Sweet, salty, nutty and dripping in vanilla ice cream and salted caramel. These salted tahini cookie ice cream sandwiches are an amped up version of a classic chipwich.

Let me paint the picture of these salted tahini cookie ice cream sandwiches for you. We’ve got a tahini chocolate chip cookie base sandwiching vanilla ice cream and a smooth tahini salted caramel. They’re nutty, sweet, salty and truly addictive.
If you’ve never had tahini (aka sesame paste) in a dessert before, your world is about to be rocked. The tahini tastes kind of like peanut butter in this recipe, but with a more complex, umami flavor.
As a lifelong lover of chipwiches (it was my go-to ice cream truck order, and frankly still is), I honestly love these salted tahini cookie ice cream sandwiches even more than the original. And I have a feeling you and your friends will, too.
Get ready for salted tahini cookie ice cream sandwiches.

Salted tahini cookie ice cream sandwiches
What is tahini?
Tahini — sometimes called tahina — is a paste made from ground up sesame seeds. It’s nutty, savory and smooth, and basically like peanut butter but for sesame. It’s traditionally used in Middle Eastern cuisine, and you might know it best as an ingredient in hummus, baba ghanoush and shwarama sauce. It’s also used in sweet dishes like halva.
It’s definitley gaining steam outside of traditional dishes — you may have seen tahini salad dressing or tahini making its way into the dessert scene.
So why would I put tahini in an ice cream sandwich? Is it good?
Oh heck yeah it’s good. In salted tahini cookie ice cream sandwiches, the tahini tastes kind of like peanut butter, but a bit more complex and umami. We use tahini in two places in this recipe: first as a replacement for some of the butter in the cookie dough, and second in a tahini salted caramel that really puts these sandwiches over the top.
The nutty flavor of tahini paired with chocolate, salted caramel and vanilla ice cream is truly a dream combination.

Ingredients
- All purpose flour
- Almond flour (this helps make the bars more tender, but you can sub for all purpose flour if you need)
- Baking soda
- Baking powder
- Coarse salt
- Unsalted butter
- Tahini (hulled or hunhulled, raw or roasted is all fine)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Mini and regular size chocolate chips (I recommend a mix of the two, since it’s easier to eat a frozen mini chocolate chip than a large one)
- Vanilla ice cream
- REAL maple syrup (this is an important ingredient for the tahini salted caramel — make sure to use real maple syrup or the caramel won’t set up the same way)
Tips for the best salted tahini cookie ice cream sandwiches
- Plan ahead. These cookie ice cream sandwiches require a few different chill times between the cookie dough and setting up the sandwiches. As a rule of thumb, you should start making the recipe the morning of the day before you want to eat them to give enough buffer for chill time. But you can also make the cookie ice cream sandwiches ahead of time and store in the freezer.
- Make sure to stir your tahini before using it. Tahini often separates in its container. Giving it a good stir will ensure you’re getting full tahini and not just oil.
- Sprinkle some extra mini chocolate chips on top of the dough before baking it. This really helps the chocolate chips pop visually in the sandwich.
- Underbake the cookies slightly. This is super important. Since we’re freezing these cookies, we want them to be soft so they’re easy to slice and chew.
- Assemble the ice cream sandwiches quickly so the ice cream doesn’t melt. Working with ice cream can be difficult and it’s best to work quickly before it melts. If the ice cream does get melty when you’re assembling or slicing the sandwiches, just stick them in the freezer and come back once the ice cream is set again. If you have a particularly warm kitchen, make sure to follow the tips in the “if you have a warm kitchen, read this” section.

If you have a warm kitchen, read this:
Assembling these salted tahini cookie ice cream sandwiches in a well air conditioned, cool kitchen, is pretty easy. But if you have a warm kitchen or no air conditioning, it is much more challenging. I’ve made these bars in both strong air conditioned homes and my poorly air-conditioned Brooklyn kichen in 90° weather, and the hotter it is the more challenging it is.
The number one rule when you’re assembling ice cream sandwiches in a warm kitchen is to keep everything you can as cold as possible.
These are my warm kitchen tips:
- If you do have air conditioning, make your life easier and crank it!
- Assemble the bars in a shaded part of your kitchen, rather than in hot direct sunlight.
- Freeze the cutting board you’re going to assemble on (unless it’s wood). Alternately, place an ice pack over you’re workspace 10 minutes before you’re ready to assemble.
- To assemble these bars, we basically turn two 8×8-inch cookies into one huge cookie ice cream sandwich, then cut it into 9 small sandwiches. If you have a warm kitchen, you will want to freeze the full sandwich again for a few hours or overnight before trying to cut it. If ice cream oozes out when you try to slice, don’t muscle through — just put it in the freezer and come back in a few hours.
Looking for other chocolate chip cookie recipes? Check out salted brown butter chocolate chip cookies, edible cookie dough for 2 and brown butter miso chocolate chip cookie bars.
If you make these salted tahini chocolate chip cookie sandwiches, be sure to tag me on Instagram or TikTok at @loaves.and.such and please leave a rating and review below!
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