The ice cream chocolate chip cookie sandwich is a summer favorite that brings me back to my childhood at Newport Creamery in Rhode Island.
This is serious business in my family that we all have a sweet tooth, I scream, you scream, we all love ice cream!
There’s something irresistible about homemade chocolate chip cookie ice cream sandwiches that is soft, chewy cookies wrapped around a cold, creamy scoop of ice cream.
It brings back memories of warm summer nights in my mom's backyard and going to Newport Beach during the day. On our way back, I usually stopped by Newport Creamery and bought a box of ice cream sandwiches for everyone.
Today, life is a little different. We live in Florida, and I am making my own ice cream sandwich with a little twist inspired by Newport Creamery. It's so simple to make and a repeat in the summer.
So let’s get started on my homemade chocolate chip ice cream cookie sandwiches with vanilla ice cream and my original chocolate chip cookies that I make for a cookie slab to start!
The Perfect Cookie Base
Start by rolling your cookie dough into a single large slab.
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar or light brown sugar will do
- ¼ cup muscovado sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour
Mix
- Cream the butter in a large bowl with an electric mixer until smooth. Add the granulated sugar, light brown sugar, and muscovado sugar. Mix until well combined and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet mixture until combined.
Mini Chocolate Chips
- Fold in the mini chocolate chips.
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with Reynolds wrap to a pan that is 12.5 x 6, I used my biscotti pan, or a flat pan with at least a 2 in height. Leave the sides up so it's easier to pull when done.
- Scoop the dough and spread it evenly onto the pan, make sure it is even all over so it cooks evenly.
Bake
- Bake for 15 minutes, or until the edges are golden brown. You want to check this regularly so it's not too soft and not too hard.
- You should be able to poke, and it should indent in the center alittle
- Let it cool a little, then lift and place on a rack to cool completely.
Choosing the Ice Cream
Pick your favorite ice cream flavors. I went with the classic vanilla ice cream. My favorite store-bought is Haagen Dazs if you’re short on time, but you can also make your own using an ice cream maker, which I often do to make vanilla bean ice cream. No matter what you choose, let the ice cream soften slightly at room temperature so it’s easy to scoop.
Assemble Your Ice Cream Sandwich
Now for the fun part—building your ice cream sandwich cookies:
- Cut the cookie slab in half.
- Add a generous scoop of ice cream to the flat side.
- Gently press the second cookie slab on top.
- Wrap with cyrine wrap and place in the refrigerator for about 15 minutes.
Freeze for the Perfect Texture
Take the cookie slab out of the freezer. With a bread knife, slice into even squares. I was able to slice 12 pieces.
Wrap each sandwich in plastic wrap and store them in an airtight container. Freeze until firm so the cookies and ice cream set together perfectly. This step is key; it gives you that classic, clean bite just like store-bought treats, but way more delicious!!!
Tips for the Best Results
- Slightly underbake your cookies for softer, chewy cookies
- Experiment with different flavor of ice cream combinations
- Add mix-ins like crushed cookies or candy pieces for a fun twist
- Make your favorite ice cream with an ice cream maker.
- Roll the edges in rainbow sprinkles or extra mini chocolate chips using a shallow bowl.
More Ice Cream Favorites!
These homemade chocolate chip cookie ice cream sandwiches bring back so many memories for me. Whether you’re making a nostalgic treat inspired by the big wheel days or creating something new for family and friends, this recipe is guaranteed to be a hit for the summer. I hope you enjoyed our journey today in exploring an American Classic of Ice Cream Sandwich. Until next time, my beautiful friends, as my quest for the perfect bite continues!
Vanilla Ice Cream Chocolate Chip Cookie Sandwich
Ingredients
Wet Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ¼ cup dark brown sugar or light brown sugar will do
- ¼ cup muscovado sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour
Ice Cream
- 64 oz vanilla ice cream
Instructions
Mix
- Cream the butter in a large bowl with an electric mixer until smooth. Add the granulated sugar, light brown sugar, and muscovado sugar. Mix until well combined and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet mixture until combined.
Mini Chocolate Chips
- Fold in the mini chocolate chips.
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with Reynolds wrap to a pan that is 12.5 x 6. I used my biscotti pan, or a flat pan with at least a 2 in height. Leave the sides up so it's easier to pull when done.
- Scoop the dough and spread it evenly onto the pan, making sure it is even all over so it cooks evenly.
Bake
- Bake for 15 minutes, or until the edges are golden brown. You want to check this regularly so it's not too soft and not too hard.
- You should be able to poke, and it should indent in the center a little
- Let it cool a little, then lift and place on a rack to cool completely.
Assemble Your Ice Cream Sandwich
- Pick your favorite ice cream flavors.
- Cut the cookie slab in half.
- Add a generous scoop of ice cream to the flat side.
- Gently press the second cookie slab on top.
- Wrap with cyrine wrap and place in the refrigerator for about 15 minutes.
Freeze for the Perfect Texture
- Take the cookie slab out of the freezer. With a bread knife, slice into even squares. I was able to slice 12 pieces.
- Wrap each sandwich in plastic wrap and store them in an airtight container.
- Freeze until firm so the cookies and ice cream set together perfectly.
- This step is key; it gives you that classic, clean bite just like store-bought treats, but way more delicious!!!
Notes
* Slightly underbake your cookies for softer, chewier cookies
* Experiment with different flavors of ice cream combinations
* Add mix-ins like crushed cookies or candy pieces for a fun twist
* Make your favorite ice cream with an ice cream maker.
* Roll the edges in rainbow sprinkles or extra mini chocolate chips using a shallow bowl.
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