Classic Ice Cream Cookie Sandwich Recipe
Chocolate chip cookies, Big Dipper Vanilla Bean ice cream, rainbow sprinkles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookies
Assemble & Finish
Method
Cookies
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Dry ingredients
In a medium bowl, whisk together the all-purpose flour (2.25 cups), baking soda (1 tsp), and salt (1/2 tsp). Set aside.
- 3
Cream butter and sugars
In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle, cream the softened unsalted butter (1 cup) with granulated sugar (1/2 cup) and packed brown sugar (3/4 cup) on medium speed until light and fluffy, about 2–3 minutes.
- 4
Add eggs and vanilla
Add the large eggs (2) one at a time, mixing well after each addition. Scrape down the bowl, then mix in the pure vanilla extract (2 tsp) until combined.
- 5
Combine wet and dry
Gradually add the flour mixture to the butter mixture on low speed until just combined. Do not overmix.
- 6
Fold in chocolate chips
Fold in the semisweet chocolate chips (1.5 cups) with a spatula until evenly distributed.
- 7
Portion the dough
Using a 2-tablespoon cookie scoop (or spoon), portion dough into 24 even balls. Place them on the prepared baking sheets about 2 inches apart to allow spreading. For sandwich-size cookies, you may form slightly larger dough balls for 12–16 cookies; if making 12, use a 3-tablespoon scoop and expect larger cookies.
- 8
Bake
Bake in the preheated 350°F (175°C) oven for 9–12 minutes for 2-tablespoon cookies (or 11–14 minutes for larger), until edges are golden and centers still look slightly soft.
- 9
Cool
Remove sheets from oven. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For best assembly, cookies should be fully cooled (room temperature) or slightly chilled so they don't melt the ice cream.
Assemble & Finish
- 10
Soften ice cream
Scoop the Big Dipper Vanilla Bean ice cream (1 pint) into a bowl and let it sit at room temperature for 5–10 minutes until soft enough to spread but not melted.
- 11
Match cookies
Pair cooled cookies into similar-size pairs so sandwiches will be even.
- 12
Fill sandwiches
Using a 1/4-cup scoop (or a heaping 1/4 cup measure), place a scoop of softened ice cream onto the flat side of one cookie. Top with its matching cookie and press gently to spread the ice cream evenly to the edges. If you prefer a thicker filling, use more ice cream.
- 13
Add sprinkles
Pour the rainbow sprinkles (1/2 cup) into a shallow bowl. Roll the perimeter of each sandwich in the sprinkles, pressing lightly so they adhere to the exposed ice cream.
- 14
Optional drizzle
If using, melt the optional extra chocolate (approx. 2 tbs) and drizzle over the tops of the sandwiches with a spoon for decoration. Let the drizzle set for a few minutes.
- 15
Firm up
Place assembled sandwiches on a baking sheet lined with parchment and freeze for at least 30–60 minutes to firm. For best texture and easier serving, freeze for 1–2 hours.
- 16
Serve or store
Serve immediately after firming or store in an airtight container layered with parchment paper in the freezer for up to 1 week for optimal quality (up to 1 month acceptable). Let frozen sandwiches sit at room temperature 3–5 minutes before eating for easier bite.