Introduction:Ice Cream Cookies
There’s something beautifully nostalgic about an ice cream cookie sandwich. The soft, chewy cookie gives way to creamy, cold ice cream — a combination of warmth and chill, crunch and melt, that instantly reminds us of childhood summers, backyard barbecues, and sunny-day smiles.
As a chef raised in a traditional Italian kitchen, we didn’t grow up with ice cream cookie sandwiches. But every summer, when my cousins from New Jersey visited, they’d bring American snacks — and that’s when I met the magic of cookies and ice cream. It wasn’t a classic Italian gelato tucked into a brioche bun, but oh, it was good.
So today, I’m sharing a recipe that blends the best of homemade, bakery-style cookies with creamy ice cream for a classic Ice Cream Cookie treat that’s both timeless and customizable.
What Are Ice Cream Cookies?
Ice Cream Cookies (also known as ice cream cookie sandwiches) are a beloved dessert made by sandwiching a scoop of ice cream between two cookies — often chocolate chip, but the combinations are endless. They’re portable, easy to make ahead, and infinitely versatile.
Whether you’re using store-bought cookies or baking them from scratch, the heart of this dessert is the joyful contrast: warm meets cold, soft meets creamy.
Ingredients
For the Cookies (makes 16 cookies / 8 sandwiches):
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 large egg + 1 egg yolk
- 1 1/2 cups chocolate chips (semi-sweet or your favorite)
For the Filling:
- 1 ½ pints (about 3 cups) vanilla ice cream (or any flavor)
- Optional: sprinkles, crushed nuts, mini chocolate chips for rolling
Step-by-Step Instructions
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Freeze Time: 1–2 hours
Total Time: About 2.5 hours (mostly freezing)
Step 1: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter, brown sugar, and white sugar until smooth.
- Add the egg, egg yolk, and vanilla. Mix well.
- Slowly add in dry ingredients. Stir until just combined.
- Fold in chocolate chips.
Step 2: Bake the Cookies
- Scoop dough into 2-tablespoon balls and space evenly.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cool on pan for 5 minutes, then transfer to a rack to cool completely.
Step 3: Soften Ice Cream
Let your ice cream sit out for about 10 minutes to soften — soft enough to scoop but not melting.
Step 4: Assemble the Ice Cream Sandwiches
- Pair cookies of similar size.
- Place a scoop of ice cream (about 1/4 cup) on the flat side of one cookie.
- Press the other cookie on top to sandwich it.
- Gently roll the sides in sprinkles, nuts, or mini chips.
Step 5: Freeze
Place sandwiches on a tray and freeze for at least 1 hour before serving.
Pro Tips for Perfect Ice Cream Cookies
- Chill the dough: 30 minutes of chill time helps prevent spreading.
- Keep it soft: Slightly underbake your cookies for the perfect chewy texture when frozen.
- Even portions: Use a cookie scoop and an ice cream scoop for uniformity.
- Let rest before eating: 3–5 minutes out of the freezer gives the ice cream that dreamy bite.
- Pre-wrap: Wrap individual sandwiches in parchment and store in a zip-top bag for grab-and-go dessert.
Ice Cream Flavors to Try
Classic chocolate chip with vanilla is a hit, but try:
- Strawberry ice cream + white chocolate macadamia cookies
- Mint chocolate chip + double chocolate cookies
- Salted caramel + snickerdoodles
- Peanut butter cup + peanut butter cookies
- Espresso or coffee ice cream + oatmeal cookies
Customization Ideas
Take your Ice Cream Cookies to the next level:
- Rainbow sprinkles for birthday fun
- Toasted coconut for tropical flair
- Cinnamon-sugar roll for churro vibes
- Crushed pretzels or Oreos on the sides
- Drizzle with melted chocolate before freezing
International Twists
Want to go global with your dessert?
- Italy: Gelato with amaretti cookies
- France: Lavender ice cream in lemon sablé cookies
- Japan: Matcha cookies with vanilla bean ice cream
- Mexico: Cinnamon cookies with dulce de leche ice cream
- India: Cardamom cookies with mango kulfi
Make-Ahead & Storage
- Storage: Keep tightly wrapped sandwiches in an airtight container or freezer bag.
- Shelf life: Best eaten within 1–2 weeks for flavor, but can last up to 1 month.
- Make-ahead: Bake cookies and store at room temp for 2 days; assemble when ready.
Tools You’ll Need
- Large mixing bowls
- Whisk and spatula
- Cookie scoop and baking sheets
- Ice cream scoop
- Parchment paper
- Freezer-safe container or tray
Nutritional Info (per sandwich)
Approximate values:
- Calories: 380
- Fat: 18g
- Sugar: 30g
- Carbs: 45g
- Protein: 5g
Will vary depending on cookie and ice cream flavors.
Frequently Asked Questions
Can I use store-bought cookies?
Absolutely! Just choose soft-baked ones for easier eating.
What’s the best way to make them kid-friendly?
Let kids roll the edges in sprinkles or mini candies — it’s fun and creative.
How do I keep cookies from getting too hard in the freezer?
Bake them soft, don’t overfreeze, and let them sit for 5 minutes before eating.
Can I use vegan/dairy-free ice cream?
Yes! There are great plant-based ice cream options, and you can use dairy-free cookie recipes too.
Final Thoughts
There’s something pure and joyful about Ice Cream Cookies — they take us back to the sweet, sticky happiness of summer, childhood, and sharing treats with people we love. Whether you’re baking with the kids, hosting a summer party, or simply craving a cool, creamy indulgence, this recipe is for you.
Try different flavors, get creative, and make a batch to keep in your freezer — future-you will thank you. And when you do, don’t forget to tag me @SarahsKitchenLove so I can see your frosty, fabulous creations!