Sourdough Chocolate Chip Ice Cream Sandwich (Easy Recipe)
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These Sourdough Chocolate Chip Cookie Ice Cream Sandwiches are one of my favorite summer treats because they combine two classics into one irresistible dessert. Soft and chewy browned butter chocolate chip cookies are filled with creamy vanilla ice cream for the perfect homemade treat on a hot day.
They’re easy to make ahead and keep in the freezer, so there’s always a sweet treat waiting whenever the craving hits. If you already love my Sourdough Chocolate Chip Cookies, this is a fun way to enjoy them, and for an even more chocolatey version, be sure to try my Sourdough Ice Cream Sandwich. made with fudgy chocolate cookies.
Quick Look: Sourdough Chocolate Chip Ice Cream Sandwich
- Prep Time: 45 minutes
- Chill Time: 2 hours
- Cook Time: 8–10 minutes
- Freeze Time: 3 hours
- Total Time: 6 hours
- Servings: 19 sourdough ice cream sandwiches
- Calories: ~467 kcals per sandwich (based on nutrition panel)
- Cook Method: Baked, then frozen
- Flavor Profile: Chewy, nutty brown butter sourdough chocolate chip cookies sandwiching creamy vanilla ice cream. A customizable, crowd-pleasing summer treat straight from the freezer!
- Difficulty: Easy — Simple cookie dough and quick to assemble, just plan ahead for the chill and freeze time!
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Why You’ll Love This Sourdough Chocolate Chip Ice Cream Sandwich
- Perfect summer treat. There’s nothing better than cold, creamy ice cream tucked between two chewy cookies on a hot day. This recipe is a sourdough twist on the classic ice cream sandwich, and that alone makes it special and worth trying. My Sourdough Oatmeal Chocolate Chip Cookies would be another fun variation to this sweet treat!
- You can make a big batch and freeze them. Wrap these chocolate sourdough ice cream sandwiches up and they’ll keep in the freezer for months, so you’ve always got one ready when the craving hits. My Sourdough Brown Sugar Cookies are another cookie recipe I love keeping stocked in the freezer.
- Customizable. You’re free to use your favorite ice cream flavors, whether that’s chocolate, mint, cookies and cream, or whatever combination you love You can also switch up the mix-ins in the cookie itself, or roll the edges in mini chocolate chips or sprinkles for extra color and texture. You could even roll the edges in crushed nuts if you want an extra bit of crunch. For another easy cookie recipe, my Sourdough Snickerdoodles are just as simple to make your own.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Unsalted butter – Browning the butter cooks off some of the water, which gives these cookies a chewier texture and a nice nutty flavor. If you’re short on time, you can skip that step and just melt 180 grams of butter instead.
- Sugar – I use a mix of white sugar and brown sugar. You can count on the brown sugar for that chewy texture.
- Egg yolks – Leaving out the egg whites cuts down on extra moisture. The yolks bring all the moisture and chewiness you need.
- Vanilla extract – Go with pure vanilla extract instead of imitation for the best flavor.
- Sourdough discard—For sweet treats like these chocolate chip cookies, I prefer to use fresh sourdough discard that is no older than 1-2 days. Older discard works too, but it’ll definitely give the cookies a tangier flavor. If you’d rather use active sourdough starter, be sure to measure out the same amount in grams.
- Flour – Regular all-purpose flour gives these cookies the right structure. I haven’t tried this recipe with bread flour myself, but you can swap it in 1:1 if you want. Some home bakers say it makes the cookies even chewier.
- Baking powder & baking soda—These two help the cookies rise and balance out the tang from the sourdough discard. Make sure these leavening agents are fresh because old ones won’t give you the same rise.
- Chocolate chips—I opted for mini chocolate chips since they are a little easier to bit into when frozen, but chocolate chips should work just as well! Milk chocolate, dark chocolate, butterscotch chips, and even M&M’s all work great.
- Ice cream—I kept it classic with our favorite vanilla ice cream, but feel free to use any flavor you like. Chocolate, mint chocolate chip and Oreo would be delicious alternatives.
- Salt – A pinch of Redmond’s Unrefined Salt enhances the flavor and adds a few extra minerals.
How to Make Sourdough Chocolate Chip Cookie Ice Cream Sandwiches
- Brown the butter. Melt the butter in a medium-sized frying pan over medium heat, stirring it now and then. Once it’s fully melted, it’ll start to bubble. Keep stirring until the bottom of the pan is covered with small amber specks, about 2 to 3 minutes.
- Cool the butter. Carefully pour the browned butter into a large mixing bowl and let it cool to room temperature.
- Mix the Dry Ingredients. While the butter cools, get your dry ingredients ready. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until combined, then set it aside.
- Combine the wet ingredients. Once the browned butter is at room temperature, stir in both sugars with a wooden spoon. Then add the egg yolks, vanilla extract, and sourdough discard, and mix until everything’s combined.
