These homemade Ice Cream Sandwiches are a dreamy blend of soft, chewy cookies and creamy, indulgent ice cream. With just 1 hour and 15 minutes from start to finish, you’ll create a treat that’s perfect for any occasion. The rich, velvety ice cream pairs beautifully with the slightly crisp edges and tender centers of the cookies, offering a symphony of textures in every bite.
Customize the flavors to suit your mood—classic vanilla, decadent chocolate, or even a swirl of caramel. Each sandwich is a handheld delight, bursting with cool, sweet satisfaction. Whether you’re hosting a summer gathering or simply treating yourself, these sandwiches are sure to impress. The best part? They’re as fun to make as they are to eat!
Ingredients for Ice Cream Sandwiches
- 2 cups (10oz/300g) all-purpose flour
- 1 cup (4oz/120g) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/3 cups (10 1/2oz/200g) granulated sugar
- 1/2 cup (3oz/90g) chocolate, roughly chopped (use dark or semi-sweet for richer flavor)
- 1 cup (8oz/240g) butter (unsalted preferred)
- 1.5 quarts (1.4 liters) vanilla ice cream, slightly softened for 5-10 minutes (homemade or store-bought)
Step-by-Step Instructions
- Preheat your oven to 350°F/180°C. Adjust the oven rack to the middle position. Lightly spray a 17½ x 12-inch half-sheet pan with nonstick cooking spray and line it with parchment paper. Set aside.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second increments, stirring until smooth. This should take no more than 1.5 minutes.
- Add the sugar to the melted chocolate and butter mixture. Whisk until the sugar dissolves and the mixture cools slightly. Stir in the vanilla extract and eggs until fully combined.
- Mix the wet ingredients into the dry ingredients to form a thick, rich batter (similar to brownie batter).
- Transfer the batter to the prepared baking sheet. Use an offset metal spatula to spread the batter evenly in the pan.
- Bake for 10 to 12 minutes, or until the cookie springs back when lightly touched with your finger.
- Cool the cookie in the pan on a wire rack for 5 minutes. Then, run a paring knife around the edges to loosen it. Invert the cookie onto a work surface or large cutting board and carefully peel off the parchment paper. Let it cool to room temperature, about 30 minutes.
- Once cooled, measure, score, and cut the cookie at the halfway point. Use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap (it may stick after cooling).
- Empty the softened ice cream onto one cookie layer. Use clean or gloved hands to spread the ice cream evenly. Place the second cookie layer on top and wrap the entire sandwich in plastic wrap.
- Place the wrapped sandwich on a cookie sheet and freeze for 1-2 hours, or until the ice cream hardens again.
- Cut the bars into thirds, then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each sandwich individually in plastic wrap and return to the freezer.
Creative Toppings and Sauces
Take your ice cream sandwiches to the next level by adding fun toppings or drizzles! Roll the edges in mini chocolate chips, crushed nuts, or sprinkles for a festive touch. For a decadent finish, drizzle melted chocolate, caramel, or strawberry sauce over the sandwiches before serving. These extras add both flavor and visual appeal!
Storage Tips for Perfect Freezing
To keep your ice cream sandwiches fresh, wrap each one individually in plastic wrap or parchment paper, then place them in an airtight container. They’ll stay delicious in the freezer for up to 2 weeks. If they’re too hard straight from the freezer, let them sit at room temperature for 5 minutes before serving for the perfect texture.
Time-Saving Hacks
Short on time? Use store-bought cookie dough or pre-made chocolate cookies instead of making the cookie layer from scratch. You can also swap the homemade ice cream for your favorite store-bought flavor. These shortcuts still deliver a tasty treat with minimal effort!
Fun Recipe Variations
Experiment with different flavors to make these sandwiches your own! Swap the vanilla ice cream for mint chocolate chip, cookies and cream, or strawberry. For the cookie layer, try adding a pinch of cinnamon or espresso powder to the batter for a unique twist. The possibilities are endless!
Essential Equipment Tips
For smooth assembly, make sure you have a sturdy bench scraper to lift and cut the cookie layers cleanly. An offset spatula is also handy for spreading the batter evenly in the pan. If you don’t have a half-sheet pan, a similar-sized baking dish will work, but adjust the baking time slightly if needed.
Ice Cream Sandwiches
Ingredients
- 2 cups all-purpose flour 10oz/300g
- 1 cup cocoa powder 4oz/120g
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 11/3 cups granulated sugar 101/2oz/200g
- 1/2 cup chocolate, roughly chopped 3oz/90g
- 1 cup butter 8oz/240g
- 1.5 quarts vanilla ice cream, slightly softened for about 5-10 minutes 1.4litres
Instructions
- Adjust oven rack to middle position and preheat to 350F/180C. Lightly spray 17½ x 12-inch half-sheet pan with nonstick cooking spray and line with parchment paper. Set aside
- Over a medium bowl sift together the flour, cocoa, and baking soda and salt.
- In 30 second increments melt together the butter and chopped chocolate. This should take no more than a minute and a half.
- Add the sugar to the melted chocolate and butter mixture and whisk until the sugar has dissolved and the mixture is cooled down. Lastly, stir in the vanilla and eggs until combined.
- Mix the wet ingredients into the dry to form a thick rich batter similar to a brownie.
- Transfer the batter into prepared baking sheet, spread batter evenly in pan using and offset metal spatula.
- Bake until cookie springs back when touched with your finger, about 10 to 12 minutes.
- Cool in pan on wire rack for 5 minutes, then run paring knife around perimeter of baking sheet to loosen. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
- After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again, about 1-2 hours.
- Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.
