Chocolate Ice Cream and Chocolate Cookies make the best chocolate ice cream sandwiches…Extra chocolate sprinkles and chocolate dip are totally optional!


For the Chocolate Ice Cream

  • 1 1/2 cups heavy cream
  • 1 cup evaporated milk
  • 1/2 cup Rodelle Gourmet Baking Cocoa
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 6 oz dark chocolate
  • 1 cup whole milk
  • 2 teaspoons Rodelle Pure Vanilla Extract

For the Chocolate Cookies

  • 3/4 cup softened unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs, room temp
  • 2 teaspoons vanilla
  • 2 cups flour
  • 3/4 cup Rodelle Gourmet Baking Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips

Make the Ice Cream

  1. Prep ice cream maker as needed.
  2. Mix cream, evaporated milk, cocoa, sugar, and salt together.
  3. Heat, stirring frequently until boiling. Add chocolate and milk. and stir until chocolate is melted.
  4. Remove from heat and blend until smooth. Pour into gallon bag then chill completely.
  5. Add the vanilla, then churn in ice cream maker. Pour into airtight container and freeze.

Make the Chocolate Cookies

  1. Preheat oven to 350 degrees F.
  2. Beat butter and sugar then beat in eggs and vanilla.
  3. Stir in the flour, cocoa, baking soda, and salt. Do not over mix.
  4. Fold in the chocolate chips.
  5. Make balls of dough that are 2 tablespoons big.
  6. Bake for 8 - 10 minutes, then cool on you baking sheet for a minute before moving to a wire rack. Cool completely.


  1. Place one chocolate cookie top down.
  2. Top with 2-3 tbsp slightly-softened ice cream
  3. Flatten down with another chocolate cookie, top up.
  4. Freeze until solid.

Note: this recipe was prepared for Rodelle by @acookienameddesire. Click here to see the original post.