Homemade Ice Cream Sandwich Recipes


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There is so much to love about ice cream sandwiches. They are portable (ish). They eliminate the impossible task of choosing between cookies and ice cream. You can use them as ice packs when you’re packing a picnic and make them perfectly soft by the time you’re ready for dessert. And as middle aged amateur athletes, we find them easy to identify, since we too are firm on the outside but rather soft in the middle.

Some of those that come out of a box are good, but making your own sandwiches opens up a whole new world of possibilities. You choose the flavor of the ice cream and the type of cookie, and you can even add toppings because life is tough and you deserve a treat. Plus, they’ll stay fresh for months if you wrap them securely in waxed paper and store them deep in your freezer, though we doubt they’ll last that long.

We’ve rounded up four of our favorite DIY ice cream sandwich recipes. A couple calls for homemade ice cream. If you can save the time, we strongly encourage you to create your own. If you can’t, the store-bought type will still work.

Easiest Ice Cream Sandwiches for a Crowd

I spent my summers in high school working for a pastry chef at a local ice cream shop. We made two flavors of frozen pastry cream – an extra-dense cousin of regular ice cream – per day. What didn’t sell by closing time was turned into ice cream sandwiches.

The easiest way to make a big batch of ice cream sandwiches is to bake two layers of sheet cake, let them cool, then spread a generous layer of soggy ice cream on top of one, put the other layer of cake on top, and freeze it for 12 hours. We’ve made this weekly with leftover pastry cream, and the results are like a perfect, single serving of ice cream cake.

My favorite flavor combinations were strawberry ice cream on a yellow cake, lemon cake with a vanilla heart, and chocolate cake with a rich coffee ice cream topping. But you do you. Pick the cake you like and an ice cream flavor that you think will go well, and go nuts.


  • Parchment
  • Two boxes of cake mix, any flavor
  • eggs, oil and water as indicated on the boxes
  • Two gallons of the best ice cream you can afford, any flavor. Soften it up a bit before you jump in, otherwise it’s a real wrestling match to work with.
  • Whatever toppings your heart desires. Sometimes we would sprinkle caramel on the coffee and chocolate sandwiches and marshmallow sauce on the strawberry option.


Line two half-baking sheets (18 x 13 inches) with parchment paper and grease them well. Make sure the parchment protrudes at least two of the sides, which will make it easier to exit when finished. Mix your dough according to the instructions on the package, then pour it into the prepared molds. Since most cake mixes are intended for a 13×9 inch pan, the cake you bake will be thinner than normal, and that means you need to adjust your baking time accordingly. time indicated on the box. Remove them when a toothpick comes out clean. Let the cakes cool in the molds. Then spread your softened ice cream on a. You have to be extremely gentle when spreading it or you will tear the cake apart. If your ice is too hard, walk away and come back in 15 minutes. Flip the top cake over the bottom cake. I prefer to leave both in their pots, just to structure everything. Freeze for at least 12 hours.

Once it’s solid, peel it off, remove it from the baking sheets, release it from the waxed paper, and trim the edges. Then cut it into three to four inch squares for your sandwiches, depending on your level of appetite. Wrap them in waxed paper and put them back in the freezer to keep them safe. When you want one, it’s best to give them 10 to 15 minutes to thaw them a bit before diving in.

Chocolate Peanut Butter Ice Cream Sandwich

Crank and Boom, in Lexington, Ky., Began as an offshoot of founder Toa Green’s Thai restaurant. When customers started coming just to buy coconut ice cream, she and her husband, Mike Green, wondered if this could be their own thing. Now they have two locations, take their pop-ups to countless weddings each year, and sell their ice cream at local grocery stores.

These sandwiches are popular demand at weddings. “The combination is perfect, because the ice cream makes the inside of the donuts a little soft, but not quite soggy, but the rest of the donut remains perfectly donut,” says Toa Green.


  • 1 glazed donut
  • Crank and Boom super fondant ice cream (or another dark chocolate ice cream)
  • 1 tbsp cooked bacon crumbs
  • 1 tablespoon of Reese’s pieces


Cut the glazed donut in half horizontally to create your bun. Drop the ice cream on the bottom half (how much you use is entirely up to you, we won’t judge). Top with bacon pieces and Reese’s Pieces candy. Add the top half of the donut.

