Chocolate Sourdough Ice Cream Sandwiches | Easy Recipe
This Chocolate Sourdough Ice Cream Sandwiches Recipe is your answer. These show-stopping treats feature chewy, tangy sourdough cookies paired with rich, creamy chocolate ice cream a flavor combination that’ll have everyone asking for seconds. Whether you’re looking to use up your sourdough discard or simply want to elevate your ice cream sandwich game, this recipe delivers impressive results without complicated techniques. In this guide, I’ll walk you through making the perfect sourdough cookies, preparing silky chocolate ice cream, and assembling these irresistible sandwiches. Get ready to create a dessert that’s equal parts nostalgic and sophisticated!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Ice Cream – For a classic ice cream sandwich, vanilla is a wonderful option! But feel free to use your favorite such as mint chocolate chip or cookies and cream ice cream!
Flour – All-purpose flour works perfectly for this recipe.
Cocoa Powder – You can use either natural unsweetened cocoa powder or Dutch processed cocoa powder for this recipe.
Baking Soda – Since this is a sourdough discard recipe, our cookies will need a little help rising! Be sure to use fresh baking soda, as expired ingredients will lead to a dense cookie.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Unsalted Butter – For easy mixing, be sure to use room temperature butter. Also, if you only have salted butter, omit 1/4 of a teaspoon from the recipe.
Sugar – I used white granulated sugar, but you can substitute it with others, like coconut sugar.
Egg – Adds moisture and structure to the sourdough chocolate sandwich cookie.
Vanilla – For the best flavor, I suggest using pure vanilla extract over imitation.
Unfed Sourdough Starter – I prefer to use sourdough discard that is no older than 2 weeks for sweet treats like this recipe.
Supplies
13×9 Rimmed Baking Sheet
18×13 Rimmed Baking Sheet
Large Mixing Bowls
Parchment Paper
Stand Mixer
Wire Rack
Plastic Wrap
Serrated Knife
How to Make Sourdough Ice Cream Sandwiches
Let the ice cream sit at room temperature until soft, about 30 minutes. You want the ice cream to be soft not melted, otherwise the ice cream will refreeze with a gritty texture.
Prepare a 13×9-inch baking pan with a piece of parchment paper. Spread softened vanilla ice cream into the pan and spread into an even layer. Place another piece of parchment paper on top and freeze until solid.
In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Stop to scrape the sides of the bowl as needed.
Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the vanilla extract and sourdough discard until combined.
Add the flour mixture and beat on low speed until just combined. Often times, I will finish mixing in the dry ingredients with a rubber spatula.
Spread the batter onto a buttered 18×13-inch rimmed baking sheet lined with parchment paper. Try your best to spread into an even layer.
Preheat oven to 350 degrees F and bake for 12 to 14 minutes, or until the top of the sourdough cookie looks dry and the edges are starting to pull away from the baking sheet.
Allow the cookie layer to cool slightly in the pan, then run a small knife around the edges of the cookie. Carefully transfer the cookie with the parchment paper to a wire rack to cool completely.
Move the sourdough cookie onto a cutting board and remove the parchment paper. Cut the sourdough cookie in half, creating two 9×13-inch slabs.
Now, sandwich the frozen ice cream between the cookie slabs. Carefully wrap the Sourdough Ice Cream Sandwich completely in plastic wrap and freeze until firm, for at least 4 hours, but overnight is best!
When ready to serve, slice into 12-16 sandwiches with a warm serrated knife for clean slices.
Variations
Ready to take this classic ice cream sandwich up a notch? Try this suggestions for endless flavor options!
Switch out the Ice Cream
Instead of vanilla ice cream, why not substitute your favorite ice cream flavors for a variety of different sourdough ice cream sandwiches! Some favorites might include mint chocolate chip, cookies and cream, or strawberry!
Add Toppings
For an extra bit of crunch and flavor, dip your ice cream sandwiches into a small bowl with all delicious toppings like sprinkles, mini chocolate chips, crushed peanuts, melted chocolate, crushed Oreos, or peanut butter!
How to Serve Sourdough Ice Cream Sandwiches
Serve your Chocolate Sourdough Ice Cream Sandwiches straight from the freezer for the best texture contrast between chewy cookies and firm ice cream. Let them sit at room temperature for 2-3 minutes to soften slightly. This makes biting easier and enhances the chocolate flavor. For an elevated presentation, roll the edges in mini chocolate chips, chopped nuts, or colorful sprinkles before freezing. These sandwiches shine at summer barbecues, birthday parties, or as an impressive weeknight treat. Cut larger sandwiches in half for easier handling or portion control. Serve on chilled plates to prevent rapid melting.
How to Store Sourdough Ice Cream Sandwiches
Store Chocolate Sourdough Ice Cream Sandwiches in an airtight container in the freezer for up to 2 weeks. Wrap each sandwich individually in parchment paper or plastic wrap before placing in the container this prevents them from sticking together and makes grabbing single servings easy. For longer storage (up to 1 month), wrap individually in plastic wrap, then again in aluminum foil to prevent freezer burn. Label with the date so you track freshness. The cookies will maintain their chewy texture when frozen properly. Avoid storing near strong-smelling foods as ice cream absorbs odors readily.
For More Guidance:
Why You’ll Love This Recipe:
Delicious:
These Chocolate Sourdough Ice Cream Sandwiches deliver an unforgettable flavor experience. The tangy, chewy sourdough cookies perfectly balance the rich, creamy chocolate ice cream, creating a sweet-tart combination that’s far superior to anything store-bought. Every bite offers contrasting textures and complex flavors that’ll keep you coming back for more.
