ice cream sandwich cookie recipe

Written BySheba G Updated On
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I have been making these ice cream sandwich cookies for years and they are always a hit in my house. My kids love helping me press the dough into the pan and waiting for them to cool so we can assemble the sandwiches. This recipe is perfect for summer parties or just a fun weekend treat. The cookies are soft and chewy which makes them ideal for holding a scoop of your favorite ice cream. I also like that I can control the ingredients and make them a little healthier by using whole wheat flour or reducing the sugar. They are a great way to enjoy a classic dessert without all the preservatives you find in store bought versions.

Homemade Ice Cream Sandwich Cookies

4.6 from 1654 votes

Soft and chewy chocolate cookies that are perfect for making ice cream sandwiches. This recipe is simple to follow and creates a delicious treat that everyone will love.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Cookies

1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
3Beat in the egg and vanilla extract until well combined.
4In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheets.
7Bake for 8 to 10 minutes, or until the edges are set and the tops are slightly cracked. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
8Once the cookies are completely cool, take one cookie and place a scoop of your favorite ice cream on the flat side. Top with another cookie, flat side down, and gently press together until the ice cream spreads to the edges.
9For a firmer texture, wrap each sandwich in plastic wrap and freeze for at least 30 minutes before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 210mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 3g

📝Notes

For a healthier version, you can substitute half of the all purpose flour with whole wheat flour. You can also use a sugar substitute like stevia. The cookies will be a bit more dense but still delicious.

Watch Video Of How Homemade Ice Cream Sandwich Cookies Works

This ice cream sandwich cookie recipe is a keeper for any occasion. It is simple enough for a weeknight treat but special enough for a family gathering or summer barbecue. I hope you and your family enjoy making and eating these as much as mine do.

❓ Frequently Asked Questions About Ice Cream Sandwich Cookies

1. Can I use any type of ice cream for these sandwiches?

Yes, you can use any flavor of ice cream you like. Vanilla, chocolate, strawberry, or even mint chocolate chip work great. Just make sure the ice cream is slightly softened so it spreads easily without breaking the cookies.

2. How should I store these ice cream sandwich cookies?

After assembling the sandwiches, wrap each one individually in plastic wrap and place them in a freezer safe bag or container. They will keep well in the freezer for up to two weeks. Let them sit at room temperature for a few minutes before serving to soften slightly.

3. Can I make the cookies ahead of time?

Absolutely. You can bake the cookies up to three days in advance and store them in an airtight container at room temperature. When you are ready to serve, just assemble the sandwiches with the ice cream.

4. My cookies turned out too hard. What did I do wrong?

Overbaking is the most common reason for hard cookies. Make sure to take them out of the oven when the edges are just set and the tops look slightly cracked. They will continue to firm up as they cool on the baking sheet. Also, be careful not to overmix the dough as that can develop too much gluten.

5. Can I make this recipe gluten free?

Yes, you can substitute the all purpose flour with a good quality gluten free flour blend that is meant for baking. You may need to add a little extra liquid, like a tablespoon of milk, to get the right dough consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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