Cookie Ice Cream Sandwiches
These 3-ingredient Cookie Ice Cream Sandwiches are an easy no-bake dessert with just 10 minutes of prep!
Course Dessert
Cuisine American
Keyword chocolate chip cookie ice cream sandwiches, cookie ice cream sandwiches, ice cream cookie sandwich
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings people
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Calories 254 kcal
Author Blair
Ingredients
list of 3 items
8 chocolate chip cookies (we prefer Tate’s Bake Shop brand)
1 cup ice cream, or more as needed (try Heath or vanilla flavor)
4 tablespoons miniature chocolate chips or rainbow sprinkles
list end
Instructions
list of 5 items
1. Allow the ice cream to sit on the counter and become soft (about 5-10 minutes). You want it easily scoopable, but still slightly firm.
2. Meanwhile, line a rimmed baking sheet with foil (for easy cleanup) and place the cookies upside down on the sheet. Place chocolate chips in a shallow
bowl.
3. Scoop about a heaping ¼ cup of ice cream onto each of 4 cookies. Add the remaining cookies on top to create sandwiches, gently pressing down so that
the ice cream spreads to the edges.
4. Roll the edges of each ice cream sandwich in the chocolate chips, using your fingers to press some into the ice cream if necessary. Place the sandwiches
back on the baking sheet and freeze for at least 1 hour, or until the ice cream is firm again.
5. Once firm, wrap the sandwiches individually in plastic wrap and freeze until ready to serve. They are best enjoyed on the same day, but will keep in
the freezer for up to 1 week.
list end
Recipe Notes
Write list…
• Allow the ice cream to get soft enough to scoop and smoosh, but not too soft (or it will be a runny mess). Five to ten minutes at room temperature should
be about right!
• I like to use a cookie dough scoop or ice cream scoop like
this one,
which has a loaded lever design to easily place about a heaping ¼-cup of ice cream on top of each cookie. If your cookies are larger, you may need more
ice cream.
• Once assembled, the cookies will need to go back in the freezer to firm up again. Allow at least 1 hour of chilling time. These are a great make-ahead
dessert for summer cookouts, parties, or family gatherings.
• This recipe yields 4 ice cream sandwiches. You can scale the ingredients up or down to make as few or as many as you need. Double the recipe for 8 sandwiches,
or cut the ingredients in half and make just 2 sandwiches. Again, it’s flexible!
Nutrition Facts
Cookie Ice Cream Sandwiches
Amount Per Serving (1 ice cream sandwich)
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 117mg5%
Potassium 119mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 204IU4%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
These 3-ingredient Cookie Ice Cream Sandwiches are an easy no-bake dessert with just 10 minutes of prep!
Course Dessert
Cuisine American
Keyword chocolate chip cookie ice cream sandwiches, cookie ice cream sandwiches, ice cream cookie sandwich
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings people
undefined
Calories 254 kcal
Author Blair
Ingredients
list of 3 items
8 chocolate chip cookies (we prefer Tate’s Bake Shop brand)
1 cup ice cream, or more as needed (try Heath or vanilla flavor)
4 tablespoons miniature chocolate chips or rainbow sprinkles
list end
Instructions
list of 5 items
1. Allow the ice cream to sit on the counter and become soft (about 5-10 minutes). You want it easily scoopable, but still slightly firm.
2. Meanwhile, line a rimmed baking sheet with foil (for easy cleanup) and place the cookies upside down on the sheet. Place chocolate chips in a shallow
bowl.
3. Scoop about a heaping ¼ cup of ice cream onto each of 4 cookies. Add the remaining cookies on top to create sandwiches, gently pressing down so that
the ice cream spreads to the edges.
4. Roll the edges of each ice cream sandwich in the chocolate chips, using your fingers to press some into the ice cream if necessary. Place the sandwiches
back on the baking sheet and freeze for at least 1 hour, or until the ice cream is firm again.
5. Once firm, wrap the sandwiches individually in plastic wrap and freeze until ready to serve. They are best enjoyed on the same day, but will keep in
the freezer for up to 1 week.
list end
Recipe Notes
Write list…
• Allow the ice cream to get soft enough to scoop and smoosh, but not too soft (or it will be a runny mess). Five to ten minutes at room temperature should
be about right!
• I like to use a cookie dough scoop or ice cream scoop like
this one,
which has a loaded lever design to easily place about a heaping ¼-cup of ice cream on top of each cookie. If your cookies are larger, you may need more
ice cream.
• Once assembled, the cookies will need to go back in the freezer to firm up again. Allow at least 1 hour of chilling time. These are a great make-ahead
dessert for summer cookouts, parties, or family gatherings.
• This recipe yields 4 ice cream sandwiches. You can scale the ingredients up or down to make as few or as many as you need. Double the recipe for 8 sandwiches,
or cut the ingredients in half and make just 2 sandwiches. Again, it’s flexible!
Nutrition Facts
Cookie Ice Cream Sandwiches
Amount Per Serving (1 ice cream sandwich)
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 117mg5%
Potassium 119mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 204IU4%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
