Red Velvet Cookie Ice Cream Sandwiches are a delightful dessert that combines the rich flavor of red velvet cookies with the creamy indulgence of ice cream. Perfect for birthdays, summer parties, holidays, or simply satisfying a sweet craving, these eye-catching treats offer a fun twist on two classic favorites.
The soft and chewy red velvet cookies provide the perfect base for an ice cream sandwich. Known for their vibrant red color and subtle cocoa flavor, red velvet cookies have a unique taste that falls somewhere between chocolate and vanilla. Their tender texture makes them ideal for sandwiching a generous scoop of ice cream without becoming too hard to bite into once frozen.
One of the best things about these ice cream sandwiches is their versatility. Vanilla ice cream is a classic pairing that allows the red velvet flavor to shine, but cream cheese, cookies and cream, chocolate, or strawberry ice cream can create equally delicious variations. Each combination offers a different flavor experience while maintaining the dessert’s signature appeal.
These sandwiches are not only delicious but also visually impressive. The contrast between the bright red cookies and the creamy ice cream filling makes them stand out on dessert tables and social media feeds alike. For an extra-special touch, the edges can be rolled in mini chocolate chips, sprinkles, crushed cookies, or chopped nuts before freezing.
Red Velvet Cookie Ice Cream Sandwiches can be prepared ahead of time, making them a convenient dessert for entertaining. Once assembled, they can be wrapped individually and stored in the freezer until ready to serve. This makes them perfect for parties, family gatherings, or whenever you want a ready-made sweet treat on hand.
Despite their bakery-quality appearance, these ice cream sandwiches are surprisingly easy to make. The combination of homemade or store-bought cookies and your favorite ice cream creates a dessert that feels special without requiring complicated techniques.
Whether served on a hot summer afternoon or as a festive dessert during the holidays, Red Velvet Cookie Ice Cream Sandwiches deliver a delicious mix of soft cookies, creamy filling, and irresistible flavor. They are a crowd-pleasing dessert that combines elegance, fun, and indulgence in every bite.
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring or enough for desired color
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 pint vanilla ice cream slightly softened
- 1/2 cup mini chocolate chips or sprinkles optional, for rolling edges
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, red food coloring, and vanilla extract until combined.
- Add the dry ingredients in two additions, alternating with the buttermilk, mixing just until combined.
- Scoop the dough into 16 equal portions and place on the prepared baking sheets, spacing them a few inches apart. Flatten slightly with your hand or the bottom of a glass.
- Bake for 10 to 12 minutes, until the edges are set and the centers look slightly soft. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pair the cookies by size. Place a scoop of vanilla ice cream on the flat side of one cookie, top with a second cookie, and gently press together.
- If desired, roll the ice cream edges in mini chocolate chips or sprinkles. Freeze the sandwiches for at least 1 hour before serving.
Nutrition
I added nuts instead of choc chips, still good! But my husband says I should follow the recipe… haha!
I ain’t got no buttermilk, so just used regular milk. Still turned out fine. 👌🏼
Not sure why everyone loves these. They taste fine but just a bit too sweet for me.
Wow! Never thought I could make something this fancy! I’m proud of myself!
That’s awesome! You should definitely treat yourself, these look amazing!
Honestly, sounds fancy but it’s just cookies and ice cream. Who needs a recipe? Just buy it all at the store lol. 🤔
My kids loved them, but I would use less sugar next time. Way too sweet for my taste. 😅
I agree! I found them a bit too sweet as well. Red velvet is great, but balance is key! 🥳
These were pretty easy to make, but I think other flavors of ice cream would be better. Just saying!
Other flavors? But this is a RED VELVET recipe! Why mess with perfection? Stick with the classics! 😤
I think vanilla is classic but maybe coffee or mint would be yum too! But I guess you know how you like it. 🙃
The instructions were a bit confusing. How much food coloring is enough? I just eyeballed it.
