How To Make Homemade Ice Cream Sandwiches?

What are the ingredients in an ice cream sandwich?

  • According to Wal-Mart’s website, the ice cream sandwiches contain milk, cream, buttermilk, sugar, whey, and corn syrup. It also contains “1 percent or less of mono-and diglycerides, vanilla extract, guar gum, calcium sulfate, carob bean gum, cellulose gum, carrageenan, artificial flavor, and annatto for color.”.

Is the ice cream in ice cream sandwiches different?

An ice cream sandwich is a frozen dessert consisting of ice cream between two biscuits, skins, wafers, or cookies. The ingredients are different around the world, with Ireland and Israel using wafers, and North America using chocolate cookies.

What is the sandwich part of an ice cream sandwich?

But what exactly constitutes an ice cream sandwich? In America, it’s typically ice cream flanked between two chocolate wafer-like pieces with holes punched in them, but you can use biscuits, cookies, and a number of other treats as the “bread.”

How can I make my ice cream sandwich better?

An easy way to spruce up store-bought ice cream is to soften it up, then stir in your own custom mix-ins–like stirring mini M&Ms into vanilla ice cream, chopped peanut butter cups into chocolate ice cream, crushed cookies into caramel ice cream, etc.

Why are there holes in ice cream sandwiches?

It’s not the “sandwich”that needs the holes, just the cookie itself. The holes help the cookie part cook evenly and remain flat. Without the holes, bubbles may form on the cookie or it might warp into a ribbon. Originally Answered: What is the worst ice cream flavor?

What is the black part of an ice cream sandwich called?

Besides being arguably the best part of an ice cream sandwich, the cookie portion is made from part brown cocoa and the addition of black cocoa. (Black cocoa is the type of cocoa that is used to make Oreo’s and it has a very mild and smooth taste that is so nostalgic and recognizable.)

What is the bread on ice cream sandwich?

Not just any brioche will do. The bread must be baked into a bun-sized roll so it can be split and filled with ice cream like a burger or hot dog. In the U.S. that usually requires a custom order to a bakery, and that bakery may have to use a special recipe just for ice cream-bound bread.

What’s on the outside of an ice cream sandwich?

The chocolate wafers that make up the outside of the ice cream sandwich start off as crunchy hard, cracker-like biscuits. But over time, after the ice cream is added, they begin to soften, making them the easy-to-bite consistency that they are known for.

Why do ice cream sandwiches not melt?

Coles told that the ice cream sandwich maker adds thickener to the cream, ” creating a honeycomb-like structure which helps to slow the melting process. When the product starts to melt and liquid evaporates, you are left with what appears as foam.”

How do I upgrade my ice cream sandwich?

The Transformer’s Ice Cream Sandwich upgrade is being sent over the air, meaning you’ll receive a notification on your device when the software becomes available to you. You can also manually check for the upgrade by looking in the “System Update” section of your tablet’s “About Tablet” settings menu.

What do you wrap ice cream sandwiches in?

Wrap frozen sandwiches individually. Use a piece of wax or parchment paper to wrap each sandwich after it has been individually frozen and is firm. The paper wrapping gives the sandwiches a nicer look than a plastic bag or plastic wrap (though you can use those, as well) and they can be secured with a rubber band.

How long do homemade ice cream sandwiches last?

Storage: Store the ice cream sandwiches tightly wrapped in plastic wrap in the freezer for up to 2 weeks.

What flavors do ice cream sandwiches come in?

Flavors Include

  • 2 Vanilla Chocolate – Vanilla Ice Cream & Chocolate Ganache Cookies.
  • 2 Strawberry Shortcake – Strawberry Ice Cream & Sugar Cookies.
  • 2 Peanut Butter Chocolate – Chocolate Ice Cream & Peanut Butter Cookies.
  • 2 Peppermint Chocolate – Peppermint Ice Cream & Chocolate Cookies.

Are ice cream sandwiches good for you?

“All of the sugars contained in the ice cream sandwich are simple sugars from corn syrup and added sugar with no added fiber so they can lead to a spike in blood sugars leading to a sugar high,” Acharya explained, adding that “half of the fat in the ice cream sandwich is saturated fat, which is known to increase the

What is ice cream cake called?

An ice cream cake is a cake with ice cream as the filling for a swiss roll or a layer cake. A simpler no-bake version can be made by layering different flavors of ice cream in a loaf pan. In the UK ice cream swiss roll cakes are known as Arctic rolls.

Homemade Ice Cream Sandwich Recipe – A Great Summer Treat!

Recipe for Homemade Ice Cream Sandwiches What about the days when you would race towards the sound of an ice cream truck and be offered an ice cream sandwich in the middle of a scorching summer flooded your memory? Then, years later, remember how delighted you were when you discovered that you could get a whole box of them at your local supermarket? Now is the moment to get pumped up once again! With this homemade ice cream sandwich recipe, you can now learn how to make your own frozen delicacy from scratch.

Make your own handmade ice cream sandwiches by following the instructions provided below!


Ice cream in the flavor of vanilla Flour for all purposes Cocoa powder is a type of powder that contains cocoa. Salt sugar that has been granulated Butter that has not been salted Egg yolks are a kind of protein. Vanilla extract is a flavoring agent used in baking. This recipe asks for vanilla ice cream, but you may substitute any flavor of ice cream of your choice. You may also create your own vanilla ice cream with our Homemade Vanilla Ice Creamrecipe. Mint Chocolate Chip ice cream, on the other hand, is my particular fave!


When preparing homemade ice cream sandwiches, the first step is to soften the ice cream before assembling the sandwiches. This may be accomplished by allowing it to sit at room temperature for roughly 30 minutes. Then, using parchment paper, line a 9-by-13-inch baking dish, allowing the paper to overhang the edges slightly. Fill the pan halfway with softened ice cream and smooth the top with a silicone spatula. Afterwards, freeze the pan for at least one hour, or until the ice cream is totally solidified (around 30 minutes).

  • Prepare two baking sheets by lining them with parchment paper.
  • Make a mental note to put it away.
  • Once the mixture is light and frothy, fold in the egg yolks and vanilla extract until well combined.
  • Take the dough out of the bowl and divide it in two, as shown.
  • Wrap each portion individually in plastic wrap and leave them in the refrigerator for at least 30 minutes to cool before serving.

