Get ready to create the ultimate showstopper for your next summer gathering or family treat: a truly Giant Ice Cream Cookie Sandwich! Imagine two colossal, chewy chocolate chip cookies hugging a generous layer of creamy vanilla ice cream, all ready to be sliced and served just like a cake. This isn’t just a dessert; it’s an experience, a nostalgic nod to classic ice cream parlor delights, elevated to a magnificent scale perfect for sharing. Forget fiddly individual portions; this impressive frozen treat is designed to bring smiles and satisfy even the biggest sweet cravings.
This delightful recipe is brought to you in partnership with Alden’s Organic. All thoughts and opinions expressed here are my own, reflecting my genuine enthusiasm for their incredible products. Your support for the brands that make Stephanie’s Sweet Treats possible is deeply appreciated!
This homemade ice cream sandwich is the stuff childhood dreams are made of. It’s a grand, oversized dessert that captures the essence of summer fun. The secret to its incredible texture lies in the two enormous chocolate chip cookies that are baked to a slight underdoneness. This crucial step ensures they remain wonderfully soft and chewy even when frozen, preventing that rock-hard, unyielding texture often found in store-bought versions. It’s the ideal summer dessert recipe, offering a perfect antidote to a scorching hot day, and it’s even simple enough for your little ones to join in the baking adventure!
If you’re a fan of delightful frozen desserts, be sure to explore some of our other favorites, like the refreshing Strawberry Ice Cream Cheesecake, the fun and colorful M&M Cookie Ice Cream Sandwiches, and the decadent Salted Caramel Brownie Ice Cream.
Why This Giant Ice Cream Cookie Sandwich Recipe Is a Must-Try
There are countless reasons why this particular Giant Ice Cream Cookie Sandwich will become your go-to frozen treat for any occasion. From its perfectly balanced flavors to its user-friendly preparation, every element comes together to create a truly exceptional dessert experience.
- Irresistibly Chewy Chocolate Chip Cookies: The foundation of any great ice cream sandwich is the cookie, and ours delivers on every front. This easy chocolate chip cookie recipe is ingeniously crafted with melted butter, meaning there’s absolutely no need for chilling the dough. This saves you valuable time and makes the entire process incredibly straightforward. You can even whip up the dough in a single bowl, minimizing cleanup and making it a fantastic family-friendly baking project. The resulting cookies are soft, rich, and perfectly chewy, even after freezing.
- Luxuriously Creamy Vanilla Ice Cream: We pair our decadent cookies with the most exquisite vanilla bean ice cream from Alden’s Organic. Their commitment to quality shines through in every scoop – it’s incredibly smooth, rich, and boasts beautiful, subtle vanilla bean flecks throughout. This premium ice cream provides the perfect creamy contrast to the chewy cookies, making it a dream come true for any ice cream lovers out there.
- A Super-Sized “Chipwich” Experience: If you’re a fan of the classic “Chipwich” ice cream sandwich, prepare to have your expectations exceeded. This cookie sandwich takes that beloved concept and amplifies it to a magnificent scale. It’s all the deliciousness you remember, but in an impressive, shareable format that’s ideal for parties and gatherings.
- The Quintessential Frozen Dessert: What could be more classic, more comforting, and more universally loved than the combination of creamy vanilla ice cream nestled between two soft, chocolate-studded cookies? This dessert is a timeless favorite, elevated with premium ingredients and a show-stopping presentation. It’s the perfect culmination to any summer meal or a delightful indulgence on its own.
Essential Ingredient Notes for the Perfect Sandwich
Crafting the perfect Giant Ice Cream Cookie Sandwich starts with understanding your ingredients. Here are some detailed notes to ensure your cookies are perfectly chewy and your ice cream layer is wonderfully firm. For a complete list of precise measurements, please refer to the detailed recipe card at the end of this post.
- Unsalted Butter: We use unsalted butter in this recipe, which is melted and then cooled to room temperature. Melting the butter creates a chewier cookie texture, while cooling it prevents it from scrambling the egg when combined with the other wet ingredients. This also contributes to the “no-chill” aspect of the dough, simplifying your baking process.
- Brown Sugar: Light brown sugar is specified here, but you can certainly use dark brown sugar if that’s what you have on hand or prefer. Brown sugar adds moisture and a distinct caramel-like flavor, contributing significantly to the chewy texture of the chocolate chip cookies. It’s essential for that classic soft-baked cookie feel.
