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Chocolate Crackle Cookie Ice Cream Sandwich Recipe

Yields 12 Sandwich Cookies


  • 1 cup all purpose flour
  • ½ cup Dutch Processed Dark Cocoa Powder
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 4 Tablespoons salted butter, softened
  • 2 large eggs, beaten
  • 1 teaspoon Madagascar Vanilla Extract
  • 5 Tablespoons confectioners' sugar
  • 1 quart vanilla bean ice cream (or ice cream of your choice)


Add butter and sugar to the bowl of a stand mixer. Beat until light and fluffy, then add the eggs and vanilla extract. Beat until combined. In a small bowl, whisk together the flour, dark cocoa powder, and baking powder. Add to the butter mixture and beat at low speed until well incorporated.

Pour the powdered sugar into a small bowl. Use a small ice cream scoop to scoop cookie dough. Lightly roll into a ball and roll each cookie in the powdered sugar.

Place on baking sheet lined with parchment paper or a silpat, about 4 inches apart. Bake at 350 degrees for 10-12 minutes. Gently rap the bottom of the baking sheet on the oven rack before removing from the oven. Cool to room temperature.

Once cookies have cooled completely, turn half of them upside down. Place a scoop of ice cream on each overturned cookie, then top with a second cookie and gently press down. If not eaten immediately, these ice cream sandwiches can be wrapped in plastic wrap and stored in the freezer.

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