Ice Cream Sandwich Cookies

This Ice Cream Sandwich Cookies is formed by nestling ice cream between two homemade cookies and tossing in sprinkles.

Do you like cookies and ice cream? What about together? These ice cream sandwiches are the best dessert ever and will definitely impress everyone. You can even individually wrap each ice cream sandwich and keep in the freezer until you are ready to eat them.

These ice cream sandwiches are so easy to make and are absolutely delicious. The cookies are firm enough to hold the ice cream sandwich together and are so delicious. You can choose your favorite ice cream flavor for the middle: I used vanilla but mint chocolate chip as well as chocolate works!

If you are an Ice Cream lover like me, feel free to try my good friend Jackie's No Churn Cotton Candy Ice Cream!

Feel free to try my Pork Birria Tacos or my Cream Cheese stuffed Poblano Peppers for dinner before eating these ice cream sandwiches.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Butter
• White sugar
• Brown sugar
• Eggs
• Vanilla
• Baking soda
• Salt
• Flour
• Chocolate chips
• Vanilla
• Candy sprinkles

See recipe card for quantities.

Instructions

Preheat oven to 350 °F. In a large bowl, mix the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Pour in baking soda into the batter along with salt. Stir in flour, chocolate chips, and nuts. 

Drop by large balls the size of a ping pong ball onto ungreased pans.

Bake for about 10-20 minutes in the preheated oven, or until edges are nicely browned.

Take the cookies out of the oven and wait for them to cool to room temperature.

Place ice cream on top of the bottom part of a cookie. Stack another cookie on top of the ice cream to form the sandwich.

Add the sprinkles on the plate and roll the ice cream edges in the sprinkles. Eat sandwich immediately or individually wrap them in plastic wrap and place in a freezer bag and freeze them.  

Hint: If you feel the cookies are still too soft, you can freeze them for 30 extra minutes to have more support when forming the ice cream sandwiches.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Deluxe - use different flavored ice cream.
• Kid friendly - this is as kid friendly as it gets.

Check out this Tamarind Margarita.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure the cookies cool to room temperature before assembling the sandwiches.

Ice Cream Sandwich Cookies

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• Author: Maxine Dubois
• Total Time: 1 hour 5 minutes
• Yield: 12 ice cream sandwiches 1x

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Description

These Ice Cream Sandwich Cookies are formed by using homemade chocolate chip cookies from scratch, nestling ice cream between two cookies and tossing in sprinkles.

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Ingredients

Scale 1x2x3x

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups all-purpose flour
• 2 cups chocolate chips
• 2 pints vanilla ice cream
• Candy sprinkles, if desired

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Instructions

1. Preheat oven to 350 °F.
2. In a large bowl, mix the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Pour in baking soda into the batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large balls the size of a ping pong ball onto ungreased pans.
3. Bake for about 10-20 minutes in the preheated oven, or until edges are nicely browned.
4. Take the cookies out of the oven and wait for them to cool to room temperature. If you feel the cookies are still too soft, you can freeze them for 30 extra minutes to have more support when forming the ice cream sandwiches.
5. Place ice cream on top of the bottom part of a cookie. Stack another cookie on top of the ice cream to form the sandwich.
6. Add the sprinkles on the plate and roll the ice cream edges in the sprinkles.
7. Eat sandwich immediately or individually wrap them in plastic wrap and place in a freezer bag and freeze them.

Notes

• Use a skewer to poke the cookies and check to see if cookies are cooked through. If the skewer comes out clean, they are ready to come out.
• If the cookies are too soft, freeze them in the freezer for a bit so they can harden and it will be easier to form the sandwich.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 520
• Sugar: 53g
• Sodium: 280mg
• Fat: 23g
• Saturated Fat: 12g
• Carbohydrates: 75g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 35mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.