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Ice Cream Sandwiches

iamwinfred
These homemade Ice Cream Sandwiches feature soft, tender chocolate cookies embracing creamy vanilla ice cream for the ultimate frozen treat. Better than any store-bought version, they're endlessly customizable, freezer-friendly, and bring pure nostalgic joy to every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 sandwiches
Calories 385 kcal

Equipment

  • Half sheet pan 18x13 inches
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Offset spatula
  • Sharp knife or pizza cutter
  • Chopstick or skewer For poking holes in cookie surface
  • Plastic wrap
  • Airtight freezer container
  • 9x13-inch baking dish For shaping the ice cream layer
  • Wire rack For cooling the cookie slab

Ingredients
  

For the Chocolate Cookies

  • 1 cup unsalted butter 226g, 2 sticks, melted
  • 1 cup granulated sugar 200g
  • 1/2 cup brown sugar 100g, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour 210g
  • 3/4 cup Dutch-process cocoa powder 75g
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup whole milk 60ml

For the Ice Cream Filling

  • 1.5 quarts vanilla ice cream 6 cups / about 1.4 liters, slightly softened

Optional Toppings

  • mini chocolate chips for rolling edges
  • rainbow sprinkles for rolling edges
  • chopped nuts for rolling edges
  • cookie crumbs for rolling edges

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 18x13-inch half sheet pan with parchment paper extending over the edges, then lightly spray with non-stick cooking spray.
  • Beat melted butter, granulated sugar, and brown sugar on medium-high for 2 minutes until light and fluffy, then add eggs one at a time and mix in vanilla extract.
  • In a separate bowl, whisk together flour, Dutch-process cocoa powder, baking soda, and salt until no lumps remain.
  • Add dry ingredients to wet in two additions, mixing on low and adding the milk between additions, until you have a thick, smooth, spreadable batter.
  • Spread batter evenly across the prepared pan to about 1/4-inch thickness, poke holes in a 1-inch grid with a chopstick, then bake 15–18 minutes until set but still slightly soft.
  • Cool in pan 5 minutes, then lift out using the parchment overhang and cool completely on a wire rack before transferring to the freezer for 15 minutes to firm up.
  • Soften ice cream 15–20 minutes, spread into an even 1-inch layer in a parchment-lined 9x13-inch dish, and freeze 1–2 hours until firm.
  • Cut the chilled cookie slab in half crosswise, unmold the ice cream layer onto one half, top with the second cookie half pressing lightly, then freeze at least 3–4 hours until completely firm.
  • Using a sharp knife dipped in hot water and wiped dry between cuts, slice the frozen slab into 12 rectangles (approximately 3x4 inches each), returning to the freezer if it softens too much.
  • If desired, roll the exposed ice cream edges of each sandwich in mini chocolate chips, sprinkles, chopped nuts, or cookie crumbs, pressing gently to adhere.
  • Wrap each sandwich individually in parchment paper or plastic wrap, place in an airtight freezer container, and freeze at least 2 hours (ideally overnight) before serving.

Notes

  • Use Dutch-process cocoa powder for the deepest chocolate color and flavor — regular cocoa will work but produces a lighter result.
  • Do not overbake the cookies; they should look set but still feel slightly soft when touched. Overbaking leads to hard, cracking cookies when frozen.
  • Let ice cream soften 15–20 minutes before spreading — too hard tears the cookies, too soft makes a mess.
  • Dip your knife in hot water and wipe it dry between every cut for clean, sharp edges on each sandwich.
  • Freeze assembled sandwiches overnight for the best texture — the cookies absorb moisture from the ice cream and become delightfully soft and chewy.
  • Work in batches when cutting or decorating. If things start to melt, return everything to the freezer for 15 minutes.
  • Store individually wrapped sandwiches in an airtight container in the freezer for up to 2 months.
  • Any ice cream flavor works — try mint chocolate chip, cookies and cream, strawberry, coffee, or peanut butter for fun variations.
  • For parties, make the sandwiches up to a week ahead — they actually taste better as the flavors meld together over time.
  • In a hurry? Use large, soft-baked store-bought chocolate cookies instead of making the slab from scratch.

Nutrition

Serving: 1sandwichCalories: 385kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 38gVitamin A: 10IUCalcium: 12mgIron: 8mg
Keyword chocolate cookie, frozen dessert, homemade ice cream sandwiches, ice cream sandwiches, summer dessert
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