Ice Cream Sandwiches

Nothing says summer better than ice cream, and these homemade Ice Cream Sandwiches are the very best! Creamy vanilla ice cream is perfectly nestled between two tender homemade chocolate cookies for that classic flavor we all love. They're surprisingly easy to make and a fun nostalgic option for backyard barbecues, birthday parties, or just because!

When the temperatures rise, nothing quite hits the spot like a freshly unwrapped ice cream sandwich with chocolate sandwich cookies and creamy vanilla filling. They're extra delicious when you've been outside in the sun all day! Most people would never even consider making them from scratch, but it's actually a lot easier that you might think. They're way better than store-bought ice cream sandwiches, so you may never go back!

Why You'll Love This Ice Cream Sandwich Recipe

• Iconic ice cream sandwich look. If you grew up eating grocery store ice cream sandwiches, these homemade chocolate cookies will give you a wave of nostalgia. They have that classic dark brown look and the same chocolaty flavor you know and love — but taste way better! Plus, they're made without any corn syrup, natural flavors, or stabilizers, so you can really control the quality of ingredients.
• Perfect summer treat. Ice cream sandwiches are made to be eaten out of the hand, ideally in the backyard with the sprinklers running and kids laughing and playing. They're so refreshing and taste just like childhood!
• Completely customizable. Instead of classic vanilla, you can use any ice cream flavor you like for the ice cream layer. Dream up unusual combinations or even mix and match 2-3 flavors together. It's so much fun!

Ingredient Notes

To make these delicious Ice Cream Sandwiches, you will need the following ingredients (full measurements in recipe card below):

• vanilla ice cream - use my No Churn Vanilla Ice Cream for a homemade option, your favorite vanilla ice cream from the store, or any ice cream flavor of your choosing.
• all purpose flour 
• cocoa powders - use Dutch cocoa powder and double Dutch cocoa powder (also known as black cocoa powder) for that extra dark brown color. You can substitute with more Dutch cocoa if you don't have double Dutch powder.
• baking powder - to give the homemade cookies a little lift.
• salt 
• unsalted butter - make sure to use softened butter.
• vegetable oil - this will give the cookies a soft, tender texture, perfect for flexing with the ice cream in the sandwich.
• sugars - you need both brown and white for the best flavor and texture.
• vanilla extract 
• eggs - room temperature is best.

Equipment Needed

You will also need measuring cups and spoons, a 9x13 baking pan, an ice cream scoop (optional), parchment paper, a spatula, plastic wrap, a rimmed cookie sheet, medium and large bowls, a whisk, an electric mixer, a sharp knife, and a wire rack.

How to Make the Best Ice Cream Sandwiches

First, prep the ice cream.

Line a 9x13-inch baking pan with parchment paper. Transfer the ice cream into the baking pan and use a spatula to spread it out until smooth and flat (this may take several minutes). Transfer the ice cream into the freezer and freeze for at least 4 hours.

Then, make the cookie layers.

1. Combine dry ingredients. In a medium mixing bowl, whisk together the flour, both sifted cocoa powders, baking powder, and salt, until well-combined. Set aside.

2. Combine wet ingredients. In a large mixing bowl, using an electric hand mixer, beat together the butter, oil, white sugar and brown sugar until pale and fluffy, about 3 minutes. Add in the eggs and vanilla, then beat again until well-combined and smooth.

3. Add dry ingredients to wet. Add in the dry ingredients to the wet batter, then beat again until well-combined.

4. Bake. Prepare a nonstick 18x13-inch baking sheet with butter or baking spray and parchment paper. Transfer the batter into the prepared baking sheet. Smooth it out with a spatula. Place into a 350F preheated oven to bake for 11-12 minutes.
5. Slice. Remove from the oven, then immediately use a sharp knife to slice down the centre of the cookie. Allow to cool in the pan until fully cooled.

6. Invert. When fully cooled, place a parchment lined cooling rack (or the bottom of another baking sheet) on top of the cookie halves and carefully invert them.

Assemble the ice cream sandwiches.

1. Assemble. Remove the ice cream brick from the freezer and the pan, then carefully place it onto one of the cookie halves, then place the other cookie half on top.
2. Freeze. Lightly cover with plastic wrap, then transfer back into the freezer to harden for at least another 4 hours, or preferably overnight.

3. Slice. When hardened, use a sharp knife to slice into 12 bars. Enjoy immediately, or wrap each bar individually with plastic wrap, and place back into the freezer.

How to Serve

These Ice Cream Sandwiches are delicious served on their own, or served as part of a larger dessert spread with some of my favorite summer desserts including:

• S'mores Bars
• Key Lime Pie
• Strawberry Crumb Bars
• Summer Fruit Salad
• Blueberry Cheesecake
• Rice Krispies Treats

For more recipes, see our 40 Best Summer Desserts.

Storing Instructions

If you don't plan to eat these ice cream sandwiches today, wrap them individually with plastic wrap or parchment paper, then store them in an airtight container in the fridge for 1-2 months. 

FAQ

More Ice Cream Recipes

• 40 Best Summer Desserts
• No Churn Vanilla Ice Cream
• Strawberry Frozen Yogurt
• Strawberries and Cream Popsicles
• Watermelon Sorbet
• Mango Frozen Yogurt

Print

Recipe