Ice Cream White Chocolate Cookie Sandwiches

I made these puffed up chocolate chip cookies before and I remember them being some soft, chewy and sweet. Today, I thought it’d be perfect to slab some ice cream in between two of those cookies and call it my indulgent, totally-deserve-it, amazing, wowzer treat of the week. And these Ice Cream White Chocolate Cookie Sandwiches are all that I just described and a bag of chips. Oooo, a bag of chips would actually give this a nice salty balance to the sweetness. But no, sorry there’s no actual bag of chips that comes with the recipe. It’s just a good old chocolate chip cookie with some store-bought organic vanilla bean ice cream. I decided to roll them in some leftover purple sugar sprinkles from Valentine’s Day just to give them a extra crunch and color, but that totes optional. Here’s the pre-sprinkles rolling photo. Still scrumptious and yummy, amiright?!

These Ice Cream White Chocolate Cookie Sandwiches are the ultimate dessert - sweet, chewy and a real crowd pleaser for parties!

Try it, Love it, Share it!

Hope you try this recipe for Ice Cream White Chocolate Cookie Sandwiches. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!


  • 1¼ cups whole wheat flour
  • 1½ tsp baking powder
  • ¾ tsp salt
  • ½ cup applesauce
  • 1 cup packed brown sugar
  • ¼ cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 large egg, beaten
  • 1 cup white chocolate chips
  • 1 and 1/2 cups vanilla ice cream


  1. Preheat oven to 375 F degrees.
  2. Spoon flour into measuring cup level with a knife and add to a small bowl. Add baking powder and salt; whisk to combine.
  3. In a large bowl, mix the applesauce, brown sugar and coconut oil; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Then beat in vanilla and egg until well blended.
  4. Add flour mixture; beat at low speed until well-blended. Then fold in chips.
  5. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375F degrees for 10 minutes or until almost set.
  6. Cool for 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
  7. Scoop about 1/8 cup ice cream into one cookie and then top it with another cookie and enjoy!
  8. You can also roll it in sprinkles, colored sugar or any other fun toppings

No Comments

    Leave a Reply

    Rate this recipe