Sheet Pan Chocolate Chip Cookie Ice Cream Sandwiches

There are few foods that are more quintessentially SUMMER than a classic ice cream sandwich. Eating one always makes me feel like I’m a kid on summer vacation, and that’s a feeling we could all use a little bit more of, don’t you think? They are one of my favorite desserts to make when I have friends over for a dinner party in the summer, for two reasons. First, you can make them days in advance, and more importantly, everyone completely loses their minds when you bring out a platter of giant ice cream sandwiches after dinner. Try it, you’ll see what I mean. I’m all for blueberry crumble or peach pie, but there is no greater crowd pleaser than ice cream sandwiches.

Now, making ice cream sandwiches is a project no matter how you spin it, but this sheet pan method takes a little bit of time and mess out of the process. Instead of having to assemble each individual sandwich, all you have to do is make one giant ice cream sandwich, pop it in the freezer, then trim the edges and cut it into individual sandwiches.  Cutting the sandwiches into squares after they’ve hardened in the freezer makes them look incredibly professional, with crisp, clean edges and no melty wreckage from an ice cream sandwich assembly line.

The cookie dough in this recipe is similar to a traditional Tollhouse style recipe, but with a few changes for optimal ice cream sandwich texture. I’ve added cornstarch, which helps the cookies stay really soft and tender, and an extra egg yolk, which makes them incredibly moist. The absolutely crucial, critical, essential, very important part (not taking any chances here) of this recipe is to not over-bake the cookie. Remember this line when you are checking on your cookie: when in doubt, take it out. The cookie will continue to firm up as it cools, and then even more when you freeze it, so you really want to make sure you take it out  of the oven when it’s still slightly under-baked.  The ice cream sandwiches won’t be ruined if you over-bake the cookie, but they will be harder to cut and won’t have the same soft texture.

Let’s talk sprinkles – one of my all-time favorite subjects. These ice cream sandwiches don’t need anything, and if you’re a classicist (hi Mom) you can serve these plain Jane and they will be absolutely delicious. But there’s something about rainbow sprinkles I just can’t resist. The colors, the crunch, the nostalgia! I also like to do some with mini chocolate chips for those who prefer a more classic Chipwich vibe. There’s not a bad option all around.

Make these for the 4th of July this year and I promise, they will become an instant tradition. You might even be asked to make these ice cream sandwiches every 4th of July for the rest of your life, or possibly more often than that. In other words, make this recipe at your own risk. Happy 4th of July!!

Sheet Pan Chocolate Chip Cookie Ice Cream Sandwiches

  • Servings: makes 12 large ice cream sandwiches
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Ingredients

  • 2½ sticks (10 ounces) unsalted butter, at room temperature
  • 1 cup light brown sugar, lightly packed
  • ¾ cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups semisweet chocolate chunks or chips (about 12 ounces)
  • 1 (1.5 quart) container vanilla ice cream, softened at room temperature for 15 minutes (see note)
  • Sprinkles and mini chocolate chips, for decorating

Directions

Preheat the oven to 375 degrees and line an 18-by-13-by-1-inch sheet pan with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 3 minutes, until light and fluffy. On low speed, add the eggs one at a time, scraping down the sides of the bowl after each addition, and then the vanilla. Mix until well combined.

In a small bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. With the mixer on low, add the dry ingredients to the butter and mix until just incorporated, then add the chocolate chunks and mix until just combined.

Spoon the cookie batter onto the prepared sheet pan and using a spatula, spread it into one even layer that covers the entire surface of the pan. (This step takes a little bit of patience. I find it’s easiest to hold the parchment paper with one hand while using the spatula with the other.)  Bake for 12-14 minutes, until lightly golden brown and still soft to the touch. The cookie should seem under-baked. Cool completely.

