Dessertscoleycooks5.0
Homemade Ice Cream Sandwiches
This homemade ice cream sandwich recipe is easy to make, endlessly customizable, and makes the best summer dessert. Made with a simple cake-like chocolate cookie and filled with whatever ice cream flavor your heart desires, they're super nostalgic and so much fun!
👥 10 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F, then line a half sheet pan with parchment paper.
2
Using an electric mixer or stand mixer fitted with a paddle attachment, beat together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy. Add the vanilla extract, salt and milk, then mix on low speed until incorporated.
vanilla extract1 teaspoon
3
In a separate bowl, whisk together the flour, cocoa powder and baking soda, then add it to the mixuture and beat on low speed until combined. Don't overmix.
4
Transfer the batter to the parchment lined pan, then use an offset spatula to spread the batter all over to every edge, making it as even and as smooth as you can because this batter doesn't spread.
5
Bake the giant sheet cookie for about ⏱️ 10 minutes, or until a toothpick inserted in the center comes out clean.
6
Allow the cookie to cool. Optionally, use a fork to prick the top in neat rows, just like the top of an old school ice cream sandwich.
7
Cut the cookie slab crosswise into 2 even halves - make sure they're as close to the same size as possible! Then trim the edges if desired to make more uniform sandwiches.
8
Wrap each half (with the parchment still attached) tightly with plastic wrap, then freeze until solid - preferably on a sheet pan, if your freezer has the room. Having a cold work surface will help with assembly.
9
Take the ice cream out of the freezer to soften about ⏱️ 15 minutes before you're ready to assemble.
10
Unwrap the cookie halves, then carefully peel the parchment from the backs. Place one half, bottom up, on the frozen sheet pan or other cold surface. Spread with ice cream, making the layer as even as you can. Place the second half over the ice cream, top-side-up. Press down gently to push the ice cream evenly between the cookie halves. Wrap with plastic wrap, then freeze until firm.
11
Use a very sharp knife to trim the edges, if desired, then cut the slab into 10 individual sandwiches. First, cut down the middle lengthwise, then then cut each half into 5 even bars.
12
Serve immediately, or wrap each bar in plastic wrap and store in a zip-top bag, in the freezer, for up to a month.
Nutrition Facts
calories
581 kcal
fat Content
50 g
serving Size
1 serving
fiber Content
5 g
sugar Content
97 g
sodium Content
484 mg
protein Content
16 g
trans Fat Content
0.3 g
cholesterol Content
187 mg
carbohydrate Content
120 g
saturated Fat Content
31 g
unsaturated Fat Content
15 g
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