Cold Treats Cookies Gluten Free Sweets

Chocolate Dipped Peanut Butter Ice Cream Cookie Sandwiches

July 26, 2019

Summertime doesn’t get any cooler than peanut butter cookie ice cream sandwiches dipped in melted chocolate. Stock your freezer with […]

Summertime doesn’t get any cooler than peanut butter cookie ice cream sandwiches dipped in melted chocolate. Stock your freezer with a batch of these gluten free frozen treats to beat the heat all summer long.


Heeeyyyy there foodie friends. Welcome to the second installment of ice cream cookie sandwich month here at Browned Butter Blondie. There’s pretty much a major heat wave happening,,,well, everywhere. It’s hot as heck in my neck of the woods and the thought of turning on the oven sounds about as good as spending twelve hours in a sauna wearing a ski jacket. But don’t you worry…I gotchu!! If you missed last week’s recipe for Brookie Ice Cream Sandwiches, be sure to check it out now. My husband declared them the best thing to ever come out of our freezer!


Before we get to my latest frozen treat obsession, I need YOUR help! The nomination window is now open for the 2019 Saveur Blog Awards and it would mean the world to me if you could take just one minute of your time today to cast your vote for Browned Butter Blondie. If you aren’t familiar with the Saveur Blog Awards, it’s an annual award which recognizes and celebrates creatives in the food industry that share exceptional work and a true passion for what they do. It’s kind of a big deal in the blogging world.

If you follow my blog or Instagram page, enjoy my recipes and are inspired by my food photography, I would be forever grateful to receive your nomination. Simply click the link HERE , enter my URL (www.brownedbutterblondie) and vote for me under the Best Baking & Sweets category. You can vote once a day, every day, until July 31st. Thank you, thank you from the bottom of my foodie heart. And be sure to nominate each and every one of your favorite food bloggers….every vote counts!

Ok, now let’s get back to the cold treats!!

It’s definitely the perfect time to indulge in some frozen desserts and today I’m bringing you a seriously epic ice cream sandwich to get you through these extra hot summer days. Because let’s face it, the only thing better than eating ice cream straight from the container is eating it smooshed between two cookies. Oh, and then dunked in chocolate.

Go big or go home I always say!


These Chocolate Dipped Peanut Butter Ice Cream Cookie Sandwiches will satisfy your sweet and salty cravings in one fell swoop. This frozen cookie ice cream duo packs the best of both worlds by combining peanut butter and chocolate which we all know is the most delicious mash up of flavors evveerrrr!! Trust me when I say your sweet tooth won’t be able to resist this mega ice-cream stuffed dessert. You can’t go wrong with this classic combination and a freezer full of these is just the thing you need to kick off the weekend!

I mean just look at that frosted chocolate!!



These ice cream sammies require a few steps to put together, but the result is soooo worth it! First, we start with the peanut butter cookies which happen to be gluten free but you’d never know it. They are soft and slightly chewy, perfectly peanut-buttery and basically everything I look for in a cookie. They are delicious all on their own so be sure to set aside a few to nosh on while you are waiting for the ice cream sandwiches to freeze. To make the cookies we first whip together the butter, sugar and creamy peanut butter until light and fluffy.

Next we add the egg and vanilla and combine until incorporated. Once we whisk the dry ingredients together we add them gradually to the sugar and butter mixture until just barely combined. A few streaks of flour should remain which you will combine at the very end with a wooden spoon so as not to over mix the dough. I refrigerate the dough for three hours or overnight and I highly recommend not skipping this step. Since I know you’ll ask, the answer is yes… the cookies will still taste great if you are in a hurry and just don’t have the patience to chill the dough. I get it and I’ve been there. Sometimes you just want the cookie when you want the cookie!


Once the cookies are ready and chilled, we assemble them by placing a scoop of your favorite vanilla ice cream between two cookies and smooshing them together to form a sandwich. And just when you thought it couldn’t get any better, we dunk them in a homemade magic shell coating that will knock your socks off! Not even kidding. This stuff is magic. This chocolate coating is literally just like the magic shell I used to pour over my ice cream as kid. But this updated version is preservative free and made with only two ingredients. I use the same recipe to top my Homemade Chocolate Covered Fudgsicles.

You’ll want to smother anything and everything frozen with this chocolate crack. It’s just that good!!!


Once the sammies are assembled, pop those babies back in the freezer to chill out for a couple of hours {or as long as you can stand to wait}. One bite and you’ll be sold! These Chocolate Dipped Peanut Butter Ice Cream Cookie Sandwiches put any ice cream sandwich from the neighborhood ice cream truck to shame. And unless you’re eating this in the middle of winter, you’re going to make a mess so don’t forget that napkin.


