Ice Cream Sandwiches Recipe
Ice Cream Sandwiches change frequently, please call to double check flavors
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookies
Ice Cream Filling
Finishing
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until homogenous. Set aside.
In a stand mixer fitted with the paddle (or using a hand mixer), beat the room-temperature unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Do not overmix.
Using a tablespoon or small ice cream scoop, drop dough onto prepared baking sheets about 2 inches apart. For sandwich cookies, flatten each mound slightly with the back of a spoon to a roughly 2.5–3 inch diameter. Bake for 9–11 minutes until edges are set but centers remain slightly soft.
Remove sheets from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cool fully before assembling sandwiches (warm cookies will melt the ice cream). Yield: approximately 24 cookies (12 sandwiches).
Ice Cream Filling
Soften ice cream
Let the vanilla ice cream sit at room temperature for 5–10 minutes until spreadable but not fully melted. It should be soft enough to scoop and press between cookies.
Portion ice cream
Place a heaping tablespoon or small scoop (about 2–3 tablespoons) of softened ice cream onto the flat side of one cookie. Adjust the amount so that when you top with a second cookie and press gently, the ice cream fills the edge but doesn't overflow excessively.
Assemble sandwiches
Top with a second cookie, flat side down, and press gently and evenly to spread the ice cream to the edges. Wipe any excess from the edges with a small spatula or knife.
Optional: Roll edges
If using chocolate chips or sprinkles, place them in a shallow bowl. Roll the sides of the ice cream portion in the chips or sprinkles to coat the edge evenly, pressing lightly so they adhere.
Wrap and freeze
Wrap each assembled sandwich tightly in plastic wrap or a parchment square, pressing lightly to keep shape. Place wrapped sandwiches on a tray in a single layer and freeze for at least 2 hours (preferably overnight) to firm up completely.
Finishing
Optional drizzle
If using melted chocolate, warm 1/4 cup melted chocolate slightly and drizzle over frozen sandwiches or dip half of each sandwich, then return to the freezer for 10–15 minutes to set.