An easy, no-bake cookie ice cream sandwich that’s perfect for your next picnic, cookout, or family supper. Best of all, you only need 3 ingredients and about 10 minutes of prep for this cool summer treat!
Ice cream desserts are the key to warm weather fun! If you’re looking for even more simple ideas, try this ice cream sandwich cake and this ice cream pie, too!
While there’s not really a “recipe” involved, I hope that this idea inspires you to treat yourself to a little indulgence this season. The cookie ice cream sandwich is one of my family’s favorite desserts, and it couldn’t be easier to assemble!
An Ice Cream Chocolate Chip Cookie Sandwich is the Perfect Summer Treat
This recipe is inspired by the classic ice cream novelty: the Chipwich ice cream cookie sandwich. If you’re a child of the 80’s, then I know that you’ve enjoyed at least one of these treats by the pool on a hot summer afternoon. It’s still one of my husband’s favorite desserts, so it makes a great dessert for a special Father’s Day picnic.
The easy, no-bake cookie ice cream sandwich is exactly what it sounds like: ice cream sandwiched between two chocolate chip cookies. Roll the edges in mini chocolate chips or sprinkles for an added bit of texture and flavor. It’s cool, creamy, chocolatey, and crunchy!
Ingredient Notes and Tips for Success
- Use any flavor ice cream that your family loves. We typically opt for vanilla or cookies and cream, but “cake batter” ice cream is also a personal favorite. Try strawberry ice cream or butter pecan ice cream, too!
- Store-bought chocolate chip cookies make this a quick, no-bake dessert. I always use Tate’s Bake Shop brand, which taste like they’re homemade. The newer “soft baked” variety works really well and has a wonderful texture when frozen. If you prefer, the original variety is crispy and firm, so they hold up well with ice cream and don’t get mushy or soggy. Both of these options are a good size — not too large, but just right for a scoop of ice cream.
- You can also experiment with different flavors of cookies. Try sugar cookies, peanut butter cookies, or oatmeal raisin cookies. The flavor combinations are endless!
- The original Chipwich cookie ice cream sandwiches are rolled in mini chocolate chips. We also love rainbow sprinkles, chocolate sprinkles, chopped nuts (like salty peanuts or almonds), or Heath toffee bits.
- This recipe yields 4 ice cream sandwiches. You can scale the ingredients up or down to make as few or as many as you need. For instance, double the recipe for 8 sandwiches, or cut the ingredients in half and make just 2.
How to Make Cookie Ice Cream Sandwiches
This “recipe” is incredibly flexible, so use the method with your favorite flavors to create cookie ice cream sandwiches that are perfectly suited to your family’s tastebuds.
- Allow the ice cream to get soft enough to scoop and smoosh, but not too soft (or it will be a runny mess). Five to ten minutes at room temperature should be about right!
- Place the cookies upside down on the baking sheet and top half of the cookies with a scoop of ice cream. I like to use a cookie dough scoop or ice cream scoop like this one, which has a loaded lever design to easily place about a heaping ¼-cup of ice cream on top of each cookie. If your cookies are larger, you may need more ice cream.
- Add the remaining cookies on top to create four sandwiches, gently pressing down on the top cookies so that the ice cream squishes out a little bit to fill the edges. Roll each sandwich in the chocolate chips, sprinkles or other toppings of choice.
- Once assembled, the cookies will need to go back in the freezer to firm up again. Allow at least 1 hour of chilling time. These are a great make-ahead dessert for summer cookouts, parties, or family gatherings.
Preparation and Storage Tips
- Wrap individually: After assembling, wrap each sandwich tightly in plastic wrap or parchment to help them hold their shape.
- Freeze immediately after assembling to keep the ice cream from melting.
- Store in an airtight container for best results. You can stack them with parchment paper between layers to prevent sticking.
- Cookie ice cream sandwiches are best enjoyed within 1–2 weeks for ideal texture and flavor, though they’ll technically last longer if well-wrapped.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cookie Ice Cream Sandwich
Ingredients
- 8 chocolate chip cookies (we prefer Tate's Bake Shop Soft Baked for this recipe)
- 1 cup ice cream (any flavor), or more as needed
- 4 tablespoons miniature chocolate chips or rainbow sprinkles
Instructions
- Allow the ice cream to sit on the counter and become soft, about 5 to 10 minutes. You want it easily scoopable, but still slightly firm. Meanwhile, line a rimmed baking sheet with foil (for easy cleanup). Place the cookies upside down on the pan. Place the chocolate chips or sprinkles in a shallow bowl.
- Scoop about a heaping ¼ cup of ice cream onto each of 4 cookies. I use a cookie dough scoop or ice cream scoop for this step. If your cookies are larger, you might need more ice cream. Add the remaining cookies on top to create sandwiches, gently pressing down so that the ice cream spreads to the edges.
- Roll the edges of each ice cream sandwich in the chocolate chips or sprinkles, using your fingers to press some into the ice cream if necessary. Place the sandwiches back on the baking sheet and freeze for at least 1 hour, or until the ice cream is firm again. Once firm, wrap the sandwiches individually in plastic wrap and freeze until ready to serve.
Notes
Nutrition
More Easy Summer Desserts
Easy Blueberry Cobbler
45 minutes mins
Key Lime Icebox Cake
4 hours hrs 20 minutes mins
Southern Blueberry Pound Cake
4 hours hrs 20 minutes mins
Originally published in June, 2020, this post was updated in June, 2025.
These look fabulous, and so easy. It’s funny because we got some takeout recently from one of our favorite restaurants here in CT and I saw that they had a small dessert menu, so I decided to order some dessert. We got these homemade chocolate chip cookies and sandwiched inside was chocolate ganache. And they had rainbow sprinkles around the edges. The ganache layer was not too thick, not too thin, rich, and just right. I loved them and thought I had to make them. And of course, I would use Tate’s cookies as well. They are the best. I am going to try to make these for the 4th with some ganache fillings and some ice cream fillings, and red, white, blue sprinkles. The vacation looks fabulous! A nice, old-fashioned good time with wonderful food. Glad you enjoyed.
Oh, wow — that ganache sounds amazing! The patriotic sprinkles will be perfect for the fourth. Enjoy!! 🙂