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An easy dessert that’s perfect for your next picnic, cookout or family supper! These 3-ingredient Cookie Ice Cream Sandwiches are no-bake treats with just 10 minutes of prep. Bring on summer vacation!
I’ve been making these chocolate chip cookie ice cream sandwiches for years, but only recently decided that it was worth sharing them here on the blog. While there’s not really a “recipe” involved, I hope that the idea inspires you to treat yourself to a little indulgence this season. They are one of my family’s favorite desserts, and they couldn’t be easier!
Chipwich Ice Cream
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. They’re still one of my husband’s favorite desserts, so I decided to recreate the original and assemble a batch of our own sandwiches last weekend for a special Father’s Day picnic.
Cookie Ice Cream Sandwich Recipe
This easy, no-bake dessert 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. They’re cool, creamy, chocolatey and crunchy!
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.
Ingredients:
- Ice cream (such as Heath or vanilla)
- Chocolate chip cookies (such as Tate’s Bake Shop brand)
- Miniature chocolate chips or rainbow sprinkles
The Ice Cream
When assembling these sandwiches for our family, I prepare a couple of different flavor options because everyone has different preferences. Keith’s absolute favorite ice cream is this Breyer’s Heath flavor, while the kids and I love old-fashioned vanilla. You can substitute with any flavors that your guests love — such as chocolate, cookies and cream, strawberry or butter pecan.
The Cookies
This easy no-bake recipe calls for store-bought chocolate chip cookies. I find that Tate’s Bake Shop brand works really well for a few different reasons:
- They taste like they’re homemade (definitely our favorite store-bought chocolate chip cookie);
- They’re crispy and firm, so they hold up well with ice cream and don’t get mushy or soggy;
- They’re a good size — not too large, but just right for a scoop of ice cream.
We can buy the Tate’s cookies in our local grocery store on the same aisle that you’ll find other packaged cookies (like Pepperidge Farm, Oreos and Chips Ahoy). If you don’t have access to the Tate’s cookies, no problem! Use your other favorite store-bought chocolate chip cookies, or substitute with homemade cookies. The Tollhouse Chocolate Chip Cookies recipe is very similar in taste and texture to the Tate’s cookies shown here.
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 Toppings
The original Chipwich cookie ice cream sandwiches are rolled in mini chocolate chips, so that’s what I used with the Heath ice cream here. My kids love rainbow sprinkles, so I used the sprinkles on the vanilla ice cream sandwiches. You can pick one of these easy toppings to add to your sandwiches, or omit them entirely. Other nice options might include chocolate sprinkles, chopped nuts (like salty peanuts or almonds), or Heath toffee bits. Which combination will you choose?!
Step 1: Scoop Ice Cream on Cookies
Place the cookies upside down on the baking sheet and top half of the cookies with a scoop of ice cream.
Step 2: Sandwich with Top Cookies
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.
Step 3: Roll in Toppings
Roll each sandwich in the chocolate chips, sprinkles or other toppings of choice.
Step 5: Chill
Place the tray of sandwiches back in the freezer for about 1 hour to firm up.
How to Store Homemade Cookie Ice Cream Sandwiches:
After the sandwiches have “set” or firmed up for about 1 hour, wrap the individual sandwiches in plastic wrap and store in the freezer. The ice cream cookie sandwiches are best enjoyed on the same day that they’re prepared; however, they will stay fresh when tightly wrapped for up to 1 week.
Ice Cream Cookie Sandwich Calories:
While these desserts taste like a major indulgence, they’re relatively small (which helps to keep the calories in check). While the nutritional information will vary depending on the types (and amounts) of each ingredient, the nutrition information provided is a good estimate. Each ice cream cookie sandwich will have about 250 calories, 11 grams of fat, 36 grams of carbohydrates and 4 grams of protein.
Cook’s Tips:
- 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!
- 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.
- 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.
- 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. Double the recipe for 8 sandwiches, or cut the ingredients in half and make just 2 sandwiches. Again, it’s flexible!
More no-bake dessert recipes that you might enjoy:
- 5-Ingredient Ice Cream Sandwich Cake
- Old-Fashioned Icebox Cake
- Eclair Cake
- Angel Food Icebox Cake with Berries
- Easy No-Bake Cookies
Cookie Ice Cream Sandwiches
Ingredients
- 8 chocolate chip cookies (we prefer Tate’s Bake Shop brand)
- 1 cup ice cream, or more as needed (try Heath or vanilla flavor)
- 4 tablespoons miniature chocolate chips or rainbow sprinkles
Instructions
- Allow the ice cream to sit on the counter and become soft (about 5-10 minutes). You want it easily scoopable, but still slightly firm.
- Meanwhile, line a rimmed baking sheet with foil (for easy cleanup) and place the cookies upside down on the sheet. Place chocolate chips in a shallow bowl.
- Scoop about a heaping ¼ cup of ice cream onto each of 4 cookies. 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, 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. They are best enjoyed on the same day, but will keep in the freezer for up to 1 week.
Notes
- 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!
- 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.
- 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.
- 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. Double the recipe for 8 sandwiches, or cut the ingredients in half and make just 2 sandwiches. Again, it’s flexible!
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.
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!! 🙂