Vanilla Ice Cream Sandwiches
You can make from scratch vanilla ice cream sandwiches using a handful of ingredients and following a few simple steps.
We love using vanilla ice cream in dessert recipes. If you want a quicker recipe, use our No Churn Vanilla Ice Cream to make these homemade ice cream sandwiches. Our No Churn Chocolate Ice Cream works great too.
These ice cream sandwiches are amazing in an ice cream sandwich cake. You can also make Butter Pecan Ice Cream Sandwiches.
Strawberry Ice Cream Sandwiches are another reader favorite.
VANILLA ICE CREAM SANDWICHES RECIPE
Vanilla ice cream sandwiches are simple to make. I’ve included step by step photos for you.
With only ten ingredients start to finish, and a few simple steps, you’ll want to add these vanilla ice cream sandwiches to your to-make list.
I like to make a couple of batches and leave them in the freezer for when my kids want at cold treat.
VANILLA ICE CREAM SANDWICHES INGREDIENTS
- Flour – For the outer cookie like layer that you use to sandwich the ice cream.
- Unsweetened cocoa powder – We love Dutch processed cocoa, but you can use your favorite cocoa.
- Salt – If you use salted butter you can leave this out.
- Baking powder – Helps with the rise and texture of the outer ice cream sandwiches layer.
- Unsalted butter – You can use dairy-free butter but make sure you omit the salt.
- Brown sugar – For a touch of sweetness and flavor.
- Granulated sugar – To add additional sweetness and moisture.
- Egg – I don’t have a egg-free option at the moment.
- Vanilla extract – For flavor and to add depth.
- Vanilla ice cream – You can use dairy-free ice cream or your favorite ice cream flavor.
If you have any questions, please leave a comment below.
HOW TO MAKE ICE CREAM SANDWICHES?
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder; set aside. In a separate bowl, mix together melted butter, brown sugar, and granulated sugar until combined.
- Add in the egg and vanilla extract and mix until smooth.
- Gradually add in the flour mixture and mix until no more streaks of flour remain.
- Scoop the dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll the dough out to a very thin and large rectangle, about the size of a half sheet pan (13”x18”). Remove the top layer of parchment paper and set the bottom layer of parchment paper with the dough on it onto a half sheet pan.
- Bake at 350F for 10-12 minutes, until the cookie is cooked through and no longer shiny on top. Remove from the oven and let cool for 10 minutes. Then, trim the edges to form a perfect rectangle and slice the cookie slab down the middle to create two smaller rectangles, about 8”x12” each.
- Place the baking sheet with the cookie slabs into the freezer for 10 minutes, this will allow the slabs to be handled without breaking apart. Once frozen, place one of the cookie slabs bottom side up on a cold surface. Top with ice cream and spread with a spatula until completely covered.
- Top with remaining cookie slab. Freeze for until firm, about 2 hours.
- Once firm, remove from the freezer and slice into 12 rectangles. Serve immediately or individually wrap and freeze for later.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in these vanilla ice cream sandwiches, please see the recipe below.
STORING ICE CREAM SANDWICHES
If you want to make a few ice cream sandwiches to have on hand, for when you have a craving, simply wrap them in foil, or store them in an airtight container in the refrigerator.
Other Ice Cream Sandwich Options
In a hurry? You can always sandwich ice cream between cookies or graham crackers for a quick ice cream sandwich option.
Making homemade ice cream sandwiches is a super easy and you can switch up the ice cream flavors.
We love using mint chocolate chip ice cream, or chocolate ice cream for a fun twist. You can also use strawberry ice cream in place of the vanilla ice cream.
This recipe makes about 12 ice cream sandwiches.
If you want a single serving option for ice cream sandwiches, make a single serve oatmeal cookie and serve it with a scoop of ice cream. You can even sandwich a scoop between two cookies.
More Ice Cream Desserts:
Check out our collection of ice cream desserts.
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Did you make these vanilla ice cream sandwiches? Please leave me a comment below letting me know what you thought and what type of ice cream you used.
Easy Vanilla Ice Cream Sandwiches
You can make from scratch ice cream sandwiches using a handful of ingredients and following a few simple steps.
Ingredients
- 1 ¾ cups flour
- ¾ cups unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup unsalted butter, melted
- ¾ cups brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ tbsp vanilla extract
- 1.5 qt vanilla ice cream or ice cream of choice
Instructions
- Preheat the oven to 350F.
- In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. Set aside.
- In a separate bowl, mix together melted butter, brown sugar, and granulated sugar until combined.
- Add in the egg and vanilla extract and mix until smooth.
- Gradually add in the flour mixture and mix until no more streaks of flour remain.
- Scoop the cookie dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll the dough out to a very thin and large rectangle, about the size of a half sheet pan (13”x18”).
- Remove the top layer of parchment paper and set the bottom layer of parchment paper with the dough on it onto a half sheet pan.
- Bake at 350F for 10-12 minutes, until the cookie is cooked through and no longer shiny on top. Remove from the oven and let cool for 10 minutes.
- Trim the edges to form a perfect rectangle and slice the cookie slab down the middle to create two smaller rectangles, about 8”x12” each.
- Place the baking sheet with the cookie slabs into the freezer for 10 minutes, this will allow the slabs to be handled without breaking apart.
- Once frozen, place one of the cookie slabs bottom side up on a cold surface.
- Top with ice cream and spread with a spatula until completely covered.
- Top with remaining cookie slab. Freeze for until firm, about 2 hours.
- Once firm, remove from the freezer and slice into 12 rectangles. Serve immediately or individually wrap and freeze for later.
Notes
- Dairy-Free Option: You can use dairy-free butter and dairy-free ice cream to make these dairy-free.
- I like to roll my cookie dough in between two pieces of parchment paper. This way, you don’t have to add additional flour to the dough and the cookies remain really smooth and chocolatey.
- Ice cream can be finicky to work with because it melts so quickly. In order to make it easier to spread the ice cream onto the chocolate wafer cookie slab, I cut the ice cream box and unwrap it from the very cold ice cream. Then I cut the ice cream into chunks and place them on top of the slab. Using a warm offset spatula (you can run the spatula under hot water and then wipe it dry with a towel) I gently smooth out the ice cream. It’s much easier and cleaner to do it this way than to let the ice cream soften naturally.
- These ice cream sandwiches melt quickly, so once out of the freezer serve immediately. If you would like to store for later use, individually wrap them in parchment paper or in individual freezer safe bags.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 150mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 5g
