Classic Ice Cream Sandwiches
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Ice cream sandwiches have a thin homemade brownie cookie that pairs with creamy ice cream in this easy-to-make DIY dessert. Go for a classic version with a vanilla ice cream filling or choose your favorite flavor instead, the options are endless!
Table of Contents
- You’ll Love This Classic Frozen Dessert
- Ingredients Needed
- In Photos: How To Make Ice Cream Sandwiches
- Tips & Tricks
- FAQ
- More Ice Cream Recipes
The ultimate summer treat is super easy to make at home! These frozen homemade sandwiches feature creamy vanilla ice cream sandwiched between chewy chocolate cookies.
The brownie-like chocolate cookies mix in one bowl and they stay soft even after spending days in the freezer! They are so much better than store bought and will be the star of the show at your next birthday party or neighborhood block party.
You’ll Love This Classic Frozen Dessert
- Lightly chocolatey cookies with creamy vanilla ice cream = a match made in heaven!
- A simple, one-bowl recipe for the chewy chocolate brownie cookies.
- The cookie layer stays soft, even after freezing, which keeps the ice cream from squeezing out the sides when you eat them.
- This ice cream sandwich is a tribute to a childhood favorite frozen dessert.
Ingredients Needed
- Butter: unsalted butter is recommended as different brands use different amounts of salt in their butter. This lets you control the level of saltiness in your final product.
- Kosher salt: helps to balance the sweetness.
- Eggs: two large eggs keeps the cookies soft and chewy.
- Cocoa powder: we use natural unsweetened cocoa powder, but Dutch process cocoa powder will also work.
- Vanilla: pure vanilla extract provides the best flavor.
- Flour and sugar: provide structure to the soft cookies.
- Ice cream: I recommend a store bought ice cream as homemade ice cream tends to soften too much in these homemade ice cream sandwiches. I went with classic vanilla, but use your favorite flavor!
In Photos: How To Make Ice Cream Sandwiches
The full, printable recipe is located below.
Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
Place the container of ice cream into the refrigerator to soften.
Step 1: In a bowl, add the melted butter, sugar and kosher salt and whisk until fully combined.
Step 2: Add the eggs and vanilla and whisk until well combined.
Step 3: Add the flour and cocoa powder on top of the wet ingredients and whisk until everything is combined.
Step 4: The batter is on the thick side.
Spread batter in an even layer into the prepared pan. Then bake in the preheated oven for 7-9 minutes. The brownies will have lost their shine, but may still look underdone, which is what we want for them to stay soft once frozen.
Allow the cookie base to cool in the pan for 15 minutes, then transfer to the freezer to freeze for 30 minutes.
Step 5: Remove from the freezer and remove the cookie from the pan onto a flat cutting surface. Pull the parchment paper off the sides and slice the cookie into two equal halves, about 6”x8” each. If desired, poke holes in the surface of each cookie with a bamboo skewer.
Step 6: Lay a large piece of plastic wrap on the counter. Then set one of the cookie pieces on top of the plastic wrap with the topside down. Remove the ice cream from the refrigerator and scoop the softened ice cream onto the cookie layer. You will not use the entire pint of ice cream. Using an off-set spatula or spoon, gently spread it into an even and thick layer.
Carefully pick up the 2nd cookie layer and place on top of the ice cream layer, with the hole side facing upward. Gently press it down into the ice cream to help it stick. Use the plastic wrap to wrap up the large ice cream sandwich and freeze for at least 8 hours and up to 1 week.
Cut into 8 sandwiches using a warm sharp knife when ready to serve.
Tips & Tricks
- Allow the cookie layer to freeze slightly before assembling the sandwiches, this ensures a warm cookie doesn’t melt the ice cream right off the bat and also makes the cookies easier to handle.
- Use a store-bought ice cream. No-churn ice cream and homemade ice cream tend to be softer and don’t hold up as well in the sandwiches.
- Poking holes into the cookie layer is optional, I found the end of a bamboo skewer worked the best.
- Warm a sharp knife in hot water to make slicing this nostalgic treat a breeze.
- Once the sandwiches have been cut, individually wrap them and place them back into the freezer. This makes them easy to grab when you are craving a sweet frozen dessert!
FAQ
While you certainly can, they will be a lot more messy. Freezing them for 8 hours, or longer, after assembling will keep them from falling apart when you bite into them.
Individually wrap each ice cream sandwich with plastic wrap, then place in a zip-top bag or airtight container and store in the freezer for up to one month.
More Ice Cream Recipes
Classic Ice Cream Sandwiches
Ingredients
- ½ cup unsalted butter, melted 113g
- 1 cup granulated sugar, 200g
- ¼ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour, 94g
- ½ cup unsweetened cocoa powder, 40g
- 1 pint vanilla ice cream
Instructions
Make the Brownie Cookie
- Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
- Place the container of ice cream into the refrigerator to soften.
- In a bowl, add the melted butter, sugar and kosher salt and whisk until fully combined.
- Add the eggs and vanilla and whisk until well combined.
- Add the flour and cocoa powder on top of the wet ingredients and whisk until everything is combined. The batter is on the thick side.
- Spread batter in an even layer into the prepared pan. Then bake in the preheated oven for 7-9 minutes. The brownies will have lost their shine, but may still look underdone, which is what we want for them to stay soft once frozen.
- Allow the cookie base to cool in the pan for 15 minutes, then transfer to the freezer to freeze for 30 minutes.
Assemble the Ice Cream Sandwiches
- Remove from the freezer and remove the cookie from the pan onto a flat cutting surface. Pull the parchment paper off the sides and slice the cookie into two equal halves, about 6”x8” each. If desired, poke holes in the surface of each cookie with a bamboo skewer.
- Lay a large piece of plastic wrap on the counter. Then set one of the cookie pieces on top of the plastic wrap with the topside down. Remove the ice cream from the refrigerator and scoop the softened ice cream onto the cookie layer. You will not use the entire pint of ice cream. Using an off-set spatula or spoon, gently spread it into an even and thick layer.
- Carefully pick up the 2nd cookie layer and place on top of the ice cream layer, with the hole side facing upward. Gently press it down into the ice cream to help it stick. Use the plastic wrap to wrap up the large ice cream sandwich and freeze for at least 8 hours and up to 1 week. Cut into 8 sandwiches using a warm sharp knife when ready to serve.
Notes
As an amazon associate I earn from qualifying purchases.
