I love making these homemade Chipwich-style desserts—two soft chocolate chip cookies sandwich creamy vanilla ice cream and are rolled in mini chocolate chips for a nostalgic treat that’s perfect all summer.

Cookie Ice Cream Sandwiches

Why You’ll Love This Recipe

I grew up loving those classic ice cream cookie sandwiches, and now I recreate that magic at home with this recipe. I don’t chill the cookie dough, so the process is quick and easy. The cookies stay soft even when frozen, and the sandwiches can be made ahead and kept in the freezer for up to a month.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2‑3 dozen soft chocolate chip cookies (preferably using mini chocolate chips)
Vanilla ice cream (slightly softened to scoop easily)
Mini chocolate chips (for rolling the sides)

Directions

Bake your cookies using your favorite soft, no-chill chocolate chip cookie recipe. Mini chocolate chips help keep the texture chewy.
Let the cookies cool completely, then place them in the freezer for 20–30 minutes so they’re easier to work with during assembly.
Take one cookie, flat-side up, and place about ¼ cup of ice cream on top. Gently spread the ice cream toward the edges.
Top with a second cookie and press down lightly to form a sandwich.
Roll the edges of the ice cream in mini chocolate chips or sprinkles.
Place the assembled sandwiches on a baking sheet and freeze until firm—at least 3 hours or overnight.

Servings and timing

This recipe makes about 10–12 sandwiches.

Prep time: 30 minutes (baking and cooling)
Assembly time: 15–20 minutes
Freeze time: At least 3 hours or overnight

Variations

Use different ice cream flavors like chocolate, cookies and cream, or mint chip.
Swap chocolate chip cookies for sugar cookies, peanut butter cookies, or double chocolate cookies.
Roll the edges in sprinkles, crushed nuts, or crushed candies instead of mini chocolate chips.
Dip half the sandwich in melted chocolate for a fun twist.

storage/reheating

I wrap each sandwich in plastic wrap and place them in an airtight container in the freezer. They’ll stay fresh for up to a month. No reheating is necessary—just let them sit at room temperature for a minute or two before eating for easier biting.

FAQs

What’s the best cookie texture for these sandwiches?

I always go for soft, chewy cookies. They stay tender even when frozen and are easier to bite into.

Do I need to chill the cookie dough?

Nope! I use a no-chill dough, which speeds things up and still gives soft, perfectly spread cookies.

Can I use store-bought cookies or ice cream?

Yes, store-bought options work well. I just make sure the cookies are soft-baked and the ice cream is scoopable but not too melty.

How long should I freeze the assembled sandwiches?

At least 3 hours is best, but I usually freeze them overnight for the best texture and firmness.

Can I roll the edges in other toppings?

Absolutely! I’ve used sprinkles, crushed cookies, chopped nuts, and even mini marshmallows. It’s a fun way to customize each sandwich.

Conclusion

These homemade cookie ice cream sandwiches are one of my favorite summertime treats. They’re easy to make, fun to customize, and always a crowd-pleaser. Whether I keep them in the freezer for a quick dessert or make a batch for a party, they never last long.