Featured Recipe

Chocolate Ice Cream Sandwiches

Name: Chocolate Ice Cream Sandwiches
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 sandwiches
Ingredients: 115g unsalted butter softened; 100g light brown sugar packed; 1 large egg room temp; 1 tsp pure vanilla extract; 120g all-purpose flour sifted; 20g Dutch-processed cocoa powder sifted; 1/2 tsp baking soda; Pinch salt; Ice cream 1 pint (any flavor preferred); Optional: crushed toasted pecans or rainbow sprinkles

By Kate

Created on 17 January 2026

Butter and sugar whipped till airy. Flour, Dutch cocoa, and baking soda merged into dough. Rolled thin, shaped with a jar rim. Fork-poked to avoid ballooning. Baked till matte tops, cooled fully. Ice cream, cut frozen in sections, sandwiched between cookies. Rolled in sprinkles or crushed nuts optional. Wrapped tight, refrozen. Tweaked times by ±5 minutes, swapped baking powder to baking soda, cocoa powder darkened. Reduced sugar, butter by 30 percent. Method rearranged for efficiency and tactile cues. A controlled chaos of textures and freezing rhythm to master the balance.

Prep: 25 min

Cook: 15 min

Total: 40 min

Serves: 8 sandwiches

desserts chocolate summer

Introduction

Frozen chocolate dough bites sandwiching creamy cold ice cream. Not rocket science but demands timing, feel, and a little patience. Butter creamed properly traps air; sugar breakdown sweetens and softens. Cocoa darkens and tones down sweetness, baking soda helps rise without fluff. Rolling dough too thick equals dense things; too thin equals brittle. Fork holes? Not for looks but steam release. Baked cookies lose shine and gain slight cracks along edges; that’s the signal. Cooling is crucial; warm crumb melts ice cream into a sad mess. Ice cream slicing is easier when slightly softened but not melted; serrated knife prevents tearing. Sandwiching needs even pressure to avoid squish or gaps. Roll edges in nuts or sprinkles if you want—but not mandatory. Wrap tight or face freezer burn. Timing is your friend; trust sights and texture over the clock. You want snackable bites that hold together and melt in the mouth just right.

Ingredients

115g unsalted butter softened

100g light brown sugar packed

1 large egg room temp

1 tsp pure vanilla extract

120g all-purpose flour sifted

20g Dutch-processed cocoa powder sifted

1/2 tsp baking soda

Pinch salt

Ice cream 1 pint (any flavor preferred)

Optional: crushed toasted pecans or rainbow sprinkles

About the ingredients

Butter should be soft but not melting; too warm and dough gets greasy and hard to work with. Brown sugar adds moisture and chewiness; replacing with coconut sugar adds a nutty note but dries dough slightly, so add a tsp water if needed. Dutch-processed cocoa is less acidic, yielding smoother flavor and deeper color—natural cocoa powder works but raises pH and changes taste. Baking soda chosen for subtle rise and tenderness, unlike baking powder which can create fluffier but less dense cookie. Egg brings binding and sheen; replacing with flax egg or chia reduces egg taste but changes texture. Vanilla extract is vanilla, almond extract adds a sharp twist — choose based on preference. Flour should be sifted — avoids lumps and ensures even crumb. Ice cream firmness impacts sandwich integrity: too hard equals breakage; too soft equals melt and mess. Optional coatings add crunch and visual appeal but won’t alter base texture.

Method

Heat oven to 335°F. Don’t trust oven gauge blindly. Use visual cues.

Beat butter and sugar together vigorously. Look for light color and texture breaking down granules. Around 3 minutes but don’t race it.

Scrape sides meticulously. Add egg and vanilla. Mix just to combine. Over-beating here makes toughness.

Sift flour, cocoa powder, baking soda, and salt. Integrate dry into wet gently. Dry lumps? No. No overmix. Dough firm but pliable. Divide in two equal parts.

Between parchment sheets, roll dough till roughly 1/8 inch thick. Thicker means cakier cookie, thinner risks breaking. Watch edges for evenness.

Use 3-inch wide jar or cutter to punch rounds. Fork poke 6-8 holes evenly per cookie. Prevents bubbles and uneven rise.

Arrange on lined sheet pan spaced. Bake 13–16 minutes max. Homes vary. Tops lose gloss and slightly cracked edges signal done. Undercooked: shiny, too soft to handle.

Cool completely on wire rack. Too warm? Ice cream melts and sandwiches lose shape.

Ice cream out for 5 minutes. Still cold but soft enough to slice with serrated knife. Cut block into quarters with container on. Peel paper off immediately.

Sandwich ice cream between two cookies, pressing slightly for adhesion. Roll edges in pecans or sprinkles if desired.

Wrap individually in plastic wrap or freezer paper. Freeze at least 2 hours before serving. This firms edges and seals texture.

Common issues: dough too sticky? Chill 15 minutes. Cookies cracked? Dough too dry or rolled unevenly. Ice cream too hard to cut? Let warm 3-5 min but not melted.

Substitute brown sugar with coconut sugar for deeper flavor. Use almond flour for lighter texture but alter baking time by a few minutes. Vanilla can swap to almond extract for twist.

Mind freezer temps — fluctuations cause ice crystals. Wrap well to avoid freezer burn.

Keep knife warm under hot water and dry before slicing ice cream. Prevents cracking.

Technique Tips

Start with butter sugar at room temperature—beat well; granule breakdown traps air for lift. Scrape bowl edges often; uneven mixing means inconsistent texture and spots. Add egg and vanilla gently—overmixing causes chewiness. After flour combo, fold just to avoid gluten overdevelopment—tough cookies. Rolling dough between parchment prevents sticking and smooths surface—approx 1/8 inch thickness balances softness and sturdiness. Cut rounds tightly but not close enough to squash edges. Prick dough evenly—holes vent steam and prevent air pockets. Watch oven for signs: no shiny tops, slight edge crack, soft to touch but firm in middle. Cooling fully is non-negotiable—warm cookies will melt ice cream, causing structural collapse. Ice cream slicing with serrated knife prevents crumble and rough edges. Immediate assembly after slice keeps ice cream from melting and sticky mess. Wrapping sandwiches well prevents freezer burn and preserves fresh texture. Chill at least 2 hours to firm edges before serving. Troubleshoot sticky dough with fridge rest, cracked cookies with dough hydration check, and ice cream slicing with knife warmth. These tips save countless headaches.

Chef's Notes

💡 Butter's firmness matters, should be pliable but not greasy. Beat till sugars break down. Watch for airy mix; texture is crucial.
💡 Mix egg gently; don't overdo. Too dense makes chewy cookies. Sift flour properly; lumps ruin dough consistency. Always; always sift.
💡 Watch oven signs; glossy tops mean underbaked. Cracked edges are good. Cool completely! Warm cookies mess up ice cream. Don't skip this.
💡 Rolling technique matters. Aim for uniform thickness; uneven equals heartbreak. Use parchment, smoothes surface, avoids mess, trust the process.
💡 Wrap sandwiches tightly; air leads to freezer burn. Cutting ice cream? Warm knife is your friend. Serrated works wonders here; keep it warm.