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ice cream sandwiches

Cookie Ice Cream Sandwiches (Like a Chipwich!)

This recipe produces a soft chocolate chip cookie which is perfect for making cookie ice cream sandwiches. You do not have to chill this cookie dough! For best results, I recommend using mini chocolate chips and freezing the assembled sandwiches for at least 3 hours.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tablespoons; 170g) unsalted butter softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) mini semi-sweet chocolate chips
  • 3 cups (about 540g) vanilla ice cream (or your desired flavor)
  • 1 cup mini chocolate chips (180g) sprinkles (150g), or finely chopped nuts (100g)

Equipment

  • Medium cookie scoop
  • Baking sheets
  • Ice cream scoop

Method
 

  1. Prep the oven and pans
    Preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper. Parchment also makes cleanup take thirty seconds rather than twenty minutes.
  2. Mix the dry ingredients
    Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl and set aside.
  3. Cream the butter and sugars
    Beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium-high speed for about 3 minutes until the mixture looks pale and fluffy. The sugar should dissolve into the butter rather than sitting in visible granules.
  4. Add the wet ingredients
    Add the egg, egg yolk, and vanilla extract and beat until the mixture looks uniform. Reduce the mixer speed to low and add the flour mixture in two additions, mixing just until the flour disappears. Fold in the mini chocolate chips by hand with a spatula.
  5. Scoop and bake
    Use a medium cookie scoop to portion 1.5-tablespoon balls of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 12 to 13 minutes until the edges look set and lightly golden. The centers will look underdone when you pull the pan. They finish cooking on the hot pan.
  6. Cool completely
    Leave the cookies on the pan for 5 minutes, then transfer to a wire cooling rack. The cookies need to reach full room temperature before assembly. A warm cookie melts the ice cream immediately and turns the whole thing into a puddle.
  7. Assemble the sandwiches
    Flip one cooled cookie upside down on a clean surface. Add a generous scoop of ice cream to the flat side and press a second cookie on top with steady, even pressure. Pressing too hard cracks the cookie. Too light and the ice cream squeezes out unevenly on one side.
  8. Roll and freeze
    Roll the exposed ice cream edge through mini chips, sprinkles, or chopped nuts. Wrap each homemade ice cream sandwich tightly in plastic wrap immediately after rolling and place it in the freezer. Freeze for at least 3 hours before eating.

Recipe Notes

🌾 Gluten-free version works with flourless cookies.
Flourless almond butter chocolate chip cookies or flourless peanut butter chocolate cookies replace the standard dough cleanly. Check that your ice cream carries a gluten-free label too, since some mix-in flavors use ingredients processed with wheat. The assembly process stays identical. 🥜
🥚 The extra egg yolk changes the texture of the dough.
One whole egg provides structure. The additional yolk adds fat and richness that push the cookie from good to genuinely tender. The leftover egg white can go down the drain. Two whole eggs make the dough too wet and the baked cookie too cakey for a proper sandwich. ✨