Sourdough Chocolate Chip Cookie Ice Cream Sandwiches

Use up sourdough discard with this Sourdough Chocolate Chip Cookie Ice Cream Sandwiches! These homemade ice cream sandwiches use up sourdough discard along with creamy vanilla ice cream for a tangy twist on a classic summer treat.

If you’re looking for more frozen desserts, try some of my other favorites like Chocolate Banana Caramel Ice Cream Pie, Vegan Chocolate Peanut Butter Ice Cream Bars, Healthy Homemade Cherry Frozen Yogurt, Vegan Blueberry Milkshake, or Olive Oil Brownie Ice Cream Sandwiches.

A Quick Look At The Recipe

• Recipe Name: Sourdough Chocolate Chip Cookie Ice Cream Sandwiches
• Ready In: 24 hours
• Makes: 12 ice cream sandwiches
• Main Ingredients: butter, sourdough discard, brown sugar, heavy cream
• Flavor Profile: tangy chocolate chip cookies with creamy vanilla bean ice cream
• Dietary Info: eggless, no seed oils
• Difficulty: Medium
• Why You’ll Love It: homemade chipwich vibes with sourdough chocolate chip cookies

Why You’ll Love This Recipe 

• Uses Sourdough Discard: I love recipes that use up sourdough discard because it’s turning waste into something delicious! This Sourdough Chocolate Chip Cookie Ice Cream Sandwiches recipe uses sourdough discard straight from the fridge and reduces waste while making a tasty treat!
• Twist on a Classic: This is a twist on the classic chocolate chip ice cream sandwiches. I use sourdough discard in place of eggs for naturally eggless ice cream sandwiches.
• Frozen Treat: This is a great recipe to make ahead of time to stock your freezer with ice cream sandwiches to beat the heat.
• Organic: I make homemade no churn organic ice cream for the center of these ice cream sandwiches. Many store bought ice cream has artificial flavors, colors, and other harmful ingredients. When you make your own ice cream sandwiches, you can use the best organic ingredients.

Ingredients

• Sourdough Discard: You can use your sourdough starter straight from the fridge. This is a great recipe to use when feeding, as you just need the sourdough discard., not an active starter.
• Heavy Whipping Cream: I use organic heavy whipping cream for the homemade no churn ice cream.
• Light Brown Sugar: I always make my own Homemade Light Brown Sugar!
• Dark Chocolate: I use organic dark chocolate and chop it up as this allows the shards to be very small which I think is best when eating frozen cookies. You can also use mini chocolate chips as well.
• Sweetened Condensed Milk: I use organic sweetened condensed milk to make a homemade no churn vanilla bean ice cream.
• Vanilla Bean: Organic ground vanilla bean adds so much depth of flavor to the ice cream. If you don’t have vanilla bean, feel free to use vanilla extract, just double the amount. 
• Chocolate Ganache Sauce: I swirl in my Homemade Chocolate Ganache Sauce, which is totally optional! 

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

• Always weigh ingredients for the best results.
• I use salted butter, but if you want to use unsalted butter, that's okay too. You can just add a little extra pinch of salt.
• This cookie dough is super easy to mix up, so I just use a bowl with a spatula. But, you can also use a hand mixer if you want.
• If you don't have sourdough discard, you can mix together equal parts water and flour (28 grams each) and use that in its place. It won't have a sourdough flavor, but will still be delicious.
• The cookie dough should be very thin, so it will take some work to press it into the pan. If you prefer to roll it out, you can do that too.
• You can make different flavored ice creams for the center! Try it with Organic Rocky Road Ice Cream, Raspberry Chocolate Chip Ice Cream Without Eggs, Cookies and Cream Coffee Ice Cream, or Salted Caramel No Churn Ice Cream.
• You can swirl a different sauce in the center, try it with Homemade True Caramel, Homemade Caramel Sauce with Bone Broth, Brown Butter Butterscotch Sauce, or Homemade Blueberry Syrup.

How to Make Sourdough Chocolate Chip Cookie Ice Cream Sandwiches

1. Preheat the oven to 350°F. Line a 13×18-inch baking pan (half sheet pan) with parchment paper. To make the cookies: In a mixing bowl, add the butter, sourdough discard, and heavy whipping cream and mix together until combined.

2. Add the brown sugar and vanilla extract.

3. And mix to combine.

4. Next, add the flour, baking soda, and sea salt.

5. Fold together until a cookie dough forms.

6. Last, add the chocolate and fold together completely. 

7. Transfer the batter to the prepared baking sheet and using your hands press it thin so fills the entire sheet. Alternatively, you can also place the dough between two pieces of parchment paper and roll it out as well. 

8. Bake for 10 to 12 minutes or until the cookies look golden brown and set. Allow to cool completely in the baking pan. Line a 9×13-inch baking pan with parchment paper, making sure it folds over the edges. Freeze the cookie sheet for about 15 minutes, this will prevent it from breaking as it’s so thin. 

9. To make the ice cream: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream and ground vanilla bean. Whisk, starting on low to avoid splattering, and gradually increase the speed as the mixture starts to thicken until you’re at full speed. Whisk until stiff peaks form. 

10. Add the sweetened condensed milk into the heavy cream mixture.

11. Fold to combine completely.

12. Remove the cookie slab from the baking sheet and cut in half so you have two pieces that are about 9×13-inches. Place one of the pieces bottom side up into the prepared 9×13-inch baking pan. 

13. Pour the ice cream into the baking pan on top of the cookie.

14. Drizzle chocolate ganache (if using) into the ice cream and the swirl it around with a butter knife.

15. Top with the second cookie piece, top side up. Place the pan in the freezer and allow it to set overnight. 

16. Remove the pan from the freezer and lift up the giant bar to remove. You can trim off the edges for a clean look if you want, but totally optional! Cut into 12 bars. I cut in half long ways, then cut into 6 pieces on each side for ice cream bar shapes. You can also cut them square like brownies (4×3).

Sourdough Chocolate Chip Cookie Ice Cream Sandwiches FAQ’s

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