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Delicious Chocolate Cookie Ice Cream Sandwiches

Preparation time 10 minutes
Cooking time 15 minutes


115g unsalted butter, at room temperature 

100g white sugar 

100g brown sugar 

1 large egg 

1 tsp vanilla essence 

¼ tsp salt 

160g flour 

30g cocoa powder 

½ tsp baking powder 

Chocolate or vanilla ice-cream (your preference) 

Sprinkles, to decorate (optional)


  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Add butter and sugars to a large bowl, and beat until creamy, light and fluffy.
  3. Add the egg, vanilla essence, and salt and beat until well mixed.
  4. In a separate bowl, sift the flour, cocoa powder, and baking powder together.
  5. Add the dry ingredients to the wet ingredients, and mix, scraping down the sides of the bowl as you go (the cookie batter will become quite thick, you only need to mix until everything is combined).
  6. Using a tablespoon, drop cookie dough onto the baking tray.
  7. Place in the oven and bake for 10 to 12 minutes or until the cookies have puffed a little and the tops are dry.
  8. Remove from the oven and allow cookies to cool a little, then transfer to a cooling rack and cool completely.
  9. While cookies are cooling, line a baking tray with baking paper.
  10. Scoop ice-cream into balls and place on the lined baking tray (you will need one scoop for every 2 biscuits, so if you have 20 biscuits, you will need 10 scoops).
  11. Cover the ice-cream with another sheet of baking paper then gently push the ice-cream balls down to fit the width of the cookie (if the ice-cream starts to melt, place the baking tray into the freezer for 5 to 10 minutes to firm up).

To assemble

  1. Sandwich one pressed ice-cream ball between two cookies and decorated with sprinkles.
  2. Enjoy immediately or wrap with clingfilm and place in the freezer, which can be frozen for up to 3 months.

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