We all remember the ice cream sandwich bar from our childhood. The one with dark chocolate cookie rectangles stuffed with fluffy vanilla ice cream and wrapped in paper. This homemade ice cream sandwiches recipe takes that classic frozen treat up a notch using the Chocolate Wafers from my book, Zoë Bakes Cookies! You can use your favorite ice cream, whether that’s homemade or store-bought. It’s such a fun recipe for this time of year for all your backyard gatherings.
Homemade Ice Cream Sandwiches Video Tutorial
Ice Cream Sandwich Pro Tips
I prefer the method of spreading the ice cream into a sheet and then stamping it out for an even, neat sandwich cookie. Freeze the sheet of ice cream until it’s super solid before stamping or cutting it out into the right shape, this can take a few hours+ in a normal freezer.
If you are in a hurry, you can just scoop the ice cream and squish it between two cookies, but then make sure you give them plenty of time to freeze after or they will immediately melt.
You can make the sandwiches as simple or decadent as you like, adding nuts, jimmies, or whatever you please to the outside.
Homemade Ice Cream Sandwiches Recipe
Ingredients
- 1/2 gallon of your favorite ice cream I used vanilla & peanut butter swirl
Chocolate Wafers
- 1 cup (110g) cake flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (40g) Dutch-processed cocoa powder sifted if lumpy
- 1/2 cup (110g) unsalted butter at room temperature
- 1 cup (120g) confectioners’ sugar sifted
- 2 tsp pure vanilla extract
Toppings (optional)
- 1 cup crushed, roasted, salted peanuts change to suit the ice cream flavor
- 1 cup chocolate sprinkles/Jimmies
Instructions
- Spread 1/2 gallon of your favorite ice cream evenly over a silicone lined 9×13 baking sheet or cake pan. Freeze the ice cream until solid, at least a few hours, but overnight is best.
Chocolate Wafers
- In a small bowl, whisk together the cake flour, baking soda, salt, and cocoa powder.
- In a stand mixer fitted with the paddle attachment, mix the butter, confectioners’ sugar, vanilla, and the flour mixture on medium-low speed until evenly mixed, 1 to 2 minutes.
- Shape the dough into approximately 1 1/4 x 2 x 7-inch rectangle*. Wrap in plastic, refrigerate until firm, at least an hour. It can also be made the day before or frozen for several weeks. Slice into 1/8-inch-thick cookies.
- Preheat the oven to 350°F / 175°C with the rack in the middle of the oven.
- Place the sliced cookie dough on two doubled up baking sheets lined with parchment. Separate by about 1 inch to allow for spreading.
- Bake for about 10 minutes or until the cookies are set and dry looking.
- Allow to cool completely before assembling the ice cream sandwich bars.
Assemble
- Carefully cut the ice cream into 2 x 2 1/2-inch rectangles (be sure to measure your baked cookies so they match). Place the ice cream between two cookies. Dip the edges in crushed peanuts or jimmies. Freeze the sandwiches until frozen solid. Can be made days ahead and stored covered in the freezer.
