Chocolate Sourdough Ice Cream Sandwiches Recipe
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Chocolate Sourdough Ice Cream Sandwiches are one of the best things I make all summer long. Creamy vanilla ice cream is sandwiched between thin slices of a fudgy, chewy chocolate sandwich cookie made with sourdough starter discard, unsalted butter, brown sugar, and a pinch of sea salt.
Forget the boring grocery store ice cream sandwiches and make these at home with simple ingredients and a baking sheet. If you love fudgy and chocolatey sourdough treats, my Sourdough Brownies are just as rich and indulgent. Or try my Sourdough Chocolate Chip Ice Cream Sandwiches for another favorite frozen treat!
Quick Look: Sourdough Ice Cream Sandwich
- Prep Time: 1 hour
- Chill Time: 4 hours
- Cook Time: 12 minutes
- Total Time: 5 hours 12 minutes
- Servings: 12 ice cream sandwiches
- Calories: ~484 kcal per sandwich(based on nutrition panel)
- Cook Method: Baked, then frozen
- Flavor Profile: Fudgy, chewy chocolate sourdough cookies sandwiched around creamy vanilla ice cream. The ultimate summer treat!
- Difficulty: Easy — Simple to mix and bake, just plan ahead for the freezing time!
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Why You’ll Love This Chocolate Sourdough Ice Cream Sandwiches:
- Fudgy Chocolate Cookie With a Sourdough Tang: The chocolate sandwich cookie layer bakes up soft, chewy, and deeply chocolatey with just a little bit of sourdough tang in the background. It holds together perfectly when frozen and does not crumble when you bite into it. If you love sourdough cookies, try my Sourdough Chocolate Chip Cookies next.
- Endlessly Customizable Flavors: Swap the creamy vanilla ice cream for any flavor you love. Mint chocolate chip, cookies and cream, or even a custard-based ice cream all work beautifully. Roll the edges in chocolate chips, sprinkles, or crushed cookies in a small bowl for extra crunch and color.
- Make Ahead and Freezer Friendly: This entire recipe can be assembled ahead of time and stored in the freezer for up to a month. Wrap individual sandwiches in plastic wrap, slide them into a freezer bag, and pull one out whenever you want a homemade treat. It is one of the best make-ahead desserts for summer parties or busy weeknights. For more freezer-friendly sourdough treats, check out my Homemade Sourdough Twinkies.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Ice Cream – For a classic ice cream sandwich, vanilla is a wonderful option! But feel free to use your favorite such as mint chocolate chip or cookies and cream ice cream!
- Flour – All-purpose flour works perfectly for this recipe.
- Cocoa Powder – You can use either natural unsweetened cocoa powder or Dutch processed cocoa powder for this recipe.
- Baking Soda – Since this is a sourdough discard recipe, our cookies will need a little help rising! Be sure to use fresh baking soda, as expired ingredients will lead to a dense cookie.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
- Unsalted Butter – For easy mixing, be sure to use room temperature butter. Also, if you only have salted butter, omit 1/4 of a teaspoon from the recipe.
- Sugar – I used white granulated sugar, but you can substitute it with others, like coconut sugar.
- Egg – Adds moisture and structure to the sourdough chocolate sandwich cookie.
- Vanilla – For the best flavor, I suggest using pure vanilla extract over imitation.
- Unfed Sourdough Starter –
How to Make Sourdough Ice Cream Sandwiches
- Let the ice cream sit at room temperature until soft, about 30 minutes. You want the ice cream to be soft not melted, otherwise the ice cream will refreeze with a gritty texture.
- Prepare a 13×9-inch baking pan with a piece of parchment paper. Spread softened vanilla ice cream into the pan and spread into an even layer. Place another piece of parchment paper on top and freeze until solid.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Stop to scrape the sides of the bowl as needed.
- Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the vanilla extract and sourdough discard until combined.
- Add the flour mixture and beat on low speed until just combined. Often times, I will finish mixing in the dry ingredients with a rubber spatula.
- Spread the batter onto a buttered 18×13-inch rimmed baking sheet lined with parchment paper. Try your best to spread into an even layer.
- Preheat oven to 350 degrees F and bake for 12 to 14 minutes, or until the top of the sourdough cookie looks dry and the edges are starting to pull away from the baking sheet.
- Allow the cookie layer to cool slightly in the pan, then run a small knife around the edges of the cookie. Carefully transfer the cookie with the parchment paper to a wire rack to cool completely.
- Move the sourdough cookie onto a cutting board and remove the parchment paper. Cut the sourdough cookie in half, creating two 9×13-inch slabs.
