Ice Cream Cookie Sandwich Recipe

Prepare oven and baking sheets

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Cream butter and sugars

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until light and fluffy, about 2–3 minutes using an electric mixer on medium speed. Scrape down the bowl as needed.

Add egg and vanilla

Add the large egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 30–45 seconds.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

Form cookie dough

Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the semisweet chocolate chips with a spatula so they are evenly distributed.

Portion cookies

Using a 2-tablespoon cookie scoop (or measure about 1.5 tablespoons of dough), portion rounded scoops onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each scoop with the palm of your hand or the bottom of a glass to form an even disk about 2.5 inches wide — this will make them easier to sandwich.

Bake

Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are golden and centers are set but still slightly soft. Rotate the sheet halfway through baking for even color.

Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies must be fully cooled before assembling ice cream sandwiches to prevent melting.

Soften ice cream

Scoop the vanilla ice cream into a bowl and let it sit at room temperature 5–10 minutes, until it is scoopable but not melted (should be soft enough to spread).

Form sandwiches

Place one cooled cookie flat-side up. Using an ice cream scoop or a spatula, place about 1/3 cup (approximately 3–4 tablespoons) of softened ice cream onto the cookie. Top with a second cookie, pressing gently and evenly to spread the ice cream to the edges. Repeat to make about 8 sandwiches (yield depends on cookie size).

Optional roll edges

If desired, pour the mini chocolate chips or sprinkles onto a shallow plate. Roll the edges of each sandwich in the chips or sprinkles so they adhere to the ice cream perimeter.

Wrap and freeze

Wrap each sandwich tightly in plastic wrap or enclose between parchment squares. Place the wrapped sandwiches in a single layer on a tray and freeze for at least 2 hours to firm up, or up to 24 hours for best texture.

Serve

Unwrap and let sit at room temperature 2–3 minutes to soften slightly before serving. Serve cold.