Measuring And Cutting The Dough

To begin, lightly dust a rolling surface as well as a rolling pin with cornmeal. Once the dough has been rolled out into an 8 × 12-inch rectangle, set it aside. The use of a ruler when rolling out the cookie dough will ensure that you have the exact size cookies that you require for everything to come together correctly. Begin by cutting the dough into 2-inch parts starting on the 12 inch side, so that you have 6 distinct pieces. To get a total of 12, 42-inch pieces, cut each piece lengthwise in half down the middle.

Place the cookies on the baking sheets that have been prepared using a flat spatula.

Bake the cookies for 10-12 minutes, or until they are firm, on baking sheets that have been prepared in the microwave.

When the cookies are finished baking, remove them from the oven and allow them to cool for 5 minutes on the baking sheet before moving them to a cooling rack to cool completely. Allow them to cool fully before using.

Assembly Instructions

The handmade ice cream sandwiches may be assembled once the cookies have been allowed to cool completely. Take the ice cream out of the freezer and set it aside. Then, using the edges of the parchment paper, carefully lift the ice cream out of the pan and set it aside. Trim the ice cream’s borders so that it is a nice rectangle in shape. Cut the ice cream into 12 rectangles of 42 inches in length and width, using the same procedure as you used when making the cookie dough. In order to stack the ice cream, set each rectangle on top of one cookie, and then top it with another cookie.

  • Make sure to store them in the freezer overnight before eating them to ensure that the outside remains traditional, soft, and sticky like classic ice cream sandwiches.
  • However, if you don’t like for the softer cookie’s texture, you can eat it right away if you want.
  • Make careful to cover each cookie in different parts with parchment paper or wax paper so that they don’t cling to one other when they’re being transported.
  • Enjoy!
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  • 2 2/3 cups all-purpose flour
  • 1 cup cocoa powder, minus 2 tablespoons
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/4 cup unsalted butter
  • 2 egg yolks
  • 2 teaspoon vanilla extract
  • 1/2 gallon ice cream


  1. Allowing ice cream to sit at room temperature for 30 minutes will help to soften it slightly. Prepare a 9×13-inch baking pan by lining it with parchment paper and allowing the paper to overflow the sides. Smooth the top of the ice cream once it has been pressed into the pan. Freeze for at least one hour, or until the mixture becomes totally solid. Preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper. In a medium-sized mixing basin, combine the flour, cocoa, and salt and whisk until thoroughly combined. Remove from consideration
  2. Using the paddle attachment, whip the sugar and butter together in the bowl of a stand mixer on medium speed for at least one minute. Combine the yolks and vanilla extract. Slowly incorporate the dry mixture until it is barely mixed
  3. Partially divide the dough into two halves and shape each piece into a 5-inch square
  4. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes, or until it is firm. Each dough piece should be rolled out into an 8 × 12-inch rectangle on a lightly floured board. Cut the dough into 2-inch lengths along the 12 inch side, so that you have 6 pieces in total. Each piece should be cut in half at the middle, resulting in 12 pieces of 4×2. Place the cookies on the baking sheets that have been prepared using a flat spatula. Poke 15 holes into each cookie with a plastic toothpick or the point of a thermometer, whichever you prefer. Alternatively, bake for 10-12 minutes, or until the cookies are hard, swapping baking sheets halfway through the cooking procedure. Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Allow to cool fully
  5. Remove the ice cream from the pan by using the edges of the parchment paper. Make a nice rectangle out of the edges by trimming them. Cut the ice cream into 12 rectangles measuring 4×2 inches, following the same procedure as with the dough. Using a cookie as a base, arrange each rectangle of ice cream on top of a cookie, followed by another cookie on top. It is necessary to repeat the procedure.


Wrap each cookie individually in parchment or wax paper and place it in the freezer overnight to soften for a softer cookie, or serve it immediately for a crispy cookie, as desired. Make Your Meals has given the recipe.

Nutrition Information:

1 gramPer serving: 1 gramAmount per serving: 0 g of unsaturated fat

Cookie Ice Cream Sandwiches

It is we who shout, you who scream, we who scream for fresh-baked ice cream sandwiches. It’s difficult to beat ice cream sandwiched between two delicate cookies. The ultimate summer treat, our Cookie Ice Cream Sandwiches may be made ahead of time and then assembled in a jiffy when you’re in a hurry. First, get your Betty CrockerTM cookie mix and get started. We believe your ice cream cookie sandwiches will become legendary, and we believe your children will enjoy them as well.


  • 1Preheat the oven to 375 degrees Fahrenheit. Cookies should be made according to the package directions, using butter and egg, except that the dough should be dropped by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet
  • Bake for 11 to 13 minutes, or until the edges are a light golden brown color on the outside. Allow for 1 minute of cooling time before removing from cookie sheet. Allow for thorough cooling, approximately 30 minutes
  • 3 Place one scoop of ice cream (about one-third cup) between two cookies to make an ice cream sandwich. Gently press the cookies together to make a sandwich (ice cream should spread to edge of cookies). Sprinkles can be used to decorate the borders of ice cream. Sandwiches can be eaten right once or saved for later by wrapping them separately in plastic wrap. Remove from heat and place in a sealed freezer bag until required

Tips from the Betty Crocker Kitchens

  • Tip 1: Instead of using the chocolate chip mix, any flavor of Betty CrockerTM cookie mix may be used to make homemade ice cream sandwiches
  • Tip 2: Drizzle a little ice cream topping between the cookies and ice cream to make Cookie Ice Cream Sandwiches that are even more delicious
  • When constructing the ice cream cookie sandwiches, ice cream should be slightly softened for the best results
  • Nevertheless, you should work swiftly to ensure that the ice cream does not begin to melt too much. Ice cream can be softened by allowing it to sit at room temperature for approximately 5 minutes before serving.


350 calories, 18 grams of total fat, 4 grams of protein, 43 grams of total carbohydrate, and 29 grams of sugar

Nutrition Facts

Calories350 Calories from Fat: 160 calories 18g28 percent of total fat 11 g of Saturated Fatty Acids 53 percent of the population Trans Fatty Acids 1/2 g Cholesterol60mg a percentage of 20% Sodium220mg 9 percent of the population Potassium180mg 5% of the population Carbohydrates in total: 43 g 14 percent of the population Dietary Fiber0g0 percent of total calories Sugars29g Protein4g Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent Vitamin C is 0 percent of the total.

