Ice cream sandwiches are a classic summer treat that are surprisingly easy to make at home, and infinitely customizable! The key is finding the right cookie that stays soft when frozen and a good quality ice cream.

Here’s a versatile recipe for making delicious homemade ice cream sandwiches.

Homemade Ice Cream Sandwiches: Your Perfect Summer Treat 🍪🍦🍪

This recipe focuses on classic chocolate wafer-style cookies, which are perfect for ice cream sandwiches as they stay soft in the freezer.

Prep time: 30 minutes (active) + chilling/freezing time Bake time: 10-12 minutes Yields: 12-18 sandwiches (depending on cookie size)

Ingredients:

For the Chocolate Wafer Cookies:

• 170g (¾ cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 60g (½ cup) unsweetened cocoa powder (Dutch-processed for a darker, less bitter cookie)
• 1 large egg
• 1 teaspoon vanilla extract
• 190g (1 ½ cups) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Optional: 1-2 tablespoons milk (if dough is too dry)

For the Ice Cream Filling:

• 1.5 – 2 liters (approximately 1.5-2 quarts) ice cream, slightly softened (vanilla, chocolate, mint chip, or any flavor you like!)

Optional Coatings/Toppings:

• Sprinkles
• Mini chocolate chips
• Chopped nuts (pecans, peanuts, almonds)
• Melted chocolate for dipping

Equipment:

• Baking sheets
• Parchment paper
• Electric mixer (stand or hand)
• Rolling pin
• Cookie cutters (square, round, or simply a knife for rectangles)
• Offset spatula or regular spatula
• Airtight freezer-safe container

Instructions:

1. Prepare the Cookies:

1. Preheat & Prep: Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
2. Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If the dough seems too dry, add milk one tablespoon at a time until it comes together.
6. Chill Dough (Optional but Recommended): Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This makes it easier to handle.
   

1. Roll & Cut Cookies: Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out each half of the dough to about 3-4 mm (⅛ to ⅛ inch) thick.
   • For classic rectangles: Trim the edges to create a large rectangle.
   • For rounds/squares: Use your preferred cookie cutter.
2. Bake Cookies: Carefully transfer the cut cookies to the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just set. They will still be soft in the middle.
3. Cool Completely: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They must be entirely cool before assembly. If they are not completely cool, they will melt the ice cream upon contact.
   

2. Prepare the Ice Cream:

1. Soften Ice Cream: Take your chosen ice cream out of the freezer and let it soften at room temperature for about 10-15 minutes, or until it’s spreadable but not melted.
2. Spread in a Pan (Recommended for easier assembly): Line a shallow baking dish (like a 9×13 inch / 23×33 cm pan) with parchment paper, leaving an overhang on the sides. Spread the softened ice cream evenly into the pan.
3. Refreeze: Place the pan with the ice cream back in the freezer for at least 1-2 hours, or until it’s firm enough to cut.
   
   

3. Assemble the Ice Cream Sandwiches:

1. Cut Ice Cream: Once the ice cream is firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board.
   • If using rectangular cookies, cut the ice cream slab into pieces that match the size of your cookies.
   • If using round or shaped cookies, use a cookie cutter (slightly smaller than your cookie) to cut out ice cream shapes.
2. Build Sandwiches: Place one cookie (flat side up) on a piece of parchment paper. Place a piece of cut ice cream on top of it.

1. Top with Cookie: Gently place another cookie on top, pressing down lightly to form the sandwich. Don’t press too hard, or the ice cream will squish out.
2. Add Coatings (Optional): If desired, roll the edges of the ice cream sandwich in sprinkles, mini chocolate chips, or chopped nuts. This also helps contain any potential melting.

4. Freeze & Store:

1. Freeze Firm: Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper. Freeze for at least 2-4 hours, or until completely firm.
2. Store: Once firm, individually wrap each ice cream sandwich tightly in plastic wrap or parchment paper. Store them in an airtight freezer-safe container. They’ll keep well for up to 2 weeks.