Chocolate Ice Cream Sandwiches with Caramel

Is there anything more wonderful than the combination of cookies, ice cream, and caramel? This summer treat is easy to make, and you can make it as fancy or casual as you want. Chocolate ice cream sandwiches with caramel are sweet, chocolaty, and perfect for those hot summer days. Read below for the recipe.

chocolate ice cream sandwiches with caramel

This recipe is easy and delicious. Who doesn’t love a good helping of caramel and chocolate with their ice cream?

A quick note about this recipe. It’s written in grams and cups, but use grams for the most accurate consistent results. It’s surprising just how off measurements can be when we use cups.

So while switching to a kitchen scale might seem like more work, in the end, it’s not any harder. And no more guess work about measurements!

What’s in Chocolate Ice Cream Sandwiches?

These scrumptious chocolate ice cream sandwiches consist of super soft chocolate cookies (the same recipe I use for these caramel stuffed chocolate cookies), the best vanilla ice cream recipe, and homemade caramel sauce.

Each element of this dessert is a knockout on its own. The cookies are super soft and delicious, the vanilla ice cream is on point, and the caramel sauce speaks for itself.

How to Keep Caramel Soft in Ice Cream

Luckily, this isn’t rocket science. Corn syrup naturally keeps food softer, especially in the freezer. The caramel will stay soft in the ice cream, but it’s easier to work with if you add a few tablespoons of corn syrup.

That being said, if you do not want to use corn syrup, skip it. Just know that the caramel won’t be as soft and easy to swirl into the ice cream.

close up of chocolate and caramel ice cream sandwich

3 Tips for Making Ice Cream Sandwiches

  1. Line a 9×9 pan with parchment or wax paper, and fill it with the homemade ice cream. Smooth out the ice cream and freezer for a few hours. You can then lift the ice cream out of the tray and use a round cookie cutter to cut out perfect slices to fit between the cookies.
  2. Weigh the cookie dough so that the cookies are all the same size. I know, this might seem like an extra step, but if you want the sandwiches to be even, weighing the dough on a small scale is the perfect solution.
  3. After sandwiching the ice cream between the cookies, freeze them for a couple of hours to set the ice cream. But of course…if you want to eat them right away, that’s fine too!

Essential Baking Tools

  • A round cookie cutter for the ice cream (This is my go to set)
  • 9×9 pan for the ice cream
  • Kitchen scale for weighing the ingredients
ice cream sandwiches in a tart tin with caramel on a white background

Chocolate Ice Cream Sandwich Cookies

chocolate ice cream sandwiches with caramel

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  • Author: Camille
  • Prep Time: 4 hours
  • Cook Time: 9 minutes
  • Total Time: 4 hours 9 minutes
  • Yield: 1216 ice cream sandwiches 1x
  • Category: cookies


Units Scale

For the Soft Chocolate Cookies

  • 170 grams (3/4 cup) unsalted butter, soft but cool
  • 150 grams (3/4 cup) light brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 2 large eggs
  • 2 egg yolks
  • 1 1/2 tsp vanilla extract
  • 56 grams (2 ounces) bittersweet chocolate, melted
  • 38 grams (1/2 cup) cocoa powder
  • 250 grams (2 cups) all-purpose flour
  • 5 grams (3/4 tsp) salt
  • 3 grams (1/2 tsp) baking soda
  • 34 grams (1/4 cup) sugar for coating the cookies

For the Vanilla Ice Cream

  • 405 grams (1 3/4 cups) heavy cream, cold
  • 300 grams (1 1/4 cups) whole milk
  • 200 grams (1 cup) granulated sugar
  • 1.5 grams (1/4 tsp) salt
  • 1 vanilla bean (or 1 Tbs vanilla)

For the Caramel

  • 100 g granulated sugar
  • 28 g (2 Tbs) unsalted butter, European style
  • 70 g heavy cream
  • 1/2 tsp fleur de sel


To Make the Chocolate Cookies

  1. Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
  2. Add eggs, egg yolks, melted chocolate, and vanilla. Mix until incorporated.
  3. Sift dry ingredients and add to mixer in 2 additions. Stop mixing as soon as the dough comes together! Cover and refrigerate dough for 1 hour.
  4. Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper. Portion cookies onto a scale so they are 35 grams each. Roll the balls until smooth and roll in sugar. 
  5. Repeat with remaining dough and place on half sheet pans, spacing the cookies 2 inches apart.
  6. Bake for 7-9 minutes, then let cookies rest on pan for 5 minutes. You know they are done when the cookies begin to crack on top.
  7. Transfer to a cooling rack and let cool completely before assembling ice cream sandwich cookies.

To Make the Vanilla Ice Cream

  1. Combine ice cream ingredients, chill for one hour, and then mix according to mixer directions. (Approximately 20-25 minutes) See the post here for more details on this vanilla ice cream.
  2. Pour the ice cream into a parchment lined 9×9 pan, drizzle on half of the caramel, and swirl. Smooth the top of the ice cream with an offset spatula, then chill in the freezer for 3-4 hours before cutting.

To Make the Caramel Sauce

  1. In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
  2. To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan to dissolve any sugar crystals that remain.
  3. If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
  4. Swirl the caramel in the pan as it melts. Add the butter once the caramel is the color of a **brown paper bag, and stir at this point.
  5. Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel.
  6. Strain the caramel just in case there are any seized caramel bits that won’t melt down. Place in the fridge to cool for 15-20 minutes.

To Assemble the Chocolate Ice Cream Sandwiches

  1. Cut out 2.5 inch rounds of vanilla ice cream with a cookie cutter for perfectly even and uniform sandwiches. Of course, if your cookies are bigger or smaller, use a cutter that is the same size as the cookies.
  2. Place an ice cream round on a cookie, drizzle with more caramel if desired(optional), and top with the second cookie. Repeat with remaining ingredients and enjoy right away. If making for later, put ice cream sandwiches in the freezer and let them chill for at least 2 hours so they set properly.
  3. Remove ice cream sandwiches from the freezer 10-15 minutes before eating so the cookies can soften some.


**The darker the caramel color, the richer the flavor, so you can decide just how light or intense you want the flavor to be by the color of the caramel. As a side note, darker caramel will be firmer. We want this to be slightly thinner so that it’s easier to work with on the ice cream.

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