• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Contact
  • Subscribe
×

Home » Chocolate Recipes

Ice Cream Cookie Sandwich

Last updated on September 23, 2021Originally published April 19, 20186 CommentsSabine

Jump to Recipe

You just need 10 ingredients and 20 minutes of active preparation time to make this Ice Cream Cookie Sandwich recipe from scratch. You can eat them straight out of the freezer thanks to super chewy cookie dough.

Ice Cream Cookie Sandwich

This recipe is fast to make, you need 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.

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 this recipe. If not, Ghirardelli, Lindt, or Hershey's are also great options. But go with the chocolate brand you love the most.

The cookie dough is so chewy that you can bite into it straight out of the freezer. Yes, straight out of the freezer! But it’s up to you if you want to let them sit for a few minutes at room temperature before eating them. They are delicious either way.

The 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 dough. Then add flour, baking powder, and salt and stir to combine.

Split the dough in half and transfer on a parchment paper. Lay a second parchment paper on top and roll out to 9x13“ 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 9x13“ 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. Then roll the dough that it fits the inner corners of the cut paper.

Ice Cream Cookie Sandwich Recipe

After rolling, the 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 dough covers also the corners of the pan level it with your fingers.

Not just the dough itself is the key to super chewy sandwiches, also the baking time is crucial. I recommend slightly underbaking the layers. Take it out of the oven when it just looks dry and pale on top. The longer you bake it, the harder the sandwiches will be.

Ice Cream Cookie Sandwich

After baking, let it 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.

Ice Cream Cookie Sandwich

Let the ice cream lightly soften at room temperature for easier filling and leveling.

Be careful when placing the second cookie layer on top. Do this with the wire rack as a helping tool. It won’t be possible to transfer it by hand because it is not stable enough and will break.

Don’t mind if you do end up with a crack because when frozen and filled with the ice cream it will stick together anyway. But be sure that it is not breaking into multiple pieces.

Before cutting freeze the sandwiches for at least 8 hours that the ice cream is firm again. Then dip into melted chocolate and sprinkle with chocolate flakes, nuts, or sprinkles to your preference.

Ice Cream Cookie Sandwich

You may also like Fudge Brownie Ice Cream Cake.

Ice Cream Cookie Sandwich

Ice Cream Cookie Sandwich Recipe

5 from 1 vote
Author Sabine Venier
Calories: 515kcal
Servings: 20 ice cream sandwiches
Prep 20 minutes
Cook 12 minutes
Freezing Time 8 hours
Total 8 hours 32 minutes
Print Pin Rate
You just need 10 ingredients to make this recipe. Super chewy cookie dough filled with your fav ice cream.

Ingredients
  

  • 1 cup butter, softened (226g)
  • 1 cup granulated white sugar (200g)
  • ¼ cup light brown sugar (50g)
  • 2 large eggs
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • 2 ¾ cups all-purpose flour (240g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 pints ice cream of choice (1,9l)
  • 2 cups high-quality chocolate, melted (12oz / 352g)

Instructions

  • 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 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 the 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 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 the 2nd 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.

Notes

*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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 515kcalCarbohydrates: 71gProtein: 7gFat: 24gSaturated Fat: 11gCholesterol: 65mgSodium: 273mgPotassium: 217mgFiber: 1gSugar: 39gVitamin A: 550IUCalcium: 102mgIron: 1.6mg
Course Dessert
Cuisine American
Keyword ice cream cookie sandwich, ice cream sandwiches
Did you make this recipe?Leave a feedback and rate this recipe!
« How to make a Rainbow Cake
Spanish Flan Recipe »

About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Lewis Johnson

    March 07, 2019 at 2:51 pm

    I need to makes these ASAP.

    Reply
    • Sabine

      March 08, 2019 at 8:41 am

      I hope you like it!

      Reply
  2. Lenka

    July 22, 2018 at 10:24 am

    When I saw these, I knew I had to make them. So I bookmarked the page and after a few weeks, today the icecream sandwich craving got really strong and I got to work. But girl, of course I didn't read to the absolute rest of the recipe, you really got me with all the 10min active working time and so on and I was still okay with freezing the dough for some time and baking both parts individually, but 4h in the freezer are a real bummer when you want your icecream sandwich NOW!! Hahaha, but I'm really looking forward to eat them in 4h.

    Reply
    • Sabine

      July 23, 2018 at 3:01 am

      Lenka, I know exactly what you mean with the waiting. This is always the unfunniest part of baking. I'm happy that you like the recipe, thank you so much for your nice feedback! Enjoy it (:

      Reply
  3. Karly

    April 29, 2018 at 10:05 pm

    These look so delicious! Pinning!

    Reply
    • Sabine

      April 30, 2018 at 11:38 am

      Thank you so much, Karly!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

More about me →


As seen on

Collage of press logos

Currently trending

  • Tiramisu Cake Recipe
  • The Best Burger Sauce: 6 Ingredient Recipe
  • Oatmeal Raisin Chocolate Chip Cookies
  • Black Forest Cake (Traditional German Recipe)

Sabine's Pick

  • Fried Calamari (Fresh Whole Squid)
  • Homemade Alfredo Sauce Recipe
  • The Best Cheeseburger Recipe
  • How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • Sacher Torte Recipe
  • Lemon Blueberry Cake
  • Authentic Italian Tiramisu Recipe
  • Easy Blueberry Bread Recipe

News & Updates

  • San Marzano Pizza Sauce (sugar free)
  • Chocolate Easter Eggs Cake
  • Chunky Guacamole (Quick & Easy Recipe)
  • Ground Beef Burritos with Guacamole
  • Banana Walnut Muffins with Streusel Topping
  • Bananas Foster Cake (upside down)

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Accessibility Statement
  • Privacy Policy
  • Contact

Copyright © 2022 Also The Crumbs Please

 

Loading Comments...