Double chocolate ice cream sandwich

It may be winter here in Melbourne, but thats no reason why these double chocolate ice cream sandwich shouldn’t be on your to-do list. They are the ultimate dessert while sitting in front of the fire, a mixture of indulgent deliciousness and fun drippy mess.

I opted for store bought ice-cream for this recipe, and used the So Delicious chocolate cookies and cream but I have 100% confirm there other flavours work just as well. Oh yes, you best I’ve tested it wth them all. I do have a homemade chocolate tahini fudge ice cream thats a great homemade alternative, if you can’t get your hands on the store bought one .

Double chocolate cookie sandwichDouble chocolate ice cream sandwichSo lets make the cookies

These cookies are kind of like a brownie meets cookie, fudge and delicious and not too sweet however since they don’t have too much sugar added, they don’t set hard- and the double chocolate ice cream sandwich eating experience can be a little messy. That is a good thing in my opinion, but try out these fudge cookies or these 5 ingredient grain free cookies if you want firmer cookies.

Here are the ingredients you will need

  • Plain flour or all purpose gluten free flour would work too
  • Baking powder and baking soda– the usuals
  • Dutch pressed cacao. I prefer this darker roast cacao for cookies, as it adds a more intense flavour and gives them that decadent deep rich colour.
  • Vanilla extract– vanilla is such an important ingredient whenever you are baking something chocolate flavoured. Vanilla adds an element to chocolate that just cannot be replaced, it enhances and improves the flavour profile and it really is a must
  • Instant Coffee– like vanilla, coffee improves the chocolate flavour and the two combined help to make the richest flavour. You can definitely omit teh coffee if you like, but I love the depth that it adds to these double chocolate ice cream sandwich cookies
  • Raw sugar
  • Coconut oil or vegan butter– I use coconut oil, but you sub for your favourite vegan butter. You wont taste the coconut oil in this recipe, though, and it is a healthier alternative to vegan butter
  • Almond milk, or your preferred plant based milk

We hope you enjoy this recipe as much as we do, and as always we welcome any feedback, reviews or questions below.

Double chocolate ice cream sandwich

Double chocolate cookie sandwich

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Double chocolate cookie sandwich

Double chocolate ice cream sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jade Woodd
  • Prep Time: 5 mins
  • Cook Time: 13 mins
  • Total Time: 18 minutes
  • Yield: 8 1x
  • Category: Desserts, snacks, vegan
  • Method: Baking
  • Cuisine: American


A decadent and rich chocolate cookie made using only 9 staple ingredients, this double chocolate ice cream sandwich is the perfect indulgent dessert all year round.


  • 1 1/4 cups (160g) plain flour
  • 1/2 cup (60g) Dutch pressed cacao
  • 1 tsp instant coffee powder- optional *see notes
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup (110g) raw sugar * see notes
  • 1/3 cup (70g) coconut oil
  • 1/4 cup + 1 Tbsp (75ml) almond milk
  • 1/2 cup choc chips- optional

Ice cream of choice. I used So Delicious Chocolate cookies n creme. 


  1. Preheat the oven to 170 C and line a cookie sheet with baking paper or a reusable silicone mat.
  2. Add coconut oil to a small saucepan and melt gently over a low heat. Once liquid turn off the heat and set aside to cool.
  3. In a large mixing bowl, sift in flour, baking power, baking soda and add salt and optional coffee. Combine well.
  4. Add cooled coconut oil, sugar, vanilla, and milk to the bowl and fold until the dough just comes together. Add in optional chocolate chips and gently fold through.
  5. Form cookie dough into balls roughly 2 Tbsp in size. Use damp hands to roll into balls, and place each one on the prepared cookie sheet leaving a 3cm gap between each ball to allow room to spread. Once you have formed all the balls use the palm of your hand to fatten each ball (slightly) and then place the tray in the oven.
  6. Bake for 11-13 mins then remove from the oven and allow to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.

To serve, allow ice-cream to defrost for 5 minutes before use. Use an ice cream scoop to serve a ball of ice cream onto a cookie then top with second cookie and devour. Embrace the mess and enjoy!


  • You can use up to 1 cup of sugar if you want a sweeter cookie. The more sugar that you add, the more the cookie will spread and it will set a little firmer.
  • The coffee powder only adds to enhance the chocolate flavour in the cookies, and may be omitted if you prefer


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  2. This recipe is a keeper. We had it without ice cream and my mouth still salivates to think what it would taste like with ice cream. That is a project for this weekend. Fantastically chocolaty and fudgy and super easy to make. I substituted the coconut oil with margarine (that’s all I had), and the almond milk with soya milk.

    1. Hi Vinita. Thank you so much for the feedback, and I hope you get to try the ice-cream version soon! It is always so nice to hear when ingredient substitutions went well- I too have used a vegan butter for the recipe, and various milks with success.

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