Make this Ice Cream Sandwich Recipe for the best frosty summer treat. With soft chocolate cookie layers and creamy ice cream, this handheld dessert is fun to make at home.
Best Cold Sweet Sandwiches!
- While store-bought ice cream sandwiches are convenient, making your own allows you to customize the ice cream flavors and enjoy that freshly baked cookie texture.
- Kids and adults love these impressive treats that need simple ingredients and straightforward steps.
- The chocolate cookie layers are soft enough to bite through straight from the freezer, while the rich ice cream filling creates the perfect balance of flavors in each bite.
- Whether you’re planning a backyard party, summer gathering, birthday party, or simply craving a cool treat on a hot afternoon, these homemade ice cream sandwiches will disappear fast.
Ingredients For Ice Cream Sandwiches
- Ice Cream: My absolute favorite is Breyer’s vanilla ice cream! It’s a rich, creamy, and delicious contrast to the dark chocolate cookie layers. Make your own or choose your favorite. Chocolate, cookies and cream, banana pudding, mint chocolate chip, strawberry, or coffee ice cream all work well.
- Creamed Ingredients:
- Butter adds richness and helps create that soft and tender cookie layer that stays easy to bite even after freezing.
- Brown and granulated sugar contribute to the sweetness needed, but brown sugar adds moisture and a subtle caramel flavor.
- Vanilla extract helps enhance the chocolate flavor throughout the cookie layers.
- Kosher salt balances the sweetness and helps all the flavors shine.
- Egg adds structure, richness, and moisture to the cookie batter.
- Dry Ingredients:
- Flour provides structure while keeping the cookie layers sturdy.
- Cocoa powder is essential for that rich and decadent chocolate flavor.
- Espresso powder is optional, but I highly recommend it! Deepens the chocolate flavor without making the cookies taste like coffee.
- Baking soda helps the cookie layers bake evenly with a soft texture.
- Milk: Warmed and added at the end, keeps the batter smooth and helps create soft, cake-like cookies.
Fun Frozen Twists
- Round Cookies: Drop cookie dough onto baking sheets and create round cookies. Bake as directed and spread softened ice cream between the cookie layers.
- Size Matters: Cut into whatever size and shape suits. Smaller, handheld treats are great for little hands! Or keep them bigger for larger appetites.
- Double Chocolate: Use a chocolate ice cream filling and add mini chocolate chips to the cookie batter or into the ice cream layer.
- Cookies and Cream: Fill with cookies and cream ice cream and roll the sides in crushed chocolate sandwich cookies.
- Minty Magic: Use mint chocolate chip ice cream for a refreshing summer treat.
- Birthday Cake: Fill with birthday cake ice cream and decorate the edges with colorful sprinkles.
- Peanut Butter: Use peanut butter ice cream as a filling and drizzle the finished sandwiches with melted chocolate.
- Caramel Creation: Add a swirl of caramel sauce to the ice cream before assembly for a tasty surprise in every bite.
Ice Cream Sandwich Making Secrets
- Allow the ice cream to soften slightly before spreading it into the pan. This makes it much easier to spread and create an even layer.
- Spread the cookie batter and ice cream as evenly as possible for uniform sandwiches. Use your hands with food-safe gloves to spread. The heat from your hands will help spread and even everything out.
- Try not to rush. Freeze both the cookie layers and the ice cream layer thoroughly before assembling.
- Press the assembled layers together gently to prevent the ice cream from squeezing out.
- Be sure to return the assembled sandwich slab to the freezer before slicing for the most clean cuts.
- Slice when very frozen, and use a sharp knife wiped clean between cuts for the best presentation.
- For neat individual servings, wrap each sandwich immediately after cutting. I like using parchment paper to wrap just one end for easy eating!
How To Make Ice Cream Sandwiches
- Spread softened ice cream into a plastic wrap-lined 9 x 13-inch pan and freeze until firm.
- Make the chocolate cookie batter, and bake it in two parchment-lined pans.
- Cool completely, then freeze the cookie layers.
- Assemble by sandwiching the ice cream layer between the cookies. Press gently, and freeze until firm.
Cut into rectangles and serve, or wrap individually for later.
Freeze for Future Fun
- Store assembled ice cream sandwiches in the freezer for up to 2 months. They are great made ahead of time, or even weeks in advance.
- Individual sandwiches can be wrapped and stored for grab-and-go treats.
- For best results, wrap each sandwich individually in plastic wrap and place them in a freezer-safe container or zippered bag to prevent freezer burn.
- If stacking sandwiches in a container, place parchment paper between layers to prevent them from sticking together.
More Tasty Desserts!
I hope you enjoy this ice cream sandwich recipe! Leave a comment and rating below.
Ice Cream Sandwich Recipe
Creamy ice cream is sandwiched between soft chocolate cookie layers to make this homemade ice cream sandwich recipe for a frozen treat everyone loves.
Equipment
Ingredients
- 1½ quart ice cream
- ½ cup butter
- ¼ cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 1 large egg
- 1¼ cup flour
- ½ cup cocoa
- ½ teaspoon espresso powder optional
- ½ teaspoon baking soda
- ½ cup milk warmed
Instructions
- Line a 9×13 inch sheet pan with plastic wrap. Drop soft 1½ quart ice cream by the scoop over pan, then spread to edges. Cover with plastic wrap or parchment paper, and freeze for up to 1 hour.
- Preheat oven to 350˚F and line two 9×13 inch pans with parchment paper.
- Using a stand mixer and mixing bowl, add ½ cup butter with ¼ cup sugar and ½ cup brown sugar Beat until fluffy.
- Add 1 large egg, 1 teaspoon vanilla, and ½ teaspoon kosher salt. Blend until light in color.
- Slowly add 1¼ cup flour, ½ cup cocoa, ½ teaspoon baking soda, and ½ teaspoon espresso powder (if using) to the sugar mixture. Blend for 1 minute until smooth. Warm ½ cup milk for about 40 seconds in the microwave, add to the mixture, and blend for 1 minute more. The batter will be thick.
- On two parchment lined pans, drop dough by spoonful. Spread dough to edges as evenly as possible.
- Bake for 8 minutes. Remove from oven and pierce randomly with a fork or leave plain. Cool completely on a wire rack. Transfer to freezer for 2 hours or overnight.
Assembly
- Once ice cream and cookie layers are frozen, remove any plastic or parchment paper. Layer cookie, ice cream, and second cookie.
- Press down gently. Set back into freezer until firm enough to cut without squishing out the ice cream
- Cut into 10 rectangles and serve immediately. Or wrap each in plastic and store in freezer.
Notes
- 1.5 quart ice cream is equivalent to 1.4 L
- Store assembled ice cream sandwiches in the freezer for up to 2 months.
- Wrap individually for grab and go treats, and place in a freezer friendly container or bag to prevent freezer burn.
- If stacking, separate layers with parchment paper to keep them from sticking.
Nutrition Information
Calories: 519 | Carbohydrates: 64g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 374mg | Potassium: 410mg | Fiber: 3g | Sugar: 47g | Vitamin A: 928IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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