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

Homemade Ice Cream Cookie Sandwich Recipe

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

Course: Dessert
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Author: Manuela Zangara

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

Instructions

For the Cookies

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

  2. Add the egg yolks and vanilla extract, then continue beating until well combined.
  3. Sift in the flour, cocoa powder, and salt, then mix until a smooth dough forms.
  4. Flatten the cookie dough, wrap it in cling wrap, and refrigerate for 20 minutes.
  5. Roll the dough into a 6 mm – ¼ inch thick sheet, then cut out 8 cm – 3 inch circles.
  6. Prick the cookies with a fork, then bake in a preheated oven at 180°C – 355°F for 15 minutes.
  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

  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.

  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

  1. Sandwich the ice cream between two cookies.
  2. Serve immediately, or wrap in cling wrap and freeze for later.

Recipe Notes

If you don’t feel like cutting the ice cream into neat circles, let it soften until spreadable and use it between the cookies instead. The Ice Cream Cookie Sandwiches may look a bit less uniform, but the flavour stays exactly the same.