As I took my first bite of these delightful Chocolate Sourdough Ice Cream Sandwiches, the rich, fudgy texture combined with the creamy vanilla ice cream sent me straight into dessert bliss. This simple yet indulgent recipe takes about 1.5 hours (plus freezing time) to make, and it works wonders because the addition of sourdough discard gives a subtle tang that enhances the chocolate flavor while keeping the cookies soft.
These delicious ice cream sandwiches are perfect for anyone looking to treat themselves or surprise guests with a unique dessert. They’re ideal for summer gatherings, birthday parties, or a cozy evening at home. You can prepare them a day in advance and store them in the freezer for easy serving later.
Why You’ll Love This Recipe
- The addition of sourdough discard adds a unique depth of flavor.
- The cookies are soft and chewy, creating a delightful contrast to the creamy ice cream.
- These sandwiches are easy to make and can be prepared ahead of time.
- The combination of chocolate cookies and vanilla ice cream is simply irresistible.
What You’ll Need
Here’s everything you need to create these mouthwatering ice cream sandwiches.
For the Ice Cream
- 1.5 quart vanilla ice cream, softened
For the Cookies
- 1 cup all-purpose flour (140g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 teaspoon baking soda (4g)
- 1/2 teaspoon salt (4g)
- 3/4 cup unsalted butter, room temperature (156g)
- 1 cup sugar (220g)
- 2 large eggs
- 2 teaspoon vanilla extract (8g)
- 1/2 cup sourdough discard (140g)
Note: Ensure the ice cream is softened, not melted.
Substitutions & Swaps
- Use gluten-free flour for a gluten-free version.
- Substitute coconut oil for butter.
- Any flavor of ice cream will work.
- Replace sourdough discard with yogurt if needed.
How to Make It
Here’s how to whip up these delicious sandwiches in no time.
1. Soften
Let 1.5 quarts of vanilla ice cream sit at room temperature until soft, about 30 minutes. You want the ice cream to be soft, not melted, otherwise, it will refreeze with a gritty texture.
2. Prepare
Prepare a 13×9-inch rimmed baking sheet with a piece of parchment paper. Spread the softened vanilla ice cream into the pan in an even layer. Place another piece of parchment paper on top and freeze until solid.
3. Whisk
In a large bowl, whisk together 1 cup flour (140g), 1/2 cup unsweetened cocoa powder (50g), 1 teaspoon baking soda (4g), and 1/2 teaspoon salt (4g).
4. Cream
In the bowl of a stand mixer fitted with the paddle attachment, cream 3/4 cup butter (156g) and 1 cup 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 Eggs
Add 2 eggs, one at a time, mixing until thoroughly incorporated. Beat in 2 teaspoons vanilla extract (8g) and 1/2 cup sourdough discard (140g) until combined.
6. Combine
Add the flour mixture and beat on low speed until just combined. I often finish mixing in the dry ingredients with a rubber spatula.
7. Spread
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 it into an even layer.
8. Bake
Preheat the 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. Cool
Allow the cookie layer to cool slightly in the pan. 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.
10. Cut
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.
11. Assemble
Sandwich the frozen ice cream between the cookie slabs. Wrap the Sourdough Ice Cream Sandwich completely in plastic wrap and freeze until firm for at least 4 hours, but overnight is best!
12. Slice
When ready to serve, slice into 12-16 sandwiches with a warm serrated knife for clean slices.
How to Store It
Fridge: Store for up to 5 days in an airtight container.
Freezer: Yes, freeze to maintain texture.
Reheat: No reheating needed; enjoy frozen.
Tips for Best Results
- Ensure ice cream is fully set before assembling.
- Use a warm serrated knife for clean cuts.
- Allow cookies to cool completely before assembling.
- For best flavor, let assembled sandwiches freeze overnight.
Serving Suggestions
- Serve at summer parties or barbecues.
- Pair with fresh fruit for a light contrast.
- Enjoy as a fun after-dinner treat with friends.