- Large Egg: For optimal results, ensure your large egg is at room temperature. A room temperature egg incorporates more evenly into the batter, creating a smoother, more consistent dough and ultimately a better-textured cookie. Remember to pull it out of the refrigerator at least 30 minutes to an hour (ideally two) before you plan to start mixing.
- Mini Chocolate Chips: While you can absolutely use regular semi-sweet or dark chocolate chips, mini chocolate chips are highly recommended for this particular frozen dessert. Their smaller size creates tiny pockets of chocolate throughout the cookie, making it much easier to bite into the frozen sandwich without the chocolate becoming too hard or fracturing. It ensures a smoother, more enjoyable eating experience.
- Vanilla Ice Cream: For unparalleled creaminess and flavor, we highly recommend Alden’s Organic Vanilla Bean Ice Cream. The entire 1.5-quart container is used to create a substantial and delightful ice cream layer. Its rich vanilla flavor and smooth texture are crucial for the success of this giant ice cream cookie sandwich.
The Unrivaled Quality of Alden’s Organic Vanilla Bean Ice Cream
When it comes to crafting a truly spectacular homemade ice cream sandwich, the quality of your ice cream is paramount. That’s why Alden’s Organic Vanilla Bean Ice Cream stands out as the ultimate choice. It’s not just good; it’s exceptional. This ice cream is celebrated for its incredible creaminess, a characteristic that allows it to hold its firm shape within the sandwich while still remaining beautifully soft and easy to bite into when frozen. There’s no struggling with rock-hard ice cream here!
As America’s number one organic ice cream, Alden’s Organic takes pride in its certified organic ingredients, ensuring you’re enjoying a product that’s both delicious and responsibly sourced. The subtle flecks of real vanilla bean are a testament to its authentic flavor and quality, elevating the entire dessert experience. You can easily find this premium ice cream at Sprouts and a wide variety of other grocery stores, making it accessible for your next baking project. For another fantastic recipe showcasing the versatility and deliciousness of Alden’s Organic ice cream, be sure to check out our Strawberry Ice Cream Cheesecake.
Step-By-Step Instructions for Your Giant Ice Cream Cookie Sandwich
Creating this magnificent Giant Ice Cream Cookie Sandwich is a fun and rewarding process. Gather your tools: you’ll need three 8-inch cake pans (essential for forming both the cookies and the ice cream layer), a large mixing bowl, and a reliable rubber spatula. Let’s dive into making this show-stopping party dessert!
STEP 1: Prepare and Freeze the Ice Cream Layer. This initial step is crucial for a firm, easy-to-handle ice cream core. Take one of your 8-inch cake pans and line it thoroughly with plastic wrap, ensuring you create a double layer for extra protection and easy removal. Allow your Alden’s Organic vanilla bean ice cream to soften slightly at room temperature for about 10-15 minutes. This makes it pliable enough to work with. Carefully scoop or pour the softened ice cream into the plastic-lined pan, using your rubber spatula to spread it evenly across the bottom. Once smooth, wrap the entire pan tightly with aluminum foil to prevent freezer burn and place it in the freezer overnight. If you’re pressed for time, a minimum of 3-4 hours will suffice, but overnight freezing ensures the ice cream is perfectly firm and ready for assembly.
STEP 2: Combine the Wet Ingredients. In your large mixing bowl, combine the cooled melted butter (ensure it’s not hot, just room temperature), both the brown sugar and white granulated sugar, pure vanilla extract, and the room temperature large egg. Whisk or stir these ingredients together thoroughly until they are well combined and the mixture is smooth and cohesive. This forms the flavorful base for your chewy chocolate chip cookies.
STEP 3: Incorporate the Dry Ingredients and Chocolate Chips. To the wet ingredients, add the all-purpose flour, baking soda, baking powder, and salt. Using your rubber spatula, gently fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough cookies. Once the flour streaks have almost disappeared, pour in the mini chocolate chips and fold them in until they are evenly distributed throughout the cookie dough. The mini chips are key for an easy bite once frozen!
STEP 4: Press the Cookie Dough into Pans. Divide your prepared cookie dough evenly into two portions. Take the remaining two 8-inch cake pans (which you should have prepped as per the recipe card for baking) and press one half of the cookie dough firmly and evenly into the bottom of each pan. Use your rubber spatula, or even the back of a spoon, to ensure the dough forms a uniform layer, reaching all edges of the pan. This creates two perfect, circular cookie bases for your giant ice cream cookie sandwich.
