Description
These cookie ice cream sandwiches blend soft, chewy chocolate chip cookies with rich high-fat vanilla ice cream for a melt-in-your-mouth treat. With crackly edges and a tender center, they’re perfect for summer or parties. Free from pork and alcohol, these versatile treats let you customize with sprinkles, nuts, or dairy-free alternatives.
Ingredients
All-purpose flour: 2 1/4 cups
Cornstarch: 1 1/2 teaspoons (optional for extra tenderness)
Baking soda: 1 teaspoon
Salt: 1/2 teaspoon
Unsalted butter: 3/4 cup (softened to room temperature)
Brown sugar: 3/4 cup (packed for moisture)
Granulated sugar: 1/2 cup
Large egg: 1 + 1 yolk (use room-temperature eggs)
Vanilla extract (non-alcoholic): 2 teaspoons
Mini chocolate chips: 1 1/4 cups (can substitute dairy-free)
Vanilla ice cream: 3 cups (use high-fat for best texture)
Instructions
Preheat oven to 350°F (180°C)
Whisk flour, cornstarch, baking soda, and salt in a medium bowl. Set aside
In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed until smooth and fluffy (3–4 minutes)
Beat in egg, yolk, and non-alcoholic vanilla extract. Scrape bowl edges frequently
Gradually mix in dry ingredients on low speed until just combined. Fold in chocolate chips
Scoop 1.5-tablespoon portions and space about 2 inches apart on a baking sheet
Bake for 10–12 minutes or until edges are golden but centers remain soft
Let cookies cool completely on the baking sheet
Chill ice cream in a shallow container for 30 minutes to firm up
Form ice cream balls using the remaining portion (matching cookie size). Place balls on parchment paper
Sandwich ice cream balls between 2 cooled cookies. Gently press to adhere
Serve immediately or freeze for 30 minutes to set
Notes
If using dairy-free ice cream or chocolate chips, verify this matches your dietary needs
Cookies can be frozen in an airtight container for up to 1 month. Separate layers with parchment paper.
For better structural integrity, underbake cookies slightly so they remain tender yet firm
Cornstarch can be omitted if extra tenderness is not required
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ice cream sandwich
- Calories: 400
- Sugar: 55g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg