There’s something special about a cold, creamy ice cream sandwich on a warm day. This version keeps it simple: soft, chewy cookies wrapped around your favorite store-bought or homemade ice cream. No special tools, no tricky steps—just a few smart tips for that perfect bite.

Make them ahead for parties, keep them in the freezer for cravings, or get the kids involved for a fun kitchen activity. They’re nostalgic, easy, and endlessly customizable.

Why This Recipe Works

Soft-but-sturdy cookies: Slightly underbaked cookies stay tender, so they don’t squash the ice cream or crack when frozen.
Chilled dough for clean shapes: Cold dough spreads less, giving evenly sized cookies that match up perfectly.
Ice cream “tempering” trick: Letting the ice cream soften slightly makes it easier to scoop and press into a uniform layer.
Freezer set time: A short chill locks everything in place, so the sandwiches hold together beautifully.
Flexible flavors: One base cookie recipe, endless ice cream pairings and mix-ins.

Ingredients

For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 cups chocolate chips or chunks (optional but recommended)
For the filling:
- 1 to 1 1/2 quarts ice cream of choice (vanilla, chocolate, strawberry, mint chip, cookies and cream, etc.)
Optional coatings:
- Mini chocolate chips, sprinkles, crushed nuts, or crushed cookies

Instructions

Soften the ice cream: Set the ice cream on the counter for 10–15 minutes to soften slightly. You want it scoopable, not melted.
Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, then mix in vanilla until smooth.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Add to the wet mixture and mix just until combined. Fold in chocolate chips if using. Do not overmix.
Chill the dough: Cover and refrigerate for at least 30 minutes (up to 24 hours). Chilled dough bakes into thicker, softer cookies that are easier to sandwich.
Preheat and prep: Preheat oven to 350°F (175°C).
Line 2 baking sheets with parchment paper.
Portion and shape: Scoop heaping tablespoon-sized balls (about 1 1/2 tablespoons each) and roll into smooth rounds. Place 2 inches apart on the prepared sheets.
Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. Soft centers are key for a good ice cream sandwich.
Cool completely: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool fully. Warm cookies will melt your filling.
Prep the filling: If you want neat, uniform layers, spread softened ice cream about 3/4 inch thick in a parchment-lined 9×13-inch pan.
Freeze 30–45 minutes until firm enough to cut out rounds with a cookie cutter that matches your cookie size. Or simply scoop directly.
Assemble: Flip half the cookies upside down. Add a generous scoop of ice cream (or a cut-out round) to the center.
Top with another cookie and press gently until the ice cream reaches the edges.
Add coatings (optional): Roll the sides in mini chips, sprinkles, crushed nuts, or cookies. Press gently so they stick.
Freeze to set: Place sandwiches on a parchment-lined tray and freeze for 1–2 hours until firm.
Wrap and store: Wrap each sandwich tightly in plastic wrap or parchment, then place in a freezer bag or airtight container.

Storage Instructions

Short term: Keep wrapped sandwiches in the freezer for up to 2 weeks for best texture and flavor.
Longer term: They’ll keep up to 1 month, but cookies may dry slightly. Double-wrap to prevent freezer burn.
Before serving: Let sit at room temperature for 3–5 minutes to soften just enough for that perfect bite.

Why This is Good for You

Portion control built in: Single-serve treats help you enjoy dessert mindfully.
Customizable ingredients: Choose lower-sugar ice cream, dairy-free options, or add nuts for a boost of healthy fats.
Real ingredients: Homemade cookies skip preservatives and let you control sweetness and add-ins.
Joy factor: Sharing a homemade treat builds connection—good for the soul, which counts, too.

Pitfalls to Watch Out For

Overbaking the cookies: Crisp cookies can crack or squeeze out the ice cream.
Pull them when the centers still look soft.
Assembling with warm cookies: Heat melts the filling fast. Cool completely before assembling.
Ice cream too soft: Over-softened ice cream turns runny and won’t set cleanly. Aim for scoopable, not soupy.
Skipping the set time: If you don’t freeze the assembled sandwiches, they’ll slide apart when you bite.
Uneven cookie sizes: Mismatched cookies lead to messy edges.
Use a scoop for consistency.

Variations You Can Try

Classic chocolate and vanilla: Chocolate chip cookies with vanilla ice cream and mini chips around the edges.
Double chocolate: Swap 1/3 cup of flour for cocoa powder and fill with chocolate or mint chip ice cream.
Peanut butter swirl: Add 1/2 cup peanut butter to the dough and fill with chocolate or strawberry ice cream.
Oatmeal cookie base: Replace 1 cup of flour with quick oats; add raisins or chocolate chips. Great with butter pecan or cinnamon ice cream.
Gluten-free: Use a quality 1:1 gluten-free flour blend. Chill dough well to help structure.
Dairy-free: Use plant-based butter and dairy-free ice cream (coconut, oat, or almond milk varieties).
Breakfast twist: Rolled edges in crushed cornflakes or granola for crunch.
Neapolitan trio: Make smaller cookies and sandwich with stripes of vanilla, strawberry, and chocolate.

Explore more irresistible cookie recipes you won’t want to miss:

Key Lime Pie Cookies

Lemon Cookies

FAQ

Can I make the cookies ahead of time?

Yes.

Bake and cool the cookies, then store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Assemble with ice cream when ready.

How do I keep the cookies soft after freezing?

Underbake slightly, avoid overmixing, and store sandwiches tightly wrapped. Let them sit at room temperature for a few minutes before serving to soften.

What if I don’t have time to chill the dough?

You can bake right away, but the cookies will spread more and may get crisp.

If you’re short on time, pop the scooped dough in the freezer for 10–15 minutes before baking.

What’s the best way to get neat edges?

Press softened ice cream into a parchment-lined pan, freeze until firm, then punch out rounds with a cookie cutter. Sandwich and smooth the edges with a small offset spatula.

Which ice cream works best?

Pick a full-fat ice cream for the creamiest texture and clean slices. Sorbet and sherbet can work, but they melt faster and create icier sandwiches.

Can I make mini sandwiches?

Absolutely.

Use a teaspoon-sized scoop for cookies and freeze for a shorter time after assembly. Minis are perfect for parties and kid-friendly portions.

How do I prevent freezer burn?

Wrap each sandwich tightly in plastic or parchment, then place in a zip-top freezer bag and press out excess air. Store toward the back of the freezer, away from frequent temperature changes.

Can I use store-bought cookies?

Yes.

Choose soft, chewy cookies for best results. If they’re firm, microwave them for 5–8 seconds (not hot, just slightly softened) before assembling.

Wrapping Up

Homemade ice cream sandwich cookies are simple, satisfying, and built for summer. With a soft cookie base, your favorite ice cream, and a quick freeze, you’ve got a crowd-pleaser ready whenever you are.

Keep a stash in the freezer, try a few flavor combos, and make them your way. It’s an easy win that tastes like pure sunshine.