Dessert

Cookie Butter Brownie Ice Cream Sandwiches Recipe

ByIsabella Vance January 7, 2026January 7, 2026

Introduction

These Cookie Butter Brownie Ice Cream Sandwiches combine fudgy chocolate cookies with creamy, spiced cookie butter ice cream for a perfect frozen treat. They’re easy to make and sure to impress anyone craving a decadent dessert.

A tall stack of four ice cream sandwiches is shown on a white marbled surface. Each sandwich has three layers of thin, round, cracked chocolate cookies with a deep brown color, alternating with three thick layers of creamy light beige ice cream mixed with visible chunks of toffee or caramel. The ice cream layers are slightly melting and extend a bit beyond the edges of the cookies, giving a soft, smooth texture that contrasts with the rough, crisp look of the cookies. In the background, there is a white ramekin with chunks of brown sugar and a blurred yellow bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ quarts Cookie Butter Ice Cream, chilled for at least 4 hours if homemade
12 ounces (341 grams) semisweet chocolate, chopped
7 tablespoons (99 grams) unsalted butter
1 cup (200 grams) granulated sugar
3 large eggs
1 ½ teaspoons vanilla
1/3 cup (42 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
½ teaspoon ground cinnamon (for assembling)

Instructions

Step 1: In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second bursts, stirring between each, until melted and smooth. Set aside to cool slightly.
Step 2: In a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium-high speed for about 3 minutes until pale yellow and thickened. Fold in the slightly cooled chocolate mixture using a rubber spatula.
Step 3: Sprinkle in the flour, baking powder, and salt. Stir gently with the spatula until just combined with no flour streaks.
Step 4: Chill the dough in the refrigerator for 1 hour until thick and mousse-like.
Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 6: Using a 1 ½-tablespoon cookie scoop, portion the dough onto the baking sheets, spacing scoops about 3 inches apart. Don’t worry if the scoops look uneven; they will spread nicely while baking.
Step 7: Bake for about 9 minutes until cookies are puffed, crackled, and centers no longer look wet. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Place the cooled cookies in a freezer-safe container and freeze until firm, at least 1 hour.
Step 9: To assemble, place a scoop of ice cream on the flat side of one cookie. Top with a second cookie and gently press together to form a sandwich. Sprinkle lightly with ground cinnamon, then freeze the sandwiches until solid before serving. Repeat with remaining cookies.

Tips & Variations

For extra flavor, try swirling some caramel sauce into the ice cream before assembling sandwiches.
If you don’t have a cookie scoop, use a tablespoon to portion dough evenly.
To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Storage

Store the assembled ice cream sandwiches in an airtight container in the freezer for up to 1 month. When ready to serve, let them sit at room temperature for 5 minutes to soften slightly for easier eating. Unassembled cookies can also be frozen for later use.

How to Serve

The image shows a white plate filled with several ice cream sandwiches. Each sandwich has two dark brown chocolate cookies with a rough texture on the outside and a thick layer of creamy light beige ice cream with bits of a crumbly ingredient inside, sandwiched in the middle. The sandwiches are stacked and spread across the plate. On the plate, there is a small white bowl with smooth light brown sauce and another white bowl filled with golden brown crumbled pieces. An ice cream scoop, filled with the same light beige ice cream, rests on the plate near the bowl with crumbs. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cookie butter ice cream?

Yes, feel free to use your favorite store-bought cookie butter ice cream if you want to save time. Just make sure it’s well chilled before assembling.

What’s the best way to prevent cookies from sticking while baking?

Line your baking sheets with parchment paper to prevent sticking and make cleanup easier. Additionally, avoid using wax paper, which is not heat-safe.