Ice Cream Sandwich Recipe

Prep and oven

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl (or bowl of a stand mixer), cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2–3 minutes.

Add the egg and vanilla extract and mix until combined, scraping down the bowl once.

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. If you want chocolate cookies instead of plain, whisk the 1/4 cup unsweetened cocoa powder in with the dry ingredients and reduce flour to 1.5 cups (this recipe lists both options—choose one).

Gradually add the dry ingredients to the butter mixture and mix on low speed until just combined. Stir in the semisweet chocolate chips if using.

Using a tablespoon or small ice cream scoop, portion dough into uniform rounds about 1.5 tablespoons each, placing them 2 inches apart on prepared baking sheets. Gently flatten each mound to about 1/4-inch thickness for a sandwich cookie (they will spread).

Bake for 9–11 minutes, until the edges are set and the centers look slightly soft. For chocolate cookies, check at 10 minutes. Rotate pans halfway through for even baking.

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Reserve only equally sized cookies (similar diameter) for assembly; you should get about 10–12 sandwich halves depending on size.

Soften the ice cream slightly: leave the container at room temperature for 8–12 minutes until scoopable but not melted. If you prefer, transfer ice cream to a bowl and stir to a spreadable consistency.

Place one cookie flat-side up on your work surface. Using a small offset spatula or tablespoon, scoop about 3–4 tablespoons (or about 2 fl oz / 60 ml) of softened ice cream onto the cookie and spread to about the same diameter as the cookie, keeping the layer even.

Top with a matching cookie, pressing gently but firmly so the ice cream reaches the edge and the two cookies seat evenly. Wipe any excess ice cream from the edges with a small spatula or finger dipped in cold water.

If you want finished edges rolled: place the sprinkles, mini chips or crushed nuts in a shallow bowl. Hold the assembled sandwich and roll the perimeter in the coating so it adheres to the exposed ice cream. For a cleaner look, use a small offset spatula to press the coating into the seam.

Wrap each finished ice cream sandwich tightly in plastic wrap or parchment, pressing out as much air as possible. Place wrapped sandwiches on a baking sheet or in a single layer in an airtight container.

Harden in the freezer for at least 2 hours (preferably 4 hours) before serving so the ice cream firms up and the cookies and ice cream bind together.

To serve, remove from the freezer 3–5 minutes before eating to soften slightly for easier biting. Unwrap and enjoy.