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Chocolate Chip Cookie Ice Cream Sandwiches

Course Desserts
Cuisine American
Keyword Chocolate Chip Cookie
By Cook Method Oven
Occasion Holiday Special
By Diet Eggless, Kid Friendly
Dish Type Eggless Cookies, Sandwich without Bread
Servings 12 cookies
Author Srivalli


  • 1/2 cup Butter Unsalted at room temperature
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar Granulated
  • 1.5 cups All purpose flour / Maida
  • 1/2 tsp Baking Soda
  • A pinch Salt
  • 1/2 tsp Vanilla Essence
  • 1/2 cup Dark Chocolate Chip / Chocolate Chunks
  • 3/4 cups Chocolate Chips

Egg Replacer for 1 egg

  • 1 tbsp Egg Replacer
  • 3 tbsp Water


  • Wisk the egg replacer with water until fluffy and let it rest for few mins.
  • In a bowl, cream the butter along with sugars till well mixed. Add the flour, baking soda, salt, vanilla essence and combine well.
  • Now add the egg replacer to the dough along with chocolate chips and chunks. Combine everything well.
  • The dough will be little on the dryer side. You can flatten using your palm.
  • Preheat the oven to 185 C.
  • Line a baking tray with parchment paper, Pinch equal balls, flatten and place them with enough space for it to spread.
  • Once preheat done, bake these at 185C for 8 to 10 mins. Please have an eye for the cookies to brown on the sides. The cookies cook as they cool down.
  • Allow to cool for a few minutes, then transfer cookies to a wire rack to cool.
  • Store in an airtight container.

Chocolate Ice Cream

  • I used my no churn 2 ingredient Ice Cream with Ganache mixed in and set in overnight.

To assemble

  • Take 2 chocolate chip cookies, on one cookie, scoop in chocolate ice cream, top it with dark Chocolate chips, press another cookie over it and freeze for 5 to 7 mins before serving.
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