Delicious!! And the chocolate chips on the edges? Genius! I’ll definitely make again! 🍦
I can’t believe how good these are! The melted chocolate with ice cream is just perfect! 😍
I dunno, sounds like too much work for a cookie. Can’t just buy ice cream sandwiches? 🙄
These cookies looked amazing but they fell apart when I tried to sandwich them. Maybe I did something wrong? 🤷♂️
Don’t worry! It happens. Maybe your dough was too soft? Let it chill next time before baking.
OMG these are amazing! I made them for a birthday party and they were a hit! Super easy too. ❤🍪
Eh, these cookies were ok but I’ve had better from the bakery. Won’t make again.
Yum! I added some nuts too. Anyone else try that?
These are the best ice cream sandwiches I’ve ever made! So fluffy and delicious! Definitely a 5!
I’m glad you loved them! I’ve been wanting to try making these. Do you think they can be made with other flavors of ice cream? 🤔
I tried this recipe but my cookies turned out hard as rocks… what did I do wrong?
OMG!!! I can’t even! These cookies are the best thing ever! Perfect for summer.
These are so delicious! I made them for my kids and they loved them. Definitely a hit!
Love the idea, but my dough was super sticky even after baking. I chilled it 30 minutes and that helped. Next time I’ll weigh flour instead of spoon/level.
Followed the recipe mostly, but I only had baking powder, so I used that instead of baking soda… they were a bit flatter. Still tasted good though. Next time I’ll do it correctly.
Lol just realized I forgot to add the egg. My cookies are flat pancakes now. Oops!
So colorful! Perfect for a BBQ or party! Can’t wait to impress my friends!
I don’t get the fuss about red velvet. They’re just chocolate cookies with food coloring, right?
Red food coloring is disgusting! Why do people use it? Can’t we just make normal cookies?
Normal cookies are cool and all, but red velvet is a whole vibe! It’s not just about the color, it’s the flavor too. Can’t knock it until you try it!
I get where you’re coming from! But red food coloring makes the cookies look so pretty! Plus, they taste delicious! Give it a try!
I tried making these but forgot the baking soda… oops! Still edible but not great. Maybe I’ll try again.
Not my fav recipe. The texture was all wrong. 😒
I dunno, the red food coloring feels unnecessary to me. Can’t we just use chocolate cookies? Seems like a gimmick.
These look dangerously good. The red velvet + vanilla ice cream combo is such a win. I used gel food coloring and the color turned out way richer—10/10.
Not gonna lie, 1 tablespoon red food coloring feels like a lot… I used a little less and it was more pink than red. Flavor was great though, so I’d just tweak the color next time.
Thanks for the tip! I thought it would be more like those super neon red velvet pics, but maybe my brand is weaker. Flavor > color anyway 😄
Totally agree—1 tbsp red food coloring is a LOT. Mine always turns out more red-brown unless I go lighter, so your “more pink than red” sounds right. I’d do less next time too!
Red velvet cookies in an ice cream sandwich sounds amazing, but I’m skeptical about the cocoa + red food coloring ratio. Mine tasted more chocolate than “red velvet” to me.
Yeah I get that—2 tbsp cocoa will absolutely give you a more chocolate-forward cookie. I usually add more red coloring than the recipe says (like closer to 2 tbsp) and I’ll often use gel coloring too. “Red velvet” is more vibe than flavor, but if yours tasted mostly chocolate, your ratio could’ve leaned that way.
Could I use salted butter instead of unsalted? I’m out, and I don’t feel like making a trip.
Yes, you can—but use salted butter carefully. Since the recipe already calls for 1/2 tsp salt, I’d reduce that salt in the dry mix by about 1/2 tsp (or taste the dough if you’re unsure).
These are okay. Kinda like a fancy version of regular cookies with ice cream. The cocoa + red coloring combo tastes good, but I don’t get the “wow” people talk about.
I skipped the buttermilk because I forgot—subbed regular milk and it still turned out. Honestly pretty decent for an improvisation.
