Chocolate Ice Cream Sandwiches
Chocolate Ice Cream Sandwiches That Fixed My Mood
because sometimes you just need something cold, creamy, and a little bit messy to get through the day
Girl… I don’t know what that day was trying to be, but it came for me. My inbox was exploding, I hadn’t had a real meal, and my AC? Laughably useless. I was standing in front of the freezer like it owed me something when I spotted a half-used tub of chocolate ice cream and a box of cookies I forgot I made last week. And just like that, the idea hit me—ice cream sandwiches. Homemade. Decadent. Chaotic. Perfect.
Now, I wasn’t trying to be fancy or clever. This was survival. Dessert survival. I slapped something together on a whim, fully prepared for it to flop… but babe? It was everything. Cold, rich, chewy, chocolatey, and—miracle of miracles—it actually held together. That first bite literally stopped time. Like a frozen hug for my tired soul.
So now I’m sharing the love, one sandwich at a time.
Why I Keep Coming Back to These Chocolate Ice Cream Sandwiches
There’s just something magical about ice cream squished between two homemade cookies. It’s nostalgic but still feels fresh, especially when you use soft, chewy cookies that don’t turn into bricks when frozen (I learned that the hard way—more on that later). Every time I make these, someone gasps when they bite into one. My friend Lila said it tasted like her childhood went to therapy and came back confident. And honestly? Same.
Last summer, I threw a few of these in a cooler bag for a beach day and handed them out like Oprah. Everyone was sticky, sandy, and grinning like kids. Instant joy.
What You’ll Need (your grocery love list)
Here’s your sweet little shopping date. We’re not doing anything complicated, just rich and reliable.
- 1 ½ cups all-purpose flour — classic, dependable, and totally necessary
- ½ cup cocoa powder — unsweetened, deep, and moody (like my music playlist)
- 1 tsp baking soda — gives those cookies just a bit of puff
- ½ tsp salt — because sweet needs salty to shine
- ½ cup unsalted butter, room temp — non-negotiable, babe. Don’t sub margarine.
- ½ cup granulated sugar + ½ cup brown sugar — sweetness with depth
- 1 egg — holds it all together like a good group chat
- 1 tsp vanilla extract — you know the drill, real stuff only
- Chocolate ice cream — your fave brand, or homemade if you’re fancy (I wasn’t that day, lol)
Maria’s Pro Tip: If you want the cookies to stay soft even after freezing, underbake them just slightly. Trust me.
How to Make My Little Chocolate Hugwiches
1 – Mix Like You Mean It
In one bowl, whisk your dry ingredients: flour, cocoa, baking soda, and salt. In another, cream the butter and sugars until they’re light and fluffy—like, “I could nap on this” fluffy. Add the egg and vanilla, beat it like it owes you rent, then slowly add the dry mix.
Warning: This dough is thick and chocolatey and tempting. Don’t eat half of it like I did. (Or do. No judgment.)
2 – Bake Like You’re Worth It
Scoop tablespoon-sized balls onto a lined tray. Flatten them a bit—you’re making sandwich tops and bottoms here, not domes. Bake at 350°F for about 8–10 minutes. They’ll look slightly underdone. That’s perfect. Let them sit and set.
If they overbake, they’ll turn into hockey pucks when frozen. Ask me how I know.
3 – Freeze It Like a Queen
Let your cookies cool completely. Then pair them up—find their soulmates. Scoop your chocolate ice cream generously onto one cookie, press the second on top, and lightly squish.
Now freeze them again, just until firm. I threw mine in the freezer while I caught up on emails. Came back an hour later, and they were ready to save my life.
4 – Serve and Swoon
Pull them out, maybe let them sit for 2–3 minutes if they’re rock hard. First bite? Close your eyes. Let it melt into your soul.
Maria’s Tricks That Take It Next-Level
- Add crushed pretzels inside the cookie dough for salty crunch. It sounds weird. It works.
- Roll the edges in mini chocolate chips or rainbow sprinkles before freezing—adorable and fun.
- Use coffee ice cream instead of chocolate if you’re feeling edgy. I did that once and haven’t shut up about it since.
