Creamy, no-churn ice cream sandwiched between chewy sourdough cookies, these Sourdough Ice Cream Sandwiches are a delicious way to beat the heat. You’ll love this new, creative way to use your excess sourdough discard.
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Why I love this recipe
- Made with a 3 ingredient, super easy no-churn ice cream.
- Soft and chewy cookies made with sourdough discard.
- Sourdough adds a delicious flavor that balances the sweetness of this frozen treat.
- Egg-free recipe.
This is another recipe collaboration with Mimi at Mimi’s Organic Eats. Each month, we partner up to create recipes that use sourdough discard in delicious and creative ways, like our Sourdough Red Velvet Cake Balls and Sourdough Pop Tarts. We’ve been dreaming about making Sourdough Ice Cream Sandwiches for some time, and she nailed it with this recipe. The best part about our collaboration is that we meticulously test and work out the kinds of every recipe to ensure it's perfect before sharing it with you.
What you need
All-purpose flour: Low protein flour makes soft and chewy cookies. Don’t substitute whole wheat flour or bread flour.
Sourdough discard: Both active sourdough starter and sourdough discard will work for this recipe. If you don’t have any starter, simply add 28 grams of flour and 28 grams of water to your dough.
Dark chocolate: Make sure you chop your chocolate very finely or it will be more difficult to flatten out your cookie dough.
See recipe card for detailed ingredient information.
Variations
- Skip the dark chocolate: Substitute white chocolate or butterscotch chips into the cookie dough.
- Swirl in sweetness: Dulce de leche, chocolate ganache or jam into your no-churn ice cream.
- Add a coating: Coat the sandwiches in rainbow sprinkles or mini chocolate chips after cutting.
How to Make Sourdough Ice Cream Sandwiches
STEP 1: Make the cookie dough
Melt the butter. Whisk the wet ingredients into the butter. Fold the dry ingredients in. Add the finely chopped chocolate.
STEP 2: Bake the sourdough cookie
Drop dollops of cookie dough on a parchment-lined 18 by 13-inch baking sheet. Flatten the cookie dough out using your finger tips. Continue flattening the dough until it fills the entire cookie sheet. Bake at 350 F for 9 to 11 minutes.
Tip
Make sure you get the cookie dough in the corners. Don’t be afraid to pinch off thicker portions of the cookie dough to fill in any holes.
STEP 3: Make the no-churn ice cream
Whip the heavy cream until soft peaks form. Fold the condensed milk into the whipped cream. Refrigerate until ready to use.
STEP 4: Assemble
Cut the cookie evenly in half. Transfer one portion, bottom-side up on a parchment-lined 9 by 13-inch baking pan with high sides. Pour no-churn ice cream on top of the cookie. Top with the second cookie piece, top side up. Freeze the pan overnight.
STEP 5: Store
Lift the giant bar out of the baking pan using the parchment sling. Divide it evenly in half lengthwise. Cut each side into 6 even rectangles. Wrap each ice cream sandwich in plastic wrap.
Baker's Tips
- Weigh your ingredients: Measuring with a kitchen scale instead of cups and tablespoons is more accurate and will help guarantee the success of your bake.
- Don’t overbake: Bake the cookie dough only until the tops look dry and evenly browned. Overbaking will make your cookie too crisp and ice cream sandwiches too hard.
- Freeze cookie before assembly: To prevent the delicate cookie from crumbling or breaking apart, let it firm up and set in the freezer for 15 minutes before assembly.
Recipe FAQs
Sourdough discard is any portion of your sourdough starter that is not used for bread baking.
I store my sourdough discard in a food-safe plastic container in the refrigerator. There’s no need to feed or refresh it.
Yes! If you have a sourdough starter, you can simply use your active starter. If not, add 28 grams of flour and 28 grams of water to your dough.
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Sourdough Ice Cream Sandwiches
Equipment
- 18 by 13 baking sheet
- 9 by 13 baking pan
- Parchment paper
- plastic wrap
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Ingredients
Sourdough Cookie
- 113 grams unsalted butter melted
- 57 grams sourdough discard
- 42 grams heavy whipping cream
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 191 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 142 grams dark chocolate finely-chopped
No-churn Ice Cream
- 452 grams heavy whipping cream
- 396 grams sweetened condensed milk 1 can
- ¼ teaspoon vanilla extract
Click US Customary to view volume measurements
Instructions
- Prep: Preheat the oven to 350°F. Line a 13x18-inch baking pan (half sheet pan) with parchment paper.
- Make the cookies: Whisk the wet ingredients together.113 grams unsalted butter, 57 grams sourdough discard, 42 grams heavy whipping cream, 170 grams light brown sugar, 1 teaspoon vanilla extract
- Fold the dry ingredients in. Stir the chocolate in until evenly distributed.191 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 142 grams dark chocolate
- Transfer the batter to the prepared baking sheet and using your hands press it thin so fills the entire sheet.
- I like to add my cookie dough in dollops and press it in to the corners to make sure my entire baking sheet is covered. Don't be afraid to pinch off thicker sections to fill in any holes. Finely chopping your dark chocolate will make spreading the cookie dough out much easier.
- Bake the cookie: Bake for 10 to 12 minutes or until the cookies look golden brown and set. Allow to cool completely in the baking pan.
- Freeze the cookie sheet for about 15 minutes, this will allow it to set completely and prevent it from breaking when you assemble your ice cream sandwich.
- Create a parchment sling: Line a 9x13-inch baking pan with parchment paper, making sure it folds over the edges. This will make it easier to handle your ice cream sandwich.
- Make the ice cream: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream and ground vanilla bean. Whisk, starting on low to avoid splattering, and gradually increase the speed as the mixture starts to thicken until you’re at full speed. Whisk until stiff peaks form.452 grams heavy whipping cream
- Add the sweetened condensed milk into the heavy cream mixture and fold to combine completely.396 grams sweetened condensed milk, ¼ teaspoon vanilla extract
- Assemble: Remove the cookie slab from the baking sheet and cut in half so you have two pieces that are about 9x13-inches. Place one of the pieces bottom side up into the prepared 9x13-inch baking pan.
- Pour the ice cream into the baking pan on top of the cookie. Drizzle chocolate ganache (if using) into the ice cream and the swirl it around with a butter knife. Top with the second cookie piece, top side up.
- Chill: Place the pan in the freezer and allow it to set overnight.
- Store the cookies: Remove the pan from the freezer and lift up the giant bar to remove. You can trim off the edges for a clean look if you want, but totally optional! Cut into 12 bars. I cut in half long ways, then cut into 6 pieces on each side for ice cream bar shapes. You can also cut them square like brownies (4x3).
- Serve immediately or wrap each individual one in plastic wrap and store in the freezer.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Don’t overbake: Bake the cookie dough only until the tops look dry and evenly browned. Overbaking will make your cookie too crisp and ice cream sandwiches too hard.
- Freeze cookie before assembly: To prevent the delicate cookie from crumbling or breaking apart, let it firm up and set in the freezer for 15 minutes.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!