Hi, Friends!

If someone told you that putting ice cream between two cookies is a life-changing move, they were absolutely right.

That's basically the entire plot of a cookie ice cream sandwich, and it deserves a standing ovation. This treat is everything: crispy on the outside (but not teeth-breaking frozen), creamy on the inside, and guaranteed to make everyone around you jealous in the best way possible.

These cookie ice cream sandwiches use a quick no-chill cookie dough recipe that produces soft cookies perfect for freezing. No waiting around for hours twiddling your thumbs -- you can move right from mixing bowl to oven like a boss. They are soft, which means they won't be rock hard after freezing. The cookies are also nice and flat, which makes sandwiching (and eating as a sandwich) very easy. Flat and soft? That's the dream cookie, honestly.

Here's your lineup for about 12 ice cream sandwiches (24 cookies total):

For the cookies:

- 2 and 1/4 cups (280g) all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 cup (2 sticks / 230g) unsalted butter, softened to room temperature

- 3/4 cup (150g) granulated sugar

- 3/4 cup (165g) packed brown sugar

- 2 large eggs, at room temperature

- 2 teaspoons pure vanilla extract

- 1 and 1/2 cups (255g) mini chocolate chips (plus more for rolling, optional)

For the filling:

- About 1.5 quarts of your favorite vanilla ice cream (or any flavor you love)

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.

Step 2: Whisk together the flour, baking soda, and salt in a bowl. Set aside.

Step 3: In a large bowl, beat softened butter with both sugars until creamy and fluffy, about 2 minutes. Add eggs one at a time, then mix in vanilla.

Step 4: Gradually mix in the dry ingredients until just combined. Fold in the mini chocolate chips. Mini chocolate chips are perfect for frozen cookie ice cream sandwiches. When frozen, the smaller chips aren't as rock hard as the regular-size chocolate chips. They're simply easier (and more pleasant) to eat, plus you can enjoy more chocolate in every single bite when you use smaller chips.

Step 5: A medium cookie scoop is the perfect size for portioning your cookies. This recipe yields 24 cookies, which means you'll have 12 ice cream sandwiches. Scoop dough balls onto your prepared baking sheets, about 2 inches apart.

Step 6: Bake for 11 to 12 minutes, until edges are set but centers look slightly underdone. That's intentional! They'll firm up as they cool, and staying a little underbaked keeps them soft after freezing.

Step 7: Let cookies cool completely on the pan before attempting assembly. Don't rush this step -- you do not want a melted ice cream disaster on your hands.

Step 8: There's no need to soften your ice cream prior to starting this step, though if your ice cream is particularly hard to scoop, give it a couple minutes to slightly soften. Flip a cooled cookie over and place 1 generous ice cream scoop, about 1/4 cup or 45g, on top. Use your scoop to gently spread the ice cream to the edges.

Step 9: Press a second cookie on top, right-side up. Gently press together. If you want that classic chipwich look, roll the edges in extra mini chocolate chips.

Step 10: Freeze for a minimum of 3 hours and up to 3 months. After 3 hours, the ice cream is still a bit soft but the sandwiches are frozen enough to easily pick up and enjoy. If you have time, 6 hours is more ideal for a sturdy, compact cookie ice cream sandwich.

Notes, Tips, and Common Mistakes

Substitutions: The classic combination of chocolate and vanilla is hard to beat, but you can make these ice cream sandwiches your own by swapping in your family's favorite ice cream flavor. Coffee, mint chocolate chip, and strawberry would all be great. Or double down and reach for chocolate.

Storage tip: Serve them right away, or wrap the sandwiches individually in parchment or plastic wrap to stash away for later. They keep beautifully in the freezer for up to 3 months -- not that they'll last that long.

Cookie texture tip: You want to slightly underbake the cookies, so they stay soft when frozen. A golden edge is your cue to pull them out. Overbaked cookies turn into little frozen bricks that will challenge your jaw in all the wrong ways.

Ice cream spreading tip: The method of spreading the ice cream into a sheet and then stamping it out makes for an even, neat sandwich cookie. Freeze the sheet of ice cream until it's super solid before stamping or cutting it out into the right shape, which can take a few hours in a normal freezer.

Fun toppings: You can make the sandwiches as simple or decadent as you like, adding nuts, jimmies, or whatever you please to the outside. Crushed graham crackers, colorful sprinkles, or toasted coconut all work like a charm.

These cookie ice cream sandwiches are basically the answer to every hot day, every celebration, and every "I deserve something delicious" moment. Whip up a batch, stash them in the freezer, and watch how quickly your household starts treating you like a culinary hero. Go ahead, Lykkers -- you've got this!