Homemade Ice Cream Sandwich Recipe
Do you remember the days of running towards the music of an ice cream truck and being handed an ice cream sandwich in the middle of a hot summer?
Then years later, how excited you got when you realized that you could buy an entire box of them at the grocery store?
Well, it’s time to get excited again! Now you can learn to make your own frozen treat with this homemade ice cream sandwich recipe.
Although this recipe has some wait time involved, it is totally worth it!
Homemade Ice Cream Sandwich Recipe
Vanilla ice cream
This recipe calls for vanilla ice cream, but you can actually use whatever ice cream that you prefer. You can even make your own with our Homemade Vanilla Ice Cream recipe.
However, my personal favorite ice cream is Mint Chocolate Chip!
The first step in making homemade ice cream sandwiches is to soften the ice cream. Do this by leaving it out at room temperature for approximately 30 minutes.
Then line a 9×13-inch baking dish with parchment paper, allowing the paper to overhang the sides. Scoop the softened ice cream into the pan and smooth the top with a silicone spatula.
Then place the pan in the freezer for at least one hour or until the ice cream s completely solid.
While you wait for the ice cream to harden, prepare the cookie dough. Start by lining 2 baking sheets with parchment paper.
Then add flour, cocoa, and salt in a medium bowl and whisk together until well incorporated. Set aside.
In the bowl of a stand mixer add sugar and butter and mix on medium speed for at least one minute using the paddle attachment.
Once the mixture is nice and fluffy add the egg yolks and vanilla. Then slowly add in the dry mixture and mix until just combined.
Remove the dough from the bowl and divide it in half. Then form each piece into an approximately 5-inch square.
Wrap each section with plastic wrap, and then place them in the refrigerator to chill for at least 30 minutes.
When the dough is nice and firm it is time to roll it out to make the outer surface of your homemade ice cream sandwiches.
Measuring And Cutting The Dough
Start by lightly flouring a rolling surface and a rolling pin. Then roll each dough piece into an 8 x 12-inch rectangle.
When rolling out the cookie dough, it is important to use a ruler to get the exact size cookies that you need for everything to come together perfectly.
Starting on the 12 inch side, cut the dough into 2-inch sections so you have 6 individual pieces. Then cut each piece in half down the center so you have a total of 12, 4×2 inch pieces.
Use a flat spatula to place the cookies onto the prepared baking sheets. Then use a plastic toothpick or chopstick to poke 15 holes into each cookie.
Place the baking sheets in a preheated oven and bake for 10-12 minutes or until the cookies are firm. Be sure to rotate the baking sheets half way through the cooking process.
When the cookies are done, remove them from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Let them cool completely.
Once the cookies have cooled, it is time to assemble the homemade ice cream sandwiches. Remove the ice cream from the freezer. Then using the edges of the parchment paper remove ice cream from pan.
Trim the edges of the ice cream to make a neat rectangle. Using the same technique as when preparing the cookie dough, cut the ice cream into 12, 4×2-inch rectangles.
Then place each rectangle of ice cream on top of a cookie and place another cookie on top. Repeat the process.
If you want the classic, soft and sticky exterior of classic ice cream sandwiches, place them in the freezer overnight before enjoying.
This will allow the cookie to absorb some moisture from the ice cream and therefore it will become nice and soft.
But if you don’t like the texture of the softer cookie, you can eat it right away. However, the cookie will be crisper than the traditional frozen treats.
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- 1/2 gallon ice cream
- 2 2/3 cups all-purpose flour
- 1 cup cocoa powder, minus 2 tablespoons
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/4 cup unsalted butter
- 2 egg yolks
- 2 teaspoons vanilla extract
- Slightly soften ice cream by leaving it out at room temperature for 30 minutes. Line 9x13-inch pan with parchment paper, allowing paper to overhang the sides. Press ice cream into pan and smooth top. Freeze for at least one hour or until completely solid.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl add flour, cocoa, and salt and whisk together until well incorporated. Set aside.
- In the bowl of a stand mixer add sugar and butter on place on medium speed for at least one minute using the paddle attachment.
- Mix in yolks and vanilla.
- Slowly add in dry mixture until just combined.
- Divide dough in half and form each piece into a 5-inch square.
- Wrap dough with plastic wrap, and chill at least 30 minutes or until firm.
- On a lightly floured surface roll each dough piece into an 8 x 12-inch rectangle. Along the 12 inch side, cut the dough into 2-inch lengths so you have 6 pieces. Cut each piece in half down the center so you have 12, 4x2 pieces.
- Use a flat spatula to place cookies onto prepared baking sheets. Using a plastic toothpick or the tip of a thermometer, poke 15 holes into each cookie. Bake for 10-12 minutes or until cookies are firm, rotating baking sheets half way through the cooking process.
- Remove cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Cool completely.
- Using the edges of the parchment paper remove ice cream from pan. Trim the edges to make a neat rectangle.
- Using the same technique as with the dough, cut the ice cream into 12, 4x2-inch rectangles.
- Place each rectangle of ice cream on top of a cookie and place another cookie on top. Repeat the process.
Wrap each cookie with parchment or wax paper and store in the freezer overnight to soften for a softer cookie or serve immediately for a crunchy cookie.
Recipe provided by Make Your Meals
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g