Calcium is 6 percent of the total. Iron is 6 percent of the total.


No Starch; no Fruit; 2 1/2 Other Carbohydrate; 0 skim milk; 1/2 low-fat milk; 0 milk; no Vegetables; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fatty Acids 2,000 calorie diet is used to get the percent Daily Values. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

See also:  How To Make Club Sandwiches?

Homemade Ice Cream Sandwiches

Allow me to demonstrate how simple it is to create your own Homemade Ice Cream Sandwiches so that you can load your freezer with delicious delights all summer long! Although the actual start of summer is still a few weeks away, the heat is now in full swing in Dallas, and I have a sneaking suspicion that it will be here for a while. Summer is my favorite season, but it can be really hot, and we’re always seeking for methods to keep cool! Normally, we drink a lot of ice cream, but during the summer, we consume it virtually on a daily basis.

  • We normally start our summer vacation on Memorial Day, which means that the next few months will be spent in the backyard swimming and swinging the days away!
  • Sandwiching creamy chocolate chip ice cream between two chewy chocolate cookies results in an uncomplicated yet delectable hand-held frozen delight!
  • You’ll be clamoring for more after just one delicious taste!
  • Following their consumption by your family and friends, there will be no turning back to the store-bought version since the handmade taste and texture will completely beyond their expectations!
  • Enjoy!


Allow me to demonstrate how simple it is to create your own Homemade Ice Cream Sandwiches so that you can load your freezer with delicious delights all summer long!

  • 1/4 teaspoonsalt
  • 1/2 gallon(8 cups) home-style vanilla ice cream
  • 1 cup mini chocolate chips. Ingredients: 1 cup unsalted butter, 2 cups chocolate chips, 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 2 cups all-purpose flour, 1/2 cup unsweetened cocoa, 1 teaspoon baking soda, 1/4 teaspoonsalt
  1. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil, line two 18-by-13-inch baking pans with a large amount of nonstick cooking spray and set aside. Remove from consideration
  2. Melt the butter and chocolate chips in a large microwave-safe dish, stirring every 30 seconds, until the butter and chocolate chips are melted and smooth. Allow for a brief cooling period. Whisk in the sugar, followed by the eggs and vanilla extract until everything is completely incorporated. In a medium-sized mixing basin, whisk together the flour, cocoa, baking soda, and salt until well combined. Toss into the chocolate mixture and whisk until it becomes thick and smooth. Divide the dough in half and press one half into the bottom of each of the baking sheets that have been prepared. The dough should be thin and be able to completely cover the bottom of the pan. Bake for 10 minutes, flipping the baking pans halfway through the cooking time. Allow the baking sheets to cool for 15 minutes on a wire rack before placing them in the freezer for a further 15 minutes. In the meantime, using an electric mixer fitted with the paddle attachment, whip the ice cream on low speed until it is completely smooth. Remove the cookie pans from the freezer after 15 minutes and spread one cookie thoroughly and evenly with the ice cream. Repeat with the other cookies on the cookie sheets. Using the edges of the aluminum foil, carefully lift the second cookie from the pan. Turn the cookie over onto the ice cream layer on the other cookie sheet and gently push down on top of the cookie. Remove the foil from the cookie that is now the top layer and place it on a flat surface. Lay the cookie sheet in the freezer for at least 2 hours after covering it with another piece of aluminum foil. To cut the ice cream sandwiches, carefully peel them from the cookie sheet using the aluminum foil and place them on a level work surface. Using a sharp knife, cut the dough into rectangles that are approximately 2.25 x 4 inches in size. You should receive a total of 21 ice cream sandwiches. Sandwiches can be served right away or wrapped firmly in plastic wrap and placed in the freezer until you’re ready to serve them.

Reader Interactions

In the same way that rain is a part of spring and bicycles are a part of childhood, ice cream sandwiches are a part of summer. It brings back memories of drinking from the hose, seeing stacks of bicycles dumped in front yards, sitting on the front porch, and sucking sticky, delicious chocolate cake off my fingertips while creamy vanilla ice cream melts down my wrist during a scorching summer day. A classic summer delicacy, ice cream sandwiches are simple to prepare and are perfect for entertaining.

Recipes created by the Simply Recipes team

What Is an Ice Cream Sandwich?

The fact that this is a straightforward dish is undeniable: a block of vanilla ice cream is sandwiched between two layers of moist, chocolate-flavored cake. For this recipe, I used a thin brownie base to serve as the base for the chocolate cake layers, and I stuck with standard vanilla ice cream, but you may experiment with different flavors if you like. The flavors of strawberry ice cream, mint chip ice cream, caramel ice cream, and practically any taste in between would be delectable. What is it that doesn’t go well with a brownie?

Allowing the sandwich to rest out for approximately one minute will make it even softer. Of However, if the temperature outdoors is in the triple digits, 30 seconds may be plenty.

How to Make the Brownies

I wanted it to be as clear and uncomplicated as possible. A jelly roll pan (a baking sheet with sides) that has been lined with parchment paper can be used. Bake the brownies after spreading a thin layer of brownie batter on the parchment paper. When the brownies have cooled, trim them and cut them into desired shapes.

What’s the Best Ice Cream for Ice Cream Sandwiches?

You must soften the ice cream in a stand mixer or with a hand mixer so that it is simple to spread over the brownie basis, then cover it with the second half of the brownie base before freezing and cutting it into individual sandwiches. It’s an ice cream sandwich, so it doesn’t matter if the edges aren’t exactly clean. No one is very interested. If you’re making your own handmade ice cream for this sandwich dish, you won’t have to bother about softening it in the mixer first. The texture of freshly created handmade ice cream is similar to that of soft serve when it is taken straight from the ice cream machine.

Ice cream that is more costly melts more quickly than ice cream that is less expensive.

If you choose a high-quality brand, you may not need to beat it in the mixer for quite as long as you would otherwise.

What’s the Best Pan Size to Use?

Okay! If there’s one component of the process that may be a little problematic, it’s definitely the pan size. Jelly roll pans are available in a variety of forms and sizes. I baked it in a 16×11-inch baking sheet. It was a huge success. It is possible that your pan is slightly bigger or smaller. A 15×11-inch baking pan would be ideal. If your pan is significantly smaller, I would divide the dough in half and bake it in two pans at a time, or bake it in batches. If your pan is significantly larger, I would suggest creating a false side by folding aluminum foil and inserting it in the pan such that the inside of the pan measures 16×11 or 15×11 inches.

