Chocolate Chip Ice Cream Sandwich

Pudding mix in the dough makes Robert Irvine's cookies tender and slightly cakey. Try swapping out the classic vanilla ice cream filling for your favorite flavor - coffee is a natural.
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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 14 sandwiches
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4 sticks (1 pound) unsalted butter, at room temperature, plus more for greasing

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups softened butter

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

1 (3.4-ounce) package instant vanilla pudding mix

4 large eggs

3 cups semisweet chocolate chips

2 teaspoons pure vanilla extract

1 gallon creamy vanilla ice-cream (can substitute frozen yogurt), softened slightly

1 cup confectioners' sugar


  1. Preheat the oven to 350 degrees F. Grease two cookie sheets. 
  2. Sift together the flour and the baking soda in a in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated. 
  3. Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough. 
  4. When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with powdered sugar and serve.