Homemade Ice Cream Cookie Sandwich

Name: Homemade Ice Cream Cookie Sandwich Recipe
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 250 g – 2 cups all-purpose flour; 60 g + 2 tbsp – ½ cup + 2 tbsp unsweetened cocoa powder; ¼ tsp salt; 225 g – 1 cup butter (– softened); 190 g – 1 ½ cups icing sugar; 2 large egg yolks (– at room temperature); 1 tsp vanilla extract; Fiordilatte ice cream

Jump to Recipe Print Recipe

Soft chocolate cookies wrapped around creamy vanilla filling make this Homemade Ice Cream Cookie Sandwich an easy treat to keep in the freezer.

Chocolate cookie ice cream sandwiches stacked with vanilla filling on parchment paper.

Chocolate cookies and homemade vanilla ice cream are two of my favourite things, and bringing them together in these chocolate and vanilla ice cream cookie sandwiches always feels worth it.

Is there anything better than chocolate and vanilla ice cream cookie sandwiches? Yes! Homemade chocolate and vanilla ice cream cookie sandwiches.

Chocolate cookie ice cream sandwich with thick vanilla filling served on parchment paper with an ice cream scoop beside it.

The cookies are rich and deeply chocolatey, and they pair perfectly with my Fiordilatte gelato, which is possibly the easiest vanilla ice cream to make. My kids devoured them and have been begging me to make more.

You can use a different ice cream flavour too. My Baileys ice cream or this coffee and Kahlua ice cream work very well for something more grown-up. Even then, I still come back to the classic chocolate and vanilla combination.

Kids love chocolate cookies with creamy vanilla in the middle, a classic, scrumptious combination.
Individual portions take away the need to slice, scoop, or serve anything at the table.
Keeping a batch stored away makes last-minute dessert decisions much easier.

Butter

Butter adds richness and keeps the cookies soft once baked. Use unsalted butter to control seasoning, and make sure it’s properly softened for a smooth, even cookie dough.

Cocoa Powder

Gives the cookies their deep chocolate flavour and dark colour. A good quality unsweetened cocoa powder, either natural or Dutch-processed, gives a more balanced chocolate taste.

Icing Sugar

Icing sugar creates a smoother dough compared to granulated sugar. It also helps the cookies bake with a finer, more delicate texture.

Fiordilatte Ice Cream

I used my homemade Fiordilatte ice cream recipe for a soft, milky flavour and smooth texture, which works well with chocolate cookies. You can use store-bought if preferred. Choose a smooth, creamy ice cream without added flavours, or use a good-quality vanilla ice cream as an alternative.

Find the complete list with measurements in the recipe card below.

For the Cookies

Step 1: Beat together the butter and icing sugar until light and fluffy.

Step 2: Add the egg yolks and vanilla extract, then continue beating until well combined.

Step 3: Sift in the flour, cocoa powder, and salt, then mix until a smooth dough forms.

Step 4: Flatten the cookie dough, wrap it in cling wrap, and refrigerate for 20 minutes.

Cocoa powder and dry ingredients combined, butter and sugar creamed, egg yolks added, and chocolate dough mixed until smooth.

Step 5: Roll the dough into a 6 mm – ¼ inch thick sheet, then cut out 8 cm – 3 inch circles.

Step 6: Prick the cookies with a fork, then bake in a preheated oven at 180°C – 355°F for 15 minutes.

Chocolate dough rolled out, cut into round shapes, and pricked before baking.

Step 7: Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.

For the Ice Cream

Step 1: Take the ice cream out of the freezer. Once soft enough, spread it into a baking paper-lined pan to a thickness of about 3 to 4 cm – 1 to 1½ inches.

Step 2: Return the ice cream to the freezer. Once firm enough to hold its shape, but still easy to cut, cut out 8 cm – 3 inch circles and place them on a baking paper-lined tray. Freeze again until ready to assemble.

Note: Avoid freezing the ice cream until completely hard, as it will be difficult to cut cleanly.

