You can use homemade or store-bought cookies and ice cream
Easy to scale up for a crowd
No baking needed if using ready-made cookies
Perfect balance of soft, chewy, and creamy textures
A delicious way to beat the heat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookies (chocolate chip, sugar, brownie, oatmeal, or your favorite)
Ice cream (vanilla, chocolate, strawberry, or any preferred flavor)
Optional mix-ins or coatings: mini chocolate chips, sprinkles, crushed nuts, crushed cookies
Wax paper or parchment paper (for wrapping and freezing)
Directions
Let the ice cream soften slightly at room temperature for about 5–10 minutes.
Lay half the cookies flat-side up on a tray or parchment paper.
Scoop about ¼ to ⅓ cup of ice cream onto each cookie.
Top with another cookie, flat-side down, and gently press to sandwich.
Roll the edges in sprinkles, chocolate chips, or crushed nuts if desired.
Place the sandwiches on a tray and freeze for at least 1–2 hours, or until firm.
Once firm, wrap each sandwich in wax or parchment paper and store in an airtight container or freezer bag.
Serve straight from the freezer and enjoy!
Servings and timing
This recipe makes approximately 8 cookie ice cream sandwiches (depending on cookie size). Prep time: 15 minutes Freeze time: 1–2 hours Total time: About 2 hours and 15 minutes
Variations
Use brownie cookies or chocolate wafers for a different base.
Swap in flavored or dairy-free ice creams for dietary preferences.
Make mini sandwiches using small cookies for bite-sized treats.
Add a layer of peanut butter or chocolate spread between the cookie and ice cream.
Use red velvet, snickerdoodle, or funfetti cookies for special occasions.
Try rolled oats or gluten-free cookies for alternative textures.
Dip half the sandwich in melted chocolate and refreeze.
Mix crushed candy into the ice cream before scooping for extra fun.
Layer with caramel or fudge sauce in the center.
Use fruit-flavored sorbet for a lighter, refreshing twist.
Storage/Reheating
Store wrapped cookie ice cream sandwiches in the freezer for up to 2 weeks. Keep them individually wrapped in wax or parchment paper and placed in an airtight container or freezer-safe bag to prevent freezer burn. Do not reheat—serve directly from the freezer for best texture and flavor.
FAQs
Can I use store-bought cookies?
Yes, store-bought cookies work great and make this recipe even easier.
How do I keep the cookies from getting too hard?
Let the assembled sandwiches sit at room temperature for a couple of minutes before eating to soften the cookies slightly.
What’s the best ice cream to use?
Use any ice cream you love, but premium brands with less air hold their shape better when frozen.
Can I make these ahead of time?
Yes, these are perfect for making ahead. Wrap and freeze for up to two weeks.
What type of cookie works best?
Soft, chewy cookies are ideal because they’re easier to bite into when frozen.
Can I make these gluten-free?
Yes, just use gluten-free cookies and ice cream labeled gluten-free.
How do I keep the ice cream from melting while assembling?
Work quickly, keep ice cream cold, and assemble in batches if needed. Freeze in between steps if necessary.
Can I add toppings to the edges?
Absolutely. Roll the edges in sprinkles, mini chocolate chips, or crushed nuts after pressing them together.
Are these good for kids’ parties?
Yes, they’re always a hit with kids and adults alike and can be customized for themes or colors.
Can I use homemade cookies?
Definitely! Homemade cookies add a personal touch and taste amazing in these sandwiches.
Conclusion
Cookie Ice Cream Sandwiches are a nostalgic, customizable dessert that’s as fun to make as it is to eat. With simple ingredients and endless possibilities, they’re a freezer-friendly treat perfect for hot days, celebrations, or anytime indulgence. Make a batch and enjoy the sweet, creamy satisfaction of this classic favorite.
Cookie Ice Cream Sandwiches are a fun, customizable frozen treat made by sandwiching creamy ice cream between two chewy cookies. Perfect for summer or any time of year, they’re easy to make, freezer-friendly, and loved by all ages.
Ingredients
16 cookies (chocolate chip, sugar, brownie, oatmeal, or your choice)
2 cups ice cream (vanilla, chocolate, strawberry, or preferred flavor)
Optional: mini chocolate chips, sprinkles, crushed nuts, or crushed cookies for rolling edges
Wax paper or parchment paper (for wrapping and freezing)
Instructions
Let the ice cream soften at room temperature for 5–10 minutes.
Lay half of the cookies flat-side up on a tray or parchment paper.
Scoop about 1/4 to 1/3 cup of ice cream onto each cookie.
Top with another cookie, flat-side down, and gently press to form a sandwich.
Roll the edges in sprinkles, chocolate chips, or crushed nuts if desired.
Place the sandwiches on a tray and freeze for 1–2 hours, or until firm.
Once firm, wrap each sandwich in wax or parchment paper and store in an airtight container or freezer bag.
Serve directly from the freezer and enjoy!
Notes
Use soft, chewy cookies for easier biting when frozen.Work quickly to prevent the ice cream from melting during assembly.Customize with different cookie and ice cream flavors for variety.Store individually wrapped sandwiches to prevent sticking and freezer burn.Let sit at room temperature for a minute before eating if too firm.
