Ice Cream Sandwich Recipe
Make Ice Cream Sandwich Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookies
Ice Cream Filling
Finish / Rolling (optional)
Method
Cookies
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside.
- 3
Cream butter and sugars
In a large bowl (or stand mixer fitted with paddle), beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 4
- 5
Combine wet and dry
With the mixer on low speed, gradually add the dry ingredients to the wet until just combined and no streaks of flour remain. Do not overmix.
- 6
Portion dough
Scoop the dough into tablespoon-sized portions (about 1 tbsp each) and place them on the prepared baking sheets about 2 inches apart. Gently press each mound to flatten slightly — you want round disks approximately 2 1/2 to 3 inches in diameter since these will be cookie ‘sandwich’ shells.
- 7
Bake
Bake in the preheated oven for 9–12 minutes, until the edges are set and centers look slightly soft. Rotate the pans halfway through baking for even color.
- 8
Cool cookies
Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Use a spatula to keep them intact. Once fully cooled, pair cookies into even-size sets for sandwiches.
Ice Cream Filling
- 9
Soften and mix
Leave the vanilla ice cream at room temperature for 8–10 minutes until soft but not melted (spoonable). If using chocolate chips, fold them into the softened ice cream along with the optional sea salt.
- 10
Portion filling
Using a small ice cream scoop or a rounded tablespoon, place a scoop (about 2–3 tbsp) of softened ice cream onto the flat side of half the cookie rounds. Smooth the top slightly with the back of the spoon so the ice cream is centered and evenly distributed.
- 11
Sandwich
Top each ice cream-topped cookie with a matching cookie (flat side down). Gently press until the ice cream spreads to the edges. Wipe away any excess from the sides with a spoon or finger.
Finish / Freeze
- 12
Optional roll
If using sprinkles, crushed cookies, or chopped nuts, pour them into a shallow bowl. Roll the exposed ice cream edges of each sandwich in the coating to adhere. This step is optional but gives a neat, finished look and texture.
- 13
Wrap and firm
Wrap each assembled sandwich tightly in plastic wrap (use one piece per sandwich). Place wrapped sandwiches on a baking sheet or tray in a single layer and freeze for at least 2 hours to firm up solidly.
- 14