Ice Cream Sandwich
This homemade Ice Cream Sandwich Recipe combines two of the most beloved treats—cookies and ice cream—into one irresistible dessert. Soft, chewy cookies sandwich a generous scoop of your favorite ice cream, creating the perfect balance of flavors and textures. The best part? You can customize your ice cream sandwiches with different cookie and ice cream flavors to suit your taste.A fun, easy-to-make treat that’s perfect for any occasion, from summer barbecues to family gatherings.Nutrition Facts (Per Serving)Calories: 350 kcal, Total Fat: 18g, Saturated Fat: 8g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 130mg, Total Carbohydrates: 45g, Dietary Fiber: 1g, Sugars: 28g, Protein: 3g, Calcium: 50mg, Iron: 1mg, Vitamin A: 180 IU, Vitamin C: 0mgEstimated based on one serving (assuming 16 servings per batch)
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- Electric Mixer or Whisk
- Baking Sheet (2 sheets recommended)
- Parchment Paper or Silicone Mat
- Cookie Scoop or Tablespoon
- Cooling Rack
- Ice Cream Scoop
- Plastic Wrap or Wax Paper (for wrapping)
Ingredients
For the Cookies:
- 1 1/2 cups 180g All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup 170g Unsalted butter, softened
- 1/2 cup 100g Granulated sugar
- 1/2 cup 110g Brown sugar, packed
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 cup 170g Chocolate chips (optional)
For the Ice Cream Filling:
- 4 cups 1 quart Ice cream of your choice (vanilla, chocolate, mint, etc.)
Instructions
Preheat the Oven and Prepare Cookie Dough:
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter with both sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the dry ingredients, mixing until just combined. Stir in the chocolate chips if using.
Shape and Bake the Cookies:
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Assemble the Ice Cream Sandwiches:
- Once the cookies are completely cooled, use an ice cream scoop to place a generous scoop of softened ice cream on the bottom of one cookie. Press a second cookie gently on top to form a sandwich. If desired, roll the edges of the ice cream in crushed nuts, sprinkles, or chocolate chips for added texture.
Freeze the Sandwiches:
- Wrap each sandwich in plastic wrap or wax paper and place them on a baking sheet. Freeze for at least 1 hour to allow the ice cream to firm up.
Serve and Enjoy:
- Once frozen, your ice cream sandwiches are ready to serve! Enjoy immediately or store them for later.
Notes
- Flavor Variations: Feel free to experiment with different cookie types (oatmeal, snickerdoodle, or peanut butter) and ice cream flavors (mint chocolate chip, cookies and cream, strawberry) for fun and unique combinations.
- Mini Versions: To make bite-sized ice cream sandwiches, use smaller cookies or even mini vanilla wafers, and scoop a smaller amount of ice cream.
- Storage: Wrap each sandwich individually in plastic wrap or wax paper, then store in an airtight container or freezer bag in the freezer for up to 2 weeks. Allow to thaw for a few minutes before eating if frozen for a longer period.
- Make-Ahead Tip: Assemble the ice cream sandwiches and freeze them ahead of time for an easy, quick treat whenever you need it.