Classic Cocoa Cookie Ice Cream Sandwiches Recipe
Learn how to make classic ice cream sandwiches with homemade chocolate cookie slabs and creamy vanilla ice cream. These delicious treats combine soft, thin chocolate cookies baked directly on a sheet pan, layered with smooth vanilla ice cream for a perfect frozen dessert that’s easy to slice and serve.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes plus chilling and freezing time
- Yield: 12 ice cream sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 stick (8 tablespoons) unsalted butter, softened
- Cooking spray, as needed
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder (e.g., Hershey’s Special Dark)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Assembly
- 1 quart (2 pints) vanilla ice cream, softened
Instructions
- Soften the Butter: Cut the butter into small cubes and place in a stand mixer bowl. Let it sit at room temperature for about 30 minutes until softened.
- Preheat Oven and Prepare Pan: Arrange a rack in the middle of the oven and preheat to 350°F. Lightly coat an 18×13-inch half sheet pan with cooking spray, then line with parchment paper leaving overhang on the short sides. Spray the parchment paper lightly with cooking spray.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and kosher salt until thoroughly combined.
- Cream Butter and Sugars: Using the paddle attachment, beat the softened butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, about 1 minute. Scrape down the bowl again.
- Incorporate Flour and Milk: On low speed, beat in half of the flour mixture, then add the whole milk, scraping the bowl as needed. Beat in the rest of the flour mixture until just combined without overmixing.
- Spread Dough in Pan: Dollop the dough into the prepared pan. Lightly coat an offset or rubber spatula with cooking spray and spread the dough evenly into a thin layer reaching all the edges like frosting a cake.
- Bake the Cookie Slab: Bake in the preheated oven until edges are firm and slightly pulling away, and a toothpick inserted near the center comes out with a few moist crumbs, 10 to 12 minutes.
- Chill the Cookie: Remove the pan and poke the cookie all over with a skewer or chopstick. Let cool 5 minutes, then use the parchment paper sling to lift the cookie out and transfer to a wire rack. Freeze until chilled, or refrigerate if freezer space is limited.
- Soften the Ice Cream: Let the vanilla ice cream sit at room temperature for 15-20 minutes until spreadable but still firm.
- Cut the Cookie: Remove the chilled cookie from the freezer. Invert a large cutting board over it and flip them together, then peel off the parchment. Cut the cookie slab in half crosswise. Place one half right side down in a chilled baking pan lined with folded parchment.
- Assemble Ice Cream Sandwich Slab: Scoop softened ice cream over the cookie half in the pan and spread evenly with an offset spatula. Top with the other cookie half, right side up. Freeze until firm, at least 4 hours.
- Cut Ice Cream Sandwiches: Transfer the frozen slab to a cutting board and slice into 12 individual sandwiches. Serve immediately, or wrap each in parchment or plastic wrap and store in the freezer until ready to serve.
Notes
- Use Dutch-process cocoa for a rich, deep chocolate flavor in the cookies.
- Softening butter and ice cream properly is essential for easy mixing and assembling.
- Spreading the dough evenly ensures uniform cookies and easy slicing.
- Freezing the slab thoroughly before cutting helps maintain clean edges and prevents melting.
- Wrap sandwiches well before freezing to prevent freezer burn.