We don’t have to be overly concerned with the details.

Continue to use the jelly roll pan.

Jazz Up Your Ice Cream Sandwiches

Pour out some sprinkles, sanding sugar, small chocolate chips, and nuts if the basic chocolate and vanilla combination isn’t fantastic enough for your freak flag side, or if you’re searching for a way to engage the kids in the fun. Press the sides of the ice cream into any of the options listed above, wrap it up, and place it in the freezer.

Try These Ice Cream Recipes

  • Ice cream flavors include: Mexican Chocolate Ice Cream, Strawberry Ice Cream, and Peppermint Ice Cream. Coffee and Heath Bars, Classic French Vanilla, Strawberry Ice Cream, and Peppermint Ice Cream are also available.
  • 2 cups plain flour
  • 1/4 teaspoon baking powder
  • 1 stick (1/2 cup) unsalted butter
  • 4 ounces semisweet chocolate, chopped
  • 1 teaspoon salt 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup brown sugar that has been tightly packed
  • 2 big eggs
  • 1/2 gallon ice cream of any flavor
  • 1/2 teaspoon salt
  1. 1 cup all-purpose flour
  2. 1/4 teaspoon baking powder
  3. 1 stick (1/2 cup) unsalted butter
  4. 4 ounces semisweet chocolate, finely chopped 1/4 cup granulated sugar
  5. 1 1/2 teaspoons vanilla extract
  6. 1 cup firmly packed brown sugar
  7. 2 big eggs
  8. 1/2 gallon ice cream, any flavor
  9. 1/2 teaspoon salt.

Homemade Chocolate Cookie Ice Cream Sandwiches

How to create the most delicious handmade chocolate cookie ice cream sandwiches. Continue reading for our suggestions on how to make Chocolate Cookie Ice Cream Sandwiches, or skip through to the recipe. – This recipe is sponsored by Gold Medal Flour – thank you for your support! Ice cream sandwiches have a certain allure to them, and who can resist them? Isn’t it true that sandwiching your favorite ice cream between two cookies is never a terrible idea? Our opinion is that this is not the case, which is why we have a large number of these chocolate ice cream sandwiches heaped up in our freezer.

Here’s how to put them together. YOU MIGHT ALSO BE INTERESTED IN: Replace the chocolate cookies with oatmeal raisin cookies! How to bake oatmeal cookies that are soft in the centre and a touch chewy on the exterior is demonstrated in this video. To the Oatmeal Cookies Recipe, please click here.

How to Make Homemade Ice Cream Sandwiches

It is best to begin with cookies that are chewy and thick in texture. The chocolate cookies that we use are a condensed version of our double chocolate cookies recipe, which is available here. When you bite into them, they buckle softly rather than shattering, and they are quite wonderful when frozen – almost brownie-like in texture. Once you’ve made the cookies, you’ll need to serve them with ice cream. Choose your favorite flavor – mint chocolate chip is a personal fave. Prepare your baking sheet with parchment paper, place the cookies on it, and carefully flatten the ice cream balls so that they are nearly the same diameter as the cookies, then freeze for at least 3 hours or overnight.

  • It’s important to properly wrap them, because otherwise the ice cream will pick up more taste from the freezer, which is not good!
  • Consider our simple snickerdoodles recipe, which has crispy edges and soft and chewy middle.
  • To go to the entire Snickerdoodles Recipe, click here.
  • This recipe was developed as part of a long-term partnership with Gold Medal.
  • Since publishing this recipe in 2013, we’ve made some changes to make it more understandable.

Homemade Chocolate Cookie Ice Cream Sandwiches

They are chewy and thick, which makes them ideal for ice cream sandwiches. When frozen, the cookies buckle softly instead of shattering, and they are really wonderful – almost brownie-like in texture. For the center, you can use any flavor of ice cream you choose. Mint-chocolate chip is one of our favorite flavors. This recipe makes 10 ice cream sandwiches.

You Will Need

These chocolate biscuits are chewy and thick, making them the ideal accompaniment to ice cream sandwiches. They buckle slightly instead of shattering and are incredibly delectable when frozen – almost brownie-like in consistency. For the center, you may use any flavor of ice cream you choose! Mint chocolate chip cookies are one of our favorites. Makes 10 ice cream sandwiches (not including the toppings).


  • Prepare the cookies by preheating the oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper. In a large mixing basin, combine the butter and sugars and beat with a hand mixer on medium speed for 3 to 5 minutes, or until the mixture is creamy, light, and fluffy. Combine the egg, vanilla essence, and salt in a mixing bowl. Increase the speed of the mixer to medium and continue to beat until everything is fully combined. In a separate dish, mix together the flour, cocoa powder, and baking soda until well combined and smooth. Mix on low speed until the dry components are thoroughly combined with the wet ingredients, scraping the edges of the basin as necessary. After a while, the cookie dough will become really thick. It is only necessary to mix until everything is thoroughly blended. Drop rounded tablespoonfuls of cookie dough onto baking sheets to make cookies (or use a medium cookie scoop). Bake for 9 to 12 minutes, or until the cookies have swelled up a bit and the tops are dry on the top and bottom. Allow for 5 minutes of cooling on the baking sheets before transferring to a cooling rack to cool completely
  • Meanwhile, prepare a baking sheet or pan by lining it with parchment paper or aluminum foil and putting it in the freezer. To make 10 balls, scoop roughly 3 teaspoons of ice cream out of each container. (This recipe should yield 10 sandwiches
  • If you were able to create more than 20 cookies, prepare an additional scoop of ice cream to accommodate the additional cookies). Place an additional layer of parchment paper over the ice cream before gently pressing the ice cream balls down to suit the width of the biscuits. To firm up the ice cream if it begins to melt, place the baking sheet in the freezer for 5 to 10 minutes.
  • To finish, place one crushed ice cream ball between two cookies and push down firmly. You may eat it right away or cover it in plastic, foil, or parchment paper and freeze it for up to 3 months.
See also:  What Kind Of Steak For Steak Sandwiches?

