Copycat Chipwich

Copycat Chipwich

This is a classic summertime treat, and making your own is a great way to spend some quality time with your family. There are a lot of tips and tricks for creating the perfect Chipwich, and you can even customize yours. For example, use cookies and cream, strawberry, coffee, or even birthday cake-flavored ice cream for the center. Just be sure to bake your own cookies. These cookies magically stay soft enough to withstand the freezing required for assembly, so no one is breaking any teeth biting into their treat!


  • 8 tablespoons salted butter

  • 1/2 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • 1 teaspoon vanilla

  • 1 large egg

  • 1 1/2 cups all purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 3/4 cups semi-sweet mini chocolate chips

  • 2 pints vanilla ice cream, slightly softened

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Line two baking sheets with parchment paper and grease with cooking spray.

    The Spruce / Morgan Walker

  2. Melt the butter in a microwave-safe bowl in 30-second increments until slightly melted. Be careful not to overheat. It's okay if there are some small unmelted pieces of butter.

    Melted butter in a bowl

    The Spruce / Morgan Walker

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 4 minutes.

    Butter and sugars mixed in a bowl

    The Spruce / Morgan Walker

  4. Add vanilla and egg and beat on low until just incorporated.

    Egg and vanilla added to bowl with butter mixture

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  5. Sift in the flour, baking soda, baking powder, and salt and continue mixing on low until fully incorporated. Be careful not to overmix.

    Flour being sifted into mixing bowl

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  6. Add 3/4 cup of the chocolate chips and mix by hand just until incorporated.

    Chocolate chips added to the cookie dough

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  7. Using a large cookie scoop, scoop 8 equally-sized cookies onto the prepared baking sheets, 4 cookies spaced out on each.

    Cookie dough on prepared baking sheet with scoop on the side

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  8. Bake for 9 to 11 minutes or until the cookies are barely golden and puffed. Take care not to over bake.

    Baked cookies on a baking sheet

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  9. Allow to cool on the baking sheets for 30 minutes, then transfer to an airtight container and freeze the cooled cookies for at least 30 minutes, or until ready to use.

    Baked cookies in a container

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  10. When ready to make the Chipwiches, line a baking sheet with wax paper and scoop the ice cream into a 2 1/2-inch cookie cutter about 1-inch thick. Repeat 3 more times. Freeze the 4 ice cream rounds for about 20 minutes.

    Vanilla ice cream in a cookie mold on a baking sheet

    The Spruce / Morgan Walker

  11. Sandwich the portioned ice cream rounds between two frozen cookies. Repeat with the other cookies and ice cream.

    Cookies topped with rounds of ice cream

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  12. Roll the exposed edges in the remaining mini chocolate chips to coat. Freeze in an airtight container at least 1 hour. Serve, or wrap each in plastic and return to the airtight container to freeze up to 1 month.

    Chipwiches on a baking sheet

    The Spruce / Morgan Walker

Molding the ice cream

Use whatever round mold you have on hand to create your center, but work quickly and once molded, immediately return to the freezer to harden. If you have multiple molds, leave the mold around the ice cream while in the freezer for just a few minutes. This will help you achieve those classically perfect sides for which the Chipwich is known.


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