Here I’ll show you how to make homemade cookie ice cream sandwiches in the easiest and most delicious way possible!
Sure, you could just grab some store bought cookies and ice cream, but where’s the fun in that?! Plus it’s much more satisfying to make these from scratch. Both the ice cream and cookie recipes I’m about to show you are ridiculously easy, so don’t worry. Follow me…
Easy Homemade Ice Cream
Did you know you can easily make no churn ice cream with just 2 ingredients? Yep, it’s that easy! All you need is a large bowl, a hand mixer, some heavy cream and a can of sweetened condensed milk. No ice cream maker required.
By whipping the cream with condensed milk you get the perfect consistency and flavour of classic ice cream. The whipped cream helps create the airy, fluffy texture, whilst the condensed milk offers the sweetness. Typically you’d whip the cream then fold in the milk, but after testing around I found little difference in just whipping it all together!
Keep it cool!
The key to perfect no churn ice cream is keeping everything cold as you whip. The warmer the cream gets, the more difficult it is to whip to stiff peaks. The less airy the cream is before it’s frozen, the thinner the consistency once frozen. As such I recommend popping both the bowl and hand mixer blades in the freezer for around 10mins before using. It’s also crucial your cream is straight out the fridge!
Flavourings
Here I’ve kept it classic with vanilla extract, but you can use any flavourings/colourings you fancy. You can even fold in lighter fillings like chocolate chips and nuts!
How long does it take to freeze homemade ice cream?
You’re looking for an absolute minimum of 6 hours, but over night works best!
Process shots: add vanilla extract, cream and condensed milk to a cold bowl (photo 1), whip on high (photo 2), remove once stiff peaks form (photo 3), spread into a tub or dish (photo 4), freeze for 6+hours (photo 5).
Chocolate Chip Cookies
If you’re a baking novice don’t worry, these cookies are foolproof!
What makes the perfect cookie?
For me, the perfect cookie has a little crunch around the outside, but is slightly chewy in the centre. It’s sweet, but balanced out nicely with salt so it’s not evaporate-your-teeth kinda sweet. It’s got a lot of chocolate AND it’s got a hint of caramel/toffee flavour. And that’s exactly what these cookies are!
Tips for making cookie dough
- Sugar – I recommend using a combo of brown and granulated (caster sugar). I find this gives you the perfect sweetness, whilst offering a deeper, more toffee-like flavour.
- Over Mixing – Don’t over mix the batter, only mix until everything is combined. Over mixing will add too much air into the batter and cause the cookies to collapse as they bake. It’ll also stretch the gluten in the flour and cause the cookies to have a more cake-like texture.
- Resting the Dough – I find even just 30mins helps firm up the dough before you scoop it. It also helps marry the flavours and reduce the chance of the cookies over-spreading as they bake.
Can I make cookie dough ahead of time?
Yep! I find it’s good tightly wrapped in the fridge for around 3days. If it’s too firm to scoop straight out the fridge, just allow it to rest for a few mins to relax the dough.
Process shots: slightly melt butter (photo 1), add sugars (photo 2), whisk then add egg and vanilla extract (photo 3), whisk to combine (photo 4), add flour, baking soda and salt (photo 5), stir to combine (photo 6), add chocolate chips (photo 7), stir to combine then cover and rest (photo 8).
Baked Cookies
Once you’ve made the dough, just use a small ice cream scoop to scoop out the dough and place on parchment paper and a tray. Ensure you space them out (6 per tray) because they will spread.
What temp to bake cookies?
I did test at both 180C/350F and 160C/320F and preferred how they came out at 180C/350F. It gives the cookies a slightly crispier outside, whilst allowing the centre to stay slightly chewy too. The lower temp will bake the cookies more evenly, which results them in being slightly chewier throughout too.
How do you know when cookies are done?
They’ll have a golden tint around the outside, and be slightly puffy in the centre. They’ll be a little cracked and will lose their glossy/shimmery shine.
Can I make these ahead of time?
Yep! Just allow them to completely cool then tightly store for 2-3days.
Process shots: add dough to parchment paper on baking tray (photo 1), bake (photo 3), cool on wire rack (photo 3).