Run a paring knife around the edges of the pan, then carefully invert the cookie onto a flat surface. Cut the cookie in half to form two equal-sized rectangles. Transfer one half to a large cutting board or flat platter that fits in your freezer, with the bottom side of the cookie facing up. Working quickly, spoon large scoops of ice cream onto the cookie. Spread into an even layer, making sure the ice cream reaches the edges of the cookie.

Place the other cookie half, right side up, on top to form a giant sandwich. Press lightly, then transfer the board or platter to the freezer and freeze until firm, at least 3 hours or overnight.

Using a sharp knife, carefully trim about ¼-inch from each edge of the giant cookie sandwich, then cut it into 12 individual sandwiches. Place mini chocolate chips and sprinkles on small plates and press each side of the sandwiches into so the toppings adhere. Place all the decorated sandwiches back on the platter, freeze until firm, then serve or wrap individually with wax paper.

Note: Skip the super premium ice cream brands for this recipe. I’ve found it works best with grocery store brands like Turkey Hill, Breyers, or Edy’s.

Copyright 2019, Lidey Heuck, All Rights Reserved


53 Comments
  1. Made these last weekend to rave reviews! Followed the suggestions to run parchment up the sides of the pan, refrigerated cooled cookie, & put 1/2 sheet + ice cream into freezer before adding the top layer. I reserved a little of the ice cream and before I put the top cookie on I added the remaining softened ice cream on top of the frozen ice cream to get a perfect fit and refroze before cutting into individual sandwiches. SOOOO GOOD!

  2. Well…………I made a double recipe and let the cookies cool per the recipe and then put both pans in the fridge overnight. The cookie sheets firmed up nicely and were very easy to handle and cut in half. For the ice cream………….I made a very rich vanilla ice cream using half/half, heavy cream, 8 egg yolks and a good splash of vanilla. Whoa!!!! These cookie sandwiches were the hit of the party (our monthly church fellowship) with ‘demands’ that I make them again next month.

    FYI – Judy Farrell – I bought a couple of packs of dry ice for the cooler. I put the cut cookies into a ceramic baking dish and put the dish directly on top the of the dry ice. Problem solved – cookies remained very solid for 5-6 hours and I am sure would last longer if they had not all been eaten!!! Yummmmmmmmmm.

  3. I made these and they were delicious, but i think the cookies on their own were even better than the sandwiches! this is going to be my new chocolate chip cookie recipe–baked in the sheet pan, removed from the oven early (!), and sliced with a pizza cutter–so gooey and delicious!

    1. Yay! Thanks Raquel! So glad you enjoyed the recipe – I definitely ate a lot of cookies while working on the recipe and thought they were delish on their own, too!

  4. Any tips or new version for non chocolate eaters? I know. Who doesn’t like chocolate?? I have one daughter who doesn’t.

  5. After dolloping the raw dough all around the pan, I placed the whole pan in the frig for about 10 minutes and then used the butter wrappers to flatten the dough. It worked well.

  6. what a great idea. i never thought of using a sheet pan. would it be ok if i make a vegan version of this and then give you credit? thanks! ps big fan of your work (and of course, ina’s!)

  7. I made these for 4th of July and they were a huge hit! I doubled the recipe to make 2 full sheet pans which worked out great. I agree with the note saying to skip the premium ice cream. I did mostly hood ice cream, but also did a portion with Ben & Jerry’s and the Ben & Jerry’s were more difficult to eat. I would definitely make these again!

    1. Hi Michelle! So glad you enjoyed the recipe! I also did it with two full sheet pans for lots of ice cream sandwiches over the 4th!

  8. Thank you! Made these this weekend! They were a huge hit and so good. Reading your article before hand helped, to make sure I didn’t over bake the cookie. Very important to avoid cracking.

