Chocolate Chip Cookie Ice Cream Sandwiches - The Sweet Rebellion
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Chocolate Chip Cookie Ice Cream Sandwiches

There’s something about biting into an ice cream sandwich that really makes you feel like a kid again. I guess it’s because there is simply no elegant way to eat it! These gorgeous, eye-catching treats are always a hit with both kids and adults, and its not hard to see why. The combination of deliciously chewy chocolate chip cookies, cool and creamy vanilla ice cream, and bright, tasty toppings means they’re a feast for the eyes as well as the taste-buds!

An ice cream sandwich may seem like a super simple dessert to make, but there are a few useful tricks that will ensure these are the best ice cream sandwiches you ever taste! Firstly, the cookies you use need to be fairly chewy. If they’re too crisp, they will just crumble to pieces when you take a bite! My best ever chocolate chip cookies have just the right texture and do the job perfectly. Secondly, it really helps to cut out your ice cream with a cookie cutter to ensure nice neat ice cream sandwiches. This way you can also choose exactly how thick you want your ice cream layer and ensure the ice cream goes all the way to the edges for optimum rolling in toppings! Speaking of toppings, I love to have a variety and let my guests choose their favourite. My last tip is to let your ice cream sandwiches thaw for a few minutes before serving. It’s no fun biting down on a rock hard cookie!


(Makes 8 large ice cream sandwiches)

Half a batch of Best Ever Chocolate Chip Cookie dough
2 litres of vanilla ice cream
1 cup sprinkles
1 cup chocolate vermicelli
A variety of chocolate bars eg Mint Aero, Crunchie, Flake, Lunch Bar
Chopped nuts


  • Preheat your oven to 180°C and line 2 baking trays with baking paper.
  • Make your chocolate chip cookie dough as per the directions. Place large balls of dough onto the tray (I used a 60ml ice cream scoop to do this which is equivalent to 4 tbsp) and press down with the back of floured spoon. Leave 4-5cm between each to allow for spreading. Try to keep all the cookies the same size as this will help with sandwiching later!
  • Bake for 10-12 minutes, then allow to cool on the tray for a few minutes before removing to a cooling rack to cool completely. They should still be a bit chewy.
  • Store the cookies in an airtight container for up to 5 days.
  • Allow the ice cream to soften at room temperature for about 10 minutes. Lightly oil and line a large, flat container (or use 2 medium containers) with clingfilm. I used a tupperware container but a baking dish or ceramic dish would work too.
  • Add large scoops of ice cream and spread evenly into all the corners of the dish. I like the ice cream layer to be 3-4cm thick but you can adjust this by using a larger or smaller container. Freeze the ice cream again for at least 4 hours.
  • Carefully remove the ice cream from the dish by inverting onto a board and peeling back the clingfilm. Using a round cookie cutter the same size as your cookies (I used a 9cm diameter cutter), stamp out 8 circles of ice cream. It’s helpful to dip the cutter into warm water and dry it in-between each press. Quickly place back onto a plate or tray and return to the freezer for at least an hour
  • Finely chop your chocolate bars and place the bits into individual bowls, as well as the sprinkles, vermicelli and nuts.
  • When your ice cream discs are frozen solid, sandwich each one between two cookies and roll into a topping of your choice (or let your guests choose their own!). Either serve immediately or wrap each individually in cling wrap and freeze for up to 5 days.

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