Ice Cream Sandwiches

I love summer, like love love it, but I live in Texas and it is hooooooot. I’ve been reaching into my freezer for treats way more lately than I normally do, so of course, I had to bake up a treat to keep my freezer stocked! These Ice Cream Sandwiches are perfect. They have a little crunch, but are mostly soft and can be filled with any ice cream of your choosing.

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You could totally make your own ice cream to fill these Ice Cream Sandwiches, but I wanted to keep it simple and I wanted to use a dairy-free ice cream. If you’re looking for a good dairy-free ice cream you HAVE to try Alden’s Organic. We have tried so many dairy-free ice creams and nothing compares to this one. It’s incredible.

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These Ice Cream Sandwiches are really simple and fairly quick. I would choose these over store-bought ice cream sandwiches any day, and that’s really saying something because I love those cheap ice cream sandwiches!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Ice Cream Sandwiches

Soft but slightly crispy chocoalte ice cream sandwiches filled with the ice cream of your choosing!
Prep Time10 mins
Cook Time10 mins
Resting Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, ice cream, ice cream sandwiches
Servings: 12 ice cream sandwiches

Ingredients

For Ice Cream Sandwiches:

  • 1 stick (113 grams) unsalted butter
  • 1 cup (170 grams) chocolate chips
  • 1/2 cup (107 grams) brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) all-purpose flour
  • 1/4 cup (21 grams) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 pints ice cream any flavor

Instructions

For Ice Cream Sandwiches:

  • Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a small saucepan over medium heat add the butter and chocolate chips and stir until fully melted and combined. Remove from heat and allow to cool.
  • Whisk in the brown sugar, egg, and vanilla until fully combined.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
  • Gently fold the chocolate mixture into the flour mixture until just combined.
  • Press the dough into the bottom of your prepared baking sheet. It should cover the entire baking sheet.
  • Place the dough in the preheated oven and bake for 10 minutes. Remove from oven and allow to cool completely.
  • Once cool, remove the cookie from the baking sheet. Cut the cookie in half. You can freeze the two halves for about 15 minutes to make them easier to work with.
  • Remove the ice cream from the freezer and allow it to sit out for a few minutes to soften. Stir the ice cream to make sure it is thoroughly softened.
  • Remove the cookies from the freezer and use a silicone spatula to spread on half of the cookie with ice cream, going all the way to the edges. Place the other half of the cookie on top and gently press down.
  • Immediately move the cookie to the freezer and allow to freeze for 1 hour to allow the ice cream to firm up.
  • After the ice cream is frozen, remove the cookie from the freezer and cut the ice cream sandwiches about 2 inches by 3 inches.
  • Store in the freezer until ready to eat.

Ice Cream Sandwiches

  1. Preheat your oven to 350 degrees (F). Line a baking sheet (I used this one) with parchment paper or a silicone baking mat. Set aside.
  2. In a small saucepan (I used this one) over medium heat add the butter and chocolate chips and stir until fully melted and combined. Remove from heat and allow to cool.
  3. Whisk in the brown sugar, egg, and vanilla until fully combined. If your chocolate mixture is too warm it will cook the egg.
  4. In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
  5. Gently fold the chocolate mixture into the flour mixture until just combined. It will be thick
  6. Press the dough into the bottom of your prepared baking sheet. It should cover the entire baking sheet.
  7. Place the dough in the preheated oven and bake for 10 minutes. Remove from oven and allow to cool completely.
  8. Once cool, remove the cookie from the baking sheet. Cut the cookie in half. You can freeze the two halves for about 15 minutes to make them easier to work with.
  9. Remove the ice cream from the freezer and allow it to sit out for a few minutes to soften. Stir the ice cream to make sure it is thoroughly softened.
  10. Remove the cookies from the freezer and use a silicone spatula to spread half of the cookie with ice cream, going all the way to the edges. Place the other half of the cookie on top and gently press down.
  11. Immediately move the cookie to the freezer and allow to freeze for 1 hour to allow the ice cream to firm up.
  12. After the ice cream is frozen, remove the cookie from the freezer and cut the ice cream sandwiches about 2 inches by 3 inches.
  13. Store in the freezer until ready to eat.

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