Imagine biting into a perfectly crafted ice cream sandwich with rich, chocolatey cookies and creamy, cold filling that melts in your mouth. These aren't just any store-bought treats – these are homemade ice cream sandwiches that will transform your dessert game forever! Whether you're looking to impress your family, wow your friends, or simply treat yourself to a decadent summer delight, this recipe promises to be your new go-to dessert that's surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 sandwiches
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups ice cream (any flavor)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms.
- Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Chill the rolled dough in the refrigerator for 15 minutes to make it easier to handle.
- Cut the chilled dough into 24 equal rectangles (approximately 2x3 inches) using a sharp knife or cookie cutter.
- Place the cookie rectangles on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies look slightly dry.
- Remove from the oven and let the cookies cool completely on the baking sheets for 10 minutes, then transfer to a wire rack to cool entirely.
- Once cookies are completely cool, remove the ice cream from the freezer and let it soften slightly for 2-3 minutes.
- Scoop about 1/4 cup of ice cream onto the flat side of one cookie, then gently press another cookie on top to create a sandwich.
- Immediately wrap each ice cream sandwich in plastic wrap and place in the freezer to set for at least 1 hour before serving.
- For best results, serve the ice cream sandwiches within 3-5 days, storing them wrapped in the freezer.
Tips
- Chill Your Dough: Refrigerating the cookie dough before cutting helps maintain the shape and prevents spreading during baking.
- Softening Ice Cream: Let the ice cream sit out for just 2-3 minutes to make it easier to spread, but not so long that it becomes too melted.
- Uniform Sizing: Use a ruler or cookie cutter to ensure all cookie rectangles are the same size for perfectly matched sandwiches.
- Wrap Immediately: Wrapping each sandwich in plastic wrap prevents freezer burn and helps maintain the texture.
- Flavor Variations: Experiment with different ice cream flavors like mint chocolate chip, cookies and cream, or salted caramel to keep things exciting.
- Make Ahead: These sandwiches can be prepared in advance and stored in the freezer for up to 5 days, making them perfect for meal prep or unexpected guests.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
