Homemade Ice Cream Sandwiches
I still remember the sound of the ice cream truck turning onto my street. That faint, tinny music was a signal to drop everything, beg for a few dollars, and sprint outside.
My go-to was always the classic ice cream sandwich. You know the one—soft, slightly sticky chocolate cookies hugging a block of simple vanilla ice cream. It was pure, uncomplicated joy.
For years, I thought making them at home was too much trouble. My cookies would be too crispy, the ice cream would melt everywhere, and the whole thing would be a glorious, sticky mess. Sound familiar?
Well, I’m here to tell you it doesn’t have to be that way. This recipe cracks the code. We’re making soft, chewy, chocolatey cookies that are specifically designed to be frozen. They stay perfectly tender, never turning into a rock-hard biscuit. Let’s make some memories.
What You’ll Need
We’ll break this down into the two key parts: the perfect cookie and the creamy filling.
For the Chocolate Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Ice Cream Filling:
- 1.5 quarts (a standard rectangular carton) of your favorite ice cream
- Optional: Sprinkles, mini chocolate chips, or chopped nuts for rolling
Tools Required For The Job
Having the right tools makes any kitchen task easier. You likely have most of these already.
- Baking sheets (at least two)
- Parchment paper
- Electric mixer (stand or hand-held)
- Mixing bowls
- Whisk
- Spatula
- Ice cream scoop (for cookies)
- Sharp serrated knife (like a bread knife)
- Plastic wrap
Pro Tips for Perfect Ice Cream Sandwiches
I’ve made my share of mistakes so you don’t have to. Here are a few game-changing tips.
Chill Your Dough (Seriously): Don’t skip this. Chilling the cookie dough for at least an hour prevents the cookies from spreading too thin in the oven. This gives you thicker, chewier cookies that are the perfect size and texture for a sandwich.
Uniform Cookies are Key: Use a medium ice cream or cookie scoop to portion your dough. This ensures all your cookies are the same size, so you’ll have perfect pairs for your sandwiches. No sad, mismatched cookies here.
Freeze the Cookies First: Before you even think about adding the ice cream, let the baked and cooled cookies freeze solid on a baking sheet for at least 30 minutes. Assembling with frozen cookies prevents them from breaking and stops the ice cream from melting instantly on contact.
The Bread Knife Trick: The easiest way to portion the ice cream is to work with the whole carton. Use a sharp, serrated bread knife to slice right through the cardboard carton, creating perfect, even slabs of ice cream. It’s fast, clean, and gives you that classic rectangular shape.
How to Make Homemade Ice Cream Sandwiches
Let’s walk through this step by step. We’ll make the cookies, prep the ice cream, and then put it all together.
Part 1: Making the Chocolate Cookies
Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This gets rid of any lumps in the cocoa and distributes everything evenly.
Step 2: In a separate large bowl, using an electric mixer, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Beat in the egg and vanilla extract until they are just combined. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated.
Step 4: With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix; that can lead to tough cookies.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 3 days.
Step 6: When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Use a medium cookie scoop to drop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart. Gently flatten the top of each dough ball with your fingers or the bottom of a glass.
Step 8: Bake for 9-11 minutes. The edges should be set, but the centers will still look soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Part 2: Assembling the Sandwiches
Step 1: Once the cookies are completely cool, place them on a baking sheet and pop them in the freezer for 30 minutes. Match them up into pairs.
Step 2: While the cookies are freezing, prepare the ice cream. Take the carton of ice cream and place it on a cutting board. Use a large serrated knife to slice the carton into 1-inch thick slabs. Peel the cardboard off each slab.
Step 3: Take one frozen cookie and place an ice cream slab on its flat side. If the slab is too big, use the cookie itself like a cookie-cutter to press out the perfect shape. Top with the flat side of a second frozen cookie.
Step 4: Gently press the sandwich together. Use a small knife or your finger to smooth the ice cream around the edges. If you’re using them, roll the edges in sprinkles, mini chocolate chips, or chopped nuts.
