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Giant ice cream cookie sandwich   recipe

Giant ice cream cookie sandwich recipe

1 rating

Treat yourself this Christmas with this giant cookie ice cream sandwich recipe. Sandwich creamy vanilla ice cream between two giant chocolate chip cookies, then slice and serve for a fun Christmas dessert idea. See method

  • Serves 4
  • 25 mins to prepare and 10 mins to cook, plus 4 hours freezing
  • 546 calories / serving
  • Vegetarian


  • 300g pack ready to bake chocolate chip cookie dough
  • ½ x 1L tub Carte D’Or Vanilla Ice Cream
  • 80g mincemeat

Perfect with:

Carte D'or vanilla ice creamSmooth vanilla ice cream made with real Madagascan vanilla Carte D'or vanilla ice cream
Smooth vanilla ice cream made with real Madagascan vanilla

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    14g 70%
  • Sugars

    50g 55%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 79.3g Protein 5.8g Fibre 1.4g


  1. Preheat the oven to gas 6, 200ºC, 180ºC fan. Grease and line a 6in/ 15cm spring form or loose-bottomed cake tin. Press half the cookie dough into the base so that it completely covers it. Bake for 10-12 mins until golden.
  2. Allow to cool in the tin, once completely cool and hardened remove from the tin, then repeat with the remaining dough. Once the second cookie is completely cool and hardened, remove it from the tin, then wash the tin and grease and line again with baking paper. Place a cookie into the base.
  3. Put the Carte D’Or Vanilla Ice Cream into a large bowl and allow to soften slightly for 2-3 mins. Add the mincemeat, working quickly, mix well until combined. Spoon over the cookie in the tin and smooth over with a palette knife. Cover with clingfilm and freeze for 4 hours or overnight (wrap the second cookie in cling film and freeze along side it).

See more Christmas dessert recipes

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