Ice Cream Cookie Sandwiches with Chocolate Ice Cream
Soft chocolate chip cookies get paired with rich, homemade no-churn chocolate ice cream for a classic sweet summer treat.
- Prep
- 20 mins
- Chill Time
- 6 hrs
- Total
- 6 hrs 20 mins
- Makes
- 12 servings
This Homemade Ice Cream Cookie Sandwiches recipe pairs my super soft chocolate chip cookies with the best homemade no-churn chocolate ice cream! It is an easy, crowd-pleasing summer dessert.
This ice cream cookie sandwich combines two of my favorite treats: chocolate chip cookies and ice cream!
The cookies come straight from my super soft chocolate chip cookies recipe. The no-churn chocolate ice cream is adapted from Gemma's Bigger Bolder Baking.
Together they make an incredibly delicious treat! For a twist, try my Dulce de Leche Ice Cream with my Double Chocolate Salted Caramel Cookies or my Oatmeal Chocolate Chip Cookies!
Why You'll Like It
- Both the chocolate chip cookies and the chocolate ice cream are simple to make.
- My super soft chocolate chip cookies need no chilling of the dough before baking.
- The no-churn chocolate ice cream is very rich and chocolatey, and it does not need an ice cream maker!
- A fun dessert to make with the family for an after-dinner treat on a summer evening.
- You can make both the cookies and the ice cream ahead of time, then put them together later!
How to Make the Recipe
STEP 1. Bake the chocolate chip cookies. Use my Super Soft Chocolate Chip Cookies recipe. I have also listed some other cookie recipes below if you would like to try those instead.
You can bake these cookies ahead and store them in an airtight container until you are ready to add the ice cream, which needs time to set.
STEP 2. Make the no-churn chocolate ice cream. Melt the chocolate in a double boiler, then set it aside to cool. A microwave works too.
STEP 3. Whip the heavy whipping cream until soft peaks form. A handheld or stand mixer both work.
STEP 4. Add the cold sweetened condensed milk. Whisk again until the mixture is thick and holds stiff peaks. Then mix in the vanilla extract and the cooled melted chocolate until well blended.
STEP 5. Move the chocolate ice cream into an airtight container. A metal loaf or cake pan lined with wax or parchment paper also works. Freeze for at least six hours or overnight before scooping it onto the chocolate chip cookies.
Putting the Sandwiches Together
Once the ice cream is firm, it is time to build your ice cream cookie sandwiches. Place one scoop (about 1/4 cup) on the flat side of a cookie, then top it with a second cookie of similar size.
You can also press chocolate jimmies, crushed Oreos, or finely chopped pretzels onto the top or sides of the sandwiches.
Freezing and Storing
To store the sandwiches, wrap them tightly in wax paper and keep them in the freezer for up to a week.
Optional Cookies for Ice Cream Sandwiches
You really cannot go wrong with any cookie in these homemade ice cream sandwiches. Here are my top 5 favorite cookies that pair nicely with this recipe!
Handy Ice Cream Tools
More No-Bake Desserts to Enjoy
If you make this Homemade Ice Cream Cookie Sandwiches Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Ice Cream Cookie Sandwiches with Chocolate Ice Cream
These easy homemade ice cream cookie sandwiches are soft, chewy chocolate chip cookies filled with rich, no-churn chocolate ice cream. They are a perfect summer treat!
- Prep
- 20 mins
- Chill Time
- 6 hrs
- Total
- 6 hrs 20 mins
- Makes
- 12 servings
Ingredients
homemade no-churn chocolate ice cream
- 2 cups Heavy Whipping Cream, cold
- 14 oz Sweetened Condensed Milk, cold
- 1 tsp Vanilla Extract
- 2/3 cup 4 ounces Bittersweet Chocolate, melted
Method
- my super soft chocolate chip cookie recipe
- Set a double boiler over low heat with about 1 to 1.5 inches of water in the bottom pot, then melt the chocolate. Set it aside to cool. You can also melt the chocolate in the microwave in a heat-safe bowl, in 30 second bursts at 50% power. Depending on the chocolate you use, this may take anywhere from 2-4 times.
- Use a hand mixer or a stand mixer with the whisk attachment to whip the heavy whipping cream on medium-high speed until soft peaks form.
- Lower the mixer to low speed and add the cold sweetened condensed milk.
- Raise the speed back to medium-high and keep whisking until thick, with stiff peaks. Then add the vanilla extract.
- Pour in the cooled melted chocolate and whisk on medium speed until fully combined.
- Spoon the ice cream into an airtight container, or into a metal loaf or cake pan lined with wax or parchment paper. Freeze for at least 6 hours or overnight before scooping it onto the chocolate chip cookies.
- Place one scoop (or more, if you like) of frozen ice cream, about 1/4 cup, on the flat back side of a chocolate chip cookie.
- Take a second cookie of similar size and press it gently onto the bottom of the sandwich.
- Wrap tightly in wax paper and store in the freezer for up to a week.
Baker’s notes
- Recipe: my Super Soft Chocolate Chip Cookies.
- The recipe times listed are only for the no-churn chocolate ice cream.
- The no-churn chocolate ice cream recipe is adapted from Gemma's Bigger Bolder Baking.
