Ice Cream Cookie Sandwich Recipe
Make Ice Cream Cookie Sandwich Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Chip Cookies (makes ~12 cookies / 6 sandwiches)
Ice Cream & Assembly
Method
Chocolate Chip Cookies (bake and cool)
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2–3 minutes.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
- 5
- 6
Fold in chocolate chips
Fold in the semisweet chocolate chips by hand with a spatula (or mix briefly on low) so they are evenly distributed.
- 7
Portion dough
Using a medium cookie scoop (about 2 tablespoons) or spoon, portion dough into 12 equal balls and place them 2 inches apart on the prepared baking sheets. Slightly flatten each ball so cookies bake evenly.
- 8
Bake
Bake one sheet at a time in the preheated oven for 10–12 minutes, or until edges are golden and centers still look slightly soft. Rotate the pan halfway through baking for even browning.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For best sandwich assembly, let cookies cool to room temperature (about 30–45 minutes).
Ice Cream Preparation & Sandwich Assembly
- 10
Soften ice cream
Remove the vanilla ice cream from the freezer about 5–10 minutes before assembly so it is slightly softened but not melted—still scoopable.
- 11
Match cookies
Sort the cooled cookies into 6 pairs of similar size and shape so sandwiches sit evenly.
- 12
Portion ice cream
Using an ice cream scoop or large spoon, place a rounded scoop (about 1/3 to 1/2 cup) of softened ice cream onto the flat side of one cookie in each pair. Press the matching cookie gently on top to spread the ice cream to the edges without squeezing it out completely. Wipe any excess ice cream from the edges with a small offset spatula or knife.
- 13
Optional roll in crumbs
If using crushed chocolate chips or mini chips, place them in a shallow bowl. Hold the sandwich together and roll the exposed ice cream edge in the crumbs to coat the perimeter.
- 14
Wrap and firm up
Wrap each sandwich tightly in plastic wrap or place on a parchment square and fold up. Transfer wrapped sandwiches to a baking sheet or shallow container and freeze for at least 1 hour to firm. For best texture, freeze 2–3 hours.
- 15
Serve
Unwrap and let sit at room temperature 2–3 minutes before eating for easier bite. Serve cold.