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summer party time!

Sweet Summer Ice Cream Sandwiches

Course Desserts
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 5 ice cream sandwiches
Author Megan Wells


Ice Cream Cookie Filling

  • 1/2 cup heavy whipping cream
  • 1 cup favorite vanilla ice cream
  • 1/4 cup grated bittersweet chocolate 60% cocoa solids
  • 1/4 cup sprinkles

Chocolate Chip Cookies

  • 1/2 cup butter melted, salted
  • 1/2 cup sugar
  • 1/3 cup packed light brown sugar
  • 1.5 teaspoons vanilla extract
  • 1 egg
  • 1.5 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon generous coarse sea salt
  • 2/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped bittersweet chocolate chunk sized, 60% cocoa solids


  1. Either the night before or in the morning, make the filling.
  2. Beat the heavy whipping cream until it starts to form soft peaks.
  3. Add the ice cream a 1/2 cup at a time, beating until it becomes incorporated into the whipped cream.
  4. Pour into standard-sized muffin tins and put in the freezer for the whole day or overnight.
  5. Once they've set overnight, take them out of the freezer. Place parchment paper on a baking sheet. Run a knife along the edge of each muffin hole and pry out the ice cream fillings, placing them on the parchment paper. Put them back in the freezer.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Melt the butter in the microwave.
  8. Beat the butter and sugars together until smooth and creamy.
  9. Add the vanilla extract and egg and beat on low until just incorporated (about 12 seconds).
  10. Beat in the flour, baking soda, and salt until they are fully incorporated.
  11. Add the chocolate chips and the chopped chocolate chunks and mix into the dough with a spatula.
  12. Roll the dough into 13 or 14 balls and place them on a baking sheet lined with parchment paper or a non-stick baking mat.
  13. Bake for 10 to 13 minutes until slightly darker around the edges.
  14. Let the cookies cool on the pan and then transfer them to cooling racks.
  15. Once the cookies are completely cool, grate about 1/4 cup bittersweet chocolate onto a plate. Add 1/4 cup sprinkles on top and shift the plate a little to mix them together.
  16. Take one of the ice cream filling servings out of the freezer and quickly roll the edges in the grated chocolate and sprinkles. Place it on top of one cookie and then take another cookie and place on top. Serve immediately. If you want to serve the ice cream sandwiches all at once just place each finished ice cream sandwich in the freezer while you assemble the others.

Recipe Notes

12 balls of dough make cookies a little too big for the ice cream fillings so 13 or 14 works best, but it's slightly different every time.