Chocolate Chip Cookie Ice Cream Sandwiches

from 4 votes

These homemade cookie ice cream sandwiches star soft and chewy chocolate chip cookies sandwiched together with ice cream and rolled in mini chocolate chips, sprinkles or chopped nuts. The cookies stay perfectly soft even when freezing. This is the ultimate summer dessert to keep stashed in your freezer for all of your last-minute dessert needs!

Cookie ice cream sandwiches with vanilla ice cream and rainbow sprinkles.

Chipwich ice cream cookie sandwiches are a food group in our house, so I made it my mission to perfect this recipe. It’s my husband’s all-time favorite dessert, and I suppose it’s not much of a surprise that my little ones will never turn down a confection covered in rainbow sprinkles.

After much trial and error, I arrived at the ultimate soft and chewy chocolate chip cookie for sandwiching together your ice cream flavor of choice. And there’s no dough chilling required! A quick roll in sprinkles or mini chocolate chips and the ultimate frozen dessert for any celebration is done.

And if you love peanut butter cookies, you’ll love these peanut butter cookie ice cream sandwiches!

These Cookies Stay Soft and Chewy Even When Frozen!

Did you know by simply switching up the ratios of brown and white sugars, you can create a cookie that stays soft and chewy even when frozen?

More white sugar in a recipe will lead to crispier cookies. While I’m all for crunchy sweets, biting into a big ol’ ice cream cookie sandwich is not the time nor the place for crumbs!

I’ve upped the brown sugar in this recipe, which means there is more molasses and more moisture. The result? Soft, chewy chocolate chip cookies, even in their frozen-solid state. 

This is the same cookie dough recipe I follow for my no-chill chocolate chip cookies.

  • Unsalted butter
  • White sugar
  • Light brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda & baking powder
  • Semisweet chocolate chips

You’ll also need 3 quarts of your favorite ice cream flavor, which I recommend softening slightly before assembling the sandwiches so it’s easier to spread.

Because this dough doesn’t require any chilling, it’s important to use cold eggs. This helps prevent the cookies from overspreading while baking.

See the recipe card for full information on ingredients and quantities.

While it’s not necessary to create perfect, cookie cutter pucks of ice cream, I love the uniformity of the technique. It requires you to spread the ice cream into a 13×9-inch pan and then freeze it in a flat layer. A few hours later you can use a cylindrical ice cream scoop or a circular cookie cutter to stamp out perfectly-sized rounds based on the size of your cookies.

Not into these extra steps? Reach for the ice cream scoop and let the sandwiching begin!

  1. Make the cookie dough. In a large mixing bowl, cream together the softened butter, white sugar and brown sugars until light and fluffy. Beat in the cold eggs one at a time, then stir in the vanilla extract. Combine the flour, baking soda, baking powder, and kosher salt; gradually add to the creamed mixture. Fold in the semisweet chocolate chips.
  2. Bake the cookies. I use a 2-tablespoon cookie scoop to get uniform sized cookies. Bake until they are slightly crisp around the edges and barely set in the centers, about 9 to 12 minutes. Another key to soft cookies is to underbake them. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  1. Assemble the ice cream sandwiches. Once the cookies are completely cooled, take your softened ice cream and spread a generous scoop onto the flat side of one cookie. Top with another cookie, pressing gently to spread the ice cream to the edges. Don’t press too hard or the cookies could break!
  2. Immediately add the sprinkles, mini chocolate chips or chopped nuts. Pour your preferred topping into a shallow dish. Roll the edges of the ice cream sandwiches in the topping, pressing lightly to ensure they stick.

Three rows of stacked cookie ice cream sandwiches.

Pro Tip: Take your homemade cookie ice cream sandwiches to the next level by using them to create an epic ice cream sandwich cake! Layer them with whipped topping and your favorite mix-ins for a show-stopping frozen dessert that’s perfect for any occasion.

How to Store Them to Avoid Freezer Burn

Follow these simple tips to ensure your chocolate chip cookie ice cream sandwiches freeze perfectly:

  • Wrap individually. Wrap each ice cream sandwich tightly in plastic wrap or wax paper to keep them neatly assembled and prevent freezer burn. For added protection, place the wrapped sandwiches in a resealable plastic bag or freezer-safe container.
  • Freeze as you go. Make one sandwich at a time and place it in the freezer immediately after assembling. This way, the first few won’t start melting while you’re working on the rest.
  • Freeze for up to 3 months. Freeze for at least 3 hours for a firm yet slightly soft texture, or up to 6 hours for a sturdier, fully frozen treat.

If you love M&M cookies, you’ll love M&M ice cream sandwiches! Simply use my M&M cookies recipe as the base. I’ve developed this recipe to ensure the softest, chewiest M&M cookies that hold up beautifully when frozen.

Vanilla ice cream cookie sandwiches rolled in sprinkles and stacked four high.

More Summer Treats You’ll Love

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Skip the store-bought sweets and bake up soft and chewy cookies perfect for starring in this family favorite recipe for Chocolate Chip Cookie Ice Cream Sandwiches.
Author: Kelly Senyei
5 from 4 votes
Three tall stacks of chocolate chip cookie ice cream sandwiches coated in rainbow sprinkles
Prep Time 15 minutes
Cook Time 12 minutes
Freezing Time: 4 hours
Servings 12 servings


  • 1 cup unsalted butter, softened
  • ¾ cup white sugar
  • 1 1/4 cups packed light brown sugar
  • 2 large eggs, cold
  • 2 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups semisweet chocolate chips
  • 3 quarts ice cream flavor of choice
  • Assorted sprinkles of choice


  • Preheat the oven to 375°F. Line two baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
  • Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
  • Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
  • Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
  • Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
  • Once the cookies have cooled completely, arrange half of them bottom side up on your work surface. Add a scoop of ice cream to each then press a second cookie on top to form sandwiches. Press sprinkles onto the sides where ice cream is exposed then wrap each sandwich securely in plastic wrap and place it in the freezer until frozen solid, a minimum of 4 hours, then serve. 


Calories: 1018kcal, Carbohydrates: 127g, Protein: 14g, Fat: 51g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 173mg, Sodium: 400mg, Potassium: 695mg, Fiber: 4g, Sugar: 93g, Vitamin A: 1520IU, Vitamin C: 1mg, Calcium: 357mg, Iron: 3mg


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5 from 4 votes (1 rating without comment)

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  1. 5 stars
    Wish I could give this 500 stars!!! Tried this recipe out before our July 4th party and need to make another batch because my boys keep stealing them from the freezer. So so yummy!

  2. This recipe is a culinary masterpiece! The flavors blend perfectly, and the instructions are easy to follow. A delightful dish that’s sure to impress your taste buds.

  3. 5 stars
    These are so much better than store bought! I’ve been craving ice cream sandwiches since it started warming up in Colorado and finally decided to make my own. I used peanut butter lovers ice cream and skipped the sprinkles. Awesome recipe!