Sourdough Ice Cream Sandwiches

If there’s one thing better than a classic ice cream sandwich, it’s one made with soft, chewy cookies baked with sourdough discard. These Sourdough Ice Cream Sandwiches are sweet, creamy, and delightfully tangy—the kind of summer dessert that feels both nostalgic and elevated. Whether you’re cooling off on a hot afternoon, planning a BBQ dessert, or prepping ahead for a freezer-friendly treat, this recipe brings comfort food and creativity together in one bite.

What makes this recipe special isn’t just the homemade cookies—it’s the fact that they’re made with sourdough discard. This adds a subtle tang that balances the sweetness of the cookie and pairs beautifully with your favorite ice cream flavors. Think brown sugar, vanilla, and butter combining with the cool, creamy texture of ice cream, all wrapped in the irresistible aroma of a freshly baked cookie.

This blog post will walk you through everything you need to know to create your own sourdough ice cream sandwiches from scratch. From baking the cookies to selecting your ice cream and assembling like a pro, we’re diving deep into this frozen favorite.

Why Sourdough Discard?

If you bake with sourdough, you likely have discard on hand that needs a purpose. Using it in cookies is a genius way to reduce waste while adding depth of flavor and a touch of tang to the dough. These cookies are slightly chewy with soft centers—ideal for sandwiching around a scoop of creamy ice cream.

Sourdough discard doesn’t need to be active, which means you can use it straight from the fridge. The acidity of the discard also helps tenderize the cookies, giving them a soft, pliable structure that holds up perfectly once frozen.

Ingredients for Sourdough Ice Cream Sandwiches

Cookie Dough:

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 cup sourdough discard (unfed)

• 1 egg

• 1 tsp vanilla extract

• 1 1/2 cups King Arthur all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp salt

• Optional: 3/4 cup chocolate chips or chocolate chunks

Ice Cream:

• Your favorite ice cream (vanilla, chocolate, cookies & cream, or homemade)

Optional Add-Ins:

• Sprinkles, mini chocolate chips, crushed nuts, cookie crumbs for rolling the edges

How to Make the Cookies

Start by creaming the softened butter with both sugars until light and fluffy. This creates the base for your cookie dough and ensures a tender, chewy texture.

Next, mix in the egg, vanilla extract, and sourdough discard. Blend until smooth. The discard should fully integrate with the butter and sugar mixture without curdling.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined. Fold in chocolate chips or chunks if using.

Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet, spacing them apart. Flatten slightly with your palm.

Bake in a preheated 350°F oven for 10–12 minutes or until edges are golden and centers look just set. Allow the cookies to cool completely, then pop them in the freezer for 15 minutes before assembling the sandwiches.

Assembling the Ice Cream Sandwiches

To assemble, scoop ice cream onto the flat side of one cookie and gently press another cookie on top to sandwich. Press just until the ice cream spreads to the edges.

If you want to get fancy, roll the edges of your sandwich in sprinkles, mini chips, or chopped nuts. This adds texture, color, and flavor.

Place each assembled sandwich back in the freezer for at least 1 hour before serving to allow the ice cream to firm up and the sandwich to set.

Tips for Success

• Use soft cookies: You want a cookie that remains tender and easy to bite into straight from the freezer.

• Don’t overbake: Slightly underbaked cookies stay softer when frozen.

• Use high-quality ice cream: Since it’s the star of the show, choose ice cream with great flavor and texture.

• Work quickly: When assembling, avoid letting the ice cream melt. Have all your cookies cooled and ready.

• Freeze between steps: Chill the cookies before sandwiching and freeze the sandwiches before serving.

Flavor Variations

Once you master the basic sourdough cookie, you can start playing with the flavor pairings:

• Peanut Butter + Chocolate Ice Cream

• Double Chocolate + Mint Chip Ice Cream

• Snickerdoodle Cookie + Salted Caramel Ice Cream

• Coconut Flake Cookie + Mango Sorbet

• Oatmeal Raisin Cookie + Cinnamon Ice Cream

Storage & Make Ahead

Sourdough ice cream sandwiches can be made ahead and stored in the freezer for up to 2 weeks. Wrap each sandwich in plastic wrap or parchment paper, then store in a freezer-safe bag or airtight container.

To serve, let sit at room temperature for 5 minutes to soften slightly for the perfect bite.

Hosting a DIY Ice Cream Sandwich Bar

Planning a summer party or family gathering? Create an ice cream sandwich bar! Set out:

• A variety of cookies (sourdough chocolate chip, peanut butter, sugar)

• Several ice cream flavors

• Toppings to roll the edges

Let everyone build their own sandwich—it’s fun, interactive, and makes dessert the main event.

Final Thoughts

Sourdough Ice Cream Sandwiches are a playful way to put your sourdough discard to use while serving up serious dessert appeal. They’re nostalgic, customizable, and incredibly satisfying—everything you want in a summer sweet.

Whether you’re baking them for a family cookout, storing a batch for weekday cravings, or just experimenting with your starter, this recipe is a winning combo of flavor, texture, and creativity.

So break out the sourdough, stock up on your favorite ice cream, and get ready to wow your crowd with the ultimate homemade treat.