These Chocolate Chip Cookie Ice Cream Sandwiches are the ultimate summer dessert hack. Made with store-bought cookie dough and your favorite ice cream, they’re incredibly easy, endlessly customizable, and always the first thing to disappear at any gathering.
Recipe Summary
These easy Chocolate Chip Cookie Ice Cream Sandwiches use refrigerated cookie dough and a tub of ice cream to create a crowd-pleasing frozen dessert with minimal effort. They’re perfect for parties, cookouts, birthdays, or any summer gathering, and can be made completely ahead of time.
⏱️ Total: About 4½ hours including freezing, ideally overnight • 🍽️ Yield: 16 to 24 sandwiches, depending on size • 📊 Level: Easy
I love making desserts from scratch, but I also love knowing when a shortcut is worth it. This is one of those recipes that proves you don’t always need homemade cookie dough or homemade ice cream to make something everyone talks about.
I actually brought a tray of these to my godfather’s house for the Fourth of July, about an hour away, and they held up beautifully in a cooler. They were gone in no time. If you’re looking for a dessert that feeds a crowd without spending all day in the kitchen, this is it.
Why You’ll Love Chocolate Chip Cookie Ice Cream Sandwiches
- Incredibly easy. Refrigerated cookie dough and store-bought ice cream do almost all the work.
- Perfect for entertaining. Make the entire tray ahead of time and slice just before serving.
- Completely customizable. Swap in your favorite cookie dough or ice cream flavors to make endless combinations.
- A guaranteed crowd-pleaser. Kids and adults both love these, especially during the summer.
🍲 Ingredients
- Refrigerated chocolate chip cookie dough – The shortcut that creates perfectly even cookie layers with almost no prep.
- Vanilla bean ice cream – My favorite for the classic cookie ice cream sandwich flavor, though any flavor works beautifully.
- Parchment paper – Makes removing the cookies and lifting the finished ice cream slab effortless.
👩🍳 How to Make Chocolate Chip Cookie Ice Cream Sandwiches
- Prepare the pan. Line a high-sided roasting pan or baking pan, about 12 x 10 to 14 x 11 inches, with parchment paper, leaving plenty of overhang on all sides.
- Press the first cookie layer. Arrange half of the cookie dough pieces in the pan and press them together with your fingers into one thin, even layer.
- Bake. Bake at 350°F for 12 to 15 minutes, or until the cookie is cooked through and lightly golden. Let cool slightly, then lift it out using the parchment.
- Repeat for the second layer. Line the pan with fresh parchment and repeat with the remaining cookie dough to create a second cookie slab. Let both cookies cool completely.
- Assemble the sandwiches. Line the pan once more with parchment. Place one cookie slab back into the pan upside down so the smooth bottom faces up. Spread the softened ice cream evenly over the cookie, then place the second cookie slab on top.
- Freeze until firm. Cover and freeze for at least 4 hours, though overnight is even better. The firmer the ice cream, the cleaner the slices.
- Slice and serve. Lift everything out using the parchment overhang and cut into squares or rectangles of your desired size.
🪄 Tips and Tricks
- Let the cookies cool completely before assembling so the ice cream doesn’t melt.
- Slightly soften the ice cream before spreading for a smooth, even layer.
- Freeze overnight if possible for the cleanest slices.
- Use a sharp knife, wiping it clean between cuts for neat edges.
🗒 Substitutions
- Swap vanilla bean for cookies and cream, mint chocolate chip, strawberry, coffee, or any favorite ice cream.
- Use peanut butter, double chocolate, or sugar cookie dough for a fun twist.
- Roll the edges in mini chocolate chips, sprinkles, or chopped nuts after slicing if you’d like to dress them up.
🧊 Leftovers
Store the sandwiches in an airtight container or wrap them individually in parchment or plastic wrap and keep frozen for up to 2 weeks. I actually like storing them right in the tray until I’m ready to serve or transport them.
FAQ
Can I make these ahead of time?
Absolutely. They’re actually better after freezing overnight since they slice much more cleanly.
What size pan should I use?
Anything roughly between 12 x 10 inches and 14 x 11 inches with high sides works well. The exact size isn’t critical, as long as both cookie layers fit evenly.
Can I use homemade cookie dough?
Of course. This recipe is designed as an easy shortcut, but homemade cookie dough works just as well.
How many sandwiches does this make?
That depends on how you cut them. I usually get about 16 to 24 pieces from one tray.
Chocolate Chip Cookie Ice Cream Sandwiches (The Easy Way)
Ingredients
- 2 packages refrigerated chocolate chip cookie dough, 24 pieces each
- 1½ quarts vanilla bean ice cream, softened
Instructions
- Preheat the oven to 350°F.
- Line a 12 x 10 to 14 x 11-inch high-sided baking or roasting pan with parchment paper, leaving overhang.
- Press one package of cookie dough into an even layer.
- Bake for 12 to 15 minutes until lightly golden. Remove and cool slightly.
- Repeat with the second package of cookie dough using fresh parchment. Cool completely.
- Line the pan again with parchment.
- Place one cookie slab upside down into the pan.
- Spread the softened ice cream evenly over the cookie.
- Top with the second cookie slab.
- Freeze for at least 4 hours, preferably overnight.
- Lift out using the parchment, slice into squares, and serve.
Fabulous. Delicious. Easy. Thank you.