Ice Cream Sandwich
intro
Chewy fudgy chocolate cookie layers sandwiched around creamy vanilla ice cream, this nostalgic frozen treat is perfectly portable for warm-weather gatherings.
Ingredients
Steps
Preheat Oven, Line Pan
Preheat your oven to 175°C (350°F) and line a 23x33 cm (9x13 inch) rimmed baking sheet with parchment paper, leaving a 5 cm (2 inch) overhang on the long sides for easy lifting later. In a small bowl, whisk together 120g all-purpose flour, 40g cocoa powder, 1/4 tsp baking soda, and 1/4 tsp fine sea salt until fully combined with no visible lumps.
Cream Butter and Sugars
In a large mixing bowl, beat 113g softened unsalted butter, 100g granulated sugar, and 100g packed light brown sugar with a hand mixer on medium speed for 2 minutes until light and fluffy. Add the room-temperature egg and 1 tsp vanilla extract, beat on low speed for 30 seconds until just combined, then gradually fold in the dry flour-cocoa mixture with a silicone spatula until no dry streaks remain.
Press and Bake Cookie Slab
Press the cookie dough evenly across the entire surface of the prepared baking sheet in a thin, uniform 5mm (1/4 inch) layer. Bake on the middle oven rack for 10-12 minutes, until the cookie is set at the edges and slightly soft in the center—do not overbake, as it will firm as it cools. Let the cookie slab cool completely in the pan on a wire rack for 30 minutes at room temperature.
Cut Cookie Slab in Half
Lift the fully cooled cookie slab out of the pan using the parchment overhang, and place it on a cutting board. Use a sharp knife to cut the slab exactly in half crosswise, creating two equal 23x16.5 cm (9x6.5 inch) rectangular cookie layers. Peel the parchment off the back of each layer, and set one layer back into the same baking sheet, top-side down.
Add and Spread Ice Cream
Scoop the slightly softened 480ml (2 cup) vanilla ice cream onto the cookie layer in the baking sheet, and use an offset spatula to spread it into a smooth, uniform 2.5cm (1 inch) thick even layer, working quickly to avoid melting. Ensure the ice cream reaches all edges of the cookie with no gaps.
Top and Cover Slab
Place the second cookie layer on top of the ice cream, top-side up, and press down gently to adhere. Cover the entire baking sheet tightly with plastic wrap, pressing the wrap directly against the top cookie to prevent freezer burn, then freeze for a minimum of 4 hours until the ice cream is completely firm.
Cut Frozen Slab into Sandwiches
Remove the frozen slab from the freezer, lift it out using the parchment overhang, and cut it into 4 equal 11.5x8 cm (4.5x3.25 inch) rectangular sandwiches with a sharp, warm knife (run the knife under hot water and wipe dry between cuts for clean edges). Serve immediately, or wrap individual sandwiches in parchment paper and store in the freezer for up to 2 weeks.
Tips
2.Do not overbake the cookie layers: overbaked cookies turn rock-hard when frozen, instead of staying chewy and soft enough to bite through easily straight from the freezer.
3.Warm your knife under hot running water for 10 seconds and wipe it dry between every slice when cutting the frozen slab; this prevents ice cream from sticking and pulling, giving you clean, neat edges.
OMG these were such a hit at our neighborhood block party! I used vanilla bean ice cream like the recipe said, and even the kids who turn their nose up at every dessert came back for seconds. Only thing I will say is my cookies spread a tiny bit more than I expected, but no one cared at all. 10/10 will make again all summer!
Game changer! I’ve been buying store-bought ice cream sandwiches for my kid’s soccer team snacks for years, and these blew those out of the water. The chewy chocolate cookie with that soft vanilla ice cream middle? *Chef’s kiss* Took barely any active time too, which is perfect for my busy weeknight schedule.
Made these for a post-hike treat last weekend and they were perfect after being out in 95 degree heat. I swapped in mint chocolate chip ice cream for half the batch to mix it up, and both versions were gone in 10 minutes. SO good, even with the sweltering weather they didn’t melt too fast as long as we kept them in the cooler until we were ready to eat.
Wait this was actually so easy??? I’m a total beginner and I was nervous to make dessert for my dorm floor potluck, but these came out perfect. I didn’t even have a fancy mixer, just used a hand whisk and a regular baking sheet, no issues. Everyone thought I bought them from a fancy ice cream shop lmao
I was worried this wouldn’t work with my gluten free all purpose flour, but I subbed it 1:1 for the regular flour and the cookies turned out perfectly chewy, no gritty texture at all! My whole family (who eats regular gluten) didn’t even notice a difference. Will be making these all summer long for our backyard BBQs.
Made these to go with our homebrewed stout last weekend for a little tasting night with friends, and the combo was insane. The rich chocolate cookie paired so well with the roasty beer, I was shocked how well it worked. I did add a tiny extra pinch of sea salt to the cookie dough, which cut the sweetness perfectly.
Made a double batch for our elementary school bake sale and we sold out in 15 minutes flat! Priced them at $2 each and made enough to cover new art supplies for the whole 2nd grade class. Absolute home run recipe.
Taste was 10/10 but I messed up and let my ice cream get too soft when I was assembling, so it oozed out the sides when I pressed the cookies together. Still ate every bite though, don’t get me wrong 😂 Any tips for next time to make it neater?
Really solid recipe! I’m a sucker for extra chocolate, so I added mini chocolate chips to the cookie dough and it was chef’s kiss. Only reason I’m not giving 5 stars is I wish the cookie was a little fudgier for my taste, but that’s just personal preference. My roommate ate 3 in one sitting so I’d call that a win.
These are perfect for meal prep! I wrapped each individual sandwich in parchment paper and stuck them in the freezer, and they stayed perfect for two whole weeks. Grab and go dessert for my kids after school, no extra work during the busy week. Game changer for our weekly routine.
Made this vegan by using dairy free butter in the cookies and my go-to oat milk vanilla ice cream, and it was so good I almost cried. I’ve missed ice cream sandwiches since going dairy free, and these taste exactly like the ones I grew up eating as a kid. No weird aftertaste or anything!
SO good. Made these for date night in with my partner, we ate them while watching old 90s movies and it was the perfect cozy night. 10/10, no notes.
I’ve been making ice cream sandwiches for 40 years, and this recipe is hands down the best homemade version I’ve ever tried. The cookie has the perfect chewy texture that doesn’t get rock hard in the freezer, which is the #1 mistake most home bakers make with these. Great work on the recipe!
I totally forgot these needed 4 hours of freeze time, so I only froze them for 2 hours before serving at my friend’s birthday, and they were a little melty. Everyone still raved about them, but next time I’ll plan ahead better! Taste was incredible, don’t get me wrong.
I made these for our Juneteenth cookout last weekend and they were the first dessert gone! I used strawberry ice cream for half the batch and cookies and cream for the other half, and people kept asking me for the recipe all night. Already sent the link to 3 of my cousins!
Made these with my 7 year old niece over the weekend, and it was the perfect easy recipe to make with a kid. She loved helping mix the cookie dough and squishing the ice cream between the cookies. We added sprinkles to the edges, which made them feel extra fancy. So fun!
These taste EXACTLY like the classic ice cream sandwiches I used to get from the ice cream truck as a kid, but better because they don’t have that weird artificial aftertaste. I was transported straight back to summer break in 5th grade biting into the first one. So good.
Brought a batch of these to the fire station for my shift last week, and the guys demolished the whole tray in under 10 minutes. Already got requests to make a double batch for our next shift. Super easy, totally portable, perfect for a quick pick-me-up between calls.