Cookie Ice Cream Sandwiches
Once the cookies have completely cooled (I like to give them a stint in the freezer just to make sure) and the ice cream has frozen, sandwich together a dollop of ice cream between two cookies and you’re good to go! I recommend working quick to ensure the ice cream doesn’t melt.
Can I make these ahead of time?
I prefer serving them right up after you’ve stacked them, just to keep the texture of the cookie, but you can freeze them as sandwiches, especially if you have any leftovers.
Looking for a little something on the side? Check out my Berry Fruit Salad!
Alrighty, let’s tuck into the full recipe for these cookie ice cream sandwiches shall we?!
How to make Cookie Ice Cream Sandwiches (Full Recipe & Video)
Classic Cookie Ice Cream Sandwiches
Equipment
- 2 Large Baking Trays & Parchment Paper (for baking cookies)
- Wire Rack (for cooling cookies)
- Large Tub/Dish (to freeze ice cream)
- 2 Large Mixing Bowls (one to make ice cream one to make cookies)
- 1 Medium Mixing Bowl & Sieve (for flour mix for cookies)
- Small Ice Cream Scoop (approx 1.5 tbsp)
- Hand Mixer
- Whisk
- Wooden Spoon
Ingredients
Ice Cream
- 2 cups / 500ml Heavy/Double Cream (cold!)
- 1x 14oz/400ml can of Sweetened Condensed Milk (preferably cold)
- 1 tsp Vanilla Extract
Chocolate Chip Cookies
- 1 1/2 cups / 195g / 6.8oz Plain/All Purpose Flour
- 1 cup / 200g Chocolate Chips
- 2/3 packed cup / 150g Light Brown Sugar
- 1/3 cup / 75g Granulated/Caster Sugar
- 8 tbsp / 115g Unsalted Butter, diced into cubes
- 1 large Egg
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Bicarbonate Soda/Baking Soda
Instructions
Ice Cream
- Place your bowl and blades from the hand mixer into the freezer for 10mins, or at least whilst you prep everything else. You want everything (equipment and ingredients) nice and cold to whip the cream properly.
- Pour cold cream into the cold bowl, then add condensed milk and vanilla extract. Whip on high with a hand mixer until the cream thickens to stiff peaks. It's properly whipped when you pull the mixer out and the cream stands to attention on the blades.
- Pour into a large tub/dish, use a spatula to spread flat then freeze for a minimum of 6 hours (best over night).
Cookies
- Sift flour into a medium sized mixing bowl then gently whisk in baking soda and salt. Place to one side.
- Add diced butter to a large mixing bowl and pop in the microwave until JUST melted. Add in brown and granulated sugar and whisk until evenly combined. Add in egg and vanilla extract and whisk again until evenly combined.
- Add flour and use a wooden spoon to combine (don't over mix or you'll stretch the gluten in the flour). Add in chocolate chips, give everything a final stir, then pop in the fridge for 30mins (up to overnight) to allow the batter to firm up slightly.
- Pre heat oven to 180C/350F. Use a small ice cream scoop to scoop out chunks of the batter and spread out on 2 large baking sheets (6 per tray). Remember they will spread as they bake so leave plenty of room between the balls of batter.
- Place in the oven for 9-11 mins, or until they're light golden (slightly darker golden around the edges) and slightly puffed up. Allow to rest for a couple of mins, then transfer to a wire rack and leave to completely cool. They will firm up as they cool. Repeat with the rest of your batter.
Cookie Ice Cream Sandwiches
- Once the cookies are completely cool and the ice cream is frozen, flip half the cookies over. Use a medium sized ice cream scoop to scoop out the ice cream and place on the flipped cookies. Use a second cookie to gently press down to secure the sandwich. Work quick before the ice cream begins to melt!
Quick Demo
Notes
Your Private Notes:
Nutrition:
For more similar sandwiches check out these beauties:
Sweet Sandwich Recipes
- Cheesecake Sandwiches
- Raspberry White Chocolate Sandwich
- Nutella Peanut Butter Sandwiches
- Elvis Sandwich
If you loved this Cookie Ice Cream Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!
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