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Hot Chocolate Ice Cream Sandwich


Hot chocolate?! In the summer!? It may be a little hot for your typical cup of hot chocolate but it’s never too toasty outside for an amazingly delicious ice cream sandwich! Jessica Potts of A Happy Food Dance has, once again, graced us with another sweet and satisfying recipe that will complete your summer in the most miraculous way. What could be better than marshmallows, chocolate, ice cream and cookies all rolled into one!? Check it out below!

“I love hot chocolate! The creaminess, the hit of chocolate, the sweet whipped cream that tends to get stuck to the tip of your nose – there are no cons to this amazing drink.

But in the summer, it’s really hard to drink a piping hot beverage, so what do we do?! We mix our hot cocoa mix into delicious cookies, add a few more chocolate chips (because can you ever have too much chocolate) and smoosh toasted marshmallow ice cream right in the middle.


It’s all the thick, chocolate-y, marshmallow topped things we love about traditional hot chocolate, but now it’s edible all summer long.

My favorite part are the little marshmallow pieces in the cookies – they’re kind of sticky and they make the cookies so eewy-gooey good. I also love that you can make a whole batch of these up and have them in your freezer, because who knows when you’ll have a hot chocolate craving.”



makes: 10-12 ice cream sandwiches

prep time: 60 minutes


  • 1 cup + 2 tablespoons unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¾ cups flour
  • 2 packages hot cocoa mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup semi-sweet chocolate chips
  • ½ cup mini marshmallows, roughly chopped
  • 1 pint toasted marshmallow ice cream or your favorite ice cream flavor


  1. In a medium bowl, combine flour, hot cocoa mix, salt, baking soda and baking powder.
  2. In the bowl of stand mixer, beat together butter and both sugars until light and fluffy. Add vanilla and egg, mixing well after each addition and scraping down the bowl as needed.
  3. Slowly add the dry ingredients to the mixer with the mixer on low. Beat just to combine.
  4. Add the chocolate chips and chopped marshmallow and give one final stir.
  5. Refrigerate mixture for 60 minutes.
  6. Heat oven to 350 degrees F and line two baking sheets with parchment paper.
  7. Form batter into 2 tablespoon size dough balls, placing on baking sheet 2 inches apart. Bake 9 to 11 minutes or until the edges are lightly brown. Let cool completely on wire rack and then place in an airtight container in the fridge overnight.
  8. To assemble ice cream sandwiches, place one large scoop of ice cream on bottom side of one refrigerated cookie. It is best if the ice cream is a little soft. With another cookie, place the bottom on top of the ice cream and gently press together. Use an offset spatula to smooth the ice cream in between the cookies and place on a cookie sheet in the freezer.
  9. Let harden until easy to handle, and then place each ice cream sandwich in its own individual freezer bag. These stay good for 14 days in the freezer.

Recipe, Photography and Styling for Best Friends for Frosting by: Jessica Potts, A Happy Food Dance

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