  9. I made these and they are a super hit! Here are a few tips that worked for me. 1st I doubled the batch so 1 full cookie sheet for top and bottom. I used a longer sheet of parchment and folded under the ends of the pan while spreading the cookie dough, that made the job a little easier. I froze the baked cookies a little before assembling to prevent breakage. Lastly I put the ice cream on top of the 1st cookie and froze it and then added the other cookie on top and froze again. This keeps the heavy top cookie from pushing out all of the softened ice cream.

    1. Hi Amy! Thanks for these tips! Especially to freeze the first ice cream layer before adding the second cookie. I will add that to the recipe!

  10. Hi Lidey just curious before I begin baking the recipie does the batter only make one cookie sheet or not of them?

    1. Hi Jeremiah, The recipe ends up making 12 large ice cream sandwiches. You cut the large sheet pan cookie in half to make the top and bottom pieces.

  11. Nailed it! Mine look just like the picture. Did have a bit of a problem with the cookie cracking a bit, but once frozen who cares.

  12. My cookie halves broke when I attempted to move them to a platter and then when I tried to top the first half with the second after I put the ice cream on. And when I say broke, I mean, there were *huge* cracks on the bottom and the top broke into four jagged pieces. ;-(

    1. oh no!! I wonder if the cookies were slightly overbaked? It’s very important to underbake them so they are soft enough to be pliable without cracking!

  13. Hi! Can wait to make these for the fourth! Silly question, but do you cover them when initially putting in the freezer?

    1. Hi Maria! No need to the cover the cookie while it’s freezing! I’d only wrap afterwards if you are storing the sandwiches overnight before serving.

  14. Hi Lidey, I have just made the ice cream sandwiches and my layer of ice cream is not as thick as yours, so I can’t really get the sprinkles to even stick to the sides. I wondered if I should try to defrost the cookie and attempt to ‘unstick’ to put more ice cream in the center? Any suggestions? Thanks so much!

    1. Hi Beverly! You could try pressing some ice cream into the gaps where it isn’t thick enough if it’s just around the edges? Or if the whole layer isn’t thick enough, you could try defrosting just enough to separate the cookies and add more. Let me know how it goes!!

    1. For chocolate chips and chunks I usually use Nestle – nothing fancy! – but when I need to use a chocolate bar for baking, I use Guittard! I order bars online since it can be hard to find in stores!

  15. I used this dough to make chocolate chip lava cakes with a Lindt truffle in the middle. Delicious! They collapsed a bit in the middle as they cooled, but it was the perfect place for a scoop of vanilla ice cream!

  16. You can substitute the liquid from a can of garbanzo beans for eggs in baking. 3 tbs = 1 egg. You don’t need to whisk it up, just add it in. Look up all kinds of recipes for it, it’s called aquafaba. Have fun!

  17. When my girls were pregnant they couldn’t have raw eggs, so I used flaxseed instead of raw eggs, nobody notice the difference, so I think when you bake it’s even better.

  18. Try flaxseed or chia seed egg substitutes which work in cookie recipes – I’m also allergic to eggs and dairy but I’m definitely reworking a vegan version of these bad boys!

  19. Thanks for sharing & since I live in Bermuda, it’s the perfect dessert for outdoor dinner party! May make them more adult with eliminating the chocolate chips, use Rum & Raisin ice cream & roll them in chopped nuts instead of sprinkles. 😉

  20. can’t wait to try these. one question, may I substitute the eggs with applesauce? my granddaughter is highly allergic to eggs. thank you!

    1. Hi Olga, I haven’t tried making these cookies with any substitutions for the eggs, so I defer to my more experienced vegan readers who have left a few comments! Sorry I can’t be more helpful!!

  21. Put some dry ice in your cooler bottom and then the ice cream cookies on top – we camp all the time and dry ice is our lifesaver!!

  22. Fabulous! Have you ever taken them to a potluck? Going to try packing them for a 4th of July concert but I’m afraid my cooler won’t prevent melting.

    1. I haven’t unfortunately so I’m hesitant to say they won’t melt. Maybe with lots of ice and a cooler bag within the freezer?!

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