That’s awesome! I always forget buttermilk too—good to hear regular milk still works. 🙌 Now I’ll stop stressing when I’m improvising.
Honestly? This is genius. Also I used regular milk + a splash of lemon like people say online and it worked well enough. Could be slightly tangier but still delicious.
Mine spread a lot even though I chilled the dough for a bit. Maybe my butter was too soft? Still tasted good though, but the shape wasn’t really sandwich-y.
I used gel food coloring instead of the liquid kind and it worked fine. The cocoa flavor is subtle, but the color is super vibrant.
These turned out insanely cute. The cookie texture is soft in the middle, and the ice cream makes it feel like a real dessert shop treat. I rolled them in sprinkles and it looked great.
I followed it exactly and got 16 cookies, but mine baked closer to 14 minutes. Still great though—maybe my oven runs cool? The ice cream sandwich part is a little messy but worth it.
Followed the dough instructions but I overflattened mine—still tasted great though. Next time I’ll keep them a bit thicker for better ice cream holding.
I made these and the color came out gorgeous—like bakery red velvet. The cookie texture is spot on (slightly soft in the middle) and the ice cream sandwich thing is dangerously good.
Wow, the red velvet + vanilla ice cream combo is dangerous (in a good way). My sandwiches looked exactly like the picture after freezing.
5 stars! I made these for a party and they disappeared immediately. Freezing at least an hour matters—if you rush it the ice cream slides out.
The recipe was pretty clear, but I had to bake 14 minutes instead of 10–12 to get the edges right. Still, they held up in the freezer and didn’t turn into sad mush.
1 pint ice cream for 16 cookies… that seems like not enough ice cream? Like, math don’t math for me.
These were a mess at first. My cookies spread more than expected and I had to reshape them. But after they cooled, assembling was easy.
Yeah I had that too—mine flattened way more than I expected. I think my butter was a little too soft. Once I chilled the dough for 20 minutes, it behaved way better. Still, the cooling step making assembly easy is so true!
Two tablespoons cocoa + red coloring = meh for me. Also 16 portions is oddly specific—mine came out uneven. Wouldn’t make again.
Kinda complicated ngl. But the final result is cute and tasty. Mine didn’t “flatten” evenly—like some cookies were thicker—still worked though.
Totally get you—mine did that too. I think it’s usually just how the dough is scooped/pressed. Next time I’ll try flattening them more evenly with the same-bottom-of-a-glass pressure each cookie. Still tastes good though 😄
The ice cream melted immediately while I was rolling the edges. Should’ve waited longer or worked faster. Cookies were good, assembly stressful.
Not sure about using baking soda only—my batter tasted kinda flat before baking. Once baked, they were ok, just not my favorite.
I had the same vibe before baking—tasted bland, but after they cooled they were way better. I think it’s the red coloring + cocoa catching up once baked.
Hmm I get what you mean about “flat” flavor—baking soda alone can sometimes make things taste a little off if the cocoa/buttermilk balance isn’t there. Did you measure the soda level (teaspoon) and use fresh cocoa?
The instructions are clear and I appreciate the temps and timing. I used gel food coloring and needed a bit less—maybe that’s why it turned out vibrant. Vanilla ice cream with cocoa cookies is perfect combo.
5 stars for the idea lol. My food coloring kept staining my hands and the kitchen, but it was worth it.
I’m not convinced about the buttermilk amount—1/2 cup seems small. Dough came together fine for me, but the texture wasn’t as tender as I hoped. Flavor good, just not perfect.
Quick q: do I really need buttermilk? I only had milk and lemon… like—could I just do that? Also my oven runs hot so I’m nervous 😅
You *can* swap the buttermilk, but it’s not totally the same. If you do milk + lemon, just make it a quick “buttermilk” (milk with lemon juice, rest a few minutes). Your cookies might be a bit less tangy/soft, though.
