Classic Ice Cream Sandwiches
Delightful handheld sandwiches featuring creamy vanilla ice cream nestled between two soft, chocolate cookies—a timeless treat perfect for hot days or nostalgic snacking.
Why You’ll Love This Recipe
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Effortless to assemble and highly satisfying.
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Offers creamy, sweet coldness paired with chocolaty cookie chew.
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No baking required beyond cookie preparation (if making from scratch).
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Soft chocolate cookies (store‑bought or homemade)
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Vanilla ice cream (or other flavours of choice)
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Optional coatings: mini sprinkles, crushed nuts, chocolate chips, or malted milk balls
directions
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If making cookies from scratch, bake and cool them completely.
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Allow ice cream to soften slightly for easier scooping.
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Line cookies flat side up; scoop firm ice cream onto half the cookies, level evenly.
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Top with remaining cookies, pressing gently to sandwich.
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Optional: roll edges in coatings, then refreeze sandwiches on a tray until firm.
Servings and timing
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Makes approximately 8–12 sandwiches depending on cookie size.
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Preparation time: about 15 minutes (plus freezing time).
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Freezing time: around 1 hour to firm up.
Variations
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Use different ice cream flavours—chocolate, strawberry, mint chip, or coffee.
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Swap chocolate cookies for oatmeal, peanut butter, or sugar cookies.
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Dip half of each sandwich in melted chocolate and refrigerate for extra indulgence.
storage/reheating
Store sandwiches in a single layer in a sealed container in the freezer for up to 2 weeks. No reheating required—serve frozen for best texture.
FAQs
1. Can I make these with gluten‑free cookies?
Yes, gluten‑free cookies work well, as long as they are sturdy enough to hold the ice cream.
2. How do I prevent melting when assembling?
Work quickly with slightly softened ice cream and keep the rest of the pint frozen until needed.
3. Can I use dairy‑free ice cream?
Absolutely. Any non‑dairy ice cream (e.g., coconut, almond, soy) is suitable.
4. Can I store them individually wrapped?
Wrap each sandwich in parchment or wax paper before storing to prevent sticking.
5. How thick should the ice cream layer be?
Aim for about ½‑inch thickness for balance; adjust to your preference.
6. What cookies are ideal?
Soft, chewy cookies are best to bite through with cold ice cream—homemade or bakery style.
7. Can I use sorbet instead of ice cream?
Yes, sorbet or frozen yogurt are great alternatives for lighter, fruitier sandwiches.
8. How can I freeze them fast?
Place assembled sandwiches on a tray lined with parchment and transfer to the freezer before packaging.
9. What’s the best way to serve them?
Serve frozen immediately or let sit 1–2 minutes at room temperature for easier biting.
10. Can I make a large batch for a party?
Yes—assembled and frozen sandwiches hold well and are great for grab-and-go desserts.
Conclusion
Classic Ice Cream Sandwiches are a simple yet delightful snack that captures childhood memories while offering flexibility in flavours and presentation. They’re easy to prepare, easy to store, and always crowd-pleasers—ideal for warm weather, celebrations, or satisfying sweet cravings.
PrintClassic Ice Cream Sandwiches
Classic Ice Cream Sandwiches are a nostalgic frozen treat featuring creamy vanilla ice cream layered between two soft, chewy chocolate cookies. They’re perfect for hot summer days, parties, or anytime you want a fun and satisfying dessert.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 2 hrs 30 mins (including freezing time)
- Yield: 8 sandwiches 1x
- Category: Dessert
- Method: Baking + Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 to 2 pints vanilla ice cream, softened
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract and beat until combined.
- Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
- Drop dough by rounded tablespoons onto prepared baking sheets, flattening slightly with your fingers or the bottom of a glass.
- Bake for 8–10 minutes, until cookies are just set. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are cool, scoop about 1/4 cup of softened ice cream onto the flat side of one cookie. Top with another cookie and press gently to sandwich.
- Wrap each sandwich in plastic wrap and freeze until firm, about 2 hours.
- Serve frozen and enjoy!
Notes
- For easy assembly, slightly soften the ice cream before scooping.
- Customize with different flavors of ice cream or rolled edges in sprinkles or mini chocolate chips.
- Store wrapped sandwiches in the freezer for up to 1 week.
- Use a cookie scoop for uniform-sized cookies.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 22g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: ice cream sandwiches, classic ice cream treat, homemade frozen dessert, summer snacks, cookie sandwiches
