Ice Cream Sandwiches

Nothing screams SUMMER! more than ice cream sandwiches! The promise of these beauties is definitely worth the trouble of turning on your oven, even on a hot summer day.

These are my absolute favorite chocolate chip cookies, just the right amount of both chewy and crispy. They’re super simple to make and require just a handful of ingredients so make a big batch and keep any extra dough frozen for your next impromptu gathering.

Of course you can make your own homemade ice cream (recipe in a future post!) but store-bought is fine too. I like classic vanilla with my chocolate chip cookies but choose which flavor inspires your summer memories. Just make sure the ice cream is quite soft and scoop-able (think soft serve) before filling your sandwiches.

Make sure you allow time for the cookie dough to rest overnight in your freezer before baking the cookies and assembling your sandwiches.


Chocolate Chip Ice Cream Sandwiches


Yields 24 cookies

1 lb / 4 sticks unsalted butter, room temp

11 oz / 2 cups Light Brown Sugar, firmly packed

7 oz / 1 cup Bakers Fine White Sugar

4 large eggs

1 TB Pure Vanilla Extract

11 oz / 2 cups Brown Rice Flour, finely ground

11oz / 2 cups White Rice Flour, finely ground

1 TB Kosher Salt

1/2 tsp Xanthan Gum

1 tsp Baking Soda

10.7 oz / 1.5 cups Chocolate Chips, plus more for garnish


1- Line a baking sheet with parchment.

2- In the bowl of a stand mixer, fitted with the paddle attachment, cream together butter and sugar. Beat on medium speed for 2 minutes, scraping down sides of bowl a couple of times to make sure all is well incorporated. Add eggs and vanilla and mix to combine.

3- Add all dry ingredients (both rice flours, salt, xanthan, and baking soda) and mix on low speed to combine. Add chocolate chips and mix until just incorporated.

4- Using a cookie scoop, scoop dough onto the lined baking sheet. No need to allow any space between your dough as you are going to freeze them before baking. Once you have scooped out all the dough, allow it to rest at least 2 hours or overnight in the freezer. Once the dough balls are fully frozen, you are ready to bake the cookies or place them in zipper bags for later use.

5-Preheat your oven to 350F degrees. Line another baking sheet with parchment. Place frozen dough onto baking sheet leaving at least 2” between each cookie.

6-Bake for 10 minutes. Rotate the tray and bake another 5-10 minutes until cookies are golden at the edges and puffed and fully set in the center.

7- Allow to cool fully then fill with soft ice cream. Roll the edges of each sandwich in reserved chocolate chips (if desired). Re-freeze the sandwiches to set the ice cream (about 30 minutes) and enjoy!!

choco chip finished.jpg