Adam and Joanne’s Tips

If you cook this dish, take a photo and use the hashtag itinspiredtaste to share it on social media. We look forward to seeing your masterpieces on Instagram and Facebook. Follow us on Twitter: @inspiredtaste

Semi-Homemade Ice Cream Sandwiches

These gourmet ice cream sandwiches, which are enjoyed by both children and adults, put a gourmet spin on a classic pleasure. Nabisco Famous Chocolate Wafers are a rich, chocolaty treat that may be used in a variety of dishes in the kitchen. My buddy Melissa came up with a creative technique to use the wafers to make homemade ice cream sandwiches, which I thought was quite cool. Instead of being soggy like store-bought ice cream sandwiches, the cookies retain their crispness even after being filled with ice cream.

You may make this treat gourmet by using high-quality ice cream (Haagan Dazs Coffee is the best choice for this) and a gourmet touch on an old-fashioned dessert. They are quite popular among children. They are quite popular with adults. These are really difficult to beat!

You may also like

  • Ice cream made without the need to churn, chocolate peanut butter icebox cake, banana pudding parfaits, and caramelized banana ice cream are just a few of the dessert options.

Semi-Homemade Ice Cream Sandwiches

These gourmet ice cream sandwiches, which are enjoyed by both children and adults, put a gourmet spin on a classic pleasure.


  • 1 box of Nabisco Chocolate Wafers (serves 24 people)
  • Favorite ice cream (vanilla, coffee, peanut butter and mint chocolate chip are all excellent choices)
  • 3 pints of your favorite ice cream (vanilla, coffee, peanut butter and mint chocolate chip are all excellent choices)
  • Optional toppings for the edges (chopped nuts, grated chocolate, chocolate chips, sprinkles, candies, etc.)
  • Tupperware container with a lot of depth
  • Parchment paper or aluminum foil are good options.


  1. Remove the ice cream from the freezer and set it aside for a few minutes to allow it to soften a little. Place the completed sandwiches in a big, deep tupperware container and place it in the freezer. Prepare pieces of parchment paper or aluminum foil to be used as sandwich sandwich sandwich sandwich sandwich sandwich sandwich sandwich sandwich sandwich sandwich sandwich sandwich Set up your station near the freezer and prepare your toppings in shallow dishes for dipping. To serve, spoon a mound of ice cream onto a cookie with an ice cream scoop or a big cookie scoop (I like to use the OXO large cookie scoop with a spring-loaded wire scraper). Place another biscuit on top and gently press it down (press on the centers of the cookies to prevent breakage). Leave the edges as they are for a more rustic sandwich, or smooth them down with the back of a butter knife while working over the ice cream container to make a more refined sandwich. If desired, roll in the topping. Place the completed sandwich in a Tupperware container and place it in the freezer while you make the next one. As soon as you have filled the Tupperware container to the brim, wrap the sandwiches with parchment paper or aluminum foil and layer additional sandwiches on top of them. Continue making sandwiches until all of them are finished
  2. Cover with a lid and set aside for at least 6 hours or overnight to allow the cookies to soften a little. Immediately before serving, arrange the ice cream sandwiches on a tray and cut into slices to serve

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  1. To create the ice cream, follow these steps: In a saucepan, whisk together 1/2 cup (113g) of the milk, the sugar, the syrup, the tapioca starch, and the salt until smooth. In a separate bowl, whisk together the remaining milk and the cream
  2. Cook, stirring constantly, over medium-high heat until bubbles form around the edges and the mixture begins to steam, about 5 minutes. Cook, stirring frequently, for 3 to 5 minutes, or until the mixture thickens and has the consistency of a cream sauce
  3. Do not bring the mixture to a boil. Remove the pan from the heat, whisk in the vanilla, and allow the mixture to cool completely in the refrigerator. The combination should be extremely chilly in order to provide the optimum outcomes. Make it ahead of time and store it in the refrigerator overnight or for up to two days, if preferred. Once the mixture has been fully cold, place it in your ice cream machine and freeze it according to the manufacturer’s instructions. In a separate bowl, whisk in the alcohol (if using) as soon as it comes out of the ice cream maker. Immediately transfer the ice cream to a freezer-safe storage container and freeze until firm
  4. It will still be soft enough to scoop with ease. Place the ingredients in the freezer of your refrigerator until you’re ready to assemble the sandwiches. Preheat the oven to 350 degrees Fahrenheit with a rack in the middle. A sheet of parchment of approximately 12″ by 16″, lightly greased, should be placed on a level work area. To create the cookies, follow these steps: Set aside the flour, cocoa, baking soda, and salt, which have been whisked together. Set aside a large mixing basin and beat the butter, sugars, and vanilla together on high speed until fully incorporated and considerably enlarged
  5. The mixture may appear gritty at first, but will become quite creamy as it cools. Add half of the dry ingredients on low speed, followed by half of the milk, and finally the remaining dry ingredients, scraping the bowl between additions. Dollop the batter onto the parchment paper that has been prepared. Spread it all the way to the edges of the parchment paper, making sure it is as flat as possible with a spatula. Grab a piece of parchment paper and place it in a half-sheet pan (18″ x 13″) or on a big cookie sheet
  6. Bake the cookie slab for approximately 10 minutes, or until the shine has just begun to fade. Remove the pan from the oven and allow the cookie to cool for approximately 5 minutes on the pan. Transversely divide it into two rectangles, each measuring approximately 8″ by 12″. Trim the borders of each rectangle if necessary
  7. This will result in sandwiches that are more visually appealing. Use a fork to pierce the tops of the cookie slabs in precise rows, similar to the top of a regular ice cream sandwich, to make the cookie sandwich look more professional. Place the cookie slabs, still wrapped in their parchment, on a rack or racks to cool fully before removing them. When entirely cold, cover the dish tightly in plastic wrap and set it in the freezer. If you have the space, place them on a baking sheet and freeze them
  8. It’s helpful to have a cool surface to work on when you’re assembling the sandwiches. To assemble the ice cream sandwiches, do the following: If the ice cream you’ve created has become extremely hard, take it from the freezer and allow it to soften at room temperature for 15 to 30 minutes before constructing the ice cream sandwiches. Using the parchment paper, pull the cookie slabs off their backs and place them on a baking sheet to cool completely. Place one slab on a cold surface with the bottom of the slab facing up. Ice cream should be spread on top. Place the second cookie slab on top of the first, top side up. To ensure that the ice cream is equally distributed between the cookie slabs, press down hard on them. If required or desirable, cut the edges of the sandwiches using a sharp knife. If the ice cream has begun to melt, return the pan to the freezer for a few minutes to firm it back up. Once the slab has firmed up, cut it into 12 squares. Serve right now, or wrap each square separately in plastic wrap and keep in the freezer for later use.

