Chocolate Chip Cookie Ice Cream Sandwich

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My dreamy Chocolate Chip Cookie Ice Cream Sandwich is an irresistible throwback made even better with my Best Ever Chocolate Chip Cookies. They’re ideal for guests: make ahead, throw them in the freezer, and get ready for the compliments you’ll get for this super-easy recipe! 

• Better than you remember! This is the chocolate chip ice cream sandwich of your dreams.
• Ultimate chip cookies: My classic chocolate chip cookies are soft, chewy, and loaded with chips
• Ice cream choice: Pick your favorite flavor, or use a few to mix it up.
• Stock the freezer: You can freeze these for up to three weeks, so if you’re expecting a lot of company this summer, consider making two or three batches.
• Kid and adult fave: Kids love chocolate chip cookies with ice cream, and I’ve yet to meet an adult who can resist one of these.

Portable ice cream treats are a must for summer, and I have you covered with dozens of delicious options. Along with this Chocolate Chip Ice Cream Sandwich, you’ll also want to make Drumstick Ice Cream Cones, S’mores Ice Cream Sandwiches, Easy Mochi Ice Cream, and Pink Lemonade Popsicles.

As a longtime ice cream sandwich fan, I’ve learned that texture is everything—especially when you’re working with chocolate chip cookies. For that soft, easy-to-bite consistency even after freezing, bake your cookies just until the edges are set and the centers are still slightly doughy. This keeps them tender when frozen, not rock hard. If your oven has a convection setting (fan assist), bake two trays at once for even results. No fan? No problem—just bake one sheet at a time at 375°F (190°C) for the best outcome.

Table of Contents

What is a Chocolate Chip Cookie Ice Cream Sandwich?

• My Chocolate Ice Cream Sandwich is a frozen treat made with two chocolate chip cookies with a scoop of vanilla ice cream in the middle.
  • The sandwiches are made with my Best Ever Chocolate Chip Cookies, which bake up soft, with slightly gooey, doughy centers.
  • Vanilla ice cream‘s pure, mildly sweet flavor is an ideal match for chocolate chip cookies, but you can use any flavor you prefer.
  • The chocolate chip cookie sandwiches are rolled in mini chocolate chips for extra flavor and some crunch.
• You can make the sandwiches with store-bought ice cream or go homemade with my no-machine Vanilla Ice Cream. Other recommended flavors include Strawberry Ice Cream, Rainbow Cake Ice Cream, and Dulce de Leche.
• The original Chipwich was invented in New York City in 1981 and was sold by street vendors. It was an immediate hit and inspired many DIY versions. My homemade version honors the original while elevating the treat with my best-ever chocolate chip cookies.

Key Ingredients and Substitutes

For the Chocolate Chip Cookie Dough

All-purpose flour

• Using all-purpose flour ensures the cookies have sufficient structure while remaining soft.
• Substitute: For a gluten free version, use the same amount of a 1:1 baking mix like Easy Almond Flour Baking Mix or another gluten-free flour.

Salt

• Salt enhances the chip cookies’ flavor and evens out the sweetness.

Baking soda

• Baking soda will give you a chewy cookie with a delightfully doughier center than you’d get from using baking powder.
• Baking soda reacts with acid (in this recipe, it’s from the brown sugar) to leaven the cookies.
• Additionally, it reacts with the hot sugar to aid in caramelization and browning.
• For more info, check out my post, Baking Powder vs. Baking Soda When Baking Cookies.

Butter

• Butter adds richness to these chocolate chip cookies.
• Salted butter adds extra flavor, and it’s what I always use, but unsalted butter would work too.
• Using melted butter helps keep the center nice and doughy.

Dark brown sugar

• Dark brown sugar sweetens the cookies.
• Additionally, the molasses adds a note of caramel-like flavor.
• Make your own or enrich it using my recipe, How to Make Brown Sugar.
• Substitute: You can use an equal amount of light brown sugar.

Granulated sugar

• Granulated sugar sweetens the cookies.
• Additionally, it binds with and locks in moisture to keep the cookies soft and moist.
• Granulated sugar gives the cookies delicately crispy edges.
• Substitute: You can use an equal amount of coconut sugar in place of granulated sugar.

Egg

• The egg yolk acts as an emulsifier and binds all the ingredients together evenly, and the egg whites contribute to the softness of the cookies.
• The egg needs to be at room temperature to mix in evenly. Here’s how to take the chill off eggs from the fridge.
• Substitute: Use flax seed egg or a chia seed egg in place of a regular egg

Vanilla extract

Mini chocolate chips

• Use mini chocolate chips here, as they’re easier to chew than regular-sized chips when frozen.
• Substitute: You can also roll the sandwiches in chopped nuts, mini candies, or crushed cookies.

For the filling

Vanilla ice cream

• You can use your favorite store-bought vanilla ice cream in this cookie and ice cream sandwich.
• You can also make your own with my Vanilla Ice Cream recipe.
  • Note that if you use homemade ice cream, you should consume the ice cream sandwiches within two weeks, because the ice cream may get icy after that.

