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–+ servings
three sourdough ice cream sandwiches stacked on top of one another

Chocolate Sourdough Ice Cream Sandwiches Recipe

By McKenna Pulda
Yield: 12 sourdough ice cream sandwiches
Prep Time: 1 hour
Cook Time: 12 minutes
Chill Time: 4 hours
Total Time: 5 hours 12 minutes
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.
4.75 from 12 votes
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Equipment

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

  1. 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
  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 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
  4. 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
  5. 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
  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. 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
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