Step 5: Immediately wrap each finished ice cream sandwich tightly in plastic wrap or wax paper. Place them back in the freezer and freeze for at least 2 hours, or until firm, before serving.
Substitutions and Fun Variations
This recipe is a fantastic starting point. Feel free to get creative with it!
| Component | Variation Idea | Notes |
|---|---|---|
| Cookies | Peanut Butter Cookies | A classic combo with chocolate or vanilla ice cream. |
| Cookies | Snickerdoodles | The cinnamon pairs wonderfully with caramel or coffee ice cream. |
| Ice Cream | Mint Chocolate Chip | A refreshing and popular choice with the chocolate cookies. |
| Ice Cream | Strawberry | Creates a beautiful Neapolitan-style sandwich. |
| The Roll | Toasted Coconut | Adds a lovely crunch and tropical flavor. |
Make-Ahead Tips
These are the perfect treat to make in advance for a party or just to have on hand.
- Cookies: The cookie dough can be made and refrigerated for up to 3 days. You can also freeze the dough balls for up to 3 months.
- Baked Cookies: Baked and cooled cookies can be stored in an airtight container at room temperature for 2 days or frozen for up to a month.
- Finished Sandwiches: The fully assembled and wrapped ice cream sandwiches are best made ahead! They will keep beautifully in the freezer for up to 2 weeks.
Nutritional Info and Diet-Friendly Swaps
Here is an approximate nutritional breakdown. Please note this is an estimate and will vary based on your specific ingredients.
| Nutrient | Approximate Amount per Sandwich |
|---|---|
| Calories | 380 kcal |
| Fat | 20g |
| Carbohydrates | 45g |
| Protein | 6g |
| Sugar | 28g |
For a Gluten-Free Version: Swap the all-purpose flour for a cup-for-cup gluten-free baking blend that contains xanthan gum.
For a Dairy-Free/Vegan Version: Use a plant-based butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the cookies. For the filling, choose your favorite dairy-free ice cream made from coconut, almond, or oat milk.
Tips for Leftovers and Storage
Proper storage is the secret to preventing freezer burn and keeping your sandwiches fresh.
- Wrap each sandwich individually and tightly in plastic wrap. This is the most important step.
- For extra protection, place the wrapped sandwiches inside a larger freezer-safe bag or airtight container.
- They will taste best if eaten within 2 weeks but can last for up to a month in the freezer.
Frequently Asked Questions
Q1. Can I use store-bought cookies to save time?
Ans: Absolutely. If you’re short on time, this is a great shortcut. Look for soft-baked cookies from the bakery section. Crispy cookies tend to shatter when you bite into them once frozen.
Q2. My cookies came out hard instead of soft. What did I do wrong?
Ans: This usually happens for two reasons: overbaking or overmixing the dough. Pull the cookies from the oven when the centers still look a little underdone. They will continue to cook on the hot pan. Also, mix the flour in only until it’s just combined.
Q3. How do I keep the ice cream from melting everywhere during assembly?
Ans: Work quickly and make sure your components are cold. Your cookies should be frozen solid. Work with only one or two sandwiches at a time, leaving the rest of the ice cream in the freezer. As soon as a sandwich is assembled, wrap it and get it back into the freezer immediately.
Q4. My ice cream doesn’t come in a cardboard carton. What’s the best way to shape it?
Ans: If you have ice cream in a round tub, let it soften slightly at room temperature for about 10-15 minutes. Line a small baking pan (like a loaf pan) with plastic wrap, spread the softened ice cream in an even layer, and refreeze until solid. Then you can cut it into squares.
Wrapping Up
There you have it. You’re now equipped to create ice cream sandwiches that will rival, and honestly surpass, anything that comes from a truck or a box. The real magic is making them your own.
Use your favorite ice cream flavor, try a different cookie recipe, or go wild with the rolled toppings. This is more than a recipe; it’s a blueprint for summertime happiness.
When you make these, I’d love to hear about it. Drop a comment below and tell me what combinations you came up with or share any questions you have.
