Go Back
–+ servings
Chocolate Chip Cookie Ice Cream Sandwiches

Homemade Chocolate Chip Cookie Ice Cream Sandwiches Made Easy

Enjoy homemade Chocolate Chip Cookie Ice Cream Sandwiches, a delightful treat perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 12 sandwiches
Course: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Whole Wheat Flour Can be substituted with all-purpose flour.
  • 1 cup All-Purpose Flour Adjust for density.
  • 0.5 cup Wheat Bran Optional.
  • 1 teaspoon Baking Soda Ensure freshness.
  • 0.5 teaspoon Salt Balances sweetness.
  • 0.5 cup Unsalted Butter Can use salted butter but reduce added salt.
  • 0.5 cup Light Brown Sugar Can substitute with dark brown sugar.
  • 0.5 cup Granulated Sugar Reducing amount yields softer cookies.
  • 1 large Egg Essential for structure.
  • 1 large Egg Yolks For increased chewiness.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1 cup Bittersweet Chocolate Chips Semi-sweet or milk chocolate can be used.
For the Ice Cream Filling
  • 2 cups Ice Cream Any flavor.
Optional Toppings
  • 0.5 cup Mini Chocolate Chips For rolling the sides.

Equipment

  • Stand Mixer
  • Baking sheets
  • Parchment Paper
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, whisk together whole wheat flour, all-purpose flour, wheat bran, baking soda, and salt.
  3. Cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy.
  4. Add egg, egg yolks, and vanilla extract, mixing until fully incorporated.
  5. Gradually combine dry ingredients with wet ingredients, mixing until just combined.
  6. Fold in bittersweet chocolate chips until evenly distributed.
  7. Scoop and roll scant ¼-cup portions of dough into balls and place on baking sheets.
  8. Bake for 15-17 minutes until edges are lightly golden brown and centers are soft.
  9. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  10. Assemble sandwiches by placing a scoop of ice cream between two cookies.
  11. Serve immediately or freeze wrapped individually for later enjoyment.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For chewier cookies, add an extra yolk and avoid overbaking for perfect softness. Store cookies in an airtight container for 1 week or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!