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Giant Cookie Ice Cream Sandwiches

Giant cookie ice cream sandwiches made with two 8-inch chocolate chip cookie rounds that sandwich a full inch of vanilla ice cream. Bake until golden but slightly underdone in the center, freeze until firm, then slice into pizza-style wedges for an oversized party dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
freezing 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 1250
Ingredients Equipment Method Notes

Ingredients
  

Chocolate chip cookie base
  • 3 cup all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1.5 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1.5 cup brown sugar, packed
  • 3 eggs
  • 1 tbsp vanilla extract
  • 3 cup semi-sweet chocolate chips
Vanilla ice cream filling
  • 0.5 gallon vanilla ice cream, softened

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the giant cookies
  1. Preheat the oven to 350F and line two sheet pans with parchment paper. Whisk the all-purpose flour, baking soda, and salt in a bowl until evenly combined.
  2. Beat the unsalted butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time, then mix in the vanilla extract until smooth.
  3. Stir the flour mixture into the butter mixture and fold until no dry streaks remain. Fold in the semi-sweet chocolate chips so the dough is evenly speckled.
  4. Divide the dough into 2 equal halves. Press each half into an 8-inch circle on the parchment-lined sheet pan, keeping the edges about the same thickness.
  5. Bake at 350F for 14-16 minutes, until the cookies are golden and the centers look slightly underdone. Remove and cool completely on the baking sheets.
Assemble and freeze
  1. Spread a thick layer of softened vanilla ice cream over one cooled giant cookie, aiming for about a 1-inch thickness. Smooth the top so it sits evenly.
  2. Carefully place the second giant cookie on top and press gently to adhere. Align the edges and avoid sliding the cookies so the ice cream stays centered.
  3. Freeze for at least 1 hour to firm up before slicing. Slice into wedges like a pizza to serve once the center is set.

Notes

Pro tip: bake until the edges are golden but the middle still looks a touch soft—this helps the cookie hold up after freezing and slicing. Store assembled sandwiches in the freezer, wrapped well, for up to 2 weeks; they can be frozen yes. For a lighter option, use low-fat vanilla ice cream for a similar texture with fewer calories.