There’s something undeniably nostalgic about biting into a homemade ice cream sandwich, where soft cookies embrace creamy ice cream, refreshing your senses on a hot day. This Homemade Ice Cream Sandwich Recipe will guide you through creating deliciously fragrant cocoa cookies surrounding your favorite ice cream, bringing joy to both the cook and the enjoyed. With a preparation time of roughly 2 hours, followed by a waiting time of 24 hours for freezing, this recipe works beautifully for summer celebrations or a fun weekend treat.
This recipe is perfect for families, friends, or just a solo indulgence on a hot day. Whether it’s a birthday bash, a backyard barbecue, or a simple afternoon snack, these ice cream sandwiches will surely please. You can even prepare the cookies and ice cream separately in advance and assemble them just before serving.
Why You’ll Love This Recipe
- The cocoa cookies provide a rich, chocolatey base that complements the ice cream perfectly.
- Chilling the dough ensures a more textured and flavorful cookie.
- The ice cream allows for endless flavor combinations to suit your taste.
- These sandwiches can be made ahead and stored, making them perfect for entertaining.
What You’ll Need
Here’s everything you need to make these delightful treats.
For the Ice Cream
- 1 brick ice cream, any flavor
For the Cookies
- 1/2 cup butter or margarine, softened
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 cup cocoa powder
- 2 cups flour
- 1 tsp. baking powder
You can use dairy-free butter for a vegan option.
Substitutions & Swaps
- Brown sugar can be replaced with coconut sugar.
- Any flavor of ice cream can be used.
- Margarine works in place of butter.
- Gluten-free flour can substitute all-purpose flour.
How to Make It
Get ready to create these indulgent treats with these easy steps.
1. Cut
Cut the ice cream into 2×5 inch rectangles about 3/4 inch thick.
2. Freeze
Place each ice cream rectangle between aluminum foil or plastic wrap and freeze for at least 24 hours.
3. Beat
Start by beating the butter and brown sugar until fluffy.
4. Add
Beat in eggs one at a time, followed by the vanilla extract.
5. Mix
Add baking powder, salt, cocoa powder, and flour to the mixture, and mix well.
6. Chill
Place the dough on plastic wrap and wrap tightly. Chill the dough for 1 hour.
7. Preheat
Preheat your oven to 350°F (175°C).
8. Roll
Roll the ice cream sandwich dough into a rectangle 1/4 inch thick on a lightly floured board.
9. Cut
Cut into rectangles measuring 2×5 inches each.
10. Prepare
Place the cookies on an ungreased baking sheet and prick the surfaces of the cookies lightly with a fork.
11. Bake
Bake for 8-10 minutes or until the edges are set and the centers are slightly puffed.
12. Cool
Cool the cookies completely on a wire rack before removing them from the baking sheet.
13. Assemble
Make ice cream sandwiches by placing one ice cream piece inside two cooled cookie pieces.
14. Store
Store sandwiches for up to one week. If freezing longer, keep cookies and ice cream pieces separate.
How to Store It
Fridge: Store in an airtight container for up to one week.
Freezer: Yes, if stored separately they’ll last longer.
Reheat: Not applicable for this recipe.
Tips for Best Results
- Ensure the ice cream is firm before assembling to prevent melting.
- Allow cookies to cool fully before handling to maintain structure.
- Use a sharp knife to cut ice cream neatly for better presentation.
- Experiment with different ice cream flavors to create unique combinations.
Serving Suggestions
- Serve these delicious sandwiches at your next summer gathering.
- Pair with fresh fruit for a refreshing dessert plate.
- Offer alongside a hot cup of coffee for a delightful contrast.
