Chocolate Chip Cookie Ice Cream Sandwiches

Delicious and decadent Chocolate Chip Cookie Ice Cream Sandwiches created using the chocolate chip cookie recipe made famous by Doubletree Hotels by Hilton.

Chocolate Chip Cookie Ice Cream Sandwiches

Hey guys! I’m Shanna, the wife of Dude That Cookz, dropping in to share a recipe I recently made for the kids!

But first, a little backstory…

I have been traveling for most of my life. Even as a child, a road trip was a common event. And although the price was certainly a factor in where we stayed, there was always one hotel chain at the top of the list.

I mean, while DoubleTree is great and all, I will admit to being partial to their cookies. Let’s be honest. Nice accommodations and amenities are important, but when your check-in concludes with a complimentary (and warm) chocolate chip cookie well…

DoubleTree Chocolate Chip Cookies

Fun fact: More than 30 million of their cookies are eaten every year, and they were the first food baked in orbit on the International Space Station.

So when DoubleTree finally shared their never-before-released cookie recipe last month, I knew I was headed straight for the oven. And if you bake even seldomly, you probably have most of these ingredients in your pantry.

These cookies have so been named, the Quarantine cookie. 🙂

How to Make Chocolate Chip Cookie Ice Cream Sandwiches:

Making these cookies is really no different from any other cookie recipe. I always start with mise en place — measuring and separating all ingredients making sure my wet ingredients are not blended with the dry ones.

Start with mise en place

I’ll typically add all dry ingredients to one bowl, my eggs and extracts to another, and the sugars to a third bowl.

Making the cookies

Start with your wet ingredients first. Using a mixer at medium speed, blend your butter, sugar, and brown sugar for 2 minutes. Note: You want to allow your butter to come to room temperature first. This helps you achieve the ideal texture.

Adding eggs to sugars to make chocolate chip cookies

In the same bowl, add eggs, vanilla, and lemon juice. Blend at low speed for 30 seconds, then increase the speed to medium for an additional 2 minutes. You are looking for a light and fluffy consistency.

Adding dry ingredients when making chocolate chip cookies

Now you are ready to add the dry ingredients. With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.

MIni chocolate chips

Stir in your chocolate chips and walnuts (optional; I did not use them in my recipe).

Use scoop to portion cookies

Use a small ice cream scoop (paid link) (this will come in handy shortly) and portion one scoop of dough onto a baking sheet (paid link) 2 inches apart.

Bake at 300°F for 20-23 minutes until golden brown. Remove from oven allow to cool for 1 hour.

Baked DoubleTree Chocolate Chip Cookies

Shout out to Eric for these process shots. After two weeks in quarantine, my nails are a mess! 🙂

Making the sandwiches

While your cookies are cooling, pull out your ice cream. Ice cream is much easier to work with when you allow it to sit outside of the freezer for a few minutes.

Take the same small ice cream scoop (paid link) you used to portion the cookie dough. Flip over one cookie and add three scoops of vanilla ice cream to the bottom side. Top with the flat side of the second cookie to make a sandwich.

Chocolate Chip Cookie Ice Cream Sandwiches

I fill in the edges with a bit more ice cream to create a consistent look.

Place mini chocolate chips on a flat plate or baking sheet (paid link). Roll sides of the sandwich in the chips.

Why would you add oats to your chocolate chip cookie recipe?

I asked the same thing the first time I made a batch of chocolate chip cookies. Old fashioned oats (also called rolled oats) give your cookies a chewy texture and they actually add a nutty flavor.

This is such a great recipe and I’m so glad DoubleTree decided to share it with us. On very special occasions, I’ll drop in to share something I really love. And this is one of those recipes.

How can I store any unused cookie dough?

You can store your cookie dough in an airtight container in the refrigerator for up to 5 days. If you think you will use the remaining dough sooner than later, this is a great route.

However, if you plan to use them at a much later date, you can freeze it. Place the dough in a freezer bag. They can last up to 3 months.

Time to stop taking pics and eat…as you can see these lovelies melt fast!

“We know this is an anxious time for everyone…a warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.” ~ Shawn McAteer, senior vice president and global head of DoubleTree by Hilton.

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Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches

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5 from 1 review


Delicious Chocolate Chip Cookie Ice Cream Sandwiches made with the chocolate chip cookie recipe made famous by DoubleTree Hotels by Hilton.


Units Scale
  • 1/2 pound butter, softened (2 sticks)
  • 3/4 cup plus 1 tbsp. granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/4 tsp. vanilla extract
  • 1/4 tsp. freshly squeezed lemon juice
  • 2 1/4 cups flour
  • 1/2 cup old-fashioned (rolled oats)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Pinch of cinnamon
  • 2 2/3 cups Ghirardelli chocolate chips
  • 1 3/4 cups walnuts, chopped (optional)
  • 4 cups ice cream, frozen yogurt, sherbet, or sorbet


  1. Preheat the oven to 300°F.
  2. Cream butter, sugar, and brown sugar in a stand mixer bowl on medium speed for about two minutes.
    Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
  3. With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
  4. Stir in chocolate chips and walnuts.
  5. Portion dough with a scoop (about three tablespoons) onto a baking sheet (paid link) lined with parchment paper, about two inches apart.
  6. Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft. Remove from the oven and cool on baking sheet (paid link) for about one hour.
  7. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to the edge of the cookies).
  8. Optional: Roll ice cream edges in chocolate chips. 


  1. You can freeze the unbaked cookies, and there’s no need to thaw them. Preheat the oven to 300°F and place frozen cookies on a parchment paper-lined baking sheet (paid link), about two inches apart. Bake until edges are golden brown and the center is still soft.
  2. You can roll your ice cream sandwiches in saran wrap and place them in your freezer to enjoy later. 
  3. Nutritional values below are based on the cookie recipe only. 
  4. This recipe yields 26 cookies for 13 ice cream sandwiches.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Calories: 318
  • Sugar: 19g
  • Fat: 20g
  • Saturated Fat: 9g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 32mg

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  1. Nancy Bell says:

    The cookies were fantastic but we cook for a church group and had to make 60 of these sandwiches. The only problem is when you say it *”YIELDS 26″* we weren’t sure if that meant 26 sandwiches or 26 cookies and only 13 sandwiches (which was the case). It would be helpful ir you updated that. I will defiantly make these again- they were a HUGE hit!!

    1. Eric Jones says:

      Hi Nancy! Thanks for pointing that out. And you are correct; it should have stated 13 ice cream sandwiches (26 cookies). We have updated the recipe card. Glad everyone enjoyed them!