Some might say ice cream is a summer-only treat. Ice cream sales seem to drop off as soon as pumpkin spice everything starts to make its all-too-early debut by Labor Day. Eating seasonally and all that jazz, ya know. And while we do find a scoop of ice cream supremely refreshing on a warm day, we firmly believe ice cream sandwiches are a treat to be enjoyed year-round. Who doesn’t love a good (any) excuse to eat two cookies + ice cream at the same time, right? Whether it’s a scorching hot summer day or you’re merely dreaming of such a thing after shoveling snow for the umpteenth time and it’s only January, there really is no bad time for an ice cream sandwich. Make it a chocolate chip cookie ice cream sandwich and, no matter the weather, we are all in.

Our recipe for chocolate chip cookie ice cream sandwiches is inspired by since-shuttered Hogi Yogi, a sandwich shop serving up classic subs on hoagie bread. While the sandwiches were fine, we really went to Hogi Yogi for their ice cream sandwiches, which were a whopping $1 and were actually quite delicious.

The Hogi Yogi ice cream sandwich was basic but excellent: a generous amount of creamy vanilla ice cream sandwiched between two large, perfectly soft cookies. With a few slight tweaks (homemade cookies, high-quality ice cream, and a quick roll in mini chocolate chips for texture and cuteness), our chocolate chip cookie ice cream sandwiches might even be a bit better.

  1. Do not overbake your cookies. And maybe even under-bake them a touch. We are aiming for a really soft cookie to ensure they aren’t hockey pucks when served directly out of the freezer. Also, having a softer cookie means your cookies will slightly bend when you take a bite of your very large, very tasty ice cream sandwich, which means ice cream is much more likely to stay between the cookies (a good thing) and not go squirting out on the floor (not so good).
  2. Measure your chocolate chips. This sounds nit-picky, but stick with the recommended amount of chocolate chips (1 cup) for the cookies. We are going for a higher dough-to-chips ratio here. Using more will result in a much harder cookie, see #1 for why that’s an issue. Feel free to use miniature chips for both the cookies and the outside of the ice cream sandwich if you want to simplify, but dial back to 3/4 cup of chips for the dough.
  3. Ice cream matters. Make sure to use ice cream that’s in a freshly-purchased, thoroughly-frozen pint that you’ll be able to slice with a knife – Ben & Jerry’s and Haagen-Dazs work great. While we love plain old vanilla, other ice cream flavors can definitely work. Avoid anything with large mix-ins, though, as trying to slice through a frozen hunk of brownie with a chef’s knife isn’t fun or particularly safe.

More Dessert Recipes

Chocolate Chip Ice Cream Sandwich

Brooke Eliason
Print
Servings: 8 servings
Total Time: 45 minutes
Difficulty: Easy
Whether it's a hot summer day or mid-January, there really is no bad time for a chocolate chip cookie ice cream sandwich.

Ingredients 

  • 1 cup (2 sticks) unsalted butter, slightly softened (but not room temperature)
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup semi sweet chocolate chips
  • 2 pints high-quality vanilla ice cream
  • 1 cup miniature chocolate chips

Instructions

  • Make the chocolate chip cookies: Preheat the oven to 375°F. In a stand mixer using the paddle attachment, whip the butter and sugars together on medium speed until they are well combined (about 60 seconds). Add the eggs and vanilla and mix on medium speed until well combined (about 30 seconds). Add the flour, salt, and soda, and mix just until they are incorporated with the other ingredients (less than 30 seconds). Add the chocolate chips and pulse the mixer on and off a few times, just until the are incorporated with the dough.
  • Using a large cookie scoop (we recommend using a size 16 scoop, whcih is about ¼ cup), scoop cookie dough into large dough balls onto a parchment-paper lined cookie sheet. You'll get about 6 per sheet. Bake for 9-10 minutes, until the edges of the cookies are golden brown. Remove from the oven and let cookies cool completely (you can put your cookies in the fridge to expedite this part of the process).
  • Cut the ice cream: Remove your completely frozen ice cream from the freezer. On a cutting board, turn your ice cream pint on its side, and using a very sharp chef’s knife, slice the ice cream pint into 4 even slices. Repeat with the second pint.
  • Assemble the sandwiches: For each ice cream sandwich, place one slice of the ice cream on top of one cookie, remove the ice cream pint paper, and add another cookie on top. Using your hands, gently press the miniature chocolate chips into the exposed ice cream on the sides of each cookie. Repeat with all cookies. Serve immediately or store in the freezer (a bread tin works great for this) until ready to serve.

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