Ice Cream Cookie Sandwiches
Easy, feel-good ice cream cookie sandwiches that come together in a flash and fix your mood instantly. Melty vanilla ice cream nestled between soft, underbaked chocolate chip cookies — a sweet hug for your soul and your taste buds.
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.