Ice Cream Cookie Sandwiches
Ice Cream Cookie Sandwiches That Saved My Sanity
because sometimes the only thing that fixes your day is sugar stacked between sugar
Girl… I don’t know who needs to hear this, but if you’ve never made ice cream cookie sandwiches in your kitchen at 9 PM while wearing pajamas and spiral-ing a little bit, you are missing out. This wasn’t planned — not even close. I was supposed to be cleaning the fridge, not stuffing my face with melty vanilla ice cream between two slightly underbaked chocolate chip cookies. But here we are.
So here’s what happened: I had one of those days. You know the kind — when your to-do list gives you side-eye, your inbox is full of people asking for things you forgot you owed them, and suddenly it’s 5 PM and you’ve eaten half a protein bar and a coffee that somehow went cold and burnt at the same time. I was cranky, hot, and definitely not about to cook dinner. But then… the cookie dough I’d frozen last week called to me. Literally. And the pint of ice cream? Destiny, babe.
So I smushed ‘em together. And I swear — one bite in, and I was giggling like a teenager who just discovered sugar for the first time. These little cookie bombs of happiness turned my whole mood around. And now? I make them whenever I need a reason to smile (or an excuse not to cook).
Why I Keep Coming Back to These Ice Cream Cookie Sandwiches
Honestly? They feel like summer vacation and a warm hug at the same time. Something about that creamy-cold center squished between gooey-soft cookies just does things to my soul. Every time I make them, someone inevitably says, “Wait… you made these? Like, from scratch?” And yes girl, I did. Kind of. Halfway. Who’s asking?
There was one time my cousin came over for an impromptu girl’s night and we were both in our “meh” moods. I whipped these up and she literally moaned on the first bite. Magic. Pure cookie magic.
What You’ll Need (your grocery love list)
Alright, bestie, here’s the delicious little shopping list that makes this all happen. You probably have half of this already — and yes, substitutions are totally allowed (Maria’s law).
- 1 ½ cups all-purpose flour – our cookie base. Classic. Reliable. Never lets you down.
- ½ teaspoon baking soda – she’s subtle, but she brings the fluff.
- ¼ teaspoon salt – non-negotiable. Don’t skip her. She balances the sweet.
- ½ cup unsalted butter, softened – if you forget to take it out ahead of time, I won’t judge (I microwave mine in 5-second bursts).
- ½ cup granulated sugar + ½ cup brown sugar – this combo = flavor depth. Trust.
- 1 egg – room temp if you’re feeling fancy, straight from the fridge if not.
- 1 teaspoon vanilla extract – the real kind, babe. Not the fake watery drama.
- ¾ cup chocolate chips – I like semi-sweet but go wild.
- 1 pint vanilla ice cream – or mint chip, or strawberry, or literally whatever your heart is crying for.
Maria’s Pro Tip: Soft cookies = dreamy sandwiches. Don’t overbake. They should look a little underdone when they come out of the oven. That’s how you get that perfect bite-through texture.
How to Make My “Couch Therapy Sandwiches”
Mix Like You Mean It
In a bowl, cream your butter and sugars until smooth. This is where the magic starts. Add in the egg and vanilla. Mix it like you’re mad at someone, girl. Then slowly add the dry ingredients. You want a thick, scoopable dough that smells like heaven and tastes like trouble (yes, you can sneak a bite).
Bake… or Almost Bake
Scoop out your dough (tablespoon-sized balls work great) and space them on a baking sheet. Bake at 350°F (175°C) for 9–10 minutes. Watch them closely — they should be just barely golden on the edges. If you wait until they look done, they’ll be overbaked. Trust the process.
Chill, Babe
Let the cookies cool completely. You can even pop them in the freezer for 10 minutes if you’re impatient like me. This helps them hold their shape when you sandwich the ice cream in. No one wants a melty mess (unless you’re into that, no judgment).
Sandwich & Freeze
Scoop a generous amount of ice cream onto the flat side of one cookie. Top with another. Gently press. If some spills out, congratulations, you’re doing it right. Wrap them individually in plastic wrap and freeze for at least 1 hour before serving. Or eat one immediately. You do you.
Maria’s Tricks That Take It Next-Level
- Roll the edges in mini chocolate chips or sprinkles for a “I have my life together” presentation (even if you don’t).
