Chocolate Sourdough Ice Cream Sandwiches Recipe
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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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Get ready to dive into the ultimate summer treat with this delicious Sourdough Ice Cream Sandwich recipe!
Imagine creamy vanilla ice cream nestled between two fudgy, chewy, chocolatey sourdough cookies—it’s pure nostalgia in every bite! This delicious dessert uses simple ingredients and sourdough discard, making it both easy to whip up and a no-waste recipe.
The creamy vanilla ice cream pairs perfectly with the thin slices of chocolate sandwich cookie, but this recipe can be easily customized with your favorite ice cream flavors like mint chocolate chip or cookies and cream. And don’t forget to dip them in your favorite toppings like sprinkles or mini chocolate chips for a little bit of extra deliciousness!
Not only is this recipe easy to make, but it also lasts in the freezer for an easy grab-and-go option, making it one of the best things you can have ready for those hot summer days. Say goodbye to boring grocery store ice cream sandwiches and hello to a new homemade favorite!
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Why You’ll Love This Recipe:
Delicious
You won’t be able to get over how fudgy and chewy these Sourdough Ice Cream Sandwiches are! It’s the perfect way to beat the summer heat!
Versatile
Not a fan of vanilla bean ice cream? No problem! These Sourdough Ice Cream sandwiches are the perfect vessel for all your favorite flavors of ice cream! Dip the sides of the sourdough sandwiches into your favorite toppings, like sprinkles or chocolate chips, for even more flavor and crunch.
Creative Use for Discard
If you’re like me, I’m always looking for the next delicious way to use up any extra sourdough start I may have! From Fried Sourdough Cheese Curds to Sourdough Funnel Cakes to Sourdough Ice Cream Sandwiches, the delicious options are endless.
Ingredients
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 – I prefer to use sourdough discard that is no older than 2 weeks for sweet treats like this recipe.
Supplies
Stand Mixer
Wire Rack
Plastic Wrap
Serrated Knife
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 a large bowl, whisk together the flour, cocoa, baking powder, and 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.
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!
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!
Happy baking!
More Sourdough Discard Recipes Like This:
Sourdough Vanilla Cupcakes
Homemade Sourdough Twinkies
Sourdough Chocolate Chip Cookie Skillet
Chocolate Sourdough Ice Cream Sandwiches Recipe
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.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 1.5 quart of vanilla ice cream
- 1 cup all-purpose flour (140g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 teaspoon baking soda (4g)
- 1/2 teaspoon salt (4g)
- 3/4 cup unsalted butter, room temperature (156g)
- 1 cup sugar (220g)
- 2 large eggs
- 2 teaspoon vanilla extract (8g)
- 1/2 cup sourdough discard (140g)
Instructions
1. Let 1 gallon of ice cream (1.5 quarts) 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.
2. 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.
3. In a large bowl, whisk together 1 cup flour (140g), 1/2 cup unsweetened cocoa powder (50g), 1 tsp baking soda (4g), and 1/2 tsp salt (4g).
4. In the bowl of a stand mixer fitted with the paddle attachment, cream 3/4 c butter (156g) and 1 c sugar (220g) on medium speed until light and fluffy, about 2-3 minutes. Stop to scrape the sides of the bowl as needed.
5. Add 2 eggs, one at a time, mixing until thoroughly incorporated. Beat in 2 tsp vanilla extract (8g) and 1/2 c sourdough discard (140g) until combined.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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!
12. When ready to serve, slice into 12-16 sandwiches with a warm serrated knife for clean slices.
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!
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!
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!
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!