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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate chip cookie ice cream sandwiches with golden, slightly underbaked cookies and a thick disc of vanilla ice cream. Bake the cookie rounds, slice the ice cream to match, then freeze until the sides are set for a clean, classic baked cookie sandwich bite.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cup semi-sweet chocolate chips
Ice cream filling
  • 0.5 gallon vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the cookie dough and bake
  1. Preheat the oven to 375F. Beat the softened unsalted butter, granulated sugar, and brown sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
  2. Whisk the all-purpose flour, baking soda, and salt in a bowl, then stir into the butter mixture until a thick dough forms.
  3. Fold in the semi-sweet chocolate chips until evenly distributed with no dry flour streaks.
  4. Scoop dough into large rounds (3 tablespoons each) and press flat to about 3.5 inches wide on lined baking sheets.
  5. Bake for 10–12 minutes until the edges are set but the centers are still slightly soft. Cool completely before assembling.
Assemble and freeze
  1. Slice the vanilla ice cream into 1-inch thick discs using a round cookie cutter matching the cookie size.
  2. Sandwich an ice cream disc between two cookies and press gently. Roll the edges in mini chips for a clean, chocolatey border.
  3. Wrap each cookie ice cream sandwich individually in plastic wrap and freeze at least 1 hour before serving.

Notes

For the cleanest sandwiches, cool the baked cookies completely so the ice cream doesn’t melt at the seams. Store wrapped sandwiches in the freezer up to 2 months (no need to thaw; eat slightly firm). For a lighter option, use reduced-fat vanilla ice cream—assembly and freezing times stay the same, though the texture may be softer.