Cookies and Cream Ice Cream Sandwiches

Cookies and Cream Ice Cream Sandwiches tend to call my name at 10 pm—right when you want something cold, sweet, and just a little bit over-the-top. You know that feeling.

The store-bought ones are basically okay, but you bite in and think… meh. If you want real cookie bliss (the kind that actually makes you pause the TV), making your own is the way to go.

That’s right, you can whip up these beauties in your kitchen using surprisingly easy stuff.

Oh, and if you want another seriously good homemade treat, check out how to make irresistibly chewy classic chocolate chip cookies you’ll love. Your sweet tooth can thank me later.

Alright, just imagine this: a thick slab of creamy, cookies-and-cream ice cream, all cozy between two soft cookies.

Ever taken a bite of one and thought, “Why can’t every day be like this?” I have. More times than I should probably admit!

Those classic flavors—rich cookie, cool creamy center—it’s pretty much every sugar-lover’s dream.

So, are you with me or what?

Why You’ll Love This Recipe

Okay, let me be blunt. This is not your everyday dessert.

Homemade cookies and cream ice cream sandwiches beat anything in the freezer aisle—by a mile. They’re totally better than the packaged ones that always taste a little cardboard-ish after five minutes.

This recipe is simple (I’m still surprised by it), and the results feel way fancier than any effort you put in. Friends freak out when I bring these to cookouts. They look like tiny works of art, but you do not need a single fancy gadget.

Honestly, even my neighbor’s picky kid asked for seconds, and he never eats anything fun.

Try it even if you’re not a baking person—I swear, anyone can pull this off.

Ingredients

Let’s get straight to the point, because I hate reading a wall of text when I just want to EAT. Here’s what you need:

• Soft chocolate cookies (homemade or store-bought, totally up to you)
• Good quality cookies and cream ice cream (scoopable, not icy—trust me on this)
• Optional: mini chocolate chips for rolling, because why not?
• Wax paper or plastic wrap (sounds weird but makes life easier)
• Just a sprinkle of patience (not easy, but you’ll survive)

Don’t overthink this—the fancy stuff can wait for holidays. If you love strong homemade vibes, use cookies like these, but honestly, shortcut cookies from the bakery aisle work here. Use ice cream that’s creamy, not icy—that’s key.

Timing

If you’re in a rush, this recipe is a blessing.

From cookie out of the pack to ice cream in your hand, you’re done in under 20 minutes (if you don’t count freeze time).

You’ll need maybe 5 minutes to assemble, another 10 for freezing so everything holds, and boom—you’ve got the best treat in the neighborhood.

The only caveat? If you’re baking cookies yourself, add like 30–40 minutes (including cooling time). But I usually cheat and buy the cookies anyway because, well, patience is hard when ice cream is involved.

Step-by-Step

First, take your cookies and lay half of them face down.

Now, get your ice cream and let it soften a bit, just until you can scoop and squish without breaking a sweat.

Dollop a big, greedy scoop of cookies and cream ice cream on each cookie base. Top with another cookie, gently smoosh until you’ve got a perfect sandwich.

If you want bonus points, roll the edges in mini chocolate chips for that “look what I made” effect.

Wrap each sandwich in wax paper if you actually have the patience (I usually eat one straight away). Pop them in the freezer for 10-ish minutes so they firm up.

That’s really it. You did it. Take a victory lap.

Nutritional Information

Okay, so real talk: these are a treat.

You get a bit of protein from the milk, and yes, there’s some calcium hiding in there, but mostly, it’s about pure joy and sugar.

If you use store-bought cookies and ice cream, expect around 250 to 300 calories per sandwich, depending on cookie size and how much ice cream you shovel in there.

Sugar content? It’s dessert, not celery. But hey, sometimes you need a dessert that just makes you happy—no chart required.

If you want low-sugar, try lighter ice creams or smaller cookies, but honestly, live a little.

Healthier Alternatives

Okay, so… healthy is not really the first word here. But you can take it in a lighter direction:

• Use lower-sugar or “light” ice cream brands. Or hey, frozen yogurt works fine.
• Oatmeal cookies (homemade ones) are a nice swap if you want more fiber.
• You can try sandwiching with chickpea avocado salad sandwiches for lunch and save the ice cream for later (had to get that healthy plug in).

Honestly, though, if you need even more nutritional upgrades, throw in banana slices or use dairy-free, plant-based ice cream. They’re not identical, but they’re still pretty dang good.

Serving Suggestions

This is where I have maybe too many ideas. Here’s what you do:

• Serve straight out of the freezer for best shape (but let them sit 2 minutes so you don’t break a tooth).
• Plate with a small drizzle of chocolate sauce—instant fancy points.
• Try crumbled cookies on top for extra crunch and some drama.
• For summer parties, wrap each in parchment and tie with a string—yeah, it’ll look like you run a five-star restaurant.

Common Mistakes

Listen up, because I’ve made enough mistakes for both of us. First, don’t try to assemble these with rock-solid ice cream. You’ll end up with broken cookies and a bad mood. Also, use cookies that are chewy, not hard as bricks, or you’ll be wrestling with each bite (I have a chipped tooth to prove it). And please, resist the urge to skimp on the freezer step.

If you eat them too soon, you’ll have a good-tasting but melty mess running down your hand and onto your favorite t-shirt. Lesson learned, trust me.

Storing Tips

If you have leftovers, wrap sandwiches in wax paper (or plastic wrap, if that’s all you have) and pop them in a freezer bag. They keep for about a week, but, let’s be real—they’ll probably disappear in two days. Don’t stack them in the freezer, or you’ll mash your beautiful sandwiches into pancakes.

Individual wrapping is the golden rule here. And if you make a big batch for a party, label them, because someone will always ask what’s inside. Or just eat them solo—I don’t judge.

Common Questions

Can I use any type of cookie?
You sure can! Just aim for soft, chewy ones so your teeth do not suffer.

Can I make these in advance?
Definitely. Make a batch ahead, wrap, and freeze. They’ll be ready whenever the craving hammers you.

What about different ice cream flavors?
Go wild! Try chocolate chip, mint, or rocky road—whatever makes you happy.

Do I have to roll them in chips or sprinkles?
Nope, but it’s really fun and looks super impressive. My nephew demands rainbow sprinkles every single time.

Is this kid-friendly?
For sure. Little hands love making these, and yeah, eating them too. Just watch for sticky hands and lots of giggles.

Homemade Happiness: It’s Easier Than You Think

So, there you have it. The magic of cookies and cream ice cream sandwiches is totally within your reach, no chef’s hat required.

If you crave something even simpler, the 2-Ingredient Ice Cream Sandwiches Recipe makes a lazy day sweeter, but for that real classic vibe, nothing beats this homemade version—even the legendary Cookies ‘n Cream Sandwich from Blue Bell is hard to beat at home.

Grab those cookies, scoop your favorite ice cream, and just do it. You deserve a treat that hits all the right spots.