Chocolate Orange Ice Cream Sandwiches

August 7, 2016
Recipe Chocolate orange ice cream sandwich

To celebrate the opening ceremony of the Olympics this year I made chocolate orange ice cream sandwiches (chocolate ice cream between 2 orange cookies with white chocolate chunks). We have a fantasy draft every 2 years with our friends (winter and summer Olympics) and we hosted it during the opening ceremony on Friday. I am usually the one in charge of dessert so I thought orange was a nice nod to the gold medals.

I’ve been working on this chocolate ice cream recipe for a little while now (since I have a new ice cream mixer!) and really like the version I’ve included below. It does require an ice cream maker/ mixer bowl. The orange cookies are very similar to a chocolate chip cookie but made with the zest and juice from a whole orange as well as have white chocolate chunks. Each recipe is easy to make, the ice cream just takes a little more time due to the freezing. I start the ice cream the night before by making the base (20 minutes) and refrigerating it. The next morning (before work) I turn it into ice cream (40 minutes) and freeze it. By the time I’m home it’s frozen and you can make the cookies.

Chocolate orange ice cream sandwich



Chocolate Ice Cream

Prep Time 1 hour
Total Time 12 hours


  • 2 1/4 cups heavy cream
  • 6 tablespoons unsweetened Dutch cocoa powder
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 oz chocolate dark chopped or semi-sweet chips
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons white rum or get creative with your alcohol choice


  1. Freeze your ice cream bowl: freeze it for the amount of time suggested for your bowl (each can be different). I leave mine in the freezer so it’s always ready.

  2. Make ice cream base: In a large pot (does need to be large) whisk together the heavy cream, cocoa powder, sugar and salt. Heat on medium/ high heat whisking frequently until it comes to a full boil and it will foam (up to the top of the sides). Remove from heat and whisk in the chocolate until smooth. Then add the milk and vanilla (wait on the rum – that’s later). Pour this through a fine mesh sieve into a sealable container to put in the refrigerator. At this point it is about 1 quart of liquid for reference.

  3. Chill the ice cream base: Chill until fully cooled, 4+ hours. I typically make the base at night and let it chill until morning.

  4. Make the ice cream: Prepare everything you can first before pulling the freezer bowl out of the freezer (that should be last). Gather the following: chilled ice cream base, 3 tablespoons of white rum, a rubber or wooden scraper/ spoon, container for finished ice cream to freeze in, and assemble your mixer with attachments. Remove the bowl from the freezer and prepare according to the directions. For my KitchenAid bowl I run it at low for about 1 minute before adding my ice cream base (keeping it running the whole time). Then add the rum. Mix it on low for about 20 minutes, or until it looks like soft serve. Note: You could leave out the alcohol from the ice cream if you really want to but it does help to keep it creamy and easier to scoop.

  5. Freeze the ice cream: At this point transfer to your freezer container using the rubber or wooden scraper. Freeze the ice cream until frozen/ ice cream consistency. If I make the ice cream in the morning and freeze while at work it is ready by dinner time.

Recipe Notes

Total time: 12 hours (1 hour total active time, split, plus refrigeration and freezer time)

Recipe adapted from dinner and dessert




Orange Cookies with White Chocolate Chunks

Prep Time 45 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 36 cookies


  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg large
  • 1 orange another if you want additional for garnish
  • 1.5 cups white chocolate chunks I used 1 cup when making them for the ice cream sandwiches, less sweet


  1. Preheat the oven to 375 degrees F. Zest and juice the whole orange. (Chop the zest if needed to make smaller and juice will be less than 1/4 cup.)

  2. Mix dry ingredients: Whisk together the flour, baking soda and salt in a medium sized bowl and set aside.

  3. Make cookie dough: In a stand mixer (or large bowl with hand mixer) cream together the butter, granulated sugar and brown sugar on medium (probably need to scrape down bowl sides in the middle). Once fully combined add the egg, orange zest and orange juice, beating on medium high until just combined. Beat in the flour mixture until just combined (don’t over mix). Fold in the white chocolate.

  4. Bake the cookies: Drop by tablespoon sized balls onto ungreased cookie sheets. This recipe makes about 3 dozen cookies. Bake the cookies for about 12 minutes. The edges of the cookies will be light brown when done. Cool completely on wire racks.

Recipe Notes

Total time: 1 hour (45 minutes active time- could be less if you are quicker with zesting and juicing, 12 minutes baking time)

Recipe adapted from Very Best Baking

Assembling Ice Cream Sandwiches

I served these a bit differently than typical ice cream sandwiches (as you can see in the photos). I placed 2 cookies in a small bowl (ramekin size) forming a V and placed one round scoop of ice cream right in the middle. If you have an additional orange create small twists with the zest for a garnish. Serve with a small spoon.