Make this recipe for Homemade Ice Cream Sandwiches with chocolate cookies wrapped around a thick layer of creamy ice cream for the perfect frozen dessert to enjoy on a hot summer day.
This beginner friendly recipe uses easy to find ingredients and simple steps.
Unlike the boxed version from the grocery store, when you make your own from scratch you get to choose your favorite ice cream flavor. The soft chocolate cookies stay tender, even after freezing.
Make a batch ahead of time, tuck them away in the freezer, and you’ll always have the perfect sweet treat waiting for you.
These individually wrapped treats are easy to make ahead for a grab-and-go dessert and stress-free entertaining.
Whether you’re hosting a backyard barbecue, celebrating a birthday, or just cooling off after a long summer day, these frozen sandwiches are guaranteed to become a family favorite.
Building the Best Bite
Ice Cream: I prefer classic vanilla with these dark chocolate cookies, but don’t be afraid to get creative. Cookies and cream, mint chocolate chip, coffee, strawberry, chocolate, or even caramel swirl all make delicious fillings.
Cookie Creamed Ingredients:
Butter is rich tasting and keeps the cookie layers soft enough to bite through even from the freezer.
Using both granulated and brown sugar creates the perfect balance of sweetness while adding moisture for a chewy texture.
A little vanilla extract enhances the chocolate cookie.
Use just enough kosher salt to balance the sweetness and make the chocolate flavor pop.
The egg helps create sturdy cookies that hold up to the frozen filling.
Cookie Dry Ingredients:
Flour provides structure without making the cookies tough.
Use quality unsweetened cocoa powder for the best chocolate flavor.
Espresso powder is optional, but worth adding. It intensifies the chocolate flavor without tasting like coffee.
Baking soda helps create soft, evenly baked cookies.
Milk: Added at the end, milk loosens the thick batter just enough to spread evenly into the pans.
Mix It Up
Stir some mini chocolate chips into the batter, and layer with chocolate ice cream.
Roll the exposed ice cream edges in crushed sandwich cookies or colorful sprinkles, perfect for celebrations.
For peanut butter lovers use peanut butter ice cream and roll in crushed peanuts
Fill with caramel swirl ice cream and sprinkle flaky sea salt over the filling before adding the top cookie.
Cut to desired shapes after assembling, use a round cutter, or make smaller squares for bite-sized party treats.
How to Make Homemade Ice Cream Sandwiches
Spread softened ice cream into pan and freeze until solid.
Prepare the chocolate cookie batter, divide it evenly between baking pans, and bake (as directed below) Cool the cookie layers, then freeze until firm.
Place the frozen ice cream layer between the two frozen cookie slabs, press gently, and freeze again.
Slice and wrap.
Tips For Sweet Success
Let the ice cream soften for 10 to 15 minutes before spreading.
Food-safe gloves make it easy to gently press both the cookie batter and ice cream into smooth, even layers.
Do not overbake the cookie layer to ensure it will remain soft after freezing.
Freeze the cookie and ice cream layers completely before assembling for the cleanest results.
Chill sandwich layers once assembled and before slicing to make sure the ice cream does not squeeze out.
Run a sharp knife under hot water and wipe it dry between cuts for the best, neat edges.
Wrap each sandwich in plastic wrap as soon as they are cut to keep them fresh tasting.
These sandwiches are made for planning ahead because they taste better after they have sat a while.
Once assembled, keep frozen wrapped with plastic and placed in a freezer-safe zippered bag for up to 2 months.
If you need to stack sandwiches, place parchment paper between layers to prevent them from sticking.
Serving Suggestions
Drizzle or dip into chocolate or caramel sauce, then add whipped cream for an extra indulgent dessert.
Pair with an iced coffee, cold brew, or just a tall glass of milk.
Take a sandwich out of the freezer and let it sit at room temp for a couple minutes to soften a bit before eating.
Give this vanilla ice cream sandwich recipe a try for the best, frozen hand-held treat!
Equipment
9 x 13 inch sheet pan or one large 18 x 13 inch sheet pan (cut into two)
stand mixer
parchment paper
Ingredients
1½quartice cream
½cupbutter
¼cupsugar
½cupbrown sugar
1teaspoonvanilla
½teaspoonkosher salt
½cupmilkwarmed
1¼cupflour
½cupcocoa
½teaspoonespresso powderoptional
½teaspoonbaking soda
1largeegg
Instructions
Line a 9 x 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 and freeze for up to 1 hour.
Preheat oven to 350˚F and line 2 13×9 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. Add ½ cup milk, warmed, 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.
