Old-Fashioned Ice Cream Sandwiches
Chewy chocolaty cookies sandwich fresh homemade ice cream in this old-fashioned ice cream sandwich recipe. These decadent treats are better than any store-bought option and perfect for keeping you cool all summer long!
Old-fashioned ice cream sandwiches. The uniform pattern of holes. The chocolate cookie remnants stuck to your fingers. Ice cream oozing out between the cookies. The plain paper wrapper. They’re as iconic as the milk man. (Incidentally, we actually did have a milk man when I was young. There was a metal bin outside the door and everything!)
The classic ice cream sandwich wasn’t always the first thing on my wish list when the ice cream truck came jingling and jangling down the street – there were so many other flashy options, like the push-up, the drumstick, and the firecracker popsicle! Now that I’m older, two amazingly rich and chocolatey cookies sandwiching vanilla ice cream sounds about as good as it gets.
You know what’s even better? Homemade chocolate cookies and freshly churned vanilla bean ice cream. These are 100% homemade, and a perfect imitation of the classic ice cream sandwich, only a million times better.
Why We LOVE these Ice Cream Sandwiches
- Better than store-bought.
- Rich chocolaty flavor. With the Dutch-processed cocoa and the espresso powder, you get a deep chocolaty flavor.
- Versatile. Swap the ice cream filling for any flavor combination you want!
- Perfect to stash in the freezer all summer long (or use them to make our favorite ice cream sandwich cake!).
The Ingredients
These ice cream sandwiches are made of two components: the chocolate cookies and the ice cream filling.
Chocolate Cookies – The Key Ingredients
- Vegetable Shortening: Makes the chocolate cookie softer and a little flaky.
- Brown sugar: Sweetens the cookies but also keeps them extra soft.
- Cocoa Powder: I highly suggest using Dutch-processed cocoa powder for an intensely chocolate flavor.
- Espresso Powder: Helps bring out the flavor of the chocolate.
Other Ice Cream Choices
While many people argue the best flavor for an ice cream sandwich is classic vanilla, the truth is you really can’t go wrong with any flavor. I would suggest picking a flavor that pairs well with chocolate since that’s the flavor of the cookies. Some of my favorites to try are:
- Jeni’s Milkiest Chocolate Ice Cream
- Rocky Road Ice Cream
- Peanut Butter Ice Cream
- Cookie Butter Ice Cream
- Your favorite store-bought flavor!
How to Make Them
These ice cream sandwiches are not at all difficult to make but do require a little planning ahead. It’s important that everything be as cold as possible before you begin assembling them and that you work quickly.
Prepare the Ice Cream
This step needs to be done the day before you plan to assemble the ice cream sandwiches.
- Prep the pan: Line a 9×13-inch baking dish with foil, allowing the excess to hang over the edges.
- Freeze ice cream: Spread ice cream onto the prepared pan. If using store-bought ice cream soften it slightly before spreading. Freeze overnight.
Directions for Homemade Chocolate Cookies
- Preheat the oven to 350°F.
- Beat shortening and sugar: In a large mixing bowl, beat together the shortening and the brown sugar with an electric mixer for 2 to 3 minutes.
- Add dry ingredients: Beat in the baking powder, salt, cocoa powder, espresso powder, and vanilla. Mix until incorporated.
- Add flour and water: Mix in 1 cup of the flour followed by 2 tablespoons of water, mixing well until no dry ingredients remain.
- Tip: Give it some time, up to 5 minutes of mixing. The dough should be soft and pliable but not sticky; if necessary, add more water, a teaspoon at a time, until the dough comes together.
- Roll out the dough: Turn out half the dough onto a lightly floured surface and roll into an even 1/8-inch to 1/4-inch thickness.
- Cut the dough into 2×4-inch rectangles. You could also cut into squares or use a cookie cutter to make circles.
- Transfer the cookies to a baking sheet lined with parchment paper.
- Poke the cookies: Using a skewer or the tip of a thermometer, poke a pattern of holes on each cookie’s surface.
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- Repeat: Roll out, cut, and poke the remaining dough, re-rolling the scraps as you work.
- Freeze the cookie dough: Place the sheets of cookies in the freezer for 10 minutes before baking.
- Bake 7 to 8 minutes, or until the cookies are just set. Do not overbake.
