Double Chocolate Chunk Cookie Ice Cream Sandwiches

Preparation & Serving


Serves: 20

Prep Time: 25 minutes

Bake Time: 10 minutes

Chill Time: 1 hour

Nutritional Information (Per 2 sandwiches):
Calories 650, Fat 33g, Sat. Fat 20g, Trans Fat 0.5g, Cholesterol 105mg, Sodium 350mg, Total Carbohydrate 87g, Fiber 4g, Sugars 64g, Protein 8g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


  • 1¾ cups all-purpose flour
  • ¾ tsp. baking soda
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsalted butter (1½ sticks), softened
  • ¼ cup unsweetened cocoa powder
  • ¾ tsp. salt
  • 1 Tbsp. water
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 bag (11.5 to 12 oz.) semisweet chocolate chunks
  • 5 cups ice cream


Preheat oven to 375°F. In medium bowl, combine flour and baking soda.

In separate medium bowl, with mixer on medium speed, beat sugars, butter, cocoa and salt 1 minute; scrape bowl with rubber spatula. Increase speed to medium-high and beat 2-3 minutes or until creamy, scraping bowl occasionally.

Reduce speed to medium. Add water and vanilla extract. Add eggs, 1 at a time, scraping bowl after each addition. Reduce speed to low. Gradually beat in flour mixture, scraping bowl occasionally with rubber spatula. Fold in chocolate chunks.

Using 2 small spoons, drop approximately 2 tablespoons cookie dough, 2 inches apart, onto ungreased baking sheets. Bake cookies 10-12 minutes, rotating baking sheets halfway through. Cool 2 minutes on baking sheets placed on wire rack, then transfer cookies to rack to cool completely.

Place ¼ cup ice cream between 2 cookies and press together gently. Wrap sandwiches in plastic wrap and freeze at least 1 hour or up to 3 days.