STEP 5: Bake the Cookie Layers. Preheat your oven to 350°F (175°C). Place the two cake pans with the cookie dough into the preheated oven and bake for approximately 13-15 minutes. The edges of the cookies should appear lightly golden, but the center should still look slightly soft and underbaked. This is the key to achieving those perfectly soft and chewy cookies even after they’ve been frozen. Once baked, let the cookie layers cool completely in their cake pans before attempting to transfer them to a cooling rack. They are delicate when warm and need to firm up.
STEP 6: Assemble the Giant Ice Cream Cookie Sandwich. Once both of your soft cookie layers have cooled completely to room temperature, it’s time for the exciting assembly! Carefully place one cookie layer onto your desired serving board or platter. Retrieve the firmly frozen ice cream layer from the freezer. Using the plastic wrap as a guide, gently lift and flip the ice cream layer directly on top of the first cookie. Peel away and discard the plastic wrap. Finally, carefully place the second cooled cookie layer on top of the ice cream, gently pressing down to secure the layers. For the best texture, allow the assembled giant ice cream cookie sandwich to sit at room temperature for 10-15 minutes before slicing and serving. This brief thaw allows the ice cream to soften just enough for a perfect bite, and the cookies to remain perfectly chewy.
Expert Baking Tips for a Flawless Frozen Treat
Achieving a perfect Giant Ice Cream Cookie Sandwich is all about attention to detail. These expert tips will help you avoid common pitfalls and ensure your homemade ice cream sandwich turns out beautifully every time.
- Accurate Flour Measurement is Key: When measuring flour, always use the spoon-and-level method. Spoon the flour into your measuring cup, then level it off with a straight edge. Alternatively, for the most precise results, use a kitchen scale to measure your flour by weight. If you simply scoop your measuring cup directly into the flour bag, it will become compacted, leading to an excess of flour. Too much flour will result in dry, crumbly cookie layers that won’t have the desired chewy texture, especially when frozen.
- Butter Temperature Matters: While the recipe calls for melted butter, it’s crucial that this butter is cooled to room temperature before being incorporated into the wet ingredients. Adding hot or even warm butter can begin to cook the egg in the mixture, which will negatively affect the final texture of your cookies, potentially making them dense or oily. Patience here pays off!
- Prepare Your Cake Pans Properly: Don’t skip the pan preparation step for the cookie layers. Always spray your 8-inch cake pans generously with a good quality baking nonstick spray. For extra assurance, line the bottom of each pan with an 8-inch parchment paper circle. This double layer of protection ensures that your soft, delicate cookie layers will release easily from the pans without sticking or tearing, making assembly a breeze.
- Rock-Solid Ice Cream Layer: The ice cream layer absolutely needs ample time to freeze solid before you attempt to assemble the sandwich. If you try to place a still-soft ice cream layer between your cookies, you’ll end up with a melted, messy disaster. Plan ahead and ensure the ice cream has at least 3-4 hours in the freezer, or ideally, overnight, to firm up completely. A properly frozen ice cream disc will be easy to handle and create clean layers.
- High Altitude Adjustments: For bakers living at high altitudes, consider adding an extra tablespoon of all-purpose flour to your cookie dough. High altitude can cause cookies to spread more and dry out faster. The additional flour helps maintain the cookie’s structure and moisture.
Frequently Asked Questions (FAQ)
Can I use other ice cream flavors for this recipe?
Absolutely! While our recommended Alden’s Organic Vanilla Bean Ice Cream is phenomenal, this Giant Ice Cream Cookie Sandwich is incredibly versatile. Any of Alden’s Organic ice cream flavors would be a delicious choice – imagine a rich chocolate ice cream or even their delightful mint chip! They also offer a fantastic range of dairy-free ice creams, perfect for accommodating dietary preferences without sacrificing flavor or texture.
Is it possible to make individual portions instead of one giant sandwich?
Yes, you can certainly adapt this recipe to create individual ice cream cookie sandwiches! Instead of pressing the dough into 8-inch cake pans, use a standard cupcake or muffin pan. Place a small amount of cookie dough into each well, pressing it down gently to form a thin base. Bake these smaller cookies for about 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Once cooled, scoop 1-2 small scoops of softened ice cream onto one cookie, then top with another cooled cookie to create mini sandwiches. You can then wrap and freeze these individually.
