Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches make me think of sticky fingers, hot summer afternoons, and honestly? A wild struggle to stop at just one. You ever get that craving and plain ice cream just isn’t cutting it? Yep. Been there. I once tried solving it with elaborate sundaes, but come on, making a dessert you can walk around with is about a million times more fun. Plus, you can play mad scientist and mix up flavors until your freezer looks like a party. If you love homemade frozen treats, try whipping up the best Ninja Creami protein ice cream or the totally fresh blackberry ice cream Ninja Creami style while you’re at it. Sound tempting? Let’s dive in.

Cookie Ice Cream Sandwiches

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• Author: Jessica
• Total Time: 120 minutes
• Yield: 6 sandwiches
• Diet: Vegetarian

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Description

Delicious homemade cookie ice cream sandwiches that are perfect for summer, parties, or midnight snacks.

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Ingredients

• Chewy cookies (chocolate chip, snickerdoodle, or oatmeal)
• Ice cream (vanilla, blueberry, or any desired flavor)
• Mini chocolate chips or sprinkles (for garnish)
• Parchment paper

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Instructions

1. Ensure cookies are completely cooled to prevent melting ice cream.
2. Scoop about ⅓ cup of ice cream onto half of the cookies.
3. Top with another cookie and gently press together, allowing some ice cream to ooze out.
4. Roll the edges in mini chocolate chips, sprinkles, or leave plain.
5. Place sandwiches on a parchment-lined tray and freeze for at least 2 hours.
6. Once solid, wrap each sandwich individually in plastic wrap for easy snacking.

Notes

Experiment with different cookie and ice cream flavors, and consider adding mix-ins like nuts or dried fruit for extra texture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 250
• Sugar: 14g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg

Keywords: cookie, ice cream, dessert, summer, easy recipe, homemade treat

Why This Recipe Works:

this FOR LATER

Here’s my secret: Cookie ice cream sandwiches hit the sweet spot between nostalgia and “oh wow, I can actually impress people.” They’re simple, adaptable, and honestly, even store-bought cookies taste better frozen with ice cream squished in the middle (don’t tell your grandma I said that). The combo of soft, chewy cookies (none of that crunchy stuff, please, my teeth cannot) with creamy, slightly-melty ice cream is unbeatable.

Forget waiting in long summer lines for an overpriced sandwich at the boardwalk. You can make a half dozen in your kitchen for less than a trip to the movie theater. All you need is a bit of patience, some creativity, and yes, a freezer that works (I’ve trust-fallen into broken freezers twice and still not over it). These are perfect for parties or, let’s be honest, midnight kitchen raids. They’re also pretty forgiving, so whether you go all-out gourmet or take shortcuts, you’re still winning.

Ingredient Notes

Listen up: Not all cookies or ice creams are born equal here. You want chewy, thick cookies that hold up but don’t snap in half. Chocolate chip, snickerdoodle, oatmeal – there’s room to play, but skip anything too crispy or thin. I accidentally tried gingersnaps once… brutal. Never again.

For the inside, plain old vanilla works, but honestly, treat yourself. My cousin swears by blueberry ice cream and it brings a whole different vibe – fruity, unexpected, still totally classic. And hey, if you wanna sneak in chocolate Oreo protein ice cream, you get ice cream and a mini protein boost (I mean, sort of). Just be sure the ice cream’s not rock solid; let it soften a bit so you can squish the sandwich without breaking the cookie into a million pieces. Oh, and if you’re feeling fancy? Mix-ins like mini chips or sprinkles make ‘em look five-star.

Don’t forget parchment paper. Life’s too short to scrape ice cream off your countertop.

Step by Step Directions

First, get those cookies cooled – like really cooled. Warm cookies = melted ice cream puddles. Trust me, I’ve worn that disaster on my favorite shirt.

Scoop your chosen ice cream and let it sit for a minute if it’s frozen solid. Spread about ⅓ cup (roughly a golf ball, if you don’t feel like measuring) onto half the cookies. I use a butter knife – you could use an ice cream scoop, sure, but then who wants more dishes?

Top with another cookie and smush them gently. Some ice cream will ooze out the sides. That’s the whole point. Press the sides into mini chips, sprinkles, or nothing at all. Up to you.

Now the key: Pop them in the freezer on a tray for 2 hours. Yes, waiting is hard. Text a friend or do the dishes, whatever works. Once they’re good and solid, wrap ‘em individually with plastic wrap for easy snacking.

Expert Tips and Variations

Get experimental here. If you want to really wow people (or just yourself), try swapping in coffee ice cream, or even cottage cheese ice cream – sounds weird, tastes incredible and is mega creamy. You could do festive Ninja Creami eggnog ice cream for holiday vibes, or toss in mint chocolate chip protein ice cream for that after-dinner minty-fresh goodness.

Also, if you like a little crunch, roll the fresh edge in chopped toasted nuts. Kids love rainbow sprinkles. Me? I tend to go for a salty sweet vibe with pretzel crumbs or potato chips crushed on the edge (don’t knock it till you try it).

A neighbor once told me he uses brownies instead of cookies. Mind was blown. You’ll have to eat those quick before things slide off, but…yum.

I made these last weekend for my girls’ night and they disappeared in less than five minutes! One friend actually asked if I’d bought them at a bakery. Best compliment ever.

Assembling & Freezing Your Cookie Ice Cream Sandwiches

So, this part seems so easy but, wow, it’s actually where things can go sideways. Let your cookies cool completely—don’t be a rebel and ignore that. When you scoop ice cream onto the cookie, don’t overdo it at first. If you try to fit a mountain between two cookies, it just, well, falls apart in your hands like a tragic sitcom moment.

Smush slowly, and if stuff squishes out, use the back of a spoon to swirl it around the edges. Lay each one flat on a parchment-lined tray so they don’t end up glued together by accidental drips.

Let those beauties set in the freezer at least two hours before moving them to a bag or wrapping them up. Overnight is great if you’ve got that kind of restraint (I rarely do). If they get too hard, just let them sit at room temp for 4-5 minutes before biting in, okay?

Success Tip: Use Mini Chocolate Chips

Here’s my cheat code for making your dessert look bakery-worthy: use mini chocolate chips around the rim. They stick easier than big chips and every bite gets that tiny chocolate snap. If you’re rolling the sandwiches in nuts or sprinkles, consider mixing in a big scoop of these tiny marvels. Just makes everything better – more eye-popping and it distracts from any odd shapes your sandwiches may have.

• If you’re not into chocolate, use chopped dried fruit or crushed candy bars.
• Try white chocolate minis for a twist with red velvet ice cream.
• If you’re really extra, try a swirl of caramel or fudge before chilling your sandwich.
• For a peanut butter kick, add a spoonful with peanut butter cup protein ice cream.

Ready for Homemade Fun?

Making cookie ice cream sandwiches is honestly just pure joy – a little messy, super customizable, and way better than anything in the store freezer section. This is the kind of treat that makes you feel like a five-star dessert genius, even if you’re just in sweatpants in your kitchen. So go wild, mix up those classic cookies and ice cream sandwiches for a crowd, or grab inspiration from a fun homemade rhubarb ice cream or a silky creamy honey lavender ice cream for grown-up flavors. Honestly, there’s no wrong turn. Grab your favorite combo, stash a few in the freezer, and let snacktime be the best time.

FAQ about Cookie Ice Cream Sandwiches