- Add a dash of cinnamon or espresso powder to the cookie dough for flavor that screams sophistication.
- Try peanut butter cookies with chocolate ice cream for a Reese’s vibe. I did once and nearly proposed to myself.
- Make ahead and stash in the freezer — future you will cry tears of joy. These stay happy for up to 2 weeks (if they last that long).
FAQ (Stuff I Learned the Messy Way)
Can I use store-bought cookies?
Been there. Done that. Still delicious. Just go for soft-baked ones, or microwave them for 5 seconds before sandwiching.
What if my cookies break?
Girl, sandwich them anyway. Call them “deconstructed.” It’s a vibe. Or crumble them over ice cream — now you’ve got a sundae.
Is it okay to use non-dairy ice cream?
Totally! I’ve done it with oat milk ice cream and it slapped. Just pick one that’s creamy and not icy.
Can I add fruit inside?
Yes… but it gets tricky. Sliced strawberries can make it soggy if you don’t eat it fast. I learned that the juicy way.
How do I make the cookies less sweet?
Try dark chocolate chips and cut the sugar by ¼ cup. I did that once during a “clean eating” phase. Still good. Still gone in a day.
Final Thoughts from Maria (and her messy kitchen)
If you’re still reading, girl… you’re a real one. These ice cream cookie sandwiches aren’t just a dessert — they’re a mood fixer. They’re the answer to “ugh, what do I do with myself?” and the best treat to surprise a friend, a kiddo, or yourself (especially yourself).
They’re simple. They’re sweet. They’re a little messy and totally worth it — just like life.
Make them your own, mix it up, get wild with flavors, and don’t forget to tag me or message me if you make them. I wanna see your cookie creations and live vicariously through your freezer.
Until the next mess, stay delicious.
With love,
Maria
Ice Cream Cookie Sandwiches
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Freezer
- Plastic wrap for storing
Ingredients
- 1 ½ cups all-purpose flour – our cookie base. Classic. Reliable. Never lets you down.
- ½ teaspoon baking soda – she’s subtle but she brings the fluff.
- ¼ teaspoon salt – non-negotiable. Don’t skip her. She balances the sweet.
- ½ cup unsalted butter softened – if you forget to take it out ahead of time, I won’t judge (I microwave mine in 5-second bursts).
- ½ cup granulated sugar + ½ cup brown sugar – this combo = flavor depth. Trust.
- 1 egg – room temp if you’re feeling fancy straight from the fridge if not.
- 1 teaspoon vanilla extract – the real kind babe. Not the fake watery drama.
- ¾ cup chocolate chips – I like semi-sweet but go wild.
- 1 pint vanilla ice cream – or mint chip or strawberry, or literally whatever your heart is crying for.
Instructions
Mix Like You Mean It
- In a bowl, cream your butter and sugars until smooth. This is where the magic starts. Add in the egg and vanilla. Mix it like you’re mad at someone, girl. Then slowly add the dry ingredients. You want a thick, scoopable dough that smells like heaven and tastes like trouble (yes, you can sneak a bite).
Bake… or Almost Bake
- Scoop out your dough (tablespoon-sized balls work great) and space them on a baking sheet. Bake at 350°F (175°C) for 9–10 minutes. Watch them closely — they should be just barely golden on the edges. If you wait until they look done, they’ll be overbaked. Trust the process.
Chill, Babe
- Let the cookies cool completely. You can even pop them in the freezer for 10 minutes if you’re impatient like me. This helps them hold their shape when you sandwich the ice cream in. No one wants a melty mess (unless you’re into that, no judgment).
Sandwich & Freeze
- Scoop a generous amount of ice cream onto the flat side of one cookie. Top with another. Gently press. If some spills out, congratulations, you’re doing it right. Wrap them individually in plastic wrap and freeze for at least 1 hour before serving. Or eat one immediately. You do you.
Notes
- Underbake your cookies just slightly for that dreamy soft-bite texture.
- Try different ice cream flavors (mint chip, cookies & cream, or even coffee!).
- For a polished look, roll the sandwich edges in mini chocolate chips or sprinkles.
- Store wrapped in the freezer for up to 2 weeks (but good luck not eating them sooner).
- Make it dairy-free by using vegan butter and non-dairy ice cream.
