Ice Cream Cookies
Nothing screams summer quite like an ice cream cookie sandwich. And this homemade version is quite literally unbeatable.
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Ice Cream Sandwich Cookie Recipe
Ice cream sandwich cookies are summer epitomized! Perfect for barefoot, backyard evenings, front porch chats, lazy walks around the neighborhood, firework picnics, and so on – your love for ice cream cookies is going to be so much more than a summer fling.
Nice and chocolatey, the cookies provide a rich, oreo-like foundation for the smooth, velvety ice cream nestled inside. With each bite, your taste buds will encounter the euphoria that is reserved solely for an ice cream cookie sandwich. Expect a dessert that is balanced perfectly with equal parts chewy cookie and creamy ice cream.
Ingredients in Ice Cream Cookies
- Salted butter, softened – I use salted butter but you can use unsalted and add an extra pinch of salt to the dough.
- Brown sugar – Using more brown sugar gives the cookies a nice soft and chewy texture.
- Granulated sugar
- Egg
- Corn syrup – the corn syrup helps with the chewiness factor in the final cookie.
- Vanilla – A lot of vanilla because it really accentuates the cocoa well.
- All purpose flour
- Black cocoa – I used black cocoa for the dark color AND to make them taste like an Oreo. But regular cocoa will work well, too! If using regular cocoa, I’d increase the amount to 1/2 cup.
- Cornstarch – Cornstarch helps the final cookie be soooo soft. The goal is to keep these cookies soft and chewy once frozen.
- Salt
- Baking soda
- Vanilla ice cream
How to Make a Cookie Ice Cream Sandwich
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- To the bowl of a stand mixer or into a large bowl if using an electric hand mixer, add the softened butter, brown sugar and granulated sugar. Mix until well combined and creamy.
- Slow the mixer down to low and while the mixer is still going, add in the eggs, corn syrup and vanilla.
- Stop the mixer and add in the flour, cocoa powder, corn starch, salt and baking soda. Mix until all of the ingredients are incorporated. The dough will be really soft and almost sticky.
- Portion out your dough. Use a #40 scoop or 1 1/2 tbsp of dough and then slightly wet your hands and roll into a ball.
- Bake at 350° F for 8-10 minutes until the cookies spread and the edges of the cookie start to crackle. The cookies will be quite thin.
- Allow the cookies to cool completely and then toss the cookies in the freezer for 15 minutes.
- Scoop vanilla ice cream and sandwich between two cookies and immediately place back in the freezer until ready to eat. Repeat with remaining cookies.
- Store in the freezer for up to 3 months.
How do I store ice cream sandwich cookies?
Stack assembled ice cream cookies between parchment paper and store in an airtight container in the freezer for up to 3 months.
What flavor combinations can I use in ice cream cookies?
The best part about these cookies sandwiches is that you can switch up the ice cream you use to totally change the flavor of these! Here are a few of my favorite ice cream options:
- Salted caramel
- Mint chocolate chip
- Chocolate
- Cookie dough
- Cookies and Cream
- Strawberry
Recipes Similar to Ice Cream Cookies
Ice Cream Cookies
Nothing screams summer quite like an ice cream cookie sandwich. And this homemade version is quite literally unbeatable.
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Servings: 12 sandwiches
Calories: 148kcal
Ingredients
- 1/2 cup salted butter, softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 3 tbsp corn syrup
- 1/2 tbsp vanilla
- 1 1/2 cups all purpose flour
- 1/3 cup black powder*
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- vanilla ice cream
Instructions
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- Add the softened butter, brown sugar and granulated sugar to the bowl of a stand mixer or into a large bowl if using an electric hand mixer.
- Mix until well combined and creamy. Slow the mixer down to low and while the mixer is still going, add in the eggs, corn syrup and vanilla.
- Stop the mixer and add in the flour, cocoa powder, corn starch, salt and baking soda. Mix until all of the ingredients are incorporated. The dough will be really soft and almost sticky.
- Scoop using a #40 scoop or 1 1/2 tbsp of dough and then slightly wet your hands and roll into a ball.
- Bake at 350° F for 8-10 minutes until the cookies spread and the edges of the cookie start to crackle. The cookies will be quite thin.
- Allow the cookies to cool completely and then toss the cookies in the freezer for 15 minutes.
- Scoop vanilla ice cream and sandwich between two cookies and immediately place back in the freezer until ready to eat. Repeat with remaining cookies.
- Store in the freezer for up to 3 months.
Notes
*regular cocoa powder can also be used. If using regular unsweetened cocoa powder, I would increase the amount to 1/2 cup.
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Nutrition
Calories: 148kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 160mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 40IU | Calcium: 17mg | Iron: 1mg