Mini chocolate chips

• It’s best to use mini chips because they coat the ice cream better and create a more even coating than larger chips.

How to Make Chocolate Chip Cookie Ice Cream Sandwich

To Make the Cookies

1. Mix dry ingredients: Whisk the flour, salt, and baking soda in a medium bowl. Set aside.

2. Combine butter and sugar: In a separate large bowl, combine the melted butter, brown sugar, and granulated sugar and whisk by hand vigorously for about 1 minute.

3. Add egg and vanilla: Whisk the egg into the sugar mixture, followed by the vanilla extract.

4. Finish the dough: Add the dry ingredients to the wet and stir to combine.

5. Chill dough: Fold in the chocolate chips, then cover the dough in plastic wrap and chill for a minimum of 1 hour (and up to 2 days).

To Bake the Cookies

6. Prepare to bake: Set the oven to fan assist and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.
7. Portion dough: Divide the dough into 16 equally sized balls, about 2 tablespoons each and arrange 8 on each sheet.

8. Bake: Bake the cookies for 14-15 minutes, until the edges are set and the cookies are beginning to turn golden brown throughout, but still doughy in the middle.

9. Bang pan and cool cookies: Once out of the oven, bang the hot pan on the counter a few times to create crinkles on top of the cookie. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Freeze: Place the cookies in a single layer on a tray and freeze until they are very cold and the chocolate has firmed up, about 1 hour.

Assembling the Ice Cream Sandwiches

11. Prepare the chocolate chips: Place the mini chocolate chips on a shallow plate.
12. Scoop ice cream onto cookie: Remove 2 cookies from the freezer. Place one scoop (about ¼ cup/2 oz/57 g) of vanilla ice cream on the underside of one cookie.

13. Finish the sandwich: Sandwich it with the second cookie and press the cookies together until the ice cream comes to the edges of the cookies.

14. Coat which chips and repeat process: Cover the exposed edges of the ice cream with mini chocolate chips, either by rolling them in the chips or pressing them in with your hands, and then return the sandwich to the tray in the freezer while repeating the process with the remaining cookies.

15. Freeze: Freeze for at least 2 hours before serving.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Baking tip: If you don’t have a convection oven, bake at 375°F (190°C). Bake one sheet at a time or rotate the sheets halfway through baking.
• Freeze first: The cookies must be frozen before assembling the ice cream sandwiches, or they will be very difficult to handle. Freeze them until firm, at least one hour.
• Vanilla option: This chocolate chip cookie ice cream sandwich can be made with homemade vanilla ice cream, but if you use it, the sandwiches should be consumed sooner (within 1 or 2 weeks) because the homemade ice cream can get a bit icy after that.
• Press sandwiches: When assembling, press the sandwiches until the ice cream comes to the edges of the cookies.
• Pick mini: Be sure to use mini chocolate chips when making the cookie dough and when on the edges. Large chips will freeze too hard and can cause chipped teeth!
• Any ice cream works: No need to stick with vanilla ice cream! Mint, caramel. coffee or chocolate ice creams would be excellent choices!

Make Ahead and Storage Instructions

• Make-ahead tips: You can make the cookie ice cream sandwich up to three weeks ahead
  • Wrap each sandwich in plastic wrap, and then transfer to an airtight container and store for up to three weeks.
  • You can also make the cookies ahead of time and assemble at a later date.
    • Place baked, cooled cookies in an airtight container at room temperature for up to two days.
    • Freeze the cookies for at least an hour before assembling the ice cream sandwiches.
  • Freeze the baked cookies for longer storage.
    • Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag.
    • They can be stored in the freezer for up to two months.
    • Assemble the sandwiches with the frozen cookies.
• How to store leftovers:
  • Wrap each sandwich in plastic wrap, and then transfer to an airtight container and store for up to three weeks.

FAQs

How do I make sure my cookies don’t come out too flat?

• Make sure you chill the dough. Chilling the cookie dough stabilizes it, preventing the cookies from spreading too much and becoming too thin.
• Use parchment paper (greasing pans instead can cause spreading).
• Bake your cookies in a preheated oven. This sets the edges quickly and keeps the cookies from spreading too much.

Can I make these cookies without an egg?

• Yes, you can make these cookies without an egg.
• Use a flax seed egg or a chia seed egg instead.
  • Just mix 1 tablespoon of either the flax seeds or chia seeds with 3 tablespoons of water, and let sit for 5 minutes before using.
  • Check out my guide, 12 Best Egg Substitutes for Baking Recipes, for more options.

Can I make these cookies gluten-free?

How can I tell if my cookies are done?

• Bake the cookies until the edges are set and the cookies begin to turn darker or golden brown throughout, but still doughy in the middle.

What are some variations and mix-ins and variations I can use with this ice cream sandwich recipe?

• Instead of chocolate chip cookies, you can use:
• In place of Vanilla Ice Cream, try:
• For alternatives to mini chocolate chips, try:
• Additionally, you can swirl a spoonful of the following into the ice cream before topping with the second cookie:

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