Nutella ice cream sandwiches on orange semolina cookies

We’re about to get picky, but it’s worth it.

This recipe is courtesy of Chi Phan, the pastry chef at Urbana in Washington, DC, an upscale Italian restaurant at the Palomar Hotel. The semolina flour makes crumbly, almost shortbread cookies, and the orange goes wonderfully with chocolate. The whole combo is the most grown-up ice cream sandwich you’ve ever eaten. FYI: This recipe takes at least two days to make from start to finish, so think twice.

Orange-Semolina Biscuits

  • 2 cups all-purpose flour
  • 2/3 cup semolina flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 4 ounces of butter, unsalted and softened
  • 1 cup granulated sugar
  • 2 tablespoons of olive oil
  • 1 egg
  • 1 egg yolk
  • Zest and juice of one orange
  • 2 tablespoons of mandarinette or orange liqueur
  • 1/2 teaspoon vanilla extract
  • Additional sugar for rolling

Cookie Instructions

Combine the flours, baking powder, baking soda and salt. Using the spatula of a stand mixer, cream the butter, sugar and olive oil until very light. If you don’t have a stand mixer, the egg beaters will work. Add the egg and egg yolk, then add the orange zest, juice, mandarinette and vanilla. Stir to combine. Gradually add the dry ingredients, with your blender at low speed. Then remove the dough and flatten it into a disc. Wrap it in plastic and let cool for at least an hour. Divide the dough into one-inch balls, then roll each ball in the sugar and flatten into a disc. Bake at 300 degrees on parchment paper or a Silpat mat for eight to ten minutes. Allow cookies to cool completely before assembling sandwiches.

Nutella ice cream

  • 1 liter of whole milk
  • 8 ounces of granulated sugar
  • 12 egg yolks
  • 16 ounces of Nutella
  • 1 cup of whole milk (this is not a mistake, you will use this little milk at a different stage)
  • 1 liter of heavy cream
  • 2 teaspoons of vanilla extract

Ice Cream Instructions

Bring the liter of milk and the sugar to a boil, and temper it in the yolks. (Tempering involves adding a small amount of hot milk and then mixing it well to incorporate it. Basically you want to heat the yolks slowly, otherwise you will cook them and have ice cream with chunks of the yolks. scrambled eggs Stir in the Nutella and the extra cup of milk, then put the mixture in the fridge to chill overnight.Finally, let it thaw slightly, stir in heavy cream and vanilla and freeze again overnight before assembling sandwiches.

To build the sandwiches

Take the ice cream out of the freezer and let it soften slightly at room temperature. Use a spoon to place ice cream on the underside of a cookie. Place it between two cookies and press them together until the ice cream comes to the edges. Wrap each individual sandwich in plastic wrap and replace the freezer to harden.

Cookie and Birthday Cake Ice Cream Sandwiches

These cookies are bursting with sweet birthday cake flavors, thanks to the addition of Lucky Charms marshmallows, rainbow sprinkles and white chocolate chunks. Will this send your blood sugar through the roof? Absoutely. But that’s kind of the point. Chef Robert Ash of Fairmont Banff Springs in Canada fills his sandwiches with vanilla ice cream. Nothing, however, prevents you from choosing the flavor your little heart desires.

Cookie Ingredients

  • 1/2 cup butter, unsalted
  • 1/3 cup and 1 tbsp granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon of baking powder
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons of milk
  • 1/2 cup Lucky Charms Marshmallows
  • 1/2 cup rainbow sprinkles
  • 1/2 cup of white chocolate pieces

Cookie Instructions

Cream the butter, sugars, salt, vanilla, baking soda and baking powder; scrape the bowl as needed to keep the dough smooth and all incorporated. Add egg and stir to combine; scratch the bowl again. Add the flour and mix just enough to bring the ingredients together, scraping the bowl as needed. Add milk and mix. Gently fold in the final ingredients. You’ll want to do this by hand – if you mix them too much, all of the color will leak out of the glitter. Place the cookies on a cookie sheet and bake for 10 to 12 minutes in an oven preheated to 350 degrees. When the cookies are completely cool, place a scoop of softened vanilla ice cream between two cookies. Gently press on the top cookie to distribute the ice cream. Roll the ice cream sandwich in extra rainbow sprinkles. Put on your party hat and enjoy.

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