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Set of five ice cream sandwiches in a silver loaf tin, stuffed with different ice creams
35Total Time
15Prep Time
20Bake Time

Ice Cream Sandwich

  • Nut Free
  • Vegetarian

How to make our Ice Cream Cookie Sandwich:

Cookies and ice cream are such a delicious combination that we couldn't resist putting them together in a crunchy, moreish cookie sandwich.

They're the best way to enjoy ice cream on a hot day without getting your hands too sticky - and you can make them in just 35 minutes.

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 170°c (Gas Mark 3) and line two baking trays with baking parchment.

  2. Step 2:

    Cream together the butter, the golden caster sugar and the light muscovado sugar until pale, then add the egg and vanilla extract and mix together well.

  3. Step 3:

    Sift in the flour, salt and bicarbonate of soda to the butter and sugar mixture, and mix thoroughly until a dough forms. Then stir in the chocolate chips.

  4. Step 4:

    Break off pieces of the dough into chunks around the size of a tablespoon, and roll the pieces of dough into balls.

  5. Step 5:

    Place the balls of dough on the baking sheet, leaving about 5cm space in between them to allow for them spreading out during baking.

  6. Step 6:

    Place in the oven and bake for 15-20 minutes, or until the cookies are a light golden brown.

  7. Step 7:

    Leave the cookies to cool on the baking sheet for about 10 minutes after taking them out of the oven, then move them to a wire rack to cool completely.

  8. Step 8:

    Once the cookies are cooled fully, cut open your ice cream tub and slice the ice cream into slabs or circles about 1 inch thick.

  9. Step 9:

    Sandwich the circle or slab of ice cream between two cookies, and roll them in a tray of sprinkles, chocolate curls or freeze-dried raspberries. Serve at once.


  • For the Cookie

    • 135g Butter (unsalted)
    • 80g Billington's Unrefined Golden Caster Sugar
    • 190g Allinson's Plain White Flour
    • 100g Dark chocolate chips
    • 80g Billington's Unrefined Light Muscovado Sugar
    • 1 Egg(s) (free range) (large)
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 1/2 tsp Salt
    • 1/2 tsp Bicarbonate of soda
  • For the Filling

    • 500ml Ice cream
    • 1 pot Sprinkles
    • 1 pot Freeze dried raspberries
    • 1 pot Chocolate curls


  • Baking trays
  • Baking sheet
  • Cooling rack

Nutritional Information

per 111g
  • 442cal Energy
  • 21g Fat
  • 13g of which Saturates
  • 53g Carbohydrates
  • 39g of which Sugars
  • 5.7g Protein
  • 0.56g Salt

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