This chocolate chip cookie ice cream sandwich recipe is perfect for summer! These chipwiches feature chewy, homemade cookies and a generous scoop of ice cream.
Welcome to the ultimate mash-up in the dessert universe, where two beloved classics collide to create something over the top indulgent – the chocolate chip cookie ice cream sandwich.
This isn’t just a treat; it’s a triumph of dessert innovation, a bold fusion of baked and cold creamy that defies all ordinary dessert rules.
First you’ll make chocolate chip cookies that could stand proudly on their own – think crispy edges with that soft, melt-in-your-mouth center, loaded with gooey chocolate chips.
And in the middle, ice cream. This is where you get to channel your inner dessert rebel. Vanilla? Sure, it’s a classic. But who’s to say no to salted caramel, double chocolate, or even a swirl of strawberry?
The world (of ice cream flavors) is your oyster.
When you bite in, the slight resistance of the cookie gives way to the cool, sweet embrace of the ice cream.
Whether you’re assembling this treat for a summer dessert delight, a unique party treat, or just as a reward for being awesome, the chocolate chip cookie ice cream sandwich is your ticket to an epic culinary adventure.
Tips for Making Delicious Ice Cream Sandwiches
Before you dive into this recipe, I’ve got some recipe tips for you. If you’re interested, check them out. Otherwise scroll to the bottom.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation). And definitely get high quality ice cream.
Measure Precisely
Flour is the main dry ingredient in the cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.
Avoid Overmixing
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.
If you’re ready to make this recipe, here’s what you’re going to need for these Chipwiches.
Ingredients
- 1 cup salted butter
- 2 cups light brown sugar
- 1 1/2 tsp pure vanilla extract
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 1 1/4 cups semi-sweet chocolate chips
- 4 cups vanilla ice cream
You should end up with at least six sandwiches, but might get 1-3 more depending on the size of your cookie dough balls.
It is important to chill the cookies in the freezer, not in the fridge. This way the cookies cool quickly and will reach a temp closer to the ice cream, which prevents the ice cream from melting for longer.
Because of the ice cream, these cookies should be served immediately. If you are not serving them immediately, you can store the cookies in the fridge until you are ready to add the ice cream.
Alternatively, you can add the ice cream and store the sandwiches in the freezer for up to 2 weeks covered with plastic wrap.
Get the printable recipe for this dessert below:
Chocolate Chip Cookie Ice Cream Sandwich
This ice cream chocolate chip cookie sandwich recipe is perfect for summer! Make these Chipwiches in less than an hour.
Ingredients
- 1 cup salted butter
- 2 cups light brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 1 1/4 cups semi-sweet chocolate chips
- 4 cups vanilla ice cream
Instructions
- Preheat your oven to 350 F and pull out a cookie sheet.
- Place your salted butter in a large mixing bowl with the light brown sugar and, using an electric hand mixer, mix the ingredients together until they are mostly homogenous.
- Add the vanilla and eggs to the bowl and mix again until the eggs and vanilla are fully incorporated into the creamed butter.
- Keeping the hand mixer on a low speed, add the baking powder, baking soda, and flour to the bowl. Mix the cookie dough continually until there are no pockets of dry flour in the cookie dough.
- Gently fold in the semi-sweet chocolate chips to ensure they are evenly distributed throughout the dough.
- Form disc shaped balls of dough about 2 inches in diameter and bake them 6 at a time for 11 minutes.
- Once all the cookies finish baking, place them in the freezer for 20 minutes to cool.
- After the cookies have cooled, place a scoop of ice cream on half of the cookies and top with the remaining cookies to form sandwiches.
Nutrition Information:
Yield:
6Serving Size:
1 sandwichAmount Per Serving: Calories: 1114Total Fat: 53gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 182mgSodium: 546mgCarbohydrates: 152gFiber: 4gSugar: 98gProtein: 14g
Did you enjoy this recipe? Please let me know in the comments! I’d also love for you to check out these ice cream recipes, since we really love it around here:
Bailey’s Boozy • Birthday Cake • Blueberry • Butter Pecan • Chocolate • Chocolate Caramel • Chocolate Chip Cherry • Chocolate Oreo • Coconut • Honey Lavender • Mississippi Mud • Peppermint • Raspberry