What do you get when you combine two classic desserts? Our Ultimate Ice Cream Sandwich Recipe is your favorite ice cream sandwiched between soft homemade caramel chocolate chip cookies. You can’t go wrong with this summer dessert!
Are you Team Ice Cream or Team Cookie? That might be the ultimate dessert test – to see who reaches for the ice cream and who goes for cookies. For me, I’m all about ice cream during summer months but as soon as it gets cool, I want cookies!
Whatever your go-to dessert is, you’re going to love these easy cookie ice cream sandwiches.
Based on the popular “Chipwich” (an ice cream cookie dessert made with vanilla ice cream and chocolate chip cookies), these homemade ice cream cookie sandwiches feature ice cream between freshly baked soft caramel chocolate chip cookies.
The end result is an on-the-go dessert that’s perfect for summer afternoons and will please just about everyone.
This is a great dessert to hand to kids at a birthday party or hanging out around the pool. Just remember to give them a napkin or have the hose ready to squirt them off afterwards.
Making incredible homemade ice cream sandwiches begins with making your favorite homemade cookies and just takes a few extra steps beyond that. All you need to make this is the ingredients to your favorite cookie recipe and your favorite ice cream.
Note that you’ll want to leave extra time for the cookies to cool completely. No cheating or you’ll ruin everything. Seriously.
As such, this isn’t a dessert you can pull together last minute – unless you already have freshly baked cookies on hand.
How do I store homemade cookie ice cream sandwiches?
If you won’t be enjoying your chipwich immediately, it’s important to place them in airtight reusuable freezer bags or containers. You can also wrap them tightly in plastic wrap and freeze.
If you end of storing more than one each bag or want to layer them, be sure to add a piece of parchment paper between each ice cream sandwich to prevent sticking.
How long do homemade cookie ice cream sandwiches last?
If you’re in my house, only a day or two! Or just a few hours, if my kid has his friends over. I’ve never seen kids snatch up anything I cook as quickly as they come looking for these ice cream cookies. It’s like a siren call from the freezer.
All joking aside, these ice cream cookie sandwiches will stay fresh in the freezer for up to a month. Just be sure to wrap them tightly, as directed above.
Can I use other types of ice cream, cookies or chocolate?
Absolutely! The great thing about homemade cookie ice cream sandwiches is that you can use whatever cookie or ice cream you want.
While I love Breyers Rich Coffee, vanilla is a more traditional choice. Regular vanilla, French vanilla and vanilla bean would all be great choices in making these, as would chocolate or strawberry or even something like cookie dough ice cream.
As far as the cookie part goes, you can make a traditional chocolate chip cookie or even switch it up to peanut butter or sugar cookies. Just follow your favorite recipe as needed.
A family favorite combination is peanut butter cookies with chocolate chip ice cream.
How to make homemade cookie ice cream sandwiches
Ingredients for the ice cream sandwich recipe
- 1 container of Breyers Rich Coffee Ice Cream (or use your favorite flavor!)
- 1 cup quality melting milk chocolate to dip the sandwiches in
Ingredients for the caramel chocolate chip cookies
- 1 cup softened unsalted butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large or jumbo eggs
- 2 teaspoons pure vanilla extract
- 2.5 to 3 cups all-purpose flour
- ¾ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup milk chocolate chunks
- 2/3 cup baking caramel bits
Combine the wet cookie ingredients until creamed and smooth.
In a separate bowl, whisk together the dry ingredients.
Slowly mix the dry ingredients into the wet until the batter is thick but still easily mixed and wet looking.
Fold in the chocolate bits and caramel bits until evenly distributed.
Preheat the oven to 350 degrees.
Place parchment paper on baking sheets and add large round and flattened balls of batter that are evenly spaced. (You’ll want larger cookies than usual for the sandwiches).
Bake at 350 degrees until the cookies are golden at the edges and still slightly underdone looking at the center. The actual cook time will depend on your oven and size of your cookie batter balls, but plan for roughly 10 to 15 minutes.
Remove from the tray and place directly on a clean surface until fully cooled. A wire rack is ideal for this step.
Only once the cookies have fully cooled (don’t cheat – it’ll ruin everything!), grab one cookie and place it upside down, with the flat bottom facing up. Using a sharp knife, place a generous amount of your favorite ice cream on one cookie.
Be sure to fill the ice cream layered to the edges and then place a second cookie on top.
Do this for all of the cookies and then immediately place them in the freezer.
Allow the sandwiches to freeze together solid like this for at least a couple hours.
When they are fully frozen and you are ready to dip the cookies. Melt the chocolate per package instructions.
TIP: Try to keep the chocolate temperature as low as possible by using a double broiler technique to help prevent the ice cream from melting.
Quickly dip the cookies one at a time into the chocolate. Return the cookie sandwiches to the tray to refreeze for at least another 30 minutes before serving.