Homemade ice cream sandwiches made with chewy Nutella chocolate chip cookies and from-scratch Nutella ice cream. Make the cookies and ice cream in advance and assemble the sandwiches when you’re ready to serve them. They’re a fun summer dessert.
One of my most popular recipes is my Nutella chocolate chip cookies. My family loves them, too, because the cookies keep their chewy and fudgy texture for several days.
Because they keep well, I thought they’d be perfect for ice cream sandwiches, so I decided to pair them with my favorite Nutella ice cream to make a decadent summer treat.
Cookie Ice Cream Sandwiches
- You can make the cookies and the ice cream in advance and assemble the sandwiches the next day. This is great for parties – all of the work is done the day of.
- I’m sharing how to freeze the ice cream so it’s easy to portion for the sandwiches.
- You can easily switch up the flavors – I’ll share some tips for putting your own spin on this recipe.
Nutella Chocolate Chip Cookies
I used my Nutella chocolate chip cookie recipe for the cookies. They are chewy, fudgy, and easy to make. I usually reduce the sugar when I use them for ice cream sandwiches so they’re not as sweet, but that’s optional.
Once you’ve baked the cookies be sure to fully cool them before making the sandwiches.
Homemade Nutella Ice Cream
For the ice cream, I made my Nutella ice cream. It’s a simple five-ingredient recipe that is eggless, but it does require an ice cream maker. It will need to be made at least a day in advance so it’s not soft when you make the ice cream sandwiches.
When you freeze it, use a container that is the same width as your cookies. The next day, run a knife around the edges to loosen the ice cream from the container and then slice it into discs so you have perfect-sized slices for the cookies.
One thing about homemade ice cream is that it melts faster than store-bought. So, wait until you are ready to serve them before assembling the ice cream and cookies.
You can use pretty much any sturdy cookie to make ice cream sandwiches, so feel free to switch it up to try different kinds.
If you don’t have an ice cream maker, you can make no-churn ice cream. It’s usually much softer but as long as you don’t leave the ice cream sandwiches sitting out for too long it will work fine.
The first time I made these, the result was a sweet delicious messy treat. Perfect for summer parties!
More Creative Cookie Recipes
Nutella Ice Cream Sandwiches
For the Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter melted
- 2/3 cup granulated sugar (see note)
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/4 cup Nutella
- 1 cup chocolate chips
For the Ice Cream
- 1/3 cup Nutella
- 1/3 cup granulated sugar
- 1/2 cup heavy cream
- 1 cup milk
- 1 tbsp vodka (see note)
Make the Cookies
- Preheat the oven to 375°F and line baking sheets with parchment paper or silpat mats.
- Whisk together flour, baking soda and salt in a medium sized bowl.
- In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer. Add the eggs and the vanilla and mix on medium speed until combined.
- Add in the flour mixture on low speed until combined. Then add in the nutella and mix until Nutella is incorporated. Using a large spoon, mix in the chocolate chips.
- Scoop large tablespoons of dough and drop onto baking sheets. I usually shape my dough balls so that they are smooth and flatten them a little, to make the cookies bake prettier.
- Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks. Store the cookies in an airtight container until you’re ready to serve them.
Make the Ice Cream
- Beat together the Nutella, sugar, heavy cream, milk and vodka until blended evenly.
- Transfer the ice cream to your ice cream maker and churn it according to your manufacturing instructions. I recommend transferring the ice cream to a cylinder-shaped container that will allow you to slice the ice cream into a round shape approximately the same size as your cookies. That way, you won’t have to scoop and try and spread the ice cream on the cookies.
- Freeze the ice cream for at least four hours. To serve, place a slice of the frozen ice cream on a cookie and place another cookie on top.
- Sometimes when I make these cookies I reduce the sugar by ¼ cup so they’re not as sweet.
- I like to add a little vodka to the ice cream base because it helps keep the ice cream soft and creamy even after it’s been in the freezer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.