Logs

Divide the rectangle of dough into quarters, about 5.3 ounces/150 grams each. Work with 1 piece at a time and refrigerate the rest.

Set the dough on a piece of plastic wrap and wrap the plastic wrap around the entire piece of dough. Roll the dough into a log about inches in diameter and about inches long. Slide the log into one of the cardboard tubes and set it upright in the freezer. Repeat with the remaining dough logs. Freeze the dough logs for at least 2 hours, or until an instant-read thermometer reads below 32°F/0°C to firm it for even cutting. (If not using the cardboard tubes, lay the dough logs on their sides but turn them a few times to keep them round.) The dough cuts most easily when not frozen solid, so it helps to let it soften slightly before slicing.

The unbaked dough can be frozen for up to 3 months.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Cut the Dough into Cookies

It is best to bake one cookie sheet at a time to ensure that the cookies can be removed from the sheet as soon after baking as possible so that they stay soft. Remove a frozen dough log from the freezer and cut 12 slices inch thick. Set the slices 2 inches apart on a cookie sheet and bake at once.

Bake the Cookies

Bake for 4 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 4 to 6 minutes, or just until set but still soft to the touch.

Cool the Cookies

Set the cookie sheet on a wire rack and let the cookies cool for about 1 minute, or just until they can be lifted with a pancake turner to a wire rack to continue cooling. (Do not leave them on the cookie sheet because they will continue to bake and become brittle.) They will bend slightly but become flat when set on the wire rack to cool. As soon as the cookies are cool, sandwich them with the ice cream or store them airtight.

While each batch of cookies is baking, shape the dough for the next batch.

The cookies can be stored in an airtight container for 1 week at room temperature, 2 weeks refrigerated, or 1 month frozen.

Sandwich the Cookies with Ice Cream

Assemble only half of the ice cream sandwiches at a time to keep the ice cream from melting. Refrigerate the ice cream for 20 minutes before sandwiching the cookies to soften it slightly. Set sheet pans or cookie sheets in the freezer to chill.

Set 12 of the cookies, bottom sides up, on one of the chilled sheet pans. Set scoops of ice cream, about ¼ cup in size, on top of each cookie. Place a second cookie, bottom side down, on top. When the ice cream is soft enough to press down easily, evenly press the top of each cookie until the ice cream comes almost to the edge. The ice cream should be about ½ inch thick.

Cover the sandwiches with a sheet of plastic wrap and set them in the freezer until firm. Then wrap each sandwich separately in plastic wrap and store in an airtight container in the freezer. Repeat with the remaining cookies.


Airtight: frozen, 1 month.

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