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This Homemade Ice Cream Sandwich recipe is a lot easier to make than you think. It’s a family favorite around my house to both make AND eat!
During summer, ice cream is a given. It’s going to happen and often! {There’s nothing wrong with that if you ask me!} I love an ice cream sandwich, and recently I decided that I wanted to make a homemade version. Today I bring you a fabulous Homemade Ice Cream Sandwich Recipe.
I recently updated the pictures for this recipe, but here’s the old image if you’d like to take a look!
I came across this Ice Cream Sandwich recipe from Cook’s Illustrated, and they came out better than I expected. The original recipe cut the sandwiches into circles and discarded more of the sandwiches than I’d like. Consequently, I cut these bars into rectangles. That way, there’s nothing to throw away!
These ice cream sandwiches weren’t too difficult to make. Let me show you how to assemble them!
How to Make Ice Cream Sandwiches:
After the cookie layer is done, cooling (see Step 3 in the recipe below), measure, score, and cut at the halfway point.
The cookie tends to stick after cooling, so use a bench scraper (<— I like this one because it has a ruler engraved on it) to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, smoosh the ice cream to distribute evenly.
Place the second cookie layer on top of the ice cream and wrap it in plastic wrap. Place on a cookie sheet (i made a double recipe for my hubby to take to work), and freeze until the ice cream hardens again about 1-2 hours.
Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.
If you’d like to use homemade ice cream in this recipe instead of store-bought, then let me suggest my Birthday Cake Ice Cream, Cannoli Ice Cream, or Loaded Peanut Butter Ice Cream.
Cook’s Note:
- It is *super* important not to bake the cookie layer. If you do, it will be dry, crumbly, and hard to work with.
- As you can see from some of the pictures above, my cookie layer cracked a little. Everything is fine, don’t panic. Once all the sandwiches are cut, gently squish the cracks back together before serving or wrapping them in plastic wrap.
- Ice cream sandwiches will keep for one month in the freezer as long as they are wrapped in plastic wrap and stored in an airtight container.
COOK’S TOOLS:
- mixing bowls
- rimmed baking sheet
- wire rack
- bench scraper
- cutting board
- storage container
- offset spatula
Homemade Ice Cream Sandwiches
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon baking soda
- 2 large eggs
- ⅔ cup granulated sugar
- ¼ cup chocolate syrup I used Hershey's
- 8 tablespoons salted butter melted and cooled slightly
- 1.5 quarts ice cream slightly softened for about 5-10 minutes (either homemade or store bought)
Instructions
- Move oven rack to middle position, and preheat to 350 degrees F. Lightly spray a rimmed cookie sheet with nonstick cooking spray, and line with parchment paper; set aside.
- In a medium bowl add flour, cocoa, and baking soda. In a large bowl whisk together eggs, sugar, and chocolate syrup, and melted butter until well blended.
- Fold dry ingredients into egg mixture until well combined and no flour streaks remain. Pour batter into the prepared baking sheet, spread batter evenly using an offset metal spatula. Bake until cookie springs back when touched with a finger, 10-12 minutes. Cool in pan on wire rack for 5 minutes, then run a paring knife around the perimeter of the baking sheet to loosen. Invert cookie onto a work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
- After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again about 1-2 hours.
- Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.
Video
Nutrition
Cindy @ Hun What's for Dinner? says
Oh wow, these look even better than store bought!!
Jillian says
Thanks, Cindy!
Nancy Fox says
Wow Jilian…Homemade ice cream. Yum!
craftedsparrow says
These look amazing! Thanks for linking them up to The Creative Collection Link Party!
Jillian says
Thank you!
Jen says
Anytime of the year is the perfect time for these ice cream sandwiches! Love that the flavor is so much better than store bought.
Beth says
Yummy! These look so delicious and scrumptious! My family is going to love these! Can’t wait!
Sonal says
I always thought it was difficult to make. Your detailed recipe makes it easier to follow and make.
Lisa Huff says
Love the idea of making homemade ice cream sandwiches so you can choose your own ice cream flavor! That’s always been my problem with the ones in the grocery store and the boring vanilla. haha!