- Wrap each sandwich in parchment and tie with twine if you’re trying to impress someone (or yourself). Fancy vibes, minimal effort.
FAQ (Stuff I Learned the Messy Way)
Can I use store-bought cookies?
Yes, but babe… make sure they’re soft. Crunchy cookies = jaw workout. Not cute.
How do I keep them from getting freezer-burned?
Wrap ‘em individually in parchment, then pop into a sealed freezer bag. That saved my batch from turning into sad frozen bricks.
What if I don’t like chocolate ice cream?
Girl. Use vanilla, mint chip, peanut butter swirl—whatever your heart screams for. You’re the boss.
Do they melt fast?
Yep. That’s the charm. Eat quick, or lick like it’s your job. I once served these at a BBQ and had to explain the “drip” wasn’t planned. Still worth it.
Can I make them dairy-free?
Absolutely. Use vegan butter and a plant-based ice cream. I’ve tried oat milk ice cream in these and honestly? Still fire.
Final Thoughts from Maria (and her messy kitchen)
If you’ve made it this far, I just want to say—you’re my kind of girl. The kind who knows that sometimes, the answer to a long day is a chocolate ice cream sandwich you made yourself. Sure, it might melt all over your fingers, and yes, you might have eaten two while “testing” them… but that’s exactly the point.
Don’t overthink it. Don’t wait for the perfect day. These little frozen sandwiches are pure comfort in cookie form—and you deserve comfort, babe.
Until the next mess, stay delicious.
With love,
Maria
Chocolate Ice Cream Sandwiches
Equipment
- Mixing bowls
- Electric mixer hand or stand
- Baking tray
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
- Ice cream scoop
- Freezer-safe container or tray
- Parchment paper for wrapping, optional
Ingredients
- 1 ½ cups all-purpose flour — classic dependable, and totally necessary
- ½ cup cocoa powder — unsweetened deep, and moody (like my music playlist)
- 1 tsp baking soda — gives those cookies just a bit of puff
- ½ tsp salt — because sweet needs salty to shine
- ½ cup unsalted butter room temp — non-negotiable, babe. Don’t sub margarine.
- ½ cup granulated sugar + ½ cup brown sugar — sweetness with depth
- 1 egg — holds it all together like a good group chat
- 1 tsp vanilla extract — you know the drill real stuff only
- Chocolate ice cream — your fave brand or homemade if you’re fancy (I wasn’t that day, lol)
Instructions
Mix Like You Mean It
- In one bowl, whisk your dry ingredients: flour, cocoa, baking soda, and salt. In another, cream the butter and sugars until they’re light and fluffy—like, “I could nap on this” fluffy. Add the egg and vanilla, beat it like it owes you rent, then slowly add the dry mix.
- Warning: This dough is thick and chocolatey and tempting. Don’t eat half of it like I did. (Or do. No judgment.)
Bake Like You’re Worth It
- Scoop tablespoon-sized balls onto a lined tray. Flatten them a bit—you’re making sandwich tops and bottoms here, not domes. Bake at 350°F for about 8–10 minutes. They’ll look slightly underdone. That’s perfect. Let them sit and set.
- If they overbake, they’ll turn into hockey pucks when frozen. Ask me how I know.
Freeze It Like a Queen
- Let your cookies cool completely. Then pair them up—find their soulmates. Scoop your chocolate ice cream generously onto one cookie, press the second on top, and lightly squish.
- Now freeze them again, just until firm. I threw mine in the freezer while I caught up on emails. Came back an hour later, and they were ready to save my life.
Serve and Swoon
- Pull them out, maybe let them sit for 2–3 minutes if they’re rock hard. First bite? Close your eyes. Let it melt into your soul.
Notes
- Don’t overbake the cookies—soft centers help them stay chewy even after freezing.
- Let cookies cool completely before adding ice cream or you’ll have a melt-down. Literally.
- You can customize with different ice cream flavors, rolled edges, or even cookie mix-ins like pretzels or nuts.
- For best results, eat within 1–2 weeks of freezing (but they never last that long anyway).
- Want to get fancy? Wrap each one in parchment and freeze individually for a cute grab-and-go dessert.
