Chocolate Chip Cookie Ice Cream Sandwich Recipe
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Use up sourdough discard with this Chocolate Chip Cookie Ice Cream Sandwich recipe! These sourdough cookie ice cream sandwiches are a homemade twist on the classic!
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, or Bone Broth Chocolate Milkshake.
Table of Contents
This recipe is another collab with my friend Hannah at Make It Dough! Each month we create a seasonal recipe together using sourdough! And with the warm weather, I just knew we had to make sourdough cookie ice cream sandwiches!
This Chocolate Chip Cookie Ice Cream Sandwich recipe is combination of the iconic chipwich but in the shape of classic ice cream sandwiches, but the cookie itself is made using sourdough discard!
Adding sourdough discard to chocolate chip cookies gives them just a little depth of flavor with a little tang, it’s so good! I use dark chocolate in these sourdough ice cream sandwiches in place of the traditional chocolate chips as you can easily chop the chocolate very thing so you don’t have big pieces of frozen chocolate, which is not ideal when eating. I fill these with homemade vanilla bean ice cream and a swirl of chocolate ganache sauce for an indulgent and nostalgic homemade treat.
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 Chocolate Chip Cookie Ice Cream Sandwich 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 sandwich. I use sourdough discard in place of eggs for
Frozen Treat: Enjoy summer and make sure to eat all the frozen desserts! This is a great recipe to make ahead of time to stock your freezer with ice cream sandwiches to beat the heat.
Ingredients
- Butter: I use Organic Valley Butter.
- Sourdough Discard: You can use your sourdough discard straight from the fridge.
- Heavy Whipping Cream: I use Organic Valley here, but you can use your favorite.
- Light Brown Sugar: I always make my own Homemade Light Brown Sugar!
- Vanilla Extract: Ny favorite is Simply Organic.
- All Purpose Flour: I love Cairnspring Mills!
- Baking Soda and Salt: Necessary for cookies!
- 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 Chocolate Ganache Sauce, which is totally optional!
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 13×18-inch baking pan (half sheet pan) with parchment paper.
Step 2
To make the cookies: In a mixing bowl, add the butter, sourdough discard, and heavy whipping cream and mix together until combined. Add the brown sugar and vanilla extract and mix to combine.
Next, add the flour, baking soda, and sea salt and fold together until a cookie dough forms. Last, add the chocolate and fold together completely.
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.
Step 3
Bake for 10 to 12 minutes or until the cookies look golden brown and set. Allow to cool completely in the baking pan.
Step 4
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.
Step 5
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.
Add the sweetened condensed milk into the heavy cream mixture and fold to combine completely.
Step 6
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.
Step 7
Pour the ice cream into the baking pan on top of the cookie. Drizzle chocolate ganache (if using) into the ice cream and the swirl it around with a butter knife. Top with the second cookie piece, top side up. Place the pan in the freezer and allow it to set overnight.
Step 8
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).
Serve immediately or wrap each individual one in plastic wrap and store in the freezer.
Easy Substitutions
- You can use mini chocolate chips in place of dark chocolate if you prefer.
- Swirl in caramel sauce in place of chocolate ganache.
- Roll the ice cream sandwiches in rainbow sprinkles or mini chocolate chips after cutting.
- Half dip in Magic Shell after cutting.
FAQ’s
Yes, you can still make this recipe. Just add 28 grams all purpose flour and 28 grams water into a small dish and mix together. Use this in place of the sourdough discard. It won’t have the same flavor as the sourdough, but the recipe will still create a delicious dark chocolate chunk cookie.
If you don’t have a 9×13-inch baking pan, here’s what you do. Line a baking sheet with plastic wrap and place the first cookie slab there. Transfer the ice cream and spread evenly. Top with the second cookie slab and then use the plastic wrap to wrap up the giant slab so no ice cream leaks out.
Store in an airtight container in the freezer or individually wrap in plastic wrap.
Craving More?
Chocolate Chip Ice Cream Sandwich Recipe
Equipment
- Stand Mixer (or hand mixer)
Ingredients
Cookies
- 113 grams salted butter (melted)
- 57 grams sourdough discard
- 3 tablespoons heavy whipping cream
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 191 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 142 grams dark chocolate (chopped)
Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- ¼ teaspoon ground vanilla bean
- ¼ cup chocolate ganache sauce (optional)
Instructions
- 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. Add the brown sugar and vanilla extract and mix to combine.
- Add the flour, baking soda, and sea salt and fold together until a cookie dough forms. Add the chocolate and fold together completely.
- 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.
- 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.
- 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.
- Add the sweetened condensed milk into the heavy cream mixture and fold to combine completely.
- 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.
- Pour the ice cream into the baking pan on top of the cookie. Drizzle chocolate ganache (if using) into the ice cream and the swirl it around with a butter knife. Top with the second cookie piece, top side up. Place the pan in the freezer and allow it to set overnight.
- 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).
- Serve immediately or wrap each individual one in plastic wrap and store in the freezer.
Video
Notes
Nutrition
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