Soft and chewy chocolate cookies sandwiched with vanilla ice cream make for a wonderful summertime treat.

Chocolate Cookie Ice Cream Sandwiches |

Things are starting to heat up here in Moab and I’m gearing up for a long hot summer the best way I know how— by stocking the freezer full of ice cream. It’s definitely the most delicious way to stay cool.

Last year I used the fact that I was pregnant as an excuse to eat ice cream every day. What’s my excuse this year? I’m not sure, but I’ll think of something.

Chocolate Cookie Ice Cream Sandwiches |

Chocolate Cookie Ice Cream Sandwiches |

Growing up, these ice cream sandwiches were a summertime staple. They start with my mom’s famous soft and chewy chocolate cookies and most often were filled with store-bought vanilla ice cream. Super simple, and extremely satisfying on a hot afternoon.

Totally worth the sticky fingers.

Chocolate Cookie Ice Cream Sandwiches |

Any flavor of ice cream would be great here, obviously— strawberry, rocky road, mint chocolate chip, etc. Keep it simple and pick up some from the store, or be fancy and make your own.

Sprinkles are completely optional, too, though highly recommended. They always help to make things fun and celebratory, don’t you think?

And summertime is definitely something to celebrate!

Chocolate Cookie Ice Cream Sandwiches |


Chocolate Cookie Ice Cream Sandwiches |

Chocolate Cookie Ice Cream Sandwiches

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Soft and chewy chocolate cookies with vanilla ice cream sandwiched in between. A wonderful homemade summer treat!


  • ¾ cup unsalted butter , at room temperature (170 grams)
  • 1 ½ cup granulated sugar (300 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • cup unsweetened cocoa powder (60 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 half gallon of vanilla ice cream
  • Rainbow sprinkles , optional


  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes.
  • Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
  • Scoop by the rounded tablespoon onto the prepared sheet pan.
  • Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining cookie dough.
  • Let vanilla ice cream sit at room temperature 10-15 minutes to soften. Place a large scoop of ice cream on 1 cookie. Top with another cookie and gently press together. Roll in sprinkles, if using.
  • Freeze until ready to serve or serve immediately. Ice cream sandwiches will keep in the fridge for a few days (see Note).



  • If storing in the freezer for longer than one day, I recommend wrapping each sandwich in plastic wrap to prevent freezer burn.
Calories: 624kcal, Carbohydrates: 81g, Protein: 10g, Fat: 30g, Saturated Fat: 19g, Cholesterol: 127mg, Sodium: 328mg, Potassium: 423mg, Fiber: 3g, Sugar: 59g, Vitamin A: 1058IU, Vitamin C: 1mg, Calcium: 219mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

This recipe was originally published September 2009. Photos have been updated.