Ice Cream Sandwiches. Just saying those words makes my stomach do that excited little hop. The craving always sneaks up, usually right when the afternoon sun turns the car into an oven and my kitchen into a no-cook zone. Who has the patience for fancy dessert tricks anyway? Making cookie ice cream sandwiches at home can be so basic. Like, two ingredient basic.

I’ll show you some real-life tips (and a few funny fails of mine, maybe), so you can get your hands on the cold stuff stat. If you love simple, genius desserts the way I do, you might also want to peek at these ridiculously good creamy double chocolate ice cream treats or whip up creamy chicken rice casserole for dinner before dessert even starts.

What’s the Cookie Part of an Ice Cream Sandwich?

Alright. Don’t overthink the cookie part. Seriously. It’s not a five-star restaurant so nobody’s judging if you use store-bought. (Actually, store cookies hold up better sometimes. True story.) If you want that classic soft chew like the ones they sell at the beach boardwalk, softer cookies are your best bet. I’ve tried homemade giant cookies, those fancy bakery kinds… and honestly, sometimes they’re too thick or tough. A basic chewy chocolate chip cookie is basically the gold standard.

I keep a batch of cookies hiding in my freezer. You could use coconut oatmeal cookies too if you want something a bit nutty or heartier. Sugar cookies? Go for it. Anything flat-ish and a little bit soft when you bite in. Avoid the super crispy ones, trust me. You take a bite and everything explodes. Not ideal. Still, if you have brittle cookies and love crunchy-sweet, no shade!

Honestly, the “right” cookie is the one that makes you happiest when you take a messy, melty bite. If you bake ‘em yourself and want that warm, fresh flavor – let them cool completely or they’ll melt the ice cream like nobody’s business. Don’t make my rookie mistake!

The Easiest Way to Build This Classic Summer Treat

Okay, grab your two ingredients. Some kind of cookie, and whatever tub of ice cream you like. That’s it. If your ice cream’s rock solid, let it chill out on the counter for a few minutes. Softer ice cream is way easier to smoosh between cookies – no surprise there, but that tip saves being frustrated by crumbly cookies.

Here’s what I do: Flip one cookie upside down, slap a scoop of ice cream on. Not too much or it squishes out like Play-Doh. Top with another cookie and press lightly. If you’re neat and tidy, you can roll the edges in sprinkles or chopped chocolate ice cream loaf pieces. I just eat mine as-is about half the time. Sometimes things aren’t photo-worthy, but always tasty.

Big pointer: work kinda quick. Ice cream melts faster than you think. Mess is half the fun, but not when the “sandwich” slides apart and the kitchen goes full meltdown mode. I like to wrap each sandwich in a little wax paper, throw them back in the freezer for a bit, and boom – instant after-dinner magic.

Success Tip: Use Mini Chocolate Chips

Call this the “this changes everything” moment. Mini chips stick to the melty edge of your ice cream sandwich way better than regular chips. They give that little textural crunch and that classic look like the ones you begged your parents for at the corner store. Not a fan of chocolate? Use rainbow sprinkles, coconut flakes, or even tiny crushed pretzels.

Once, I tried big chocolate chunks. It got weird. They all fell off, plus you nearly sprain your jaw trying to bite through. Mini chocolate chips nestle in, stick, and let you look all fancy on Instagram, if you’re into that. My niece even made cookie ice cream sandwiches for her friends using homemade chocolate ice cream and rolled edges in mini chips – Big Kid Approved.

So if you want the outside to look “store-bought” good, try this chip trick. If the chips don’t stick perfectly, don’t stress. More for eating off the plate, right?

“Tried this trick and never going back. My kids ask for ‘the chip ones’ now every time. Easy win!” – Stacy W.

Assembling & Freezing Your Cookie Ice Cream Sandwiches

Here’s the step where things might get messy. And honestly, the messier it gets, the better it tastes. First, I line up all my stuff (like an assembly line in a tiny kitchen…with way more drips). Lay out cookies, scoop ice cream, have toppings ready. Work with one sandwich at a time, or you’ll end up with a puddle and a mild panic.

If sandwiches get a bit runny, don’t worry. Wrap each in plastic or wax paper, then pop onto a baking sheet. The colder they get, the more “grab and go” they become. About an hour is my sweet spot for the perfect snap – not too rock hard, not too floppy. If you want SUPERMAN crunch, freeze longer. If you love oozy-soft, eat immediately. Both ways, nobody loses.

Having friends over? Wrap and stack in a cute container in your freezer. Makes you look like a real dessert wizard and you get party points without even turning on the oven. Gotta love it.

Experimenting with Ice Cream Flavors

Plain vanilla is NOT your only option – unless you love it, then you do you! I love playing around. Strawberry one week, caramel swirl the next. Truly, some of the best ones I ever made were half-melted surprises thanks to leftovers from a midnight berry ice cream loaf recipe.

This is so easy to riff on. Cookies and cream inside an actual chocolate chip cookie? Triple the cookie. Salted caramel ice cream in a gingersnap? I mean, c’mon – that’s just showing off. If you’re feeling wild, mash flavors together for your own Frankenstein sandwich. Honestly, my best ones have always been the ones where I used up the last bits from five different cartons.

Remind yourself: if you screw up or it looks weird, who cares? It’s cold, sweet, and sandwiched between cookies. Nobody ever turned one down, even when they looked messy.

Serving Suggestions

• Serve straight from the freezer for the ultimate summer cool-down.
• Dip half a sandwich in melted chocolate and refreeze for a “fancy” touch.
• Crumble up a sandwich and layer it in a glass for a quick ice cream trifle.
• Pair with a cup of coffee (trust me, magic happens).

Common Questions

Can I use dairy-free or vegan ice cream?
Absolutely. Plant-based ice creams work great and nobody will know except you (and maybe the label).

How do I keep the cookies from getting soggy?
Let your cookies cool totally before adding ice cream. Also, don’t freeze for too many days in a row, eat ‘em fresh for best results.

What’s the best way to store leftovers?
Wrap each sandwich tight in plastic or wax paper, and pop in an air-tight container. Keeps freezer burn monsters away.

Any tips for perfect circles?
Use a scoop for the ice cream part, and if you’re feeling extra, use a round cookie cutter to make both cookie and ice cream shapes. Totally optional.

Can I make these ahead for a party?
Yes! These keep for a week in the freezer, so prep a batch ahead and you’ll win at life (and dessert).

Ready to Treat Yourself?

These 2-ingredient ice cream sandwiches are the kind of thing everyone dreams of in July but gives up on making because it sounds hard. I promise it’s half the trouble you think, and double the fun. Don’t let summer pass you by without stuffing a cookie ice cream sandwich into your face. If you want to get inspired, see some genius ideas at The Kitchn’s guide on ice cream sandwiches or check out Sally’s Baking Addiction for her legendary Chipwich-style cookie ice cream sandwiches. Seriously, take five minutes, scoop, squish, and smile. You’ve earned it.