What other pan sizes or shapes can I use?
If you don’t have 8-inch round cake pans, you can easily use an 8×8-inch square pan for both the cookie layers and the ice cream layer. Once assembled, you can cut the square ice cream cookie sandwich into perfectly neat rectangles or smaller squares, offering a different presentation that’s equally delicious. Just ensure you adjust baking times slightly if using a different size, as dough thickness may vary.
Storing Your Giant Ice Cream Cookie Sandwich
This magnificent Giant Ice Cream Cookie Sandwich is perfect for making ahead and enjoying over several days or even weeks! To store it, tightly wrap the entire assembled sandwich in multiple layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is essential to prevent freezer burn and keep the cookies soft and the ice cream fresh. Place it in an airtight container if possible, and freeze for up to 30 days. When you’re ready to enjoy a slice, simply remove the sandwich from the freezer and let it sit at room temperature for 10-15 minutes. This brief thawing period allows the cookies to soften slightly and the ice cream to become scoopable, ensuring the best possible texture and flavor experience.
More Delicious Cookie Recipes To Try
If you fall in love with this recipe (and we think you will!), please make sure to leave a STAR REVIEW below! Your feedback helps other bakers discover and enjoy these sweet treats. Don’t forget to tag me on Instagram @stephaniesweettreats so I can see your magnificent creations. For even more delicious baking ideas and inspiration, be sure to follow me on Pinterest. Happy baking!
Giant Ice Cream Cookie Sandwich
This giant ice cream cookie sandwich features two incredible chocolate chip cookies filled with luscious vanilla ice cream. It’s designed to be cut and served like a cake, making it the perfect party dessert for any summer celebration!
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Ingredients
- 1/2 cup Unsalted butter, melted and cooled to room temperature
- 1/2 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 1/4 cups All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Mini chocolate chips, plus more for the sides
- 1.5 quarts Alden’s Organic Vanilla Ice Cream, softened
Instructions
- Line an 8-inch cake pan with a double layer of plastic wrap. Spread the softened Alden’s Organic Vanilla Ice Cream evenly into the pan using a spatula. Freeze for at least 3 hours, preferably overnight, until firm.
- Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by spraying them with baking nonstick spray and lining the bottoms with 8-inch parchment paper circles. Spray again.
- Melt the unsalted butter in the microwave and allow it to cool for 10-15 minutes until it reaches room temperature.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, combine the cooled melted butter, brown sugar, white granulated sugar, pure vanilla extract, and the room temperature large egg. Mix until well combined and smooth. Add the dry ingredients and fold gently with a rubber spatula until just combined, being careful not to overmix.
- Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Divide the cookie dough in half and press each portion evenly into the prepared two 8-inch cake pans. Use a rubber spatula or the back of a spoon to ensure a smooth, flat layer.
- Bake for 16-18 minutes. The cookies should be lightly golden around the edges but still appear slightly underbaked in the center. This ensures they remain soft and chewy once frozen.
- Allow the baked cookie layers to cool in their cake pans for 15 minutes before carefully transferring them to a wire rack to cool completely to room temperature.
- To assemble, place one cooled cookie layer on your serving board. Carefully remove the frozen ice cream disc from its pan using the plastic wrap, then invert it onto the first cookie layer. Peel off the plastic wrap. Gently place the second cooled cookie layer on top of the ice cream.
- If desired, gently press extra mini chocolate chips around the sides of the ice cream layer. Serve immediately, or wrap tightly and place in the freezer. Allow to sit at room temperature for 10 minutes before slicing and serving if taken directly from the freezer.
Notes
Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can lead to dry, tough cookies.
High Altitude Baking: If baking at high altitude, add an extra tablespoon of all-purpose flour to the dough.
Dairy Ingredients: Ensure all dairy ingredients (butter, egg) are at room temperature before use for best results in consistency and texture.
Nutrition Facts (per slice)
Calories: 182 kcal |
Carbohydrates: 25g |
Protein: 2g |
Fat: 8g |
Saturated Fat: 5g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 2g |
Trans Fat: 1g |
Cholesterol: 17mg |
Sodium: 107mg |
Potassium: 22mg |
Fiber: 1g |
Sugar: 17g |
Vitamin A: 202IU |
Vitamin C: 1mg |
Calcium: 26mg |
Iron: 1mg
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