Tips from our Bakers

  • If you like, you may use honey or light corn syrup in place of the agave or golden syrup. To make substitutions for the tapioca flour, crush the minute tapioca till fine in a little food processor or spice grinder before using
  • And use a scant 1/4 teaspoon table salt instead of the kosher salt in this recipe. Instead of homemade vanilla ice cream, you may use store-bought vanilla ice cream instead
  • If you don’t have an ice cream maker, this recipe for vanilla ice cream, which includes an innovative addition of tapioca starch for a thick and smooth texture, is wonderful. If you want to learn more about the author Jennie Schacht and her novel, you may visit her website, ForkSwoon.

Homemade Ice Cream Sandwich

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. This handmade ice cream sandwich recipe is the perfect summertime treat for the whole family. Your favorite ice cream is sandwiched between two layers of a brownie-like crust that remains soft even after being frozen for a long period of time. Make a large batch and enjoy them throughout the summer! For a more elevated experience, consider making them with Strawberry, Brownie Batter Ice Cream, or the fun and easyIce Cream in a Bag.

Brownie Ice Cream Sandwich Recipe

The taste of a silky, brownie-like crust encasing your favorite ice cream is unbeatable when you bite into an ice cream sandwich. A grin is certain to appear on your face when you taste this delicious summery treat. Furthermore, because this dish is very simple to prepare, it is an excellent choice for cooking with children. Every summer, we have a lot of fun preparing them and decorating the edges of each sandwich with micro chocolate chips, sprinkles, or chopped nuts to make each delicacy unique.

How to Make Ice Cream Sandwiches

You’ll be surprised at how simple this dish is to put together! See for yourself how simple it is to make your own handmade ice cream sandwiches? Please check the recipe card below for the whole recipe.

  1. Make a thin brownie with a thin layer of chocolate. This is quite similar to creating a standard brownie, except that you bake it in a bigger pan so that it is very thin and crispy. Once it has cooled fully, remove it from the pan and cut it in two, placing one half on a piece of parchment paper. Choose your favorite ice cream and whisk it briefly in a stand mixer or with electric beaters to combine the flavors. This is done to ensure that it is extremely soft but not runny. Pile the soft ice cream on top of the brownie half and serve immediately. The ice cream should be sandwiched between half of the brownie before being placed in the freezer. Once it has been totally frozen, cut it into smaller squares. It is not necessary to worry about cutting the brownie because it does not freeze solid.

Tips for the Best Ice Cream Sandwiches

Despite the fact that preparing homemade ice cream sandwiches isn’t difficult, following these few guidelines will ensure that your sweets are delicious!

  • Cookie Sheet: For the brownie, use a baking sheet that is 18 inches by 13 inches – no smaller! Using a tiny pan will result in a brownie that is far too thick. Brownies should be kept cool: Make certain that the brownie is completely cold before cutting it in half and putting the ice cream on top of one side. The ice cream will be melted by a warm brownie. Freezing: Don’t freeze the enormous ice cream sandwich in a hurried manner. A squishy center will result if the ice cream in the middle is not completely frozen before it is attempted to be sliced
  • In order for the sprinkles, chopped nuts, or chocolate chips on the edges of your ice cream sandwiches to adhere to the ice cream, allow them to stay out for a few minutes after you cut them so that the ice cream softens enough for them to stick
  • Enjoy! Don’t be concerned if the ice cream starts to melt or if the sandwiches don’t turn out as perfectly as the ones you bought at the shop. These wonderfully excellent handcrafted ice cream sandwiches are best enjoyed by licking up the luscious drips and embracing the laid-back atmosphere

How to store Homemade Ice Cream Sandwiches

Unless you’re serving a large group of hungry people right away, you’ll want to preserve them in your freezer until you need them. Wrap them individually in plastic wrap or beeswax food wraps and place them all in a freezer bag together. How long does a handmade ice cream sandwich keep its freshness? These sandwiches will keep well for at least 3 months if they are properly covered in plastic wrap.

  • 13 cup granulated sugar, 13 cup brown sugar, 14 cup butter, 14 cup milk, 12 cup semi-sweet chocolate chips, 2 large eggs, 2 teaspoons vanilla, 12 teaspoons salt, 1 cup all-purpose flour, 12 teaspoon baking soda
  • 8 cups ice cream (any flavor)
  • Optional: sprinkles, mini chocolate chips, or chopped nuts for ganishing the sides of the sandwiches
  • Preheat the oven to 350 degrees Fahrenheit. Prepare an 18″x13″ baking pan by lining it with parchment paper and allowing the ends to hang over the side of the pan
  • Heat the sugars, butter, and milk in a medium-sized saucepan until the mixture is steaming. Remove the saucepan from the heat and stir in the chocolate until completely melted. Allow the chocolate to remain for 3 minutes before stirring until it is completely melted. As soon as the chocolate has cooled slightly and is still warm to the touch, mix in the eggs and vanilla until well combined. Add the flour, baking soda, and salt to the saucepan and whisk just until the flour is all incorporated
  • See notes for further information on how to prepare a jelly pan. Pour the batter into the prepared jelly pan, spreading it evenly to the sides. Bake for 12-15 minutes, or until the top has swelled up a little and the bottom seems to be completely dry. Remove the pan from the oven and gently push down on the brownie to ensure that it is equally thin and not puffed up in any areas – if your hands are too hot, use a paper towel to press down on the brownie. Allow the brownie to cool completely before removing it from the pan with the parchment paper
  • Otherwise, Cut the brownie in half and place one half on a baking sheet lined with parchment paper. Whip the ice cream with a stand mixer or electric beaters for approximately 10 seconds until it is light and fluffy. If possible, it should be rather soft and simple to distribute. Spread the soft ice cream over the brownies that have been baked on a cookie sheet. Place the baking sheet in the freezer for at least 2 hours, or until the brownies are completely frozen. Once the brownies are completely frozen, cut them into smaller ice cream sandwiches. To use sprinkles, micro chocolate chips, or nuts on the edges of the ice cream sandwiches, dip the edges of the ice cream sandwiches in them before wrapping each one individually and storing them in your freezer
See also:  How To Prep Breakfast Sandwiches?

