Ice Cream Sandwiches with Olive Oil Sugar Cookies

Peeps, I know this sounds like complete hyperbole, but believe me when I tell you that these are some of the best homemade ice cream sandwiches I have ever eaten and here is why: the olive oil sugar cookies that sandwich the ice cream (which then gets rolled in sprinkles, FYI) are some of the most perfect cookies, IMHO, that I have ever made/eaten. True that. And they top the list of “best ever” without even requiring a 24 to 72 hour rest in the fridge. The are crispy edged and chewy centered. They are caramel-colored and sparkly, due to a roll in granulated sugar pre-bake – so, in other words: they are gorgeous. As long as you freeze them til solid pre-bake (annoying, I know) they do not spread. And they are made with a mild olive oil, Colavita’s natch, rather than butter, making them EASY-PEASY (duh) as well as healthy (okay, healthIER) than if you’d reached for softened or melted butter, instead.

Sugar Cookie Ice Cream Sandwiches recipe

And they take less time to assemble (due to the oil). And by “less” I really mean almost NO time! There is no stand mixer. Instead, two bowls, a whisk and a flexible spatula is all you need. For this particular recipe, I filled my sandwiches with plain old delish vanilla ice cream. But if you are feeling fancy, which I really hope you are, you can make these cuties with my no-churn olive oil ice cream. The recipe is on the Colavita site and can be found here

Sugar Cookie Ice Cream Sandwiches recipe

I think the olive oil ice cream, although not required, will take these already epic sandwiches over the top. Also, it is no-churn and so could not be easier (and so, clearly, is one of my faves). Finally, some tips when assembling the sandwiches. Please freeze the portioned-out dough “balls” until solid before baking. This will help the cookies keep their shape. I know it is annoying to do so, but it is worth it. When filling your sandwiches, make sure your ice cream is melty, but not too melty. This is difficult to achieve on a hot day, I know, so try your best. And wait to roll the edges in sprinkles, if you find it is just too melty after filling the cookies. Re-freeze the cookies after filling and decorating, so they hold their shape when you eat them. And, FYI, this makes them a brilliant make-ahead dessert, which I love almost as much as an easy peasy dessert. If you’d like to watch me assemble these cuties, you can do so here.

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Ice Cream Sandwiches with Olive Oil Sugar Cookies

Recipe Author Jessie Sheehan


  • 2 1/2 all-purpose flour
  • 1 1/4 tsp kosher salt
  • 1 tsp baking soda
  • 3/4 cup Colavita Olive Oil Delicate and Mild
  • 1 3/4 cup granulated sugar plus more for rolling pre-bake
  • 1 Tbsp pure vanilla extract
  • 2 large eggs
  • 8 scoops of ice cream about 2 1/2 cups, preferably No-Churn Olive Oil, softened
  • Rainbow sprinkles for decorating


  • Whisk the flour, salt and soda together in a medium-sized bowl.
  • In a large mixing bowl, whisk the sugar, oil and vanilla together.
  • Add the eggs and whisk until fully incorporated and glossy, about 30 seconds.
  • Add the dry ingredients, and with a flexible spatula, mix until just combined.
  • Using a 1 1/2 tablespoon scoop (or measuring spoons), scoop the dough onto a parchment lined baking sheet. Place in the freezer for 20 minutes. Chilling the dough in the freezer will make rolling the balls in the sugar much easier.
  • Place some granulated sugar in a small, shallow bowl and roll the chilled balls of dough in the sugar. Place them back on to the parchment-lined baking sheet and place in the freezer until frozen solid, about 1 1/2 to 2 hours. This rest will preclude the cookies from spreading when baked.
  • When ready to bake off the cookies, preheat the oven to 350°F. Place 10 balls of dough on another parchment-lined baking sheet, and bake for about 15 minutes, rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula, if they have puffed up at all, and let cool to room temp. Repeat with the remaining dough.
  • Place the sprinkles in a small shallow bowl. Place a scoop of ice cream, about 1/4 to 1/3 of a cup, on an overturned cookie and press lightly with another cookie. Roll edges in sprinkles and return to the freezer until firm.

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