Ice cream cookie sandwiches could not be easier {or more fun!} to make. But to make them pretty enough to show off at your next summer bbq, read below for a few simple tips to follow.


  1. To make ice cream cookie sandwiches that are uniform, start with cookies that are the same size. I use a 2 inch cookie scoop to make these peanut butter cookies and because I refrigerate the dough overnight, the cookies do not spread much. If your cookies spread or are uneven in size when you remove them from the oven, use a round biscuit cutter or the back of a spatula to gently shape the cookies into uniform circles. Before adding ice cream to the cookies, match up pairs of cookies by size.
  2. Always freeze your cookies before assembling the ice cream sandwiches. Everything and anything that touches the ice cream should be frozen first, with the exception of the chocolate coating which is added last. This helps to ensure that your ice cream stays frozen and that your sandwich doesn’t turn into a soupy, melty mess before you have a chance to get it back into the freezer. I also freeze the cookie sheets in advance that I use to rest the ice cream sandwiches on.
  3. You can certainly place hand-scooped potions of store-bought ice cream between the two cookies, but there are two ways to approach creating the more uniform rounds of ice cream I’ve used here. One, you can simply purchase pints of ice cream and while frozen, slice the pints into 1- 1 1/2 inch rounds using a sharp knife {run it under hot water first}. Or you can spread softened ice cream in a 9 x 13 inch cake pan into an even layer, refreeze until solid and then use a biscuit cutter the same size as your cookies to carve out identical rounds. Tah-dah…perfectly perfect ice cream sammies!

Stay tuned for two more heavenly cookie-ice cream flavor combinations coming next week to finish off our month long celebration of frozen treats. Be sure to tag @brownedbutterblondie on Instagram if you make any of these epic ice cream sandwiches or any other recipe from the blog. I love to see what you are baking up in your kitchens! And don’t forget to follow my boards on Pinterest for lots of sweet treat inspo. Stay cool out there peeps and happy weekending!!

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Chocolate Dipped Peanut Butter Ice Cream Cookie Sandwiches

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  • Author: Browned Butter Blondie
  • Prep Time: 1 hour
  • Cook Time: 12 mins
  • Total Time: 1 hour 12 mins
  • Yield: 18 1x
  • Category: Frozen Treats



For the Peanut Butter Cookies

  • 8 TBSP (1 stick) unsalted butter, room temperature
  • 2/3 cup creamy peanut butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla
  • 1 1/2 cups gluten free flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • 1/4 tsp kosher salt

For ice cream

  • 1 quart vanilla ice cream

For Chocolate Coating

  • 12 ounces semi sweet chocolate chips
  • 1/4 cup coconut oil


For Peanut Butter Cookies

  1. In the bowl of a stand mixer, cream together butter, peanut butter and brown sugar until light and fluffy, about 3 minutes.
  2. Add egg and vanilla and mix until well combined.
  3. In a separate bowl, whisk together flour, xanthum gum, baking soda and salt.
  4. Add dry ingredients to the peanut butter mixture, mixing until barely combined.
  5. Do not over mix.
  6. Remove the bowl from mixer and refrigerate for 3 hours or overnight.
  7. Once chilled, preheat oven to 350 degrees.
  8. Line two baking sheets with parchment paper.
  9. Using a 2 inch cookie scoop, scoop dough onto baking sheets, leaving space between.
  10. Bake for 12 minutes or until edges are barely golden brown and center is still soft.
  11. Cool on pan for 5-10 minutes before transferring to a wire rack to cool completely.
  12. Freeze cookies for 1 hour before adding ice cream.

For Chocolate Coating

  1. In a microwave safe bowl, combine chocolate chips and coconut oil.
  2. Stir to combine.
  3. Microwave in 30 second intervals until melted and smooth, stirring in between.
  4. Let cool to room temperature.


  1. Place ice cream rounds or scoops on to the flat side of one cookie and top with a second cookie.
  2. Freeze for 30 minutes to one hour.
  3. Carefully dunk half of the ice cream sandwich into the cooled chocolate coating and allow the extra chocolate to drip into the bowl.
  4. Chocolate will begin to set within 60 seconds.
  5. Place ice cream sandwiches in freezer for one hour before serving.


Prep time does not include freezer time.
For best results, freeze ice cream sandwiches in between steps.
Chocolate coating can be stored tightly covered at room temperature.





  • Reply
    March 28, 2024 at 2:53 am

    I am so excited to try these. They look amazing! What’s the secret to the cookies turning out soft even when they’re frozen? Whenever I freeze cookies, they’re rock hard. Would these turn out that way?

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