Versatile:
Make this recipe your own! Swap chocolate ice cream for vanilla, strawberry, or coffee. Roll edges in crushed cookies, nuts, or sprinkles. Make mini sandwiches for kids or jumbo ones for serious dessert lovers. Adjust sweetness levels, add chocolate chips to the cookies, or drizzle with caramel. The possibilities are endless.
Creative Use for Discard:
Stop throwing away your sourdough discard! This recipe transforms what’s usually waste into the star ingredient of incredibly flavorful cookies. The discard adds depth, tanginess, and that signature chewy texture you can’t get from regular cookies turning sustainability into pure indulgence.
Frequently Asked Questions
Can I use sourdough starter instead of discard?
Yes! Active sourdough starter works perfectly in this recipe. The main difference is that discard is unfed starter, while active starter has been recently fed. Both will give you the tangy flavor and chewy texture. If using active starter, you might notice slightly more rise in the cookies, but the taste remains delicious either way.
Do I need an ice cream maker for this recipe?
Not necessarily! While an ice cream maker produces the smoothest texture, you can make no-churn chocolate ice cream using heavy cream, sweetened condensed milk, and cocoa powder. Simply whip the cream, fold in the other ingredients, freeze, and you’ll have creamy ice cream perfect for these sandwiches no special equipment required.
How far in advance can I make these ice cream sandwiches?
You can prepare these up to 2 weeks ahead, making them perfect for party planning. Bake the cookies and let them cool completely, make your ice cream, then assemble and freeze. They actually improve after 24 hours as the flavors meld together. Just wrap individually and store in an airtight container to maintain freshness.
Happy baking!
Chocolate Sourdough Ice Cream Sandwiches | Easy Recipe
Ingredients
- 1.5 quart of vanilla ice cream
- 1 cup all-purpose flour 140g
- ½ cup unsweetened cocoa powder 50g
- 1 teaspoon baking soda 4g
- ½ teaspoon salt 4g
- ¾ cup unsalted butter room temperature (156g)
- 1 cup sugar 220g
- 2 large eggs
- 2 teaspoon vanilla extract 8g
- ½ cup sourdough discard 140g
Instructions
- 1. Let 1 gallon of ice cream (1.5 quarts) sit at room temperature until soft, about 30 minutes. You want the ice cream to be soft not melted, otherwise the ice cream will refreeze with a gritty texture.
- 2. Prepare a 13×9-inch rimmed baking sheet with a piece of parchment paper. Spread softened vanilla ice cream into the pan and spread into an even layer. Place another piece of parchment paper on top and freeze until solid.
- 3. In a large bowl, whisk together 1 cup flour (140g), 1/2 cup unsweetened cocoa powder (50g), 1 tsp baking soda (4g), and 1/2 tsp salt (4g).
- 4. In the bowl of a stand mixer fitted with the paddle attachment, cream 3/4 c butter (156g) and 1 c sugar (220g) on medium speed until light and fluffy, about 2-3 minutes. Stop to scrape the sides of the bowl as needed.
- 5. Add 2 eggs, one at a time, mixing until thoroughly incorporated. Beat in 2 tsp vanilla extract (8g) and 1/2 c sourdough discard (140g) until combined.
- 6. Add the flour mixture and beat on low speed until just combined. Often times, I will finish mixing in the dry ingredients with a rubber spatula.
- 7. Spread the batter onto a buttered 18×13-inch rimmed baking sheet lined with parchment paper with an offset spatula. Try your best to spread into an even layer.
- 8. Preheat oven to 350 degrees F and bake for 12 to 14 minutes, or until the top of the sourdough cookie looks dry and the edges are starting to pull away from the baking sheet.
- 9. Allow the cookie layer to cool slightly in the pan, then run a small knife around the edges of the cookie. Carefully transfer the cookie with the parchment paper to a wire rack to cool completely.
- 11. Move the sourdough cookie onto a cutting board and remove the parchment paper. Cut the sourdough cookie in half, creating two 9×13-inch slabs.
- 12. Now, sandwich the frozen ice cream between the cookie slabs. Carefully wrap the Sourdough Ice Cream Sandwich completely in plastic wrap and freeze until firm, for at least 4 hours, but overnight is best!
- 13. When ready to serve, slice into 12-16 sandwiches with a warm serrated knife for clean slices.
Notes
How to Serve
Serve your Chocolate Sourdough Ice Cream Sandwiches straight from the freezer for the best texture contrast between chewy cookies and firm ice cream. Let them sit at room temperature for 2-3 minutes to soften slightly—this makes biting easier and enhances the chocolate flavor. For an elevated presentation, roll the edges in mini chocolate chips, chopped nuts, or colorful sprinkles before freezing. These sandwiches shine at summer barbecues, birthday parties, or as an impressive weeknight treat. Cut larger sandwiches in half for easier handling or portion control. Serve on chilled plates to prevent rapid melting.How to Store
Store Chocolate Sourdough Ice Cream Sandwiches in an airtight container in the freezer for up to 2 weeks. Wrap each sandwich individually in parchment paper or plastic wrap before placing in the container—this prevents them from sticking together and makes grabbing single servings easy. For longer storage (up to 1 month), wrap individually in plastic wrap, then again in aluminum foil to prevent freezer burn. Label with the date so you track freshness. The cookies will maintain their chewy texture when frozen properly. Avoid storing near strong-smelling foods as ice cream absorbs odors readily.
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