Chocolate Ice Cream Sandwiches
Soft, chewy homemade chocolate cookies filled with rich chocolate ice cream—these dreamy sandwiches are the ultimate treat for bad days, good days, and every messy, melty moment in between.
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.