Chocolate Cookie Ice-Cream Sandwiches

Chocolate Cookie Ice-Cream Sandwiches Recipe
Oxmoor House
If you've ever bitten into an ice-cream sandwich only to feel cheated of cookie, these little rounds deliver what you've been missing.


Serves 18 (serving size: 1 sandwich)
Total time: 3 Hours, 45 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 35 Minutes
Total: 3 Hours, 45 Minutes

Nutritional Information

Calories 124
Fat 3.3 g
Satfat 2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 22 g
Fiber 0.5 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 70 mg
Calcium 21 mg


4.5 ounces all-purpose flour (about 1 cup)
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1/2 cup granulated sugar
1/3 cup unsweetened cocoa
2 large egg whites
Cooking spray
2 1/4 cups cookies-and-cream light ice cream


1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk.

3. Place brown sugar and butter in a medium bowl. Beat with a mixer at medium speed until creamy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until well blended.

4. Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray.

5. Bake at 350° for 10 minutes or just until edges are set. Cool on pans 2 minutes; remove from pans. Cool completely on wire racks.

6. Spread about 2 tablespoons ice cream onto flat side of 18 cookies; top each with another cookie, pressing gently to form a sandwich. Freeze until firm, about 2 hours.