It’s Labor Day weekend—the last weekend of summer. And what over-the-top indulgent treat are we making to celebrate? Homemade Ice Cream Sandwiches made with Caramel Chocolate Chip Cookie Bars. Tears of sadness or joy—I’m not sure (and not really this dramatic).

homemade ice cream sandwiches

The end of summer is always bittersweet for me. It’s back to school time and the end of summer fridays, but it’s also my birthday.

My birthday was earlier in the week and I was so surprised to go to dinner at Eleven Madison Park. It is definitely a bucket list restaurant and an amazing food experience if you have the chance to go.

There were 14 courses total and all of them were incredible—here is one that I posted on Instagram. They also served a dish made out of sunflower hearts, sort of like artichoke hearts. I had no idea you could eat sunflowers (besides the seeds).

homemade ice cream sandwiches

So, let’s talk about these Caramel Chocolate Chip Cookie Bars.

They are more of a shortbread cookie—meaning it’s all about the butter and sugar. And when butter and sugar heats, it caramelizes into a beautiful golden-brown caramel. Add some chocolate chips, and these are out-of-this-world amazing.

Keep in mind that shortbread is a crumbly cookie, which makes them perfect for freezing and making homemade ice cream sandwiches. Just remember to double wrap them in aluminum foil if you are keeping them in the freezer for a longer period of time.

Please forgive the lack of pictures (managed to get two good ones)—the ice cream was melting!

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Homemade Ice Cream Sandwiches with Caramel Chocolate Chip Cookie Bars

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 Cookies/6 Ice Cream Sandwiches

Homemade Ice Cream Sandwiches with Caramel Chocolate Chip Cookie Bars


    For the Cookies:
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 sticks unsalted butter, room temperature
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate, chopped
  • For Serving:
  • Vanilla ice cream


  1. Preheat the oven to 375 degrees F and line an 8x8 baking pan with aluminum foil. Lightly spray the foil with non-stick cooking spray.
  2. In a medium bowl, combine the flour, salt, and cinnamon. Stir to combine.
  3. In the bowl of a stand mixer fitted with a paddle attachment or using a hand-held mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add in the vanilla extract and beat to combine. Add in the flour mixture and mix until just incorporated. Gently mix in the chopped chocolate, being careful not to over mix the batter. Pour the batter into the prepared baking pan and bake for 20 minutes, or until the cookie is golden-brown and bubbling.
  4. Let the cookie bars cool on a wire rack until they reach room temperature. Carefully lift the cookies out of the pan and transfer them to a cutting board. Cut the cookies into 12 equal size squares.
  5. Spread a layer of vanilla ice cream on top of 6 of the cookie bars, top with the remaining 6 bars and place on a baking sheet. Freeze until the ice cream has firmed up again. Double wrap the sandwiches in aluminum foil if you are leaving them in the freezer for a while.


Cookie recipe adapted from Dorie Greenspan.