You may lubricate your hands with some butter and gently push the batter down until it’s smooth and even in the pan if the batter is difficult to distribute evenly in the pan (since it’s extremely thick). Serves: 16 Calories are contained inside this recipe. 478 kilocalories (24 percent ) 68 g of carbohydrates (23 percent ) 8 g of protein (16 percent ) Fat21g is a dietary fat that is 21 grams in weight (32 percent ) 9 g of Saturated Fatty Acids (45 percent ) 3 g of polyunsaturated fatty acids 6g of Monounsaturated Fatty Acids 1 gram of Trans Fat Cholesterol is 57 milligrams (19 percent ) 299 milligrams of sodium (12 percent ) Potassium is 262 milligrams (7 percent ) Fiber2g is an abbreviation for fiber2g (8 percent ) Sugar (38 g) (42 percent ) Vitamin A433 IU (international units) (9 percent ) Calcium is 119 milligrams (12 percent ) Iron2mg is an abbreviation for iron2mg (11 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family. Handmade ice cream sandwich, homemade ice cream sandwich, ice cream sandwich, ice cream sandwich

Sugar Cookie Ice Cream Sandwich

Published: by: and modified: by It is possible that this content contains affiliate links. It isn’t summer until you have a piece of this delectable sugar cookie ice cream sandwich in your lips. Bonus: This recipe is guaranteed not to result in a cookie that is rock-hard and impossible to bite through! There is nothing better than a refreshing ice cream sandwich to keep you cool. Every summer, this childhood favorite serves as the highlight of the season. Go to the following page:

  • Making cookies soft
  • Customization
  • Storage suggestions
  • Frequently Asked Questions
  • Related Recipes
  • Recipe Card

How to keep cookies soft

The most significant problem with handmade sugar cookie ice cream sandwiches is that the cookies frequently wind up being as hard as a rock and are therefore more prone to shatter a tooth if eaten in large quantities. Making a cookie (the one we use in this recipe is based on mysprinkle sugar cookies) that was tasty and didn’t get – or at the very least didn’t remain – too hard was one of my goals this year. I came up with three different options.

  • Cooking handmade sugar cookie ice cream sandwiches has a number of drawbacks, the most significant of which is that the cookies often become rock-hard, increasing the likelihood of breaking a tooth. Making a cookie (the one we use in this recipe is based on mysprinkle sugar cookies) that was tasty and didn’t get – or at the very least didn’t remain – too hard was one of my goals for the year. A total of three alternatives were proposed by me.


Cooking handmade sugar cookie ice cream sandwiches has a number of drawbacks, the most significant of which is that the cookies often become rock-hard and are more prone to shatter a tooth. Making a cookie (the one we use in this recipe is based on mysprinkle sugar cookies) that was tasty and didn’t get – or at the very least didn’t remain – too hard was a personal quest of mine. In the end, I came up with three options.

  • Chocolate ice cream, strawberry ice cream, plum ice cream, birthday cake ice cream, churro ice cream, and S’mores ice cream are some of the flavors available.

Storage tips

It is necessary to freeze your made ice cream sandwiches on a baking sheet or in a pan until the ice cream is completely firm. Once the sandwiches have hardened, place them in airtight containers. In the freezer, they should last for around 2 to 3 months.


Is it okay if I forgo the sprinkles? Absolutely, you do not need to decorate the cookies with sprinkles, however you can decorate the outside of the ice cream sandwiches with sprinkles. It is entirely up to you to decide what you like! Is there anything specific I need have on hand to prepare these cookie ice cream sandwiches? No. One of the only things I recommend you have is a great ice cream scoop to ensure that all of your cookies are the same size and that you have the proper quantity of ice cream in between each sandwich.

It is possible that you will enjoy these ice cream sandwiches as much as these ice cream cone cupcakes, blueberry ice cream pie, black forest ice cream cake, churro ice cream sandwiches, and profiteroles with bourbon ice cream if you liked them.

Recipe Card

  • The author Amanda Powell has created sugar cookie ice cream sandwiches that are both delicious and easy to consume! Preparation time: 52 minutes Cooking Time: 8 minutes Additional Time: 2 hours and 10 minutes ice cream with a course texture CuisineAmericanServings12sandwichesCalories381kcal

For the Cookies

  • 12 teaspoons baking powder
  • 12 teaspoons sea salt
  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon corn syrup*
  • 1 big egg at room temperature
  • 1 large egg yolk at room temperature
  • 2 teaspoons vanilla extract
  • 2 3 cups sprinkles
  • 2 12 cup all-purpose flour
  • Preheat the oven at 350 degrees Fahrenheit and prepare two baking pans with parchment paper before starting. Combine the flour, cornstarch, baking powder, and salt in a large mixing bowl. make a sabbatical from
  • Lightly cream the butter and sugar together until light and fluffy, about 3 minutes. Mix in the corn syrup, egg, yolk, and vanilla until everything is well-combined, then set aside. Combine the flour and sprinkles in a separate bowl. Hand-stir until the ingredients are barely mixed. Make 1.5 tablespoon-sized dough balls out of the mixture. Allow for a 10-minute cooling period. Bake for approximately 8 minutes at a distance of 2 inches between each cookie. It is typical for the cookies to seem underbaked when they are first cooked. When finished baking, remove cookies from the oven and let them cool on the baking sheet for approximately 2 minutes before moving them to a wire rack to cool completely. Place the cookies in the freezer for approximately 2 hours. To soften the ice cream, take approximately 11.3 cup and let it aside until it is almost fully melted
  • Turn the cookies over down and delicately brush the bottoms with the ice cream to seal in the moisture. Allow some of the ice cream to soak up into it. Immediately place half of the cookies on top of the ice cream and place the cookies back in the freezer until the ice cream is lovely and solid again. Place in an airtight container
  • To eat, let the cookie to soften slightly for approximately one minute before biting into it.

