Ice Cream Cookie Sandwiches
When we were a kid, ice cream sandwiches were all about those rectangular chocolate cake/wafer bars with vanilla ice cream in the middle. To be honest, in our kid brain, they were just okay. Now, that being said, we would absolutely eat one each and every time it was put in front of us. We was a kid after all. When it came to chocolate and ice cream, “no” certainly was not in our vocabulary.
Once we got into college or thereabouts, we discovered the ice cream cookie sandwich. Why hello goodness. This was something we could get behind. And beg for. We loved them. We think our favorite was the Klondike brand, and every time we came home, our mom would have a box waiting for us in the freezer. Aren’t moms a standby?? We actually haven’t seen them in the store for a long time now, and walking through the freezer section recently, we were searching for them but didn’t find them. They do have a new variety, but not the ones we fell in love with. Since we absolutely adore from-scratch ice cream and a standby chocolate chip cookies ever, we decided it was finally time to go from-scratch with our ice cream cookie sandwich love. Plus, July is National Ice Cream Month. This is a great way to send it out in style!
Like most everything done in your own kitchen, the beauty of these being from-scratch is that you can customize them however you’d like. Pair your favorite cookies with your favorite ice creams and roll them in all of the embellishments that you fancy. Sprinkles, chopped nuts, mini chocolate chips… the sky’s the limit! If we were to choose, these would be our favorites in terms of mix and matching:
Cookies:
Thick and Chewy Chocolate Chip Cookies (used here)
Chewy Oatmeal Raisin Cookies
Snickerdoodles
Peanut Butter Cookies
Sugar Cookies
Better-than-Brownies Chocolate Cookies
Ice Cream:
Classic Vanilla Bean (used here)
Chocolate
Espresso
The method here is pretty simple. Bake the cookies and then scoop some ice cream onto the bottom of one cookie, top it with another, smoosh a little, and then roll in whatever kid of sprinkles/chocolate chips/nuts you want.
And if you love ice cream sandwiches, check out the ice cream sandwich cake that just screams summer!
One year ago: Spumoni Ice Cream Terrine
Two years ago: Strawberry Mirror Cake
From-scratch Ice Cream Cookie Sandwiches
Yield: 12 ice cream sandwiches The reliable snack on a hot day!- 24 of your favorite chocolate chip cookies
- ½ - 1 quart (470 to 940 ml) vanilla ice cream
- Add-ons of your choice, sprinkles, chopped nuts, mini chocolate chips, etc.
- 1. Make the ice cream and bake the cookies. Let the ice cream sit at room temperature for 10-15 minutes to soften.
- 2. Turn one cookie over and place one (for a thin ice cream layer) or two (for a thicker ice cream layer) scoops of the ice cream onto the bottom of the cookie.
- 3. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges. Roll the edges in sprinkles, chocolate chips or nuts. Eat immediately or wrap in plastic wrap and place in freezer bag to eat later. (we personally think ice cream sandwiches are best eaten when they are freshly assembled.)
- *Note 1: We made slightly smaller cookies than we normally do with the Thick & Chewy Chocolate Chip Cookies recipe. We made them 1.5 ounces each and got 24 cookies out of the batch.
- *Note 2: If you are in the chocolate cake/wafer camp for ice cream sandwiches, you might want to try using the cookie part of the From-scratch Oreo Cookies (they will soften after stored in an airtight container).
- Yield: 12 ice cream sandwiches
- Prep: 20 minutes
- Total: 20 minutes
Ingredients
- 24 of your favorite chocolate chip cookies
- ½ - 1 quart ( 470 to 940 ml ) vanilla ice cream
- Add-ons of your choice, sprinkles, chopped nuts, mini chocolate chips, etc.
Method
- 1. Make the ice cream and bake the cookies. Let the ice cream sit at room temperature for 10-15 minutes to soften.
- 2. Turn one cookie over and place one (for a thin ice cream layer) or two (for a thicker ice cream layer) scoops of the ice cream onto the bottom of the cookie.
- 3. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges. Roll the edges in sprinkles, chocolate chips or nuts. Eat immediately or wrap in plastic wrap and place in freezer bag to eat later. (we personally think ice cream sandwiches are best eaten when they are freshly assembled.)
- *Note 1: we made slightly smaller cookies than we normally do with the Thick & Chewy Chocolate Chip Cookies recipe. We made them 1.5 ounces each and got 24 cookies out of the batch.
- *Note 2: If you are in the chocolate cake/wafer camp for ice cream sandwiches, you might want to try using the cookie part of the From-scratch Oreo Cookies (they will soften after stored in an airtight container).
