Chocolate Chip Cookie Ice Cream Sandwich

Recipe Name

Growing up, my sisters and I practically lived at our neighborhood pool during the summer. Between cannonballs and endless games of "sharks and minnows," we’d make a beeline to the little poolside café for a quick bite or a cold treat. Without fail, I always reached for a Nestlé chocolate chip cookie ice cream sandwich—those chewy cookies hugging a slab of vanilla ice cream were pure magic. This homemade version is my nostalgic love letter to those carefree, sun-soaked days—only better, because now we get to make them from scratch.

Who am I making these for?

My 10-year-old self—carefree, sun-kissed, and barefoot in a swimsuit—had just one pressing concern: when is adult swim over so I can jump back in? Life was simple, sweet, and perfectly timed around the pool whistle.

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Chocolate Chip Cookie Ice Cream Sandwich

Prep: 20-30 min | Bake: 10-13 min | Total: 4 hours

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Ingredients

Vanilla Ice Cream

• 2 cups heavy cream

• 2 cups whole milk

• 1 cup sugar

• 2 tsp vanilla bean paste or extract

• Pinch of salt

Chocolate Chip Cookies

• ½ cup unsalted butter (softened)

• ½ cup light brown sugar

• ¼ cup white sugar

• 1 egg

• ½ tsp vanilla extract

• 1¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup chocolate chips

Instructions

Make the Ice Cream:

1. In a large bowl or pitcher, whisk together cream, milk, sugar, vanilla, and salt until sugar is fully dissolved.

2. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (20–25 minutes), until soft-serve consistency.

3. Line a 9x13-inch baking pan with parchment paper or plastic wrap, with overhang for easy removal.

4. Pour churned ice cream into the pan and spread evenly (¾ to 1 inch thick).

5. Freeze for at least 4 hours, or until firm.

Make the Cookies:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Cream butter and sugars until light and fluffy. Add egg and vanilla; mix well.

3. Stir in flour, baking soda, and salt until combined. Fold in chocolate chips.

4. (Optional) Chill dough balls for 2 hours or overnight for thicker cookies.

5. Scoop and place dough on the baking sheet. Bake for 10–13 minutes, until edges are golden.

6. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Assemble the Sandwiches:

1. Lift the frozen ice cream from the pan using the parchment or plastic wrap.

2. Use a round cookie or biscuit cutter (same size as your cookies) to cut out ice cream rounds.

3. Place one ice cream round between two cookies. Gently press together.

4. Optional: Roll the edges in mini chocolate chips, sprinkles, or crushed nuts to coat.

5. Place sandwiches on a tray and freeze for 1–2 hours to firm up.

6. Serve immediately or wrap individually and store in the freezer.

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