The classic ice cream sandwich was a staple in my youth. It just wasn’t quite summer until I sunk my teeth into one of them. Messy, simple, and just what I need on a hot day. I hope you enjoy this homemade version of a beloved classic!
Ice Cream Sandwiches (Printer-Friendly Recipe)
From: Spoonful of Sugar
Makes: 8-10 large sandwiches
Ingredients
Vanilla ice cream (less than a quart is needed)
3/4 cup unsalted butter
1 cup brown sugar
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
2 cups flour
2 egg yolks
Directions
Start by softening the ice cream, I did this by letting the ice cream sit at room temperature for 20 minutes. Line a 9×13″ or larger baking dish with foil. Spread the softened ice cream in the pan. Place in the freezer for at least 2 hours.
While the ice cream is firming up, start making the chocolate cookies. Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer, cream together the butter and brown sugar for 2-3 minutes. Add in the salt, cocoa powder, & vanilla until combined. Now alternate adding the flour and egg yolks: 1 cup of flour, 1 egg yolk, 1 cup of flour, 1 egg yolk.
When the dough has come together (it will be thick), roll it out on a clean work surface, about 1/4″ thick. Cut the dough into desired shape, either by cutting or using a cookie cutter. Place the cookies on a lined baking sheet. Use a utensil to make indents in the top of each cookie, this is totally optional and for decorative purposes only. Bake in preheated oven for around 8 minutes, be careful not to overbake the cookies, you don’t want them to be crisp. Remove from oven and cool the cookies on the baking sheet for a few minutes before removing to cool completely on a wire cooling rack.
Take the ice cream out of the freezer and cut into shapes to match the cookies (you only need half as many ice cream pieces as cookies). Because my cookies were cut into circles, I used a comparable size glass to trace and cut out circles of ice cream. Work quickly, this is ice cream! Sandwich the ice cream with the cooled chocolate cookies. Wrap the sandwiches in parchment paper and place in an airtight container. Freeze for at least an hour before serving. Enjoy!
Spread softened ice cream in a foil-lined baking dish. Refreeze for at least two hours.
To make the cookies, cream together the butter and brown sugar.
Mix in the salt, cocoa powder, and vanilla.
Add 1 cup of flour.
Add 1 egg yolk. Now repeat with remaining cup of flour and egg yolk. Mix until the dough comes together.
Ready to roll.
Roll out the dough and cut out shapes. I made 18 circles for 9 sandwiches.
Place cut out dough on lined baking sheets.
I used the back of a beater to make indentations in the dough. This is just to make the sandwiches look pretty.
Ready for the oven.
Bake for about 8 minutes in a 350 degree oven. Remove from oven and cool on pans for a few minutes before removing to cool completely on a wire cooling rack.
Remove frozen ice cream and cut out circles to match the cookies. I used a glass to make and indentation…
and then traced around the circle with a knife to cut out the circles.
Work quickly!
Sandwich the ice cream with the cooled chocolate cookies. Wrap the sandwiches in parchment paper and place in an airtight container for at least an hour before serving.
A messy process, but totally worth it. I put the leftover ice cream back in the container and froze again.
