Chocolate Chip Cookie Ice Cream Sandwich

This chocolate chip cookie ice cream sandwich is made with semi-sweet chocolate chip cookies and creamy vanilla ice cream.

My first chocolate chip sandwich with ice cream was from a food truck in Houston called Smoosh that was parked in the Rice University vicinity in Houston, Texas. All they sold were homemade cookie ice cream sandwiches, and the line was around the block.

Ingredient Notes

In its simplest form, a chocolate chip cookie ice cream sandwich has two ingredients: chocolate chip cookies and vanilla ice cream.

• Vanilla ice cream: Use any store-bought vanilla ice cream. I like Alden's vanilla ice cream and Blue Bell.
• Chocolate chip cookies: I prefer making chocolate chip cookies from scratch using the ingredients below.

How To Make A Cookie Ice Cream Sandwich

A cookie ice cream sandwich is very quick and easy to make. It involves two steps: making the homemade chocolate chip cookies and assembling the chocolate chip cookie ice cream sandwich.

Make Homemade Chocolate Chip Cookies

Heat the oven to 375℉ (190℃). Use a kitchen scale to weigh the flour. Mix the dry ingredients in a bowl.

Using an electric mixer, cream the white sugar, dark brown sugar, and softened salted butter in a second large bowl until smooth. If the butter is straight out of the fridge, microwave it for 15 to 20 seconds to soften.

Add the vanilla extract and whole eggs. Combine the eggs without overmixing.

Add the dry ingredients to the wet ingredients and mix. Add the semi-sweet chocolate chips.

Use a small cookie scoop to spoon individual chocolate chip cookie dough balls onto a parchment paper-lined baking sheet. Bake for 9 to 11 minutes or until the edges of the cookies start to change golden brown.

Pro Tip: The cookies will look a little undercooked but will continue to firm up on the hot cookie sheet once removed from the oven. Allow the cookies to cool on the baking sheet for about 15 minutes.

Assemble the Cookie Ice Cream Sandwich

Once the cookies have cooled and firmed up a bit, take the vanilla ice cream out of the freezer. I recommend allowing the ice cream to soften a bit for about 3 to 5 minutes. Use a regular-sized ice cream scoop to scoop out the ice cream.

Assemble the chipwich by sandwiching the vanilla ice cream scoop between the flat side of two chewy cookies. Eat immediately for the best results.

Pro Tip: Things get messy fast. Think melted vanilla ice cream and gooey chocolate.

Recipe Tips

• Let the ice cream soften at room temperature for a few minutes. If the ice cream is rock solid frozen, the ice cream won't "squish" between the soft gooey chocolate chip cookies.
• Let the homemade chocolate chip cookies rest. When pulled out of the oven, the cookies need at least 15 to 20 minutes to rest. Otherwise, the cookies will fall apart because they are soft.

Ice Cream Sandwich Variations

• Change up the ice cream. Try using cookies n' cream, cake batter, or chocolate ice cream flavors to slightly change things.
• Use store-bought chocolate chip cookies. You can substitute store-bought chocolate chip cookies if you are short on time.
• Prepare the cookies ahead of time. Either prepare the cookie dough (up to 2 days in advance) or bake these soft chocolate chip cookies recipe up to 6 hours prior.

FAQs

📋 Recipe

Chocolate Chip Cookie Ice Cream Sandwich

Author: Lily Guidry

Course: Dessert

Cuisine: American

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 35 minutes mins

5 from 2 votes

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Servings 20

This decadent chocolate chip cookie ice cream sandwich, aka chipwich, is made with homemade chocolate chip cookies and vanilla ice cream.

Ingredients

 

US Customary - Metric

Chocolate Chip Cookies

• 12 oz. Ghirardelli semi-sweet chocolate chips
• 360 grams all purpose flour about 3 cups
• 227 gram salted butter 2 sticks of butter
• 1 cup white granulated sugar
• 1 cup dark brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• pinch salt to taste

Ice Cream

• 1 quart vanilla ice cream

Instructions

Prepare The Cookies

• Heat the oven to 375℉ (190℃).
• Weigh the flour using a kitchen scale.
• In a bowl, add the weighed flour, baking soda, baking powder, and salt. Mix the dry ingredients together and set aside.
• In a separate bowl mix the salted butter, white granulated sugar, and dark brown sugar together using a hand mixer. Cream the butter and sugar together really well. Add the eggs and vanilla extract and mix until combined. Blend in the dry ingredients.
• Add the chocolate chips and mix with a wooden spoon (or your hands).
• Using a small cookie scoop, spoon out the chocolate chip cookie dough onto a parchment paper-lined baking sheet about 2" (5 cm) apart.
• Bake in the middle of the oven for 9 to 11 minutes or until the cookies begin to change colors.
• Allow the cookies to cool on the baking sheet for 15 to 20 minutes prior to making the chipwich cookies ice cream sandwich.

Make the Chipwich Cookie Ice Cream Sandwich

• Leave the ice cream to soften at room temperature for a few minutes.
• Using a regular-sized ice cream scoop, scoop the ice cream and smoosh it in between two chocolate chip cookies. Eat immediately or freeze the chipwich.

Notes

1. To freeze the chipwich: Individually wrap the cookie in plastic wrap, then place it in a freezer-friendly storage bag. Freeze immediately for up to 6 weeks. 
2. Use store-bought chocolate chip cookies to save time, although, I highly recommend making homemade chocolate chip cookies for a better chipwich.
3. Storage: Prepare the ice cream cookie sandwiches to freeze by wrapping each ice cream sandwich individually in plastic wrap. Then, place the ice cream sandwiches into a freezer bag (or airtight container) and freeze them for up to 6 weeks.

Nutrition

Serving: 1 chipwich | Calories: 294 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 21 mg | Sodium: 128 mg | Fiber: 2 g | Sugar: 27 g