To Assemble

Step 1: Sandwich the ice cream between two cookies.

Chocolate cookies cooling on a rack with rounds of vanilla ice cream being cut and assembled.

Step 2: Serve immediately, or wrap in cling wrap and freeze for later.

Chocolate cookie ice cream sandwiches stacked with thick vanilla filling on parchment paper next to an ice cream scoop.

Frequently Asked Questions

What is the best way to cut the ice cream neatly?

Use a round cutter and press straight down without twisting. If the ice cream sticks, dip the cutter briefly in warm water and wipe it dry before cutting.

Can I refreeze the sandwiches after assembling?

Yes, once assembled, wrap each sandwich tightly and return them to the freezer. This helps them hold their shape and makes serving easier.

What type of cocoa powder works best for this recipe?

Both natural and Dutch-processed cocoa powder work, but Dutch-processed gives a deeper colour and smoother flavour. Natural cocoa will taste slightly sharper.

Can I use a different type of flour?

All-purpose flour works best for this recipe. Using cake flour will make the cookies more delicate, while stronger flours can make them firmer.

What ice cream works best for these sandwiches?

Ice cream with a smooth texture and no large mix-ins works best. Large chunks can make cutting difficult and affect how the sandwiches hold together.

Extra Help from the Kitchen

Rest the Dough After Mixing – If the dough feels too firm after chilling, let it sit at room temperature for a few minutes before rolling. This makes it easier to roll without cracking.

Use a Light Dusting When Rolling – Lightly dust your surface and rolling pin with flour to prevent sticking. Too much flour will dry out the cookies and affect their texture.

Bake One Tray at a Time – Baking in batches gives more even heat distribution. Multiple trays can lead to uneven baking, especially with thin cookies.

Freeze the Cookies Before Assembly – Place the cooled cookies in the freezer for 10–15 minutes before assembling. This helps prevent the ice cream from melting too quickly when pressing the sandwiches together.

Lift Ice Cream Using Baking Paper – When cutting the ice cream layer, use the baking paper to lift and handle it instead of your hands. This keeps the shape intact and avoids melting from direct contact.

Variations and Twists

Add Mini Chocolate Chips – Fold mini chocolate chips into the dough before chilling and rolling. Regular chunks tend to drag through the dough and make cutting uneven, especially when making chocolate chip cookie ice cream sandwiches with thinner cookies like these.

Roll the Edges in Sprinkles or Chopped Chocolate – After sandwiching the ice cream between the cookies, roll the exposed ice cream edges in sprinkles or finely chopped chocolate. If the ice cream firms up too much, the coating won’t stick, and you’ll end up pressing too hard.

Swap in a Different Ice Cream Flavour – Use coffee, caramel, or another smooth ice cream in place of fiordilatte. Chunky mixes sound good, but they make clean rounds harder to cut and can push the cookies apart when you press them together.

Use a Caramel Mix-In Ice Cream – Fill the sandwiches with a caramel ice cream for a slightly richer finish. Give it a minute out of the freezer before shaping, or it will crack instead of cutting cleanly.

Go with Vanilla Bean for a More Classic Filling – Use vanilla bean ice cream for a more traditional pairing with the chocolate cookies. The denser ones hold their shape better, especially once frozen again after assembling.

Storage and Shelf Life

Store the assembled ice cream cookie sandwiches in an airtight container or wrap each one individually in cling film. You can also place parchment paper between layers to prevent sticking. Keep them in the freezer, preferably towards the back where the temperature stays more stable.

They keep well for up to 2 weeks without noticeable changes in texture. Avoid leaving them at room temperature for too long, as the ice cream softens quickly and affects the structure.

Before serving, let them sit at room temperature for 2 to 3 minutes. This softens the cookies slightly and makes them easier to bite into while keeping the filling intact.

Avoid repeated refreezing, as this leads to ice crystals in the ice cream and a firmer cookie texture.

Simple and Favourite Ice Cream Recipes to Try