- Chill the dough. Scoop the dough with a cookie scoop into 35g portions, press a few extra chocolate chips on top of each one, and chill them in the fridge for at least 2 hours, though overnight is even better.
- Bake. When you’re ready to bake, preheat the oven to 375°F. Place 8 cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes, until the edges just turn golden. Let the cookies cool on a wire rack, then pop them in the freezer until they’re firm.
- Scoop about ¼ cup of ice cream onto one cookie, then top it with another cookie and press down gently until the ice cream reaches the edges.
- Roll the edges in mini chocolate chips or sprinkles if you want, then freeze for at least 3 hours.
- Enjoy. Pull the sandwiches out of the freezer about 5 minutes before you eat them so they’re easier to bite into, then dig in.
McKenna’s Helpful Tips
- Freeze the cookies first. It really helps them hold up while you’re putting the sandwiches together.
- Once you’ve got a sandwich made, get it in the freezer right away. The longer they sit out, the softer the cookies get. My Sourdough Crinkle Cookies are the same way, they lose that slightly crisp edge pretty fast if you don’t store them right.
- Let the ice cream soften just a little before scooping, but not too much or it’ll be hard to work with. This Sourdough Chocolate Chip Skillet Cookie is another chocolate chip cookie recipe worth trying. It’s best served straight from the skillet with a scoop of vanilla ice cream on top.
- You can dig in right away, but it’s going to be messy. I always freeze mine first, and I recommend doing the same.
How to Store
Wrap individual sandwiches in plastic wrap and keep them in the freezer for up to 3 months. For extra protection against freezer burn, you can also place the wrapped sandwiches in an airtight container or freezer bag. When you’re ready for one, just pull it out and let it sit for about 5 minutes before digging in.
Sourdough Chocolate Chip Icecream Sandwich FAQs
Can I use active sourdough starter instead of discard?
You can. Just swap it in using the same amount in grams as the discard. The same swap works well in my Sourdough Molasses Cookies too.
Why did my ice cream sandwiches turn into a mess?
A couple of things usually cause this. If your ice cream gets too soft before you scoop it, it’ll squeeze out the sides once you press the cookies together. And if the cookies aren’t frozen first, they’re more likely to break or slide around during assembly.
How long should I freeze the sourdough cookies before making the sandwiches?
Bake your cookies, let them cool, then freeze them until they’re firm. A frozen cookie holds up much better than a soft one once the ice cream goes on.
Can I eat these sandwich cookies right away without freezing first?
You can eat them right away if you want, but they’ll be messy. Freezing them first gives you a much cleaner bite. My Sourdough Peanut Butter and Jelly Sandwich Cookies are worth a look too if you haven’t tried them yet.
Can I make larger ice cream sandwiches?
Absolutely! Typically, my Sourdough Chocolate Chip Cookie recipe makes 22 large cookies (70g each), so you could make 11 large ice cream sandwiches instead of 19 smaller ones. You will want to bake the cookies longer, about 11-13 minutes, and increase the ice cream as well.
If you tried this Sourdough Chocolate Chip Ice Cream Sandwich recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Chocolate Chip Cookie Ice Cream Sandwiches Recipe
Yield: 19 ice cream sandwiches
These Sourdough Chocolate Chip Cookie Ice Cream Sandwiches are made with chewy browned butter sourdough chocolate chip cookies and creamy vanilla ice cream for the ultimate frozen dessert. They're easy to make ahead, freezer-friendly, and perfect for summer parties, birthdays, or a refreshing homemade treat.
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Ingredients
- 226 grams unsalted butter, browned 1 cup
- 200 grams white sugar 1 cup
- 220 grams brown sugar 1 cup
- 200 grams sourdough discard 3/4 cup
- 2 egg yolks 40g
- 8 grams vanilla extract 2 teaspoons
- 355 grams all-purpose flour 2 1/2 cups
- 6 grams baking soda 1 teaspoon
- 4 grams baking powder 1 teaspoon
- 4 grams salt 3/4 teaspoon
- 220 grams chocolate chips 1 cup
- 1.5 quart vanilla ice cream 4 3/4 cups
Instructions
- Melt the butter in a medium-sized frying pan over medium heat, stirring occasionally. Once the butter is fully melted, it will begin to bubble. Continue to stir constantly until the bottom of the pan is covered with small amber specks (about 2–3 minutes). You should be left with 180g of browned butter. If you're short on time, you can skip browning the butter and instead just melt 180 grams of unsalted butter.226 grams unsalted butter, browned
- Carefully remove the browned butter from the heat and pour it into a large mixing bowl. Allow the butter to come to room temperature for at least 30 minutes. (If it forms back into a solid, that’s okay!)
