Chocolate Chip Cookie Ice Cream Sandwiches feature homemade chewy chocolate chip cookies sandwiched with vanilla bean ice cream for a deliciously fun dessert.
How long has it been since you had one of these? Probably years!
The Chipwich is nostalgic for kids growing up in the ‘80s and ‘90s. Earlier this summer I saw a kid eating one of these and oh boy did it bring back childhood memories. So of course I decided to make a homemade version!
Here we start with rich, buttery, vanilla-laced chocolate chip cookies. Instead of using brown sugar I went for molasses for deeper flavor (trust me on this one; try it!). And I went with vanilla bean ice cream sandwiched inside because it’s the classic for a reason.
You can choose to add sprinkles or mini chocolate chips, but it’s completely optional. I like the idea of swapping out the sprinkle colors for different occasions. But I have to admit, I have always been partial to rainbow sprinkles!
These are a fun, old-school treat that’s sure to satisfy a sweet tooth. Keep them stashed in your freezer or whip them up for a party!
Why You’ll Love This Recipe
- These chocolate chip cookies are delicious enough to stand alone! If you’re always on the hunt for the best chocolate chip cookies, make them and see what I mean. Have a glass of milk at the ready.
- The cookies are quick and easy to make! The dough itself doesn’t need to be chilled before baking. And you probably have just about everything on hand to make them in a well-stocked kitchen.
- You can customize them in a ton of different ways! I give a few ideas in the “Variations” section below.
The Best Chocolate Chip Cookie Ice Cream Sandwich Recipe
Ingredients
For the Cookies:
- Unsalted butter
- Granulated sugar
- Blackstrap molasses
- Vanilla extract
- Egg
- All-purpose flour
- Salt
- Baking soda
- Semisweet chocolate chips
Other:
- Vanilla ice cream (or any flavor you like)
- Sprinkles or mini chocolate chips (optional)
Step-by-Step Instructions
Step 1: Make the Cookies:
Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat baking mats.
Whisk together the butter and sugar together in a large bowl. Whisk in the molasses, vanilla, and egg until well-combined. Stir in the flour, salt, and baking soda, and then the chocolate chips.
Use a 1.5-tablespoon scoop to measure out the dough and arrange the balls evenly on the prepared trays. Bake until the cookies are set and light golden on the outside but still look a touch soft in the center, about 8 to 10 minutes, rotating the trays once halfway through.
Let the cookies cool to room temperature.
Pro Tip: Bake the cookies the day before you make the sandwiches, because they have time to cool fully and stiffen slightly. That way, they’re less likely to crack when you sandwich the ice cream between them.
Step 2: Assemble the Ice Cream Sandwiches:
Match cookies of similar size/shape into pairs. For each pair, top the bottom of 1 cookie with a scoop of ice cream, and then place the matching cookie on top of the ice cream scoop. Gently press down to spread the ice cream out.
Place the cookie sandwiches on a plate and freeze until the ice cream is set, about 20 minutes. (Unless by some miracle your ice cream is still solid enough that it isn’t dripping all over at this point. I live in Florida, so I needed the chill time before rolling the ice cream in sprinkles.)
Step 3: Decorate with Sprinkles (Optional):
Roll the ice cream in sprinkles or mini chocolate chips if desired. Enjoy or freeze for later!
Variations
- To play with the base flavor of the cookie, swap out the vanilla for another extract, such as butterscotch, coconut, or whatever you like!
- Instead of semisweet chocolate chips, you can add up to ¾ cup of any kind of chips (butterscotch, peanut butter, white chocolate, etc.), or chopped nuts, or dried fruit. Or use a combination of any of these.
- You can use any flavor of ice cream that you fancy! The sky is the limit here.
- Leave off the sprinkles and mini chocolate chips, or swap them out for festive colors. Red + green for Christmas, pastels for Easter, red for Valentine’s Day, etc.
Ice Cream Cookie Sandwich FAQs
What is an Ice Cream Cookie Sandwich Called?
