You just need 10 ingredients and 20 minutes active preparation time to make this Ice Cream Cookie Sandwich recipe from scratch. Super chewy cookie dough makes sure that you can eat them straight out of the freezer without breaking your teeth.
When the temperature hits 80°F then it’s that time a year again. ICE CREAM! Or in this case, Ice Cream Cookie Sandwich.
Ice Cream Cookies Sandwich is one of the best things in the world. Fast to make, just a few ingredients (10 to be exact) and it is super delicious. Chewy cookie dough layers filled with ice cream and dipped in chocolate. Seriously, guys. Isn’t that one of the best things in life?
The moment when the chocolate is cracking when you are biting into is one of the best parts if you ask me. Like you are eating a Magnum ice cream, you know? The sound when that thick chocolate layer is cracking is just awesome.
I highly recommend using high-quality chocolate. Do you have Magnum chocolate bars where you live? This should be the chocolate of your choice for that Ice Cream Cookie Sandwich recipe. Then it’s the original Magnum feeling when eating this Ice Cream Cookie Sandwich, you know? But go with the chocolate brand you love the most.
Ice Cream Cookie Sandwich Recipe made from scratch
For this Ice Cream Cookie Sandwich recipe, I decided to go with a Snickerdoodle cookie dough. Snickerdoodles are super chewy and so should be an Ice Cream Cookie Sandwich too.
It’s not super fun to bite into an Ice Cream Cookie Sandwich, and instead of the chocolate, your teeth are cracking.
The cookie dough is so chewy that you can bite into the Ice Cream Cookie Sandwich straight out of the freezer. Yes, straight out of the freezer! But it’s up to you if you want to let them stand a few minutes at room temperature before eating them. They are delicious either way.
I’m totally the straight out oft he freezer guy. Mario instead, wants to have them a bit softer. He says that the ice cream is better when it is more creamy. Maybe I don’t have the patience to wait to let the ice cream soften. How about you?
Like I said before, the cookie dough is my Snickerdoodles cookie recipe just doubled. The cookie dough is super easy to make. Beat butter with white and brown sugar, add eggs and vanilla. The brown sugar adds an extra chewy factor to the cookie dough. Then add flour, baking powder, and salt and stir to combine.
Split cookie dough in half and transfer on a parchment paper. Lay a second parchment paper on top and roll out to 9×13“ size.
I tell you a super simple trick to know how large and wide the cookie dough hast o be to fit into the baking pan without measuring. Take a 9×13“ baking pan in which you bake the cookie layers. Turn it upside down. Then lay the paper on top of the pan.
The pan should be centered in the middle of the paper. Cut off rectangles of each corner that your paper has a shape of a big plus sign. The inner corners of the paper should be in the same place where the corners of the pan are.
After rolling the cookie dough will stick to the paper. For easy removing just put it in the freezer for a few minutes that the butter gets firm and the paper can be removed easily.
To make sure that the cookie dough covers also the corners of the pan level it with your fingers.
Not just the cookie dough itself is the key to super chewy Ice Cream Cookie Sandwiches, also the baking time is crucial. I recommend slightly underbaking the cookie dough. Take it out of the oven when it just looks dry and pale on top. The longer you bake the cookie dough, the harder the Ice Cream Cookie Sandwich will be.
After baking let cookie dough cool for about 5 minutes then transfer to a wire rack and let cool to room temperature. When cooled, place one of the two cookie layers back into the pan. Then fill with 4 pints ice cream. I mixed up vanilla, chocolate, stracciatella, and hazelnut ice cream this time.
But think of peanut butter. Or Snickers style. You prefer fruity ice cream? Perfect! Strawberry and mango is a great combination by the way.
Let the ice cream soften at room temperature for easier filling and leveling.
Be careful when laying the second cookie layer on top. Do this with the wire rack as a helping tool. It won’t be possible to transfer the cookie dough by hand because it is not stable enough and will break. Don’t mind if it has a crack because when frozen and filled with the ice cream it will stick together anyway. But be sure that the cookie dough is not breaking into pieces.
Before cutting freeze the Ice Cream Cookie Sandwiches for at least 4 hours that the ice cream is firm again. Then dip into chocolate and sprinkle with chocolate flakes, nuts, or sprinkles to your preference.
This Ice Cream Cookie Sandwich recipe is the best because
- of super soft and chewy cookie dough layers
- you can bite into straight out of the freezer
- just the chocolate is cracking when biting into instead your teeth
- you can let your ice cream phantasies roll. Mix up or fill each corner differently.
- it is super ice creamy delicious
So which ice cream flavors will you choose?
You may also like Best S’mores Cookie Bars, The Best and Softest Caramel Snickerdoodles + VIDEO, Best ever Chocolate Macadamia Cookies, Coconut Caramel Chocolate Chip Cookies or click here to see all recipes.
You just need 10 ingredients and 20 minutes active preparation time to make this Ice Cream Cookie Sandwich recipe from scratch. Super chewy cookie dough makes sure that you can eat them straight out of the freezer without breaking your teeth.
- 1 cup butter, softened (226g)
- 1 cup granulated white sugar (200g)
- 1/4 cup light brown sugar (50g)
- 2 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 2 + 3/4 cups all-purpose flour (240g)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 pints ice cream of choice (1,9l)
- 2 cups high-quality chocolate, melted (12oz / 352g)
-
Flip a 9x13“ baking pan upside down and place a parchment paper on top. Cut off rectangles at each corner till the corners of the pan. The paper has now the shape of a big plus sign. This is important for rolling the cookie dough that you know where the pan ends and how large and broad the cookie dough has to be without measure. Repeat with a second paper. Set aside.
-
Preheat oven to 350°F/175°C.
-
In a large mixing bowl, mix butter with a handheld or stand mixer fitted with a paddle or whisk attachment until creamy for about 1-2 minutes. Add sugars and mix to combine. Add eggs and vanilla* and stir just until combined. Mix in flour, baking powder, and salt just until combined. Transfer one half of the dough to one of the cut parchment papers and place a second paper on top. Roll dough to a 9x13“ rectangle. Freeze cookie dough in between both papers for about 10 minutes till the cookie dough is firm enough to remove the paper from the top easily. Repeat with the second half.
-
Remove dough from freezer and transfer to a 9x13“ baking pan. Remove paper on top. Even the sides of the cookie dough with your fingers that it fits into the pan and all corners of the pan are covered if needed. Bake one after another for 12-15 minutes just until dry, puffed, and pale on top. The cookie layers when frozen are best when slightly underbaked. Remove from oven and let cool in the pan for 5 minutes. Then transfer to a wire rack and let cool completely.
-
Place one cookie layer into the bottom of the baking pan and fill with ice cream. Spread evenly. This is best possible when the ice cream is a bit soft. Place 2nd cookie layer on top and cover with plastic wrap tightly. Freeze for 4 hours or overnight.
-
With a sharp and long knife cut into 20 sandwiches. Dip in melted chocolate and decorate to your preference. Store leftovers tightly covered in the freezer up to 2 weeks.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
