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+ servings
Two chocolate chip cookie ice cream sandwiches in a loaf tin with linens on table.

Ice Cream Cookie Sandwich Recipe

Ice Cream Cookie Sandwich Recipe made with chewy chocolate chip cookies and homemade banana ice cream. Delicious ice cream sandwich cookies flavored with banana rum!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Large Cookie Sandwiches
Author Jenn


Chocolate Chip Cookies

  • 1 ¾ Cups (219 grams) All Purpose Flour
  • 1 Cup (125 grams) Bread Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 Cup (226 grams) Unsalted Butter softened
  • 1.5 Cups (330 grams) Dark Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 3 Tablespoons Blue Chair Bay Banana Rum Cream
  • 1 Cup (170 grams) Dark Chocolate Morsels

Banana Rum Ice Cream

  • 2 Cups (480 grams) Whole Milk
  • 2 Cups (480 grams) Heavy Whipping Cream
  • 1 Cup (200 grams) Granulated Sugar
  • 6 Egg Yolks
  • 2 Tablespoons Corn Starch
  • ½ Cup (120 grams) Blue Chair Bay Banana Rum Cream
  • 2 teaspoons Vanilla Extract
  • 1 Cup (200 grams) Chopped Banana


Chocolate Chip Cookies

  • Hand whisk together all purpose flour, bread flour, baking soda, and salt in a medium bowl. Set aside.
  • Beat together softened butter and brown sugar in the bowl of a stand mixer with paddle attachment or large mixing bowl with hand held mixer. Beat until fluffy 2-3 minutes.
  • Add eggs, vanilla, and Banana Rum Cream mix again until incorporated. Scrape sides and bottom of bowl with rubber spatula as needed.
  • Mixing on low speed slowly spoon in flour until just combined.
  • Fold in chocolate morsels with a wooden spoon or spatula.
  • Place cookie dough in fridge for 20 minutes to chill.
  • Line two cookies sheets with parchment paper or silicone baking mats.
  • Using a 3 Tablespoon or 2 Tablespoon scoop, measure out cookie dough balls. I went with a 3 Tablespoon scoop for larger cookies.
  • Place cookie dough balls on cookie sheet spacing 2-3 inches apart.
  • Bakes at 350 F (180 C) 10-12 minutes for smaller cookies and 14-16 minutes for larger cookies. Cookies are bakes when starting to crisp around the edges. Don't over bake. They will continue to firm in the center while they cool on wire rack.
  • Remove tray from oven and place on wire rack for 10 minutes. Slide cookies off cookie sheet and allow to completely cool on rack.

Banana Rum Ice Cream

  • In a medium saucepan, on medium heat, stir together cream, milk, and ½ cup of sugar. Heat until warm, barely a bubble, and not boiling.
  • In a large bowl, hand whisk together egg yolks, cornstarch, and remaining ½ cup of sugar. Whisk until light in color, about two minutes.
  • Slowly pour half of the hot mixture into the egg mixture, continually whisking.
  • Pour the egg and cream mixture (tempered eggs) back into saucepan with remaining cream mixture. Stir gently with a wooden spoon for 2-4 minutes, until thick enough to coat the back of the spoon.
  • Remove from heat and stir in the Banana rum Cream, and vanilla. Pour mixture through a sieve into a large bowl.
  • Cover bowl with plastic wrap and refrigerate for 4 hours, until thoroughly chilled.
  • Transfer sweet ice cream base into the ice cream maker and churn according to manufacturer's instructions. It should thicken and resemble soft serve ice cream. (about 25-30 minutes)
  • Once thickened fold in the banana chunks and transfer ice cream to an airtight container and freeze for 5-6 hrs or overnight.

Make Ice Cream Sandwiches

  • Take cooled baked cookie and flip upside down. Place a generous scoop of ice cream on cookie then top with another cookie.
  • You can either eat right away or wrap in plastic wrap and place in the freezer for enjoying later!