Treat yourself to the ultimate summer dessert with these homemade ice cream sandwiches. Soft, chewy chocolate cookies sandwiched around your favorite ice cream make an easy, crowd-pleasing treat. You can customize the filling with any flavor—vanilla, cookie dough, strawberry, or butter pecan—for endless variations that are perfect for parties, picnics, or a simple family dessert.
Homemade ice cream sandwiches have a charm that store-bought versions rarely match. The contrast between the slightly chewy cookie and the cold, creamy ice cream is irresistibly satisfying. Making them at home lets you control texture and flavor, from richer chocolate cookies to lighter, cakier rounds. These simple steps and tips will help you make consistent, delicious sandwiches every time.
They’re delightful on a warm afternoon and always a hit at gatherings. Preparing them with friends or family is fun: shaping cookies, chilling the dough, and cutting perfect ice cream rounds. The process is straightforward and results in a dessert that looks as good as it tastes.
Tips for Perfect Ice Cream Sandwiches
Tips
Cookie consistency: Slightly underbake the cookies so the centers stay soft. They firm up a little as they cool, and a softer center pairs best with ice cream.
Ice cream firmness: Let the ice cream soften just enough to spread it smoothly in a pan, but freeze it fully before cutting rounds. Work quickly when assembling so the ice cream does not melt.
Wrap individually: Wrap each sandwich in parchment paper or plastic wrap before freezing to prevent them from sticking together and to preserve freshness.
Flavor pairings: Experiment with different ice cream flavors and cookie types. Chocolate cookies with vanilla are classic, but cookie dough, salted caramel, or fruit flavors are excellent alternatives.
How to Store Leftover Ice Cream Sandwiches
To store leftover sandwiches, wrap each one individually in parchment paper or plastic wrap, then place them in an airtight container or a resealable freezer bag. Stored this way, they keep well in the freezer for up to two weeks. Before serving, let a sandwich rest at room temperature for a few minutes so the ice cream softens slightly, making it easier to bite into and more enjoyable to eat.
FAQs (Frequently Asked Questions)
Work efficiently when cutting and assembling. Cut the ice cream rounds with a chilled cutter and immediately sandwich them between cookies. Return the assembled sandwiches to the freezer right away to refreeze and firm up.
Slightly underbake the cookies so they remain tender. If you prefer a softer bite after freezing, serve the sandwiches a few minutes after removing them from the freezer to allow the cookie to regain some flexibility.
Homemade Ice Cream Sandwiches
What You’ll Need
To Make the Cookies:
- 1 1/4 cups all purpose flour
- 1/3 cup Dutch process cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon espresso powder
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Ice Cream
- 1 1/2 quarts ice cream, homemade or store-bought, any flavor
How to Make It
- In a medium bowl, whisk together flour, cocoa, salt, baking powder, and espresso powder. Set aside.
- In a stand mixer, cream butter, brown sugar, and granulated sugar on medium speed until fluffy, about 3–4 minutes. Add the egg and vanilla extract and mix until combined.
- On low speed, gradually add the dry flour mixture until incorporated. Form the dough into a disc, wrap in plastic, and refrigerate for 1–2 hours until firm.
- After chilling, let the dough sit at room temperature for 5–10 minutes until pliable but not sticky. Roll the dough on a lightly floured surface to 1/8-inch thickness.
- Cut circles using a 3-inch biscuit cutter. Transfer to parchment-lined baking sheets and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until the edges are slightly crisp and the centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, place the cookies on a parchment-lined baking sheet and freeze for 2–3 hours or overnight so they are firm.
- For the ice cream layer, let the ice cream soften slightly so it spreads easily, then press or spread it into a plastic wrap–lined pan to an even layer. Freeze for 4–5 hours until firm.
- Use the same 3-inch biscuit cutter to cut circles from the frozen ice cream. Place an ice cream round between two frozen cookies to form a sandwich.
- Wrap each assembled sandwich in plastic wrap and optionally then in aluminum foil. Freeze for at least 8 hours or overnight to ensure they are fully set. Serve cold.
Notes
- Calories and nutrition values are approximate and will vary based on exact ingredients and portion sizes.
- For easier cutting, dip the biscuit cutter in hot water and dry between cuts to help it glide through the frozen ice cream cleanly.
- If you prefer a thinner ice cream layer, roll the ice cream to a thinner depth in the pan before freezing and cutting.