It’s “wicked awesome” ~ Ice Cream Chipwich

homemade ice cream sandwiches with sprinkles

I’ve lived on the west coast for the last seven years and it’s taken me about that long to form a west coast orientation in my brain.  I no longer envision the cliff walk  overlooking mansions when people say “Newport” or the rocky shores of Maine when people say “Portland”.

But every now and then I’ll wax nostalgic on something from childhood and with shocked amazement realize that it was purely a regional thing.   I’m still shocked that in some parts of the country munchkins and donut holes are not interchangeable words, or that not everyone grew up with a fluffernutter as the alternative on their school’s lunch menu,  and that “pigpile” is not what you yelled as a kid before you jumped on a heap of your friends.

So it should come as no surprise when I texted my friend to tell her that we were bringing homemade Chipwichs to her house for dessert, she replied “I have no idea what those are but that sounds great.”

ice cream

Naming conventions aside, these chocolate chip ice cream sandwiches are one of the easiest and most delicious treats of summer.

The day after school ended we broke out our ice cream maker and adapted Julia Child’s Mocha Chocolate Chips (from Baking with Julia) to make these.

Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches


  • 2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks unsalted butter, cut into chunks
  • 3/4 cup granulated sugar
  • 3/4 cup (packed) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 bag Nestle chocolate chunks & 1/2 bag Nestle semi sweet chips


  • Whisk flour, baking soda, and salt together in a medium bowl to blend; set aside.
  • Put the butter in the bowl of mixer and beat on medium until butter is light in color.
  • Add granulated sugar and beat 30 more seconds.
  • Add brown sugar and beat for another 30 seconds.
  • Add the eggs one at a time, beating for a minute after each addition.
  • Add the vanilla and beat until blended.
  • With mixer on low, add the dry ingredients, mixing until incorporated.
  • Fold in chocolate chunks & chips.
  • Wrap dough in plastic and refrigerate for a few hours, or preferably overnight.
  • Bake at 350 for 10-12 minutes, rotating pans halfway through.
  • *Julia's notes say to bake on heavy baking pans, or double up your baking pans to avoid burning the bottoms of the cookies.
  • Once cooled, pair matching cookie sizes together. Spread softened ice cream on one side, top with second cookie and fill in the gaps with extra ice cream in the cookie sandwich. Pour mini chips or sprinkles (aka jimmies if you're from my state) into a shallow bowl and roll ice cream edges into garnish. Wrap with plastic & freeze to harden. Enjoy!

I’ll always be partial to the real Chipwich but there’s something about the extra creaminess of  homemade vanilla ice cream and the chewy texture of Julia’s cookies that make this version truly decadent.


Or as they say where I’m from….they taste wicked awesome!



I hope your summer is off to a great start and thanks so much for joining me today At the Picket Fence,

Julie Signature


  1. says

    To use a southern expression…..”Lord have mercy!” Those look delicious. Wish I could reach through the computer monitor to grab one right now. The fact that everything is homemade makes them even better, I’m sure! I have always lived in GA, so I probably think of other areas in the U.S. the way you did. I believe what I see on tv as how it must be to live there. I live a sheltered life! But, I knew what a chipwich was.
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  2. lucy says

    Never dreamed my little girl would turn into a chef extraodinaire! Sooooo proud of your creations! Makes a mother proud!

  3. says

    Putting this on my list right now for our next movie night. A bunch of us get together, bring a dish, let the kids pick a movie and we show it on a big outdoor screen. (sheet stretched across between poles). I will be very popular when I bring these. :)


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