Chocolate Ice Cream Sandwich Cookie

5 from 6 votes

A recipe for chocolate ice cream sandwich cookies to sandwich around your favorite ice cream flavor.

Prep Time30

Cook Time10

Chilling Time2

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: cookie, ice cream sandwich

Servings: servings

Calories: 140kcal

Author: Erin

Cost: $1.15

Dry ingredients (cocoa powders, baking powder, flour, salt).
In a separate bowl butter and sugar together until combined.
Add eggs and vanilla to butter and sugar mixture.
Dry ingredients (cocoa, baking powder, flour, salt) with the wet ingredients (butter, sugar, eggs vanilla).
Roll dough out between two pieces of parchment paper until it is ⅛th inch thick.
Cut into rectangles, approximately 5 inches long.
Freeze rectangles in the freezer to set and harden.
Remove rectangles from freezer, arrange on a baking sheet about 1 inch apart and pierce with a fork.
Bake at 350 degrees for 6-9 minutes until edges are set.
Freeze again for 30 minutes to harden and set (can be done in a stack if parchment paper is between them).
Spread ice cream on one cookie, and sandwich another on top of it.
Freeze for one hour to set.
Store in zip lock bag for up to 3 months.

Nutrition facts do not include ice cream, they are only calculated for the cookie (2 per serving, since they're sandwiches).
To speed up the chilling of the dough, you can chill it in the freezer for 30 minutes, up to a maximum of 60 minutes.
Dough can also be chilled overnight in the fridge.
Soften the ice cream for 20 minutes on the counter top before attempting to spread onto the chocolate sandwich cookies to avoid breaking them.
Use a knife ran under hot water to smooth the edges of the ice cream before wrapping them up to store in the freezer.
Homemade ice cream sandwiches can be stored in the freezer for up to 3 months, when wrapped individually.