Weekend at the Cottage Symbol
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches
  • Chocolate Chocolate Chip Ice Cream Sandwiches

Chocolate Chocolate Chip Ice Cream Sandwiches

Food | February 09, 2018 | Nik Manojlovich
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Calling all kids and kids at heart: these CHOCOLATE CHOCOLATE CHIP ICE CREAM SANDWICHES are a gift to you and taste absolutely incredible!

We can hardly contain our excitement about these remarkable CHOCOLATE CHOCOLATE CHIP ICE CREAM SANDWICHES. Imagine blending decadent cookie crumbs into premium ice cream, then sandwiching it between two fabulous chocolate chocolate chip cookies – yes, please! And if that wasn’t enough, wait until you see our final step; warning, it involves chocolate too!

Before listing the highlights of this dessert, a quick rundown of when to make them – these sweet sammies are perfect for kids parties, birthdays, special occasions or even just laid-back evenings at home. Whether you’re in the city or away for the weekend, we say serve them as often as possible, because we bet you’ll always find a grateful audience.

CHOCOLATE CHOCOLATE CHIP COOKIES – We couldn’t resist taking one of our favourite chocolate chip cookie recipes and boosting the flavour with premium cocoa powder. This part of the recipe is in itself a keeper, so if you’re in need of a wicked cookie recipe, you just found it. Remember to BOOKMARK this page or PIN IT to one of your PINTEREST boards for future reference.

BAKING THE COOKIES – If you’re making just the cookie portion of this recipe, roll the dough into tablespoon-sized balls, space them out onto a parchment-lined baking sheet and bake for about 10 minutes. If you’re in for the whole kit and caboodle, bake the cookie dough as one big rectangular slab about ¼” thick. This allows us to cut the baked dough into different shapes for the sandwiches.

LEFTOVERS – As soon as you begin cutting the shapes of your sandwiches from the dough, you’ll think, “Sheesh, what am I gonna do with all these crispy crusts and leftover cookie bits?” Fear not, this is no Hansel and Gretel recipe where we leave a trail of crumbs behind. Place those bits into a handy chopper or food processor and zip ‘em up; we’re going to use them to boost the flavour of our ice cream.

ICE CREAM CENTRES – When it comes to selecting the flavour of ice cream, feel free to get creative. We used premium strawberry and vanilla ice cream, then mixed those cookie crumbs in to create something unique and memorable. We’re already dreaming about the next time we make this recipe so that we can try it with mint, cherry, dulce de leche or coconut ice cream. If you’d like to try your hand at making ice cream from scratch, head HERE.

SANDWICH – We worked through a number of different ways to go about building these confections. For what it’s worth, Carol and I love recipe testing days, but absolutely under no circumstances, should you ever ask me about my once-brilliant idea of trying to pipe the ice cream onto the cookies with a piping bag – let’s just say, it wasn’t pretty. Instead, follow our direction to create an ice cream slab; works like a charm.

THE BIG FINISH – Something magical happens when you combine three parts melted chocolate with two parts coconut oil; it freezes within seconds and creates a crunchy coating to herald that all-important first bite. It’ll be an “ah-ha” moment that will leave you grinning from ear to ear.

Called it! CHOCOLATE CHOCOLATE CHIP ICE CREAM SANDWICHES are desserts’ hottest trend – so sweet and SO COOL!



Ingredients & Amounts

  • For the cookies:
  • cups of unbleached all-purpose flour
  • ½ cup of premium cocoa powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of kosher salt
  • 1 cup of butter, room temperature
  • 1 cup of brown sugar, packed
  • ¾ of a cup of granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 2 cups of semisweet chocolate chips, chopped
  • For the filling:
  • 1 pint of strawberry ice cream
  • 1 pint of vanilla ice cream
  • 2 cups of cookie crumbs (see instructions)
  • For the glaze:
  • 8 ounces of premium semisweet chocolate
  • 8 tablespoons of coconut oil


  1. Prepare cookie dough: Preheat oven to 350°F and place racks in middle and top positions. Sift dry ingredients together in a bowl and set aside. Using a hand mixer, cream butter until light and fluffy. Mix sugars in gradually. Add eggs, one at a time, followed by the vanilla extract and mix for 2 minutes. Add the dry ingredients in thirds until dough comes together. Stir in the chopped chocolate chips.
  2. Bake cookies: Divide dough in half. Place the first half onto a piece of parchment paper, flattening it by hand into a rectangular shape. Lay a second piece of parchment paper on top and roll it out to an even ¼” thickness, maintaining a rectangular shape. Remove top sheet of parchment paper and transfer cookie dough on bottom sheet to a baking sheet. Repeat process with second batch of dough.
  3. Transfer baking sheets to oven on separate racks and bake for 6 minutes before rotating and returning to oven on opposite racks. Bake for an additional 4 to 5 minutes, or until edges are lightly browned. Remove from oven and cool for 5 minutes.
  4. Cut cookie shapes: Once the cookies have cooled for 5 minutes, cut out shapes using cookie cutters and transfer to a third baking sheet. Tip: make sure you have an even number of cookies cut in each shape. Invert one of each pair and transfer baking sheet to freezer.
  5. Make cookie crumbs: Once the cookie remnants have cooled, place them into a food processor and pulse to create cookie crumbs. Set aside.
  6. Prepare ice cream: Remove pints of ice cream from freezer and let sit for about 10 minutes. Transfer the first flavour into a bowl, add 1 cup of the cookie crumbs and stir to incorporate. Transfer ice cream onto a baking sheet lined with plastic wrap, smoothing it out to ¼” thickness. Place into the freezer for 30 minutes. Repeat with second flavour of ice cream.
  7. Prepare chocolate glaze: Melt chocolate in the top of a double boiler. Add coconut oil and whisk to incorporate. Remove from heat, allowing it to cool slightly - it should remain liquid and not thicken.
  8. Assemble ice cream sandwiches: Remove cookies and prepared ice cream from the freezer. Working quickly, cut ice cream shapes transferring them onto one of the inverted cookies. Top with second, matching cookie to create a sandwich and transfer to a wire rack sitting on a baking sheet. Repeat until all of the sandwiches have been created. Slowly pour a small amount of chocolate glaze onto each. Once all of the ice cream sandwiches have been coated, return them to the freezer to harden for about 10 minutes. Cover them with plastic wrap until ready to serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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