- Now, sandwich the frozen ice cream between the cookie slabs. Carefully wrap the Sourdough Ice Cream Sandwich completely in plastic wrap and freeze until firm, for at least 4 hours, but overnight is best!
- When ready to serve, slice into 12-16 sandwiches with a warm serrated knife for clean slices.
Variations
Ready to take this classic ice cream sandwich up a notch? Try this suggestions for endless flavor options!
- Switch out the Ice Cream: Instead of vanilla ice cream, why not substitute your favorite ice cream flavors for a variety of different sourdough ice cream sandwich! Some favorite might include mint chocolate chip, cookies and cream, or strawberry!
- Add Toppings: For an extra bit of crunch and flavor, dip your ice cream sandwiches into a small bowl with all delicious toppings like sprinkles, mini chocolate chips, crushed peanuts, melted chocolate, crushed Oreos, or peanut butter!
McKenna’s Helpful Tips
- Spread the cookie batter as evenly as possible on the baking sheet: An even layer means uniform thickness across the entire cookie, which gives you clean, professional-looking sandwiches when you slice. Use the back of a spoon or an offset spatula to smooth it out before baking on your 18×13-inch rimmed baking sheet.
- Use a warm serrated knife for clean slices: Run your knife under hot water and dry it off before each cut. This melts through the frozen ice cream layer without cracking the cookie, giving you neat, even sandwiches every time. For another recipe that uses this same slicing technique, try my Sourdough Brownies.
- Freeze overnight for the best results: While 4 hours is the minimum, freezing the assembled sandwich overnight allows the cookie layers to firm up completely and bond with the ice cream. This makes slicing much easier and prevents the ice cream from squishing out the sides.
- Roll the edges in toppings before the ice cream refreezes: Right after slicing, the edges of the ice cream are slightly soft, which is the perfect time to press chocolate chips, sprinkles, or small crumbs into the sides. Work quickly and return the finished sandwiches to the freezer immediately. For another fun sourdough dessert to dip and customize, check out my Sourdough Funnel Cakes.
How to Store
Wrap the sliced Sourdough Ice Cream Sandwich cookies in plastic wrap, then store in a freezer bag in the freezer for up to a month. This makes it so convenient to grab an ice cream sandwich, or two, on the go!
Sourdough Ice Cream Sandwiches FAQs
Can I eat these Chocolate Sourdough Ice Cream Sandwiches immediately after assembling?
I recommend freezing the assembled sandwich for at least 4 hours before slicing. If you try to cut them too soon, the ice cream will be too soft and will squish out the sides. For the cleanest slices and the best texture, plan to freeze them overnight.
Can I long-ferment the cookie dough in this Chocolate Sourdough Ice Cream Sandwiches Recipe?
I have not personally tested long-fermenting this cookie dough. However, if you want to try, I would recommend leaving out the baking soda until just before baking. The baking soda reacts immediately when mixed with the wet ingredients, so adding it fresh right before you spread the batter will give you the best rise and texture.
What ice cream flavors work best with this Chocolate Sourdough Ice Cream Sandwiches Recipe?
Classic creamy vanilla ice cream is my go-to because it pairs beautifully with the rich chocolate cookie, but you can use any flavor you like. Mint chocolate chip, cookies and cream, strawberry, coffee, or even a vanilla bean custard-based ice cream all taste incredible. Choose a quality ice cream that is dense and creamy for the best results. My Sourdough Chocolate Chip Cookie Ice Cream Sandwiches are just as customizable!
Can I use active sourdough starter instead of discard in this Chocolate Sourdough Ice Cream Sandwiches Recipe?
Yes, you can use active sourdough starter in place of discard. The cookie may rise just slightly more, but the flavor and texture will still be delicious. The main purpose of the starter in this recipe is to add moisture, a subtle tang, and that signature sourdough depth of flavor to the chocolate sandwich cookie. For more ways to use your sourdough starter, check out my starter guide.
If you tried this Sourdough 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!
Chocolate Sourdough Ice Cream Sandwiches Recipe
Yield: 12 sourdough ice cream sandwiches
Beat the heat with these Sourdough Ice Cream Sandwiches! Sweet vanilla ice cream can be found in between two layers of fudgy, chewy chocolate sourdough cookies for the perfect summer treat.