A Chipwich! From the Chipwich website:
Chipwich invented the ice cream cookie sandwich craze in the ‘80s and continues to set the standard today. Rich and creamy premium ice cream, fresh-baked cookies, and real chocolate chips – all in the same bite. It’s cold, creamy, chocolatey, AND crunchy! Chipwich – the original ice cream cookie sandwich.
How Do You Soften Ice Cream for Ice Cream Sandwiches?
Let the carton of ice cream sit at room temperature for 10 minutes. After that, it should be much easier to scoop.
Should I Freeze Cookies Before Making Ice Cream Sandwiches?
If you’re noticing that your cookies are cracking or breaking when you try to sandwich the ice cream between them, there’s an easy solution!
Lay the cookies flat so they’re not touching on a parchment-paper-lined baking tray and freeze until solid, about 20 minutes.
I usually bake these cookies the day before I make the sandwiches, which avoids this because they have time to cool fully and stiffen slightly.
How Long Will Homemade Ice Cream Sandwiches Last?
Store these well-wrapped in the freezer for up to 3 months. I wrap each individually in plastic wrap or freezer paper, and then place them in a zip-top freezer bag or airtight container.
More Chocolate Chip Desserts to Make
- Paleo Cherry Chocolate Chip Coffee Popsicles
- Double Chocolate Chip Cookies
- Cherry Almond Brown Butter Blondies with White and Dark Chocolate Chips
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Chocolate Chip Cookie Ice Cream Sandwich Recipe
Ingredients
For the Cookies:
- ½ cup unsalted butter softened but not melted
- 1 cup granulated sugar
- 1 teaspoon blackstrap molasses
- 1 teaspoon pure vanilla extract
- 1 large egg
- 26 tablespoons all-purpose flour 1 ½ cups + 2 tablespoons
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup semisweet chocolate chips
Other:
- 10 scoops vanilla ice cream or any flavor you like (about ¼ cup per scoop)
- Sprinkles or mini chocolate chips to coat (optional)
Instructions
Make the Cookies:
- Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat baking mats.
- Whisk together the butter and sugar together in a large bowl. Whisk in the molasses, vanilla, and egg until well-combined. Stir in the flour, salt, and baking soda, and then the chocolate chips.
- Use a 1.5-tablespoon scoop to measure out the dough and arrange the balls evenly on the prepared trays. Bake until the cookies are set and light golden on the outside but still look a touch soft in the center, about 8 to 10 minutes, rotating the trays once halfway through.
- Let the cookies cool to room temperature.
Assemble the Ice Cream Sandwiches:
- Match cookies of similar size/shape into pairs. For each pair, top the bottom of 1 cookie with a scoop of ice cream, and then place the matching cookie on top of the ice cream scoop. Gently press down to spread the ice cream out.
- Place the cookie sandwiches on a plate and freeze until the ice cream is set, about 20 minutes. (Unless by some miracle your ice cream is still solid enough that it isn’t dripping all over at this point. I live in Florida, so I needed the chill time before rolling the ice cream in sprinkles.)
Decorate with Sprinkles (Optional):
- Roll the ice cream in sprinkles or mini chocolate chips if desired. Enjoy or freeze for later!
Faith's Tips
- Recipe Yield and Serving Size: This recipe makes 20 cookies, which is enough for 10 ice cream cookie sandwiches. Each serving is 1 cookie sandwich.
- Nutritional Information: The nutrition information for this recipe was calculated without the optional sprinkles or mini chocolate chips.
- Storage: Store these well-wrapped in the freezer for up to 3 months. I wrap each individually in plastic wrap or freezer paper, and then place them in a zip-top freezer bag or airtight container.
- Ice Cream: Let the carton of ice cream sit at room temperature for 10 minutes to soften it slightly before making the cookie sandwiches.
- If Your Cookies Are Cracking or Breaking When You Make the Sandwiches: Lay the cookies flat so they’re not touching on a parchment-paper-lined baking tray and freeze until solid, about 20 minutes. I usually bake these cookies the day before I make the sandwiches, which avoids this because they have time to cool fully and stiffen slightly. Serving Tip: After being in the freezer, let the cookies sit at room temperature for a few minutes before eating to soften slightly.
Nutrition
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