XL Chocolate Chip Cookie Ice Cream Sandwich

Have you ever craved something cold and sweet on a hot day? The XL Chocolate Chip Cookie Ice Cream Sandwich is here to save the day! This treat combines two giant cookies filled with your favorite ice cream, making it a perfect dessert for any occasion.
Why Make This Recipe
Making these ice cream sandwiches is easy and fun! Not only do they taste amazing, but they are also perfect for sharing with friends and family. Whether it’s a birthday party, a summer barbecue, or just a cozy night at home, these sandwiches are sure to impress. Plus, who doesn’t love fresh-baked chocolate chip cookies?
How to Make XL Chocolate Chip Cookie Ice Cream Sandwich
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Ice cream of choice (for filling)
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Beat in the eggs, one at a time.
- Gradually blend in the dry ingredients.
- Stir in the chocolate chips.
- Scoop large balls of dough onto a baking sheet lined with parchment paper, leaving space between them.
- Bake for about 10-12 minutes or until golden brown.
- Let the cookies cool completely.
- Once cooled, take one cookie, add a scoop of ice cream on top, and sandwich it with another cookie.
- Serve immediately or freeze for later.
How to Serve XL Chocolate Chip Cookie Ice Cream Sandwich
Serve these delicious sandwiches right away for the best experience! You can also cut them in half to share or enjoy them with a drizzle of chocolate sauce on top. Don’t forget to have napkins ready because things might get a little messy!
How to Store XL Chocolate Chip Cookie Ice Cream Sandwich
If you have any leftovers, you can store them in an airtight container in the freezer. They will stay fresh for up to 2 weeks. Just make sure to separate layers with parchment paper to avoid sticking.
Tips to Make XL Chocolate Chip Cookie Ice Cream Sandwich
- For extra flavor, try adding nuts or different types of chocolate chips.
- If you want a softer cookie, take them out of the oven just before they turn golden brown.
- Use a cookie scoop for uniformly sized cookies.
Variations
Feel free to switch up the ice cream flavor to match your mood! Try cookies and cream, mint chocolate chip, or even a fruity ice cream like strawberry for a fun twist.
FAQs
1. Can I use store-bought cookie dough?
Yes, you can! Just follow the package instructions for baking time.
2. What ice cream should I use?
Any flavor you love! Classic vanilla, chocolate, or even fruit flavors work wonderfully.
3. How do I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Enjoy!

XL Chocolate Chip Cookie Ice Cream Sandwich
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
For the filling
- 1 scoop Ice cream of choice for filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Beat in the eggs, one at a time.
- Gradually blend in the dry ingredients.
- Stir in the chocolate chips.
Baking
- Scoop large balls of dough onto a baking sheet lined with parchment paper, leaving space between them.
- Bake for about 10-12 minutes or until golden brown.
- Let the cookies cool completely.
Assembly
- Once cooled, take one cookie, add a scoop of ice cream on top, and sandwich it with another cookie.
- Serve immediately or freeze for later.