The corn syrup is optional, although it helps to keep the cookies softer overall. Serving:1g Calories:381kcal Carbohydrates:47g Protein:4g Fat:20g 10 g of saturated fat 8 g of polyunsaturated fat Cholesterol:87mg Sodium:125mg Fiber:1g Sugar:23g Baking, cookies, dessert, ice cream, ice cream sandwiches, sugar cookies are some of the keywords to remember. Use the hashtag #acookienameddesireacookienameddesire to tag me on Instagram!

AboutAmanda Powell

A Cookie Named Desire is the brainchild of A Cookie Named Desire, a baker, photographer, and occasionally global traveler.

Obsessed with assisting people in living life to the fullest by providing wonderful cuisine to share with the significant people in their lives and helping them create lasting memories.

Reader Interactions

Every product that we showcase has been handpicked by Delish editors. We may receive a commission if you click on one of the links on this page. The image is courtesy of Ethan Calabrese. Everything, in our opinion, is simply an ice cream sandwich vessel ready to be filled with deliciousness. Among the many sweets available are ice cream sandwich cookies, brownies, waffles, pancakes, cereal, and just about every other confection you might imagine. Is your mouth watering for more ice cream? Also, check out our handmade sundae recipes that are on another level.

  • Get the recipe from the websiteDelish.
  • Get the recipe from the websiteDelish.
  • These sweets have a nostalgic flavor that brings back memories of childhood.
  • Sandwiches made with waffles and ice cream (4 of 39) One bite serves as both breakfast and dessert.
  • Sandwiches made with peppermint ice cream (#5 of 39) Mint ice cream sandwiches will have you feeling like it’s Christmas in July when you eat one of these.
  • Giant Chipwich Cake (#6 of 39) When it comes to a delicious chocolate chip cookie sandwich, the size is the most frustrating aspect (aren’t we all?).
  • Get the recipe from the websiteDelish.

7 of 39) We’d much prefer discover these at the end of the rainbow than anywhere else.

S’mores Ice Cream Sandwiches (nine of 39) Your favorite campfire delicacy has been given a cold makeover.

Double Cookie Ice Cream Sandwiches (number 9 of 39) What’s the difference between Chips Ahoy and Oreos?

Triple Peanut Butter Ice Cream Sandwiches (number 10 of 39) Pay attention, Reese’s fans!

Snickerdoodle Ice Cream Sandwiches (No.

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12 of 39) Cow with a hole in it.

Baked Brownie Batter Ice Cream Bars (#13 of 39) We guarantee you that it is MUCH better than licking the spoon.

Snickers Ice Cream Sandwiches (no.

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Get the recipe from the websiteDelish.

Sandwiches with Peanut Butter Cup Ice Cream (number 16 of 39) Warning: this game is quite addicting.

Sandwiches with Cinnamon Roll Ice Cream (number 17 of 39) A sprinkling of frosting puts the finishing touch on them.

a grilled donut ice cream sandwich (page 18 of 39) This isn’t your typical ice cream sandwich, believe me.

Red Velvet Ice Cream Sandwiches (No.

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Get the recipe from the websiteDelish.

(In this case, we used standard chocolate cupcakes and filled them with coffee ice cream before topping them with whipped cream.) S’mores Chocolate Chip Cookie Ice Cream Sandwiches (number 22 of 39) We made the switch from graham crackers, and we have no regrets.

Snickerdoodle Waffle Ice Cream Sandwiches (number 23 of 39) Syrup is going to replace whipped cream as your favorite ice cream topping.

key lime pie ice cream sandwiches (number 24 of 39) Never again will you have to go through the ordeal of baking a traditional pie.

Cookies & Butter Brownie Ice Cream Sandwiches (#25 of 39) When cookie butter, brownies, and ice cream are all together, there’s nothing better than it.

Sandwiches made with brownies and raspberry swirl ice cream (number 26 of 39).

Sugar Hero has the recipe, which you can get here.

You can find the recipe on Honestly Yum.

28 of 39) If you’re hosting a barbecue, don’t serve plain cake pops.

Hot Fudge (No.

Half Baked Harvest has the recipe, which you can get here.

30 of 39) In her role as commerce editor at Hearst Magazines, Sienna Livermore writes about best-selling products as well as home goods, fashion and beauty products as well as stuff that people simply can’t live without.

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Homemade Vanilla and Chocolate Ice Cream Sandwiches

Preparation time: 30 minutes plus freezing


There are 9 servings in total. The simple ice cream in this dish is served between two of your favorite bakery cookies, and it creates an appealing treat. The dish comes together in a matter of minutes, then cools in your freezer so you can have it whenever you want. Megan Garcia from Milwaukee, Wisconsin sent in this message: Recipe photo courtesy of Taste of Home for Homemade Vanilla and Chocolate Ice Cream Sandwiches Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.


  • 2-1/2 teaspoons cornstarch
  • 1-1/2 tablespoons melted butter
  • 1/2 cup 2 percent milk
  • 1/2 teaspoon vanilla extract
  • 2/3 cup sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 ounce semisweet chocolate, melted optional: miniature semisweet chocolate chips, chocolate jimmies, chopped unsalted peanuts, or sweetened shredded coconut (optional). Makes 18 chocolate chip or sugar cookies (3 inches in diameter).


  1. In a small saucepan, combine the sugar, cornstarch, and butter
  2. Cook, stirring constantly, until the mixture is thick. Bring to a boil over medium heat, stirring constantly, for 2 minutes, or until the sauce has thickened. Remove the pan from the heat and mix in the vanilla. Allow to cool fully. Condensed milk should be stirred into the mixture. In a large mixing bowl, whip cream until stiff peaks form
  3. Incorporate into the milk mixture. Divide the mixture between two freezer-safe containers. Stir the melted chocolate into one container until it is thoroughly combined. Wrap both mixes in plastic wrap and freeze for 6 hours or until solid. Half of the cookies should have a 1/3 cup of ice cream placed on the bottoms of them to form ice cream sandwiches. Cover with the remaining cookies and carefully press them down. Ice cream sandwiches can be decorated by rolling the sides in chocolate chips, jimmies, peanuts, or coconut, if you so want. Wrap each in plastic wrap and place on a baking sheet to freeze until ready to serve.

Nutrition Facts

1 serving has 317 calories, 20 grams of fat (11 grams of saturated fat), 48 milligrams of cholesterol, 132 milligrams of sodium, 33 grams of carbohydrates (25 grams of sugars, 1 gram of fiber), and 4 grams of protein.

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