Do you have fond memories of chasing after the jingle of an ice cream truck and being handed a delicious ice cream sandwich on a scorching summer day? Remember the excitement when you discovered that you could buy a whole box of them at the grocery store?
Well, get ready to be thrilled all over again because now you can learn how to make your very own ice cream sandwiches right at home! This homemade ice cream sandwich recipe is worth every minute of your time!
Homemade Ice Cream Sandwich Recipe
Ingredients
- Vanilla ice cream
- All-purpose flour
- Cocoa powder
- Salt
- Granulated sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
You can use any flavor of ice cream that you prefer in this recipe. If you want to go the extra mile, you can even make your own homemade vanilla ice cream by following our recipe on Family Cuisine.
But if you ask me, my personal favorite is Mint Chocolate Chip!
Instructions
First, let’s soften the ice cream. Leave it out at room temperature for about 30 minutes. While you wait, line a 9×13-inch baking dish with parchment paper, ensuring the paper hangs over the sides. Scoop the softened ice cream into the pan and smooth the top with a silicone spatula. Place the pan in the freezer for at least an hour, or until the ice cream is completely solid.
While the ice cream hardens, let’s prepare the cookie dough. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa, and salt until well combined.
In the bowl of a stand mixer, mix the sugar and butter on medium speed for about a minute using the paddle attachment. Once it’s nice and fluffy, add the egg yolks and vanilla. Slowly add in the dry mixture and mix until just combined.
Divide the dough in half, then shape each piece into a 5-inch square. Wrap each section with plastic wrap and refrigerate for at least 30 minutes until firm.
When the dough is ready, it’s time to roll it out to create the outer surface of your ice cream sandwiches.
Measuring And Cutting The Dough
Lightly flour your rolling surface and rolling pin. Roll each dough piece into an 8×12-inch rectangle. To ensure perfectly sized cookies, use a ruler while rolling out the dough.
Starting from the 12-inch side, cut the dough into 2-inch sections to get 6 individual pieces. Then, cut each piece in half down the center, resulting in a total of 12, 4×2-inch pieces.
Place the cookies onto the prepared baking sheets using a flat spatula. Use a plastic toothpick or a chopstick to poke 15 holes into each cookie. Preheat the oven and bake the cookies for 10-12 minutes until firm. Make sure to rotate the baking sheets halfway through.
Once the cookies are done, let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Let them cool completely.
Assembly Instructions
Now that the cookies have cooled, it’s time to assemble the ice cream sandwiches. Remove the ice cream from the freezer and use the edges of the parchment paper to lift it from the pan. Trim the edges to create a neat rectangle. Similar to how you prepared the cookie dough, cut the ice cream into 12, 4×2-inch rectangles.
Place each rectangle of ice cream on top of a cookie and then add another cookie on top. Repeat until all the sandwiches are assembled.
For the classic, soft and sticky texture of traditional ice cream sandwiches, place them in the freezer overnight. This allows the cookies to absorb moisture from the ice cream, resulting in a soft texture.
If you prefer a crisper cookie, you can enjoy them right away. Just make sure to wrap each sandwich individually in parchment paper or wax paper to prevent sticking.
Enjoy your homemade ice cream sandwiches!
-Mary
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