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Giant Cookie Ice Cream Sandwiches

Giant cookie ice cream sandwiches made with two 8-inch skillet-sized chocolate chip cookie rounds sandwiching a full inch of vanilla ice cream. Bake until golden but slightly underdone, then freeze and slice into pizza wedges for an oversized, shareable frozen dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
freezing 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp salt
Cookie dough
  • 1.5 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1.5 cup brown sugar, packed
  • 3 eggs
  • 1 tbsp vanilla extract
  • 3 cup semi-sweet chocolate chips
Assembly
  • 0.5 gallon vanilla ice cream, softened Soften just until spreadable so it holds a thick layer.

Equipment

  • 1 sheet pan
  • 1 baking sheet

Method
 

Prep & bake the giant cookies
  1. Preheat oven to 350F, then whisk all-purpose flour, baking soda, and salt together in a bowl.
  2. Beat unsalted butter with granulated sugar and brown sugar until fluffy, scraping the sides as needed.
  3. Beat in the eggs and vanilla extract until smooth and fully combined.
  4. Stir the flour mixture into the wet ingredients just until no dry streaks remain, then fold in semi-sweet chocolate chips.
  5. Divide dough into 2 equal halves and press each into an 8-inch circle on parchment-lined baking sheets.
  6. Bake at 350F for 14–16 minutes until golden but slightly underdone in the center, then cool completely.
Assemble & freeze
  1. Spread a thick layer of softened vanilla ice cream over one cooled giant cookie, leaving a slight border at the edge.
  2. Carefully top with the second giant cookie and press gently so the ice cream is centered.
  3. Freeze at least 1 hour, then slice into wedges like a pizza to serve.

Notes

Pro tip: press the dough circles evenly to keep the cookie thickness consistent, so the center stays slightly underdone and sets properly after freezing. Store assembled sandwiches covered in the freezer up to 2 weeks; freeze yes. For a lighter option, use vanilla ice cream labeled low-fat or use a vegan vanilla ice cream substitute if you want a dairy-free swap.