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5 ice cream sandwiches stacked on each other on small marble plate

Classic Cookie Ice Cream Sandwiches

Here I'll show you how to make homemade cookie ice cream sandwiches in the easiest and most delicious way possible!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings (click & slide): 12 sandwiches
Calories per serving: 368kcal
Author: Chris
Cost per serving: £1 / $1


  • 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


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


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).


  • 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


Ice Cream
a) Store Bought - You can of course use store bought ice cream if you wish. Around 2-3 cups should do the trick.
b) Different Flavours - I've used vanilla to keep it classic, but switch up the flavours as you wish! Sub the vanilla extract for other flavoured extracts, or stir through lighter toppings like nuts/chocolate chips.
c) Texture - Traditionally you'd whip the cream and then fold in the condensed milk, but I find that if everything's cold and you whip on high it makes very little difference if you whip it all together. I do find it takes slightly longer to firm up this way (absolutely minimum 6 hours), but it works just fine.
a) Make Ahead - You can make the dough ahead of time and cover in the fridge for 2-3days. Roll into a ball after scooping and consider an extra minute if baking straight from the fridge. You can also fully bake the cookies, just allow to cool then tightly store for 3days.
b) Cooling - It's essential you allow the cookies to thoroughly cool, not only to allow them to firm up, but to ensure they don't melt the ice cream too quickly. I actually like to give mine a stint in the freezer so they're nice and cold before stacking the sandwiches!
c) Chocolate Chips - Here I've used dark chocolate chips, but feel free to use white or milk. You can even sub with diced regular chocolate!

Your Private Notes:


Nutrition Facts
Classic Cookie Ice Cream Sandwiches
Amount Per Serving
Calories 368 Calories from Fat 159
% Daily Value*
Fat 17.62g27%
Saturated Fat 10.432g65%
Trans Fat 0.005g
Polyunsaturated Fat 0.723g
Monounsaturated Fat 5.103g
Cholesterol 45mg15%
Sodium 240mg10%
Potassium 249mg7%
Carbohydrates 47.6g16%
Fiber 2.5g10%
Sugar 30.84g34%
Protein 5g10%
Vitamin A 371IU7%
Vitamin C 0.3mg0%
Calcium 88mg9%
Iron 2.98mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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