Soft, chewy cookies + creamy ice cream = the ultimate summer treat!
Is there anything better than two soft and chewy cookies with a layer of ice cream in between? These cookie ice cream sandwiches absolutely scream summer and will become your favorite warm-weather indulgence!
Prep Time: 10 minutes
Cook Time: 12 minutes
Resting Time: 20 minutes
Total Time: 42 minutes (plus chilling)
Servings: 6 sandwiches
Ingredients
Dry Ingredients
- 2 ⅔ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Add-In
- 1 ½ cups semi-sweet chocolate chips
Instructions
Prepare the Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract until combined.
Combine and Form the Dough – Gradually stir the dry mixture into the wet ingredients until just combined. Fold in the chocolate chips.
Chill the Dough – Transfer dough to an airtight container and chill for at least 24 hours to enhance flavor and texture.
Bake the Cookies – Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Scoop tablespoon-sized dough portions and place 2 inches apart. Bake 10–12 minutes, or until edges are golden and centers are just set. Remove and sprinkle warm cookies with a pinch of kosher salt. Let cool 15–30 minutes on a wire rack.
Assemble the Sandwiches – Once cookies are fully cooled (for best results, freeze cookies first), take one cookie and add a generous scoop of Cookies & Cream ice cream on the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat with remaining cookies and ice cream.
Serve and Enjoy – Serve immediately or wrap each sandwich tightly in plastic wrap and freeze for later.
NOTES
Freezing the cookies before assembling prevents them from breaking and helps the ice cream set faster. You can mix up the ice cream flavors—try chocolate, mint chip, or strawberry for fun variations. Roll the edges in sprinkles, crushed cookies, or mini chocolate chips for extra flair. Sandwiches keep well in the freezer for up to 1 month—just let them soften a few minutes before serving for the best texture.
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Homemade Cookie Ice Cream Sandwiches
- Prep Time: 10 minutes
- Cook Time: 12 minutes / Resting Time: 20 minutes
- Total Time: 42 minutes (plus chilling)
- Yield: 6 sandwiches 1x
Description
Is there anything better than two soft and chewy cookies with a layer of ice cream in between? These cookie ice cream sandwiches absolutely scream summer and will become your favorite warm-weather indulgence!
Ingredients
Dry Ingredients
-
2 ⅔ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
Wet Ingredients
-
1 cup butter, softened
-
½ cup granulated sugar
-
¾ cup brown sugar, packed
-
2 large eggs
-
1 tsp vanilla extract
Add-In
-
1 ½ cups semi-sweet chocolate chips
Instructions
Prepare the Dry Ingredients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract until combined.
Combine and Form the Dough – Gradually stir the dry mixture into the wet ingredients until just combined. Fold in the chocolate chips.
Chill the Dough – Transfer dough to an airtight container and chill for at least 24 hours to enhance flavor and texture.
Bake the Cookies – Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Scoop tablespoon-sized dough portions and place 2 inches apart. Bake 10–12 minutes, or until edges are golden and centers are just set. Remove and sprinkle warm cookies with a pinch of kosher salt. Let cool 15–30 minutes on a wire rack.
Assemble the Sandwiches – Once cookies are fully cooled (for best results, freeze cookies first), take one cookie and add a generous scoop of Cookies & Cream ice cream on the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat with remaining cookies and ice cream.
Serve and Enjoy – Serve immediately or wrap each sandwich tightly in plastic wrap and freeze for later.
Notes
Freezing the cookies before assembling prevents them from breaking and helps the ice cream set faster. You can mix up the ice cream flavors—try chocolate, mint chip, or strawberry for fun variations. Roll the edges in sprinkles, crushed cookies, or mini chocolate chips for extra flair. Sandwiches keep well in the freezer for up to 1 month—just let them soften a few minutes before serving for the best texture.