clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Ice Cream Chocolate Chip Cookie Sandwiches

  • Author: Rachel Phipps
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: Makes 10 1x
  • Category: Dessert
  • Cuisine: American


Easy, mini ice cream sandwiches made with salted chocolate chip cookies and a genius hack to make easy, even ice cream middles!


  • 110g (1/2 cup) Unsalted Butter, at room temperature
  • 100g (1/2 cup) Golden Caster (Granulated) Sugar
  • 100g (1/2 cup)Soft Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 1/2 tsp Bicarbonate of Soda (Baking Soda)
  • 1/4 tsp Salt
  • 250g (1 1/4 cups) Plain (All Purpose) Flour
  • 100g (1/2 cup) Dark Chocolate Chips
  • Smoked Sea Salt
  • 5 Cinema Sized Tubs of Ice Cream


  1. Pre-heat the oven to 170 degrees (350 Fahrenheit) and line two baking trays with baking parchment.
  2. Beat together the butter and both sugars in a large mixing bowl until smooth and the mixture has lightened in colour a little. Then beat in the egg and the vanilla extract, again until smooth.
  3. Stir in the Bicarbonate of Soda, salt and flour until the dough has formed, and then stir in the chocolate chips until they are evenly distributed throughout the mixture. 
  4. Roll the cookie dough into (small) meatball sized balls, and sprinkle a little sea salt on top of each one. leave about an inch between each one on the baking tray.
  5. Bake them for 7-8 minutes, until they have gone slightly golden. Transfer them to a wire rack to completely cool.
  6. Slice and peel the carton off of the ice cream pieces and sandwich them between two cookies, one by one.
  7. Stash them in the freezer for 20 minutes after assembly so that they are not too soft when you go to eat them, and enjoy!