No, don’t just wing it 😅 Buttermilk helps the texture and reacts with baking soda. Milk+lemon *might* work, but I’d do like a tablespoon or two lemon per cup of milk and let it sit.
Not gonna lie, I’m skeptical about the baking soda/cocoa ratio with no vinegar. But the texture was actually really soft, like legit red velvet vibes.
I followed it pretty closely, but my cookies spread a lot. Still tasted great though. Maybe my butter was too warm? Next time I’ll chill the dough.
I followed it exactly and my cookies spread way too much. Maybe my butter wasn’t soft enough? Or I flattened them too thin? The ice cream filling saved it, but the look was off.
These are giving “fancy bakery” vibes. Also 16 portions is perfect math—unless my scoops are tiny, then it’s more like 30 😅
Not bad but also not wow for me. I think 1 tablespoon food coloring is too much—mine had a slight chemical taste. I’d use less or go with gel next time.
I love that it makes 16. Easy to portion for parties. Freezing for at least an hour is a must—otherwise the ice cream melts and you get sad cookie soup.
These are dangerously good. The color is so pretty and the cookie texture is spot on—soft center with crisp edges. I rolled the edges in sprinkles and it made them look bakery-level.
So good. I ate two before they even froze lol. Would make again for sure!
Haha same energy 😂 Those cookies are dangerous. The fact you ate two before freezing is honestly iconic. Definitely making these again!
Followed it pretty much—my dough seemed a little thicker than expected but the cookies still baked up nice. The cookie texture with the ice cream is perfect.
Not gonna lie, I’m skeptical about cookies being sturdy enough for ice cream. But if you press them gently and don’t overfill, it probably works.
I used gel food coloring instead of liquid and it still turned out great. Next time I’ll chill the dough a bit because it spread more than I wanted.
Not gonna lie, the “slightly softened” ice cream step always tricks me. If it melts too much, the cookies slide apart. Still excited to try though!
Yes!! I always over-soften and then the whole thing turns into a sad sliding situation 😂 Freezing the scoop for like 5–10 minutes before assembling really helps.
My kids LOVED these. The red velvet vibe is real and the vanilla ice cream cuts the cocoa richness nicely. Definitely making again for parties.
My husband would eat the whole batch before they even hit the freezer lol. I’m worried they’ll melt while assembling though.
The instructions are easy, but “freeze at least 1 hour” felt optimistic. I needed more like 3 hours for it to stop sliding out of the sides.
Yeah I noticed that too—1 hour was not enough for mine either. Mine basically squished out. I did ~3 hours and it behaved way better.
These look dangerously good. I love that red velvet + vanilla combo, and the rolling in sprinkles sounds like a cute touch.
Dangerously good is right 😂 I think I’d even add more cocoa to make them darker. Also, do you chill the dough at all or bake right away?
Right?! The red velvet cookie with vanilla ice cream is such a classic combo, and rolling the edges in sprinkles/chips is a fun “extra” detail. Definitely trying this.
The measurements look solid, but 2 tbsp cocoa powder feels low for “red velvet.” Might taste more like chocolate chip than red velvet to me.
Not gonna lie, baking soda + buttermilk in cookies feels a little weird to me… won’t it make them too puffy?
It’s not that weird—baking soda needs an acid to work, and buttermilk has it. If you skip the buttermilk or swap it, you might not get the same lift.
Not sure about the bake time. Mine came out more done than “slightly soft in the center,” so the sandwiches were less chewy. Still tasty though.
350°F is fine but 10–12 minutes seems short. I’m the type who always underbakes cookies by accident… then I’m sad.
Why is there baking soda with only 2 tbsp cocoa? I feel like the red velvet part might be off without more cocoa—mine didn’t taste very “red velvet.”
I think the baking soda is just for lift/texture, not for the “red velvet” cocoa vibe. With only 2 tbsp cocoa, you mostly get color/flavor from the food coloring + buttermilk, and the cocoa is more for a mild chocolate note.
