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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate chip cookie ice cream sandwiches are made with two golden, slightly underbaked cookies that stay crisp at the edges and gooey in the center. A thick disc of vanilla ice cream is sandwiched in place and rolled in mini chocolate chips, then frozen for a clean, sliceable bite.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cup semi-sweet chocolate chips
Ice cream
  • 0.5 gallon vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate chip cookies
  1. Preheat oven to 375F, then beat the softened butter with both sugars until fluffy and lighter in color. This helps the cookies spread less and bake with a crisp edge.
  2. Add the eggs and vanilla extract to the butter mixture and beat until smooth. Stop when no streaks remain so the dough bakes evenly.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the leaveners so the centers stay slightly soft.
  4. Stir the flour mixture into the butter mixture until just combined. Overmixing can make the cookies tough.
  5. Fold in the semi-sweet chocolate chips. You want chips evenly scattered throughout the dough.
  6. Scoop dough into large rounds (3 tablespoons) and press flat to about 3.5 inches wide on lined baking sheets. Leave space between rounds so they can bake without merging.
  7. Bake for 10-12 minutes at 375F until the edges are set but the centers are still slightly soft. Cool completely before assembling so the ice cream doesn’t melt.
Prepare and assemble the ice cream sandwiches
  1. Slice the vanilla ice cream into 1-inch thick discs using a round cookie cutter matching the cookie size. Keep the discs flat so they sandwich cleanly.
  2. Place a disc of vanilla ice cream between two cookies and press gently to seal. Roll the edges in mini chocolate chips for a crisp, tidy finish.
  3. Wrap each sandwich individually in plastic wrap and freeze for at least 1 hour before serving. This firms the ice cream so the cookies stay crisp without sliding.

Notes

Pro tip: bake only until the edges are set and the centers look slightly underbaked—this keeps the cookie texture gooey after freezing. Store wrapped sandwiches in the freezer up to 2 weeks; thaw in the fridge 5 minutes for easier biting. For a dairy-free swap, use a dairy-free vanilla ice cream and vegan butter (choose one that creams well for similar texture).