Caramel chocolate chip cookie ice cream sandwiches were born one summer afternoon when my granddaughter Lily tugged at my apron and asked, “Grandma, can we make something sweet—without the oven?” I knew it was time to create a new memory. We started with a batch of soft cookies, added creamy vanilla ice cream, and finished with a swirl of homemade caramel. As we giggled over sticky fingers and melting scoops, I realized this wasn’t just dessert—it was a moment. This article shares that sweet memory and how you can make these sandwiches in your kitchen, too..
What Makes Caramel Chocolate Chip Cookie Ice Cream Sandwiches So Irresistible
The best of chewy, creamy, and sweet in one bite
There’s a reason why caramel chocolate chip cookie ice cream sandwiches are a summer favorite. The cookies are soft with melty chocolate chips, the ice cream is cool and creamy, and the caramel? It ties everything together with buttery richness. You don’t need fancy tools—just a spoon, a bowl, and some freezer space.
These Caramel Chocolate Chip Cookie Ice Cream sandwiches are ideal for no-bake lovers like us. The cookies hold their shape without going rock-hard in the freezer. The caramel adds that homemade touch that elevates the whole experience. I always reach for real vanilla ice cream—it balances the sweetness beautifully.
Why these sandwiches belong in your dessert rotation
They’re kid-friendly, freezer-friendly, and perfect for making ahead. If you’ve loved our Waffle Ice Cream Sandwich or Strawberry Pretzel Cookie Ice Cream Sandwiches , you’ll adore this easy option. These caramel chocolate chip cookie ice cream sandwiches check all the boxes: fun to make, delicious to eat, and filled with joy.
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Caramel Chocolate Chip Cookie Ice Cream Sandwiches
- Total Time: 1 hour 30 minutes
- Yield: 8 sandwiches 1x
Description
Delicious caramel chocolate chip cookie ice cream sandwiches combining chewy cookies and creamy vanilla ice cream with homemade caramel sauce.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (or browned)
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups mini chocolate chips
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter (for caramel)
1/2 cup heavy cream (for caramel)
1/2 teaspoon salt (for caramel)
1 quart vanilla ice cream
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, and salt. Set aside.
3. In another bowl, beat butter, sugars, and vanilla until creamy.
4. Add eggs one at a time, mixing well.
5. Stir in dry ingredients, then fold in chocolate chips.
6. Scoop dough onto sheets and bake for 10–12 minutes. Let cool completely.
7. For caramel: Heat sugar in saucepan over medium, stirring until amber.
8. Add butter, stir until melted. Slowly add cream, stir constantly.
9. Stir in salt. Cool slightly before using.
10. Soften ice cream slightly. Scoop onto one cookie, drizzle caramel, top with second cookie.
11. Wrap and freeze for 1 hour before serving.
Notes
Cookies stay soft when frozen thanks to brown sugar and mini chips.
Store wrapped sandwiches in freezer for up to one week.
Reheat caramel gently before using if it thickens too much.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: No-Bake Desserts
- Method: Freezer + Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Cookie Base Perfection
Crafting the Ideal Cookie for Ice Cream Sandwiches
The foundation of any exceptional ice cream sandwich lies in its cookies. For our Caramel Chocolate Chip Cookie Ice Cream Sandwiches, the goal is a cookie that’s soft, chewy, and maintains its texture even when frozen. This ensures a pleasant bite without the cookies becoming too hard or crumbly.
To achieve this, we use a combination of all-purpose flour and a touch of cake flour. The cake flour adds tenderness, resulting in a cookie that’s both sturdy and soft. Incorporating mini chocolate chips ensures even distribution and prevents large chunks that could harden excessively in the freezer. A blend of brown and granulated sugars not only imparts sweetness but also contributes to the cookie’s moistness and chewiness.
Tips for Perfect Cookie Preparation
Achieving the perfect cookie texture requires attention to detail:
- Brown Butter: Using brown butter adds a nutty depth of flavor. To make brown butter, melt unsalted butter over medium heat, stirring continuously until it turns golden brown and emits a nutty aroma. Allow it to cool before incorporating.