The instructions are super clear and the bake time is spot on. Mine stayed slightly soft like the recipe says. Freezing for an hour was enough for clean sandwiches.
These sound dangerously good. Red velvet + cookie + ice cream is basically my love language. I might add a little extra cocoa too.
Dangerously good is right 😍 Red velvet cookies + ice cream is basically dessert perfection. Adding extra cocoa sounds awesome—go for it!
The idea of rolling the ice cream edges in mini chips is genius. It’s like the best part of a sundae but portable.
Wow this is extra in the best way. The 10–12 minutes sounds perfect for keeping that soft center. I love when cookies don’t overbake.
The instructions are pretty clear—especially the “slightly soft” center part. My only worry is the red food coloring; last time I used too much and it tasted kinda chemical.
I’m skeptical about freezing for just 1 hour—won’t the cookies be too hard? Maybe I’m impatient, lol.
Mine got super hard after 1 hour 😅 maybe my freezer’s too cold. Next time I’ll try 45 min and see—impatient gang.
I was skeptical too, but 1 hour usually firms them up enough to slice/bite without going rock-hard. The ice cream starts to re-harden slower since it’s already slightly softened when assembled.
Question: does the oven really need to be 350F? I accidentally did 375F and they came out too browned. Taste was okay but edges were crunchy instead of soft.
Baking soda AND baking powder? Wait… your recipe says baking soda only. I always mess this up. Still, I like the cookie vibe and the ice cream assembly idea.
Color tip: start with less red food coloring than you think. Mine got super neon and my kitchen smelled like dye for a second 😅 Flavor was still nice.
Omg yes—mine always turns neon too 😅 I’ll start way smaller on the food coloring next time. How much did you end up using?
I tried rolling in mini chocolate chips, but the ice cream melted way too fast. Probably my room temp was too warm. Still ate them anyway… no regrets.
That’s super relatable 😅 I’ve had the same issue if the ice cream gets even a little too soft. For toppings, I freeze the sandwiches first, then roll fast with cold stuff. Did you chill the ice cream before assembling?
Not bad, but it’s a lot of steps for cookies + ice cream. If you’re in a rush, just make red velvet cookies and serve with vanilla on the side.
These sound insanely good. Red velvet + vanilla ice cream is such a perfect combo. I might add a tiny pinch of espresso powder just for depth.
Yes!! Red velvet + vanilla is such a classic—adding espresso powder sounds genius for that deeper cocoa flavor. I’m totally stealing that idea.
The measurements are pretty clear, but I’m confused by the red food coloring—like, 1 tablespoon seems like a lot. Would gel coloring change things?
These sound dangerously good. Red velvet + ice cream sandwich vibes are undefeated. I’d definitely sprinkle cocoa on top too.
I tried something like this once but my cookies came out cakey instead of chewy. Do you think spooned/leveled flour matters a lot here?
Step 8: pair cookies by size—yes! Nobody wants lopsided sandwiches. I did that and it looked way more “bakery” even though I’m not a real baker.
Recipe says “pair the cookies by size” but I always mess that up. Still, the idea is great—especially with buttermilk.
I made something similar once and it got a little crumbly. Do you chill the dough at all or just scoop and bake? That part matters, I think.
I don’t chill this dough—just scoop and bake. The key is to cream the butter + sugar well (2–3 min) and don’t overmix once the dry ingredients go in. If yours was crumbly, it might’ve been a little too much flour (scoop-and-sweep helps) or underbaked—take them out when the centers still look slightly soft.
Mine came out kinda dry when I baked 12 minutes. Next time I’ll do 10 and also maybe reduce flour slightly. The flavor was still great.
Honestly I’d skip the red food coloring and rely on cocoa—sounds like a lot of dye, but maybe that’s the whole point.
I tried something similar before and the key is not overbaking the cookies. The “slightly soft center” part is legit—mine turned out better when I pulled them early.
My kids would eat these before they even finish freezing. Also, mini chips on the edges is genius for texture.