Ice Cream Sandwiches
These homemade Ice Cream Sandwiches are a refreshing summer treat that will remind you of your childhood. They come together with a handful of ingredients and taste way better than store-bought!
Servings 12 sandwiches
Calories 456kcal
Equipment
- 9x13" baking pan
- 18x13" or half baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 (1½-quart) container vanilla ice cream (3 pints or 6 cups)
- 1 cup all-purpose flour (120g)
- 1 cup unsweetened cocoa powder (100g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups unsalted butter softened (283g)
- 1¼ cups granulated sugar (250g)
- 1 tablespoon vanilla extract
- 2 large eggs
Instructions
- Let the ice cream sit at room temperature until soft, about 30 minutes. Line a 13x9-inch baking pan with parchment paper. Spread the softened ice cream into the pan in an even layer and freeze until solid.
- Preheat the oven to 350F. Butter a large 18x13-inch baking sheet and line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until evenly incorporated. Beat in the vanilla.
- Add the flour mixture and beat on low speed until fully combined, stopping to scrape down the bowl once during mixing. Using an offset spatula, spread batter into the prepared pan in an even layer.
- Bake for 10 to 12 minutes or until the top appears dry, and sides start to pull from the pan. Poke the top with fork tines, if desired. Let cool slightly in the pan. Run a knife or a small offset spatula around the edges of the cookie. Transfer the cookie with the parchment paper to a wire rack to cool completely.
- Transfer the cookie onto a cutting board and remove the parchment paper. Cut the cookie widthwise in half, creating two 9x13-inch slabs. Sandwich the ice cream slab between the cookie slabs, trimming the sides as needed to fit evenly. Wrap in plastic wrap and freeze until firm, 4 hours or up to overnight. Cut into 12 sandwiches using a warm serrated knife when ready to serve.
Video
Notes
- I highly recommend using a warmed serrated knife to saw through the top cookie gently. The serrated blade helps cut through the cookie layer without causing them to crumble and prevents the ice cream from being pushed out.
- The longer you can let the assembled sandwiches freeze, the easier it is to cut.
- You can customize the ice cream filled sandwiches by pressing sprinkles, chocolate chips, or sanding sugar, crushed Oreo cookies, or nuts onto the edges.
- When preparing the ice cream layer to freeze, be mindful of how long it takes to soften your ice cream. You want the ice cream to be soft, not melted. More expensive ice cream will take less time to soften, and the temperature of your kitchen also plays a role. Set an alarm if you need to remember the ice cream on the counter, as refreezing melted ice cream will give it an undesirable grainy, dense texture.
- I suggest using store-bought ice cream as homemade no-churn ice cream tends to be softer and won’t hold up as well between the cookie layers.
- Don’t rush cooling the cookie layer. You want the cookie layer to be fully cooled, as the slab of ice cream will melt if the layers are still warm.
Nutrition
Calories: 456kcal | Carbohydrates: 49g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 184mg | Potassium: 271mg | Fiber: 3g | Sugar: 35g | Vitamin A: 914IU | Vitamin C: 0.4mg | Calcium: 116mg | Iron: 2mg