German Chocolate Cookie Ice Cream Sandwiches

German Chocolate Ice Cream Sandwich Cookies

Yield 15 cookie sandwiches


  • 1 cup flour
  • 1/4 cup plus 2 Tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 tsp vanilla
  • 1 large egg
  • 3/4 cup dark/semi-sweet chocolate chips
  • 1/2 cup sweetened shredded coconut flakes
  • Praline Pecan Ice Cream


  1. In a small bowl, combine flour, cocoa, baking soda, & salt. Stir lightly with a fork. Set aside.
  2. In a stand mixer, cream butter & sugars. Scrape bowl. Add vanilla, & egg. Mix well. Scrape bowl.
  3. Add prepared dry ingredients slowly until incorporated. Fold in chocolate chips.
  4. Scoop into tablespoonfuls & place on a greased cookie sheet. Lightly press tops down until about ¾" thick.
  5. Bake at 350*F for 8-10 minutes. Just until done; cookies are puffed & centers are set, but still soft. Do not over-bake! Allow to cool completely & remove from tray. Makes 2½ dozen (+) cookies.
  6. Place sweetened shredded coconut flakes on a cookie sheet in a 350*F oven. Stir every 1 min 30 seconds for about 7 min 30 seconds. Might be less depending on the oven. Stay close & keep an eye on it. It toasts fast once it starts getting toasty.
  7. Place a scoop of ice cream between two double chocolate chip cookies. Squeeze gently until ice cream meets the edges. Roll edges in toasted coconut. Serve immediately.

Recipe Notes

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