- Chilling the Dough: After preparing the dough, chill it for at least 30 minutes. This step solidifies the fats, preventing the cookies from spreading too much during baking and enhancing their flavor.
- Baking: Preheat your oven to 350°F (175°C). Scoop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Once baked, allow the cookies to cool completely on a wire rack. This ensures they set properly and are ready to be paired with the creamy ice cream and rich caramel sauce.
Homemade Caramel Sauce
Simple Steps to a Rich, Buttery Caramel
Homemade caramel sauce might sound intimidating, but it’s surprisingly easy—and absolutely worth it. For our caramel chocolate chip cookie ice cream sandwiches, this sauce brings a deep, buttery sweetness that elevates each bite. With just a few pantry staples—sugar, butter, and cream—you’ll create a golden drizzle that transforms simple ingredients into something decadent.
Start by heating 1 cup of granulated sugar in a saucepan over medium heat. Stir constantly with a wooden spoon as the sugar melts and darkens into an amber hue. Once melted, add 6 tablespoons of unsalted butter and stir until combined. Slowly pour in ½ cup of heavy cream (watch out—it may bubble), then finish with a pinch of salt. That’s it.
Let the caramel cool for 10–15 minutes before using. It thickens as it sits, so if you want it runnier, use it while still warm. You can refrigerate leftovers for up to a week—just warm gently to loosen it again.
Why Homemade Beats Store-Bought Every Time
Store-bought caramel tends to be overly sweet and lacking in depth. When you make it from scratch, you control the flavor and thickness. Plus, there’s a certain pride in saying, “I made the caramel myself.” It’s the same joy I felt making this recipe with Lily.
This caramel sauce isn’t just a topping—it’s a signature flourish that makes each sandwich unforgettable. Drizzle it generously before topping with the second cookie, and you’ll see why we always make a double batch.
Assembly and Storage Tips
How to Build the Perfect Ice Cream Sandwich
Once your cookies are cool and your caramel sauce has thickened slightly, it’s time to assemble. Let the vanilla ice cream sit out for 5 minutes—just enough to make it scoopable but not melting. Place one cookie flat-side up, scoop about ¼ to ⅓ cup of ice cream on top, drizzle with caramel, then press a second cookie flat-side down. Gently squeeze until the filling spreads to the edges.
Tip: use a cookie scoop or measuring cup to keep portions even. You can also roll the edges in mini chocolate chips or crushed pretzels for texture.
If you’re planning a party or just love prepping ahead, these sandwiches are freezer heroes. Wrap each one in parchment paper or plastic wrap, then store in a zip-top freezer bag.
Best Practices for Storing and Serving
To keep your caramel chocolate chip cookie ice cream sandwiches fresh and delicious:
- Freeze for at least 1 hour before serving so they hold their shape.
- Eat within 5–7 days for best flavor and texture.
- Let sit at room temperature for 2–3 minutes before eating—this softens the cookies slightly for that perfect bite.
No matter how you serve them—individually wrapped for snacks or stacked high on a dessert tray—these Caramel Chocolate Chip Cookie Ice Cream Sandwiches are guaranteed to impress.
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FAQ
Can I use regular butter instead of brown butter?
Yes, you absolutely can. Brown butter adds a deeper, nutty flavor, but regular unsalted butter works perfectly in this recipe. It keeps the texture of the cookies soft and chewy—exactly what you want for caramel chocolate chip cookie ice cream sandwiches.
How do I store these cookie sandwiches?
Once assembled, wrap each sandwich individually in parchment paper or plastic wrap. Place them in a sealed freezer bag or container. Store in the freezer for up to one week for the best taste and texture. This method keeps the cookies from drying out or absorbing freezer odors.
Can I use a hand mixer instead of a whisk?
Definitely. In fact, using a hand mixer makes creaming the butter and sugars quicker and more consistent. If you’re using browned butter, let it cool slightly before mixing so it blends smoothly without melting the sugar.
Can I make these sandwiches in advance?
Yes—and that’s one of the best parts! These caramel chocolate chip cookie ice cream sandwiches are perfect for making ahead. You can prepare the cookies and caramel up to three days in advance and assemble the sandwiches a day before serving. Just keep them wrapped and frozen until ready.