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BakingJolene and Lil's FamilykitchenRecipesSummer

Chocolate Chip Ice Cream Shortbread Sandwiches

25 mins Cook
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There’s nothing quite like a homemade treat to make kids happy in the kitchen, and these Chocolate Chip Ice Cream Shortbread Sandwiches are guaranteed to bring plenty of smiles. Made with buttery Gem shortbread biscuits, creamy homemade chocolate chip ice cream and finished with milk chocolate chips, they’re the perfect balance of crisp, creamy and utterly delicious.

Whether you’re baking with the kids, treating friends and family or simply enjoying a little homemade indulgence, this recipe is as fun to make as it is to eat. With easy-to-follow steps and everyday ingredients, you’ll create a freezer-friendly dessert that’s perfect for sunny days, celebrations or whenever you’re craving something special.

At Gem, we believe the best memories are made in the kitchen—and these irresistible ice cream sandwiches are one of those recipes you’ll come back to time and time again. Happy baking!

ENTER OUR MONTHLY BAKE CLUB GIVEAWAY!

Chocolate Chip Ice Cream Shortbread Sandwiches

agnesgempackfoods-ie
prep time
25 mins
cooking time
25 mins
servings
4 sandwiches
total time
45 mins + 4 hrs freezing time

Equipment

  • Mixing bowl

  • Measuring spoons

  • Weighing scales

  • Wooden spoon or spatula

  • Cling film

  • Rolling pin

  • Round cookie cutter (approximately 7–8cm)

  • Baking tray

  • Baking parchment

  • Cooling rack

  • Electric hand mixer or stand mixer

  • 2lb loaf tin

  • Ice cream scoop (or large spoon for serving)

Ingredients

  • For the shortbread biscuits:

  • 160g Gem Plain Flour

  • 80g Gem Caster Sugar

  • 80g cold unsalted butter, diced

  • 3 tbsp milk

  • 1 tsp vanilla extract

  • Gem Chocolate Chips (your favourite variety)

  • For the chocolate chip ice cream:

  • 500ml whipping cream

  • 200g condensed milk

  • 1 tsp vanilla extract

  • 100g Gem Milk Chocolate Chips

  • 100g Gem White Chocolate Chips

Instructions

1

Make the shortbread biscuits

1. Preheat the oven to 220°C / 200°C Fan / Gas Mark 7. Line a baking tray with baking parchment.
2. Rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the caster sugar.
4. Add the milk and vanilla extract and mix until a smooth dough forms.
5. Fold through a handful of Gem Chocolate Chips.
6. Wrap the dough and chill in the fridge for 15–20 minutes.
7. Roll the dough out to approximately 1.2cm (½ inch) thick.
8. Using a floured round cookie cutter, cut out 8 biscuits, pressing straight down without twisting.
9. Arrange the biscuits on the prepared baking tray.
10. Bake for 12–15 minutes, or until lightly golden around the edges.
11. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
2

Make the chocolate chip ice cream

1. Whip the cream until soft peaks form.
2. Add the condensed milk and vanilla extract, then whisk until just combined.
3. Fold in the Gem Milk Chocolate Chips and Gem White Chocolate Chips.
4. Pour the mixture into a 2lb loaf tin, cover with cling film and freeze for 3–4 hours, or preferably overnight, until firm.
3

Assemble

1. Scoop the ice cream onto the flat side of six shortbread biscuits.
2. Top with the remaining biscuits and gently press together.
3. Serve immediately, or wrap individually and return to the freezer until ready to enjoy.
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