Is there anything better than biting into a soft, chewy cookie wrapped around a slab of cold, creamy ice cream? Not in July. These homemade Ice Cream Sandwiches are the answer to every summer craving. Customizable, nostalgic, and completely freezer-friendly — they’re the kind of treat that disappears fast at any party (or solo Netflix binge).
Perfect for birthdays, BBQs, or back-porch lounging. If you’re into my Funfetti Sugar Cookies or No-Churn Strawberry Ice Cream, this one will win your dessert-loving heart.
🍪 Ingredients:
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (or chopped chocolate)
For the filling:
- 1 1/2 quarts vanilla or favorite ice cream, slightly softened
- Optional: sprinkles, mini chocolate chips, crushed nuts for rolling edges
🍨 Instructions:
1. Make the cookies: Cream butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients, then chocolate chips.
2. Scoop dough into balls and slightly flatten. Bake at 350°F for 9–11 mins. Let cool completely.
3. Assemble: Match cookies by size. Scoop about 1/3 cup softened ice cream onto one, sandwich with another.
4. Gently press to flatten. Roll edges in toppings if using.
5. Freeze sandwiches on a baking sheet for 1–2 hours until firm, then wrap individually.
🍽️ Serving Tips:
- Serve in parchment sleeves or wrap in wax paper for parties.
- Dip half the sandwich in melted chocolate and chill for a deluxe version.
- Stack on a tray with crushed ice underneath for hot day events.
🌈 Creative Variations:
- Use brownie rounds instead of cookies.
- Add a jam swirl to your ice cream layer.
- Make mini versions using small cookies or macarons!
🛠️ Troubleshooting:
- Cookies too hard? Underbake slightly and don’t overmix.
- Ice cream melting too fast? Chill cookies before assembling.
- Sandwich falling apart? Freeze before wrapping to firm them up.
❄️ Storage Info:
- Store wrapped in plastic or parchment in airtight container.
- Best eaten within 1–2 weeks for texture.
- Soften slightly at room temp before serving.
Ice Cream Sandwiches
Ingredients
For the cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips or chopped chocolate
For the filling:
- 1 1/2 quarts vanilla or favorite ice cream slightly softened
- Optional: sprinkles mini chocolate chips, crushed nuts for rolling edges
Instructions
- Make the cookies: Cream butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients, then chocolate chips.
- Scoop dough into balls and slightly flatten. Bake at 350°F for 9–11 mins. Let cool completely.
- Assemble: Match cookies by size. Scoop about 1/3 cup softened ice cream onto one, sandwich with another.
- Gently press to flatten. Roll edges in toppings if using.
- Freeze sandwiches on a baking sheet for 1–2 hours until firm, then wrap individually.
Notes
- Use store-bought cookies if you’re short on time.
- Try different ice cream flavors: mint chip, cookie dough, strawberry, etc.
- To soften ice cream, leave it at room temp for 10 minutes or microwave in 10-sec bursts.
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