- While the butter cools, prepare your dry ingredients. In a medium-sized bowl, add the flour, baking powder, baking soda, and salt and whisk until thoroughly combined. Set aside.355 grams all-purpose flour, 6 grams baking soda, 4 grams baking powder, 4 grams salt
- Once the browned butter is at room temperature, add both sugars and use a wooden spoon to mix. Then add in the egg yolks, vanilla extract, and sourdough discard, and mix until fully incorporated. This can also be done in a stand mixer.200 grams white sugar, 220 grams brown sugar, 2 egg yolks, 8 grams vanilla extract, 200 grams sourdough discard
- Finally add the dry ingredients. I like to add a little at a time for easier mixing.
- Once all the flour has just been incorporated, add the mini chocolate chips and mix until evenly distributed.220 grams chocolate chips
- Scoop 35g of the cookie dough with a cookie scoop, about 1 1/2 Tablespoons, roll into smooth dough balls, top with a few extra chocolate chips, and chill in the fridge for at least 2 hours, overnight is best!
- When ready to bake, preheat the oven to 375 degrees F. Place 8 cookies on a 13×18 inch rimmed baking sheet lined with parchment paper. Bake for 8–10 minutes, or until the edges are just golden brown.
- Leave them on the cookie sheet for 5 extra minutes, then remove to cool fully on a wire rack.
- Once cool, place them in a freezer-safe bag and freeze until firm, about 30 minutes. This helps the cookies be more sturdy while making the ice cream sandwiches.
- 5-10 minutes before assembling the sandwiches, pull out your ice cream so that it can soften slightly. This will make for easier scooping.
- When ready to assemble, flip one of the cookies over and place about 45g (¼ cup) of ice cream on top. Stack another cookie on top and gently press down. If desired, roll the sides into more mini chocolate chips or sprinkles. You can enjoy right away, but I would recommend freezing first, they can be quite messy.1.5 quart vanilla ice cream
- If freezing, wrap each ice cream sandwich with plastic wrap and freeze for at least 3 hours, or up to 3 months. Repeat the same process with the remaining cookies and ice cream.
- When you're ready to enjoy, pull out the ice cream sandwiches and let rest for 5 minutes before enjoying!
To create a perfectly round cookie shape, use the backs of two spoons to shape the cookies. Gently use the backs of two spoons to push the edges of the cookie inward toward the center while moving around the cookie in a circular motion. Make sure to do this immediately out of the oven while the cookies are still warm! Leave the cookies on the baking sheet for 5 minutes before placing them on a wire rack to cool.
Notes
Ingredients & Substitutions
- Unsalted butter – Browning the butter cooks off some of the water, which gives these cookies a chewier texture and a nice nutty flavor. If you’re short on time, you can skip that step and just melt 180 grams of butter instead.
- Sugar – I use a mix of white sugar and brown sugar. You can count on the brown sugar for that chewy texture.
- Egg yolks – Leaving out the egg whites cuts down on extra moisture. The yolks bring all the moisture and chewiness you need.
- Vanilla extract – Go with pure vanilla extract instead of imitation for the best flavor.
- Sourdough discard—For sweet treats like these chocolate chip cookies, I prefer to use fresh sourdough discard that is no older than 1-2 days. Older discard works too, but it’ll definitely give the cookies a tangier flavor. If you’d rather use active sourdough starter, be sure to measure out the same amount in grams.
- Flour – Regular all-purpose flour gives these cookies the right structure. I haven’t tried this recipe with bread flour myself, but you can swap it in 1:1 if you want. Some home bakers say it makes the cookies even chewier.
- Baking powder & baking soda—These two help the cookies rise and balance out the tang from the sourdough discard. Make sure these leavening agents are fresh because old ones won’t give you the same rise.
- Chocolate chips—I opted for mini chocolate chips since they are a little easier to bit into when frozen, but chocolate chips should work just as well! Milk chocolate, dark chocolate, butterscotch chips, and even M&M’s all work great.
- Ice cream—I kept it classic with our favorite vanilla ice cream, but feel free to use any flavor you like. Chocolate, mint chocolate chip and Oreo would be delicious alternatives.
- Salt – A pinch of Redmond’s Unrefined Salt enhances the flavor and adds a few extra minerals.
Helpful Tips
- Don’t skip freezing the cookies before assembling them. This helps firm them up so they don’t crack or break.
- Once you’ve got a sandwich made, get it in the freezer right away. The longer they sit out, the softer the cookies get and the more melty the ice cream becomes.
- Let the ice cream soften just a little before scooping, but not too much or it’ll be hard to work with.
- You can dig in right away, but it’s going to be messy. I always freeze mine first!
Nutrition
Serving: 1sandwich | Calories: 467kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 256mg | Potassium: 223mg | Fiber: 1g | Sugar: 44g | Vitamin A: 639IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 1mg
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My family will be eating these all summer long! So much better than store-bought and customizable!