Ice Cream Sandwiches


Preparation info

  • Difficulty


  • Servings:



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One of my favorite ways to extend ice cream is to smash some of it between a few baked cookies. Personally, I like to use really good chocolate chip cookies, but almost any cookie will do the trick.

Regardless of what cookie recipe you use, I recommend making your cookies slightly smaller than you might normally make them, since there will be two of them and a few tablespoons of ice cream per sandwich. The other trick to these is to make sure you actually cool and freeze the cookies separately before making the sandwiches!

Prep Time: 20 minutes
Total Time: 1 hour plus freezing time


  • ounces cake flour (1 cup minus 1 tablespoon)
  • ounces bread flour (1 cup minus 2 tablespoons)
  • ¾ teaspoon table salt
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • cup unsalted butter
  • ½ cup brown sugar
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6 ounces chocolate chips
  • 2-3 cups ice cream, for filling


  1. Mix together dry ingredients (flours, salt, baking powder, baking soda). Set aside.
  2. Cream together butter and sugars in a mixing bowl. If you are using a stand mixer, use the paddle attachment, or use a hand mixer. Mix in the egg and stir in vanilla extract.
  3. Slowly add in dry ingredients. Once dry ingredients are mixed in, add chocolate chips and stir just until they are evenly distributed. Try not to overmix.
  4. At this point you can chill the dough for up to 2 days. Or you can make the cookies immediately. If you want to make them now, preheat oven to 350°F.
  5. To bake, scoop heaping tablespoon-sized balls onto baking sheets lined with parchment paper. You should get about 24 cookies out of the batch. Bake the cookies until they are lightly browned, but still somewhat soft, about 10 to 12 minutes.
  6. Let cookies cool completely (preferably on a wire rack).
  7. Once your cookies are cooled, transfer them to a large container and freeze for about an hour.
  8. Sandwich a few tablespoons of ice cream between two cookies. Eat immediately or wrap sandwiches individually in plastic wrap, transfer to a freezer-safe dish, and freeze for up to 2 months.