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Ingredients
- 1.5 quart vanilla ice cream
- 140 grams all-purpose flour 1 cup
- 50 grams unsweetened cocoa powder 1/2 cup
- 4 grams baking soda 3/4 teaspoon
- 3 grams salt 1/2 teaspoon
- 170 grams unsalted butter, room temperature 3/4 cup
- 200 grams sugar 1 cup
- 2 large eggs
- 8 grams vanilla extract 2 teaspoons
- 120 grams sourdough discard 1/2 cup
Instructions
- Let the ice cream sit at room temperature until soft, about 30 minutes. You want the ice cream to be soft not melted, otherwise the ice cream will refreeze with a gritty texture.1.5 quart vanilla ice cream
- Prepare a 13×9-inch rimmed baking sheet with a piece of parchment paper. Spread softened vanilla ice cream into the pan and spread into an even layer. Place another piece of parchment paper on top and freeze until solid.
- In a large bowl, whisk together flour, unsweetened cocoa powder, baking soda and salt.140 grams all-purpose flour, 50 grams unsweetened cocoa powder, 4 grams baking soda, 3 grams salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Stop to scrape the sides of the bowl as needed.170 grams unsalted butter, room temperature, 200 grams sugar
- Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the vanilla extract and sourdough discard until combined.2 large eggs, 8 grams vanilla extract, 120 grams sourdough discard
- Add the flour mixture and beat on low speed until just combined. Often times, I will finish mixing in the dry ingredients with a rubber spatula.
- Spread the batter onto a buttered 18×13-inch rimmed baking sheet lined with parchment paper with an offset spatula. Try your best to spread into an even layer.
- Preheat oven to 350 degrees F and bake for 12 to 14 minutes, or until the top of the sourdough cookie looks dry and the edges are starting to pull away from the baking sheet.
- Allow the cookie layer to cool slightly in the pan, then run a small knife around the edges of the cookie. Carefully transfer the cookie with the parchment paper to a wire rack to cool completely.
- Move the sourdough cookie onto a cutting board and remove the parchment paper. Cut the sourdough cookie in half, creating two 9×13-inch slabs.
- Now, sandwich the frozen ice cream between the cookie slabs. Carefully wrap the Sourdough Ice Cream Sandwich completely in plastic wrap and freeze until firm, for at least 4 hours, but overnight is best!
- When ready to serve, slice into 12-16 sandwiches with a warm serrated knife for clean slices. Enjoy!
Notes
Variations
Ready to take this classic ice cream sandwich up a notch? Try this suggestions for endless flavor options!Switch out the Ice Cream
Instead of vanilla ice cream, why not substitute your favorite ice cream flavors for a variety of different sourdough ice cream sandwich! Some favorite might include mint chocolate chip, cookies and cream, or strawberry!Add Toppings
For an extra bit of crunch and flavor, dip your ice cream sandwiches into a small bowl with all delicious toppings like sprinkles, mini chocolate chips, crushed peanuts, melted chocolate, crushed Oreos, or peanut butter!How to Store
Wrap the sliced Sourdough Ice Cream Sandwich cookies in plastic wrap, then store in a freezer bag in the freezer for up to a month. This makes it so convenient to grab an ice cream sandwich, or two, on the go!FAQs:
Can I eat these immediately?
To prevent ice cream from spilling out of the ice cream sandwiches, I recommend freezing the Sourdough Ice Cream Sandwiches for at least 4 hours before slicing. For easy slice, plan to freeze the ice cream sandwiches overnight! This recipe card was updated on 03/07/26.Nutrition
Serving: 1g | Calories: 484kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 296mg | Potassium: 326mg | Fiber: 3g | Sugar: 42g | Vitamin A: 892IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Tastes great, but my cookie was pretty cracked after taking it off the parchment paper. Any tips for keeping it from cracking?
I’m so glad you enjoyed the flavor! If the cookie cracked, my first thought is that it may have cooled a little too much before being removed from the parchment. Try peeling the parchment away while it’s still slightly warm, and be gentle when transferring it. Hope this helps!
Loved the recipe but actually put a gallon of ice cream on like the recipe called for and definitely don’t recommend using a full gallon! Maybe a 1/2 gallon next time.
Ahh thank you for pointing that out—and I’m so sorry for the confusion! You’re absolutely right—it should be 1.5 quarts, not a full gallon. I’ve updated the recipe to reflect the correct amount. I’m so glad you still loved the recipe, and I really appreciate you taking the time to leave feedback. Hopefully next time it’s a little less… ice cream overload!
I long fermented these and then added the baking soda at the end and they were amazing!! Thanks for the great recipe
Amazing! Thank you so much for sharing the long-ferment tip. So glad you enjoyed this recipe, Laura!
Can you long-ferment the cookie part? Maybe work in the baking powder right before baking?
Hi Kristin! I personally haven’t long-fermented this dough, so I’m not 100% sure. However, if I were to try, I would leave out the baking soda until just before baking. If you give it a go, please let me know how it turns out!