Description
Chocolate Sourdough Ice Cream Sandwiches are a delightful treat combining rich chocolate cookies with creamy vanilla ice cream.
Ingredients
Scale
- 1.5 quarts vanilla ice cream (softened, not melted)
- 140 g (1 cup) all-purpose flour
- 50 g (½ cup) unsweetened cocoa powder
- 4 g (1 tsp) baking soda
- 4 g (½ tsp) salt
- 156 g (¾ cup) unsalted butter, room temp
- 220 g (1 cup) sugar
- 2 large eggs
- 8 g (2 tsp) vanilla extract
- 140 g (½ cup) sourdough discard
Instructions
- Soften ice cream at room temp ~30 minutes until spreadable (not melted).
- Line a 9×13-inch pan with parchment. Spread ice cream evenly. Top with parchment and freeze until solid.
- Whisk flour, cocoa, baking soda, and salt.
- Cream butter and sugar 2–3 minutes until fluffy.
- Beat in eggs one at a time. Add vanilla and sourdough discard.
- Mix in dry ingredients on low just until combined.
- Spread batter onto a parchment-lined, buttered 18×13-inch sheet pan in an even layer.
- Bake at 350°F (175°C) for 12–14 minutes, until top looks dry and edges pull away.
- Cool slightly, loosen edges, transfer to rack to cool completely.
- Remove parchment and cut cookie slab into two 9×13-inch rectangles.
- Sandwich the frozen ice cream between the cookie slabs.
- Wrap tightly in plastic and freeze at least 4 hours (overnight best).
- Slice into 12–16 sandwiches using a warm serrated knife.
Notes
- Swap vanilla for mint chip, cookies & cream, or strawberry ice cream.
- Roll edges in sprinkles, mini chips, crushed Oreos, or nuts.
- Drizzle with melted chocolate for extra flavor.
- Wrap individually in plastic for better storage.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Chocolate Sourdough Ice Cream Sandwiches, dessert, ice cream, cookies