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Chocolate Sourdough Ice Cream Sandwiches Recipe

Chocolate Sourdough Ice Cream Sandwiches | Easy Recipe

Beat the heat with these Sourdough Ice Cream Sandwiches! Sweet vanilla ice cream can be found in between two layers of fudgy, chewy chocolate sourdough cookies for the perfect summer treat.
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Prep Time 1 hour
Cook Time 12 minutes
Chill Time: 4 hours
Total Time 5 hours 12 minutes

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.