- Cool completely: Remove from the oven and let the cookies cool for 2 to 3 minutes on a baking sheet. Transfer to cooling racks and cool to room temperature.
- Freeze the cookies for at least 1 hour before assembling the sandwiches.
Assemble Your Sandwiches
- Pair cookies: Match up cookies of the same size and have them laid out and ready for ice cream.
- Remove ice cream: Use the edges of the foil to lift the block of firm ice cream from the baking pan and place it on a cutting board.
- Cut ice cream: Working quickly, cut the ice cream into 2×4-inch rectangles (or whatever shape you cut the cookies into).
- Stick cookies together: Using a narrow stainless steel spatula, place a rectangle between two chilled cookies and press the cookies lightly to adhere.
- Freeze to set: Return sandwiches to the freezer for at least 30 minutes.
- Tip: I found it easiest to cut one or two ice cream fillings at a time and assemble the sandwiches, then transfer them to a tray and repeat until all finished.
Dip and Decorate
Serve the ice cream sandwiches as is or dress them up for something a little more fun! Here are some ways to dip or decorate these homemade ice cream sandwiches:
- Chocolate dip. Dunk half of the ice cream sandwich in melted chocolate and freeze to set.
- Peanut butter dip. Dunk half of the ice cream sandwich in melted peanut butter and freeze to set.
Edge Coatings
To coat the edges with toppings, pour the topping on a medium plate and hold the ice cream sandwich in the middle. Place the ice cream exposed edge in the toppings and dip to coat. Rotate and dip each edge in the toppings until they are all coated. Some great edge coatings include:
- Rainbow sprinkles
- Chocolate sprinkles
- Crushed oreo cookies
- Mini chocolate chips
- Chopped peanuts or other nuts like pistachios, pecans, or walnuts
- Cocoa Krispies Cereal
Storing and Freezing Tips
- Store: Wrap the ice cream sandwiches individually in plastic wrap and store them in a freezer-safe, airtight container or zip-top plastic bag in the freezer.
- Shelf-Life: Stores well for up to 3 months.
Ice Cream Sandwich FAQs
Poking holes in the top of the cookies allows the cookies to bake evenly as well as gives a space for steam to escape during the baking process.
While each individual part is already frozen, it’s important to give the sandwich time to freeze together. The moisture from the ice cream helps to soften the cookies so each bite is chewy and melts in your mouth.
Frozen Treats to Try Next
- Homemade Dairy Queen Ice Cream Cake
- Spumoni Ice Cream Terrine
- Banana Split Ice Cream Cake
- Ice Cream Sandwich Cake
- Cookies and Cream Ice Cream Cake
Homemade ice cream sandwiches are a nostalgic summer dessert perfect for cooling off. Made with soft chocolate cookies and homemade vanilla ice cream, these are a classic summer treat perfect for everyone!
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Old-Fashioned Ice Cream Sandwiches
Ingredients
For the Filling:
- 1 quart vanilla ice cream, homemade or store-bought
For the Cookies:
- ½ cup (102.5 g) vegetable shortening
- 1¼ cups (275 g) light brown sugar
- ½ teaspoon (0.5 teaspoon) baking powder
- ¾ teaspoon (0.75 teaspoon) salt
- ½ cup (43 g) Dutch-process cocoa powder
- ½ teaspoon (0.5 teaspoon) instant espresso powder
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 2 cups (250 g) all-purpose flour, divided
Instructions
- Line a 9×13-inch baking dish with foil, allowing excess to hang over the edges.
- If you’re using homemade ice cream, immediately after churning, spread the ice cream into the prepared pan. If using store-bought ice cream, soften it slightly and then spread it into the prepared pan. Freeze overnight.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat together the shortening and the brown sugar with an electric mixer for 2 to 3 minutes. Add the baking powder, salt, cocoa powder, espresso powder and vanilla. Mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water, and then add the remaining 1 cup flour and another 2 tablespoons of water, mixing well until no dry ingredients remain (give it some time, up to 5 minutes of mixing). The dough should be soft and pliable but not sticky; if necessary, add more water, a teaspoon at a time, until the dough comes together.
- Turn out half the dough onto a lightly floured surface and roll to an even 1/8-inch to ¼-inch thickness. Cut the dough into 2×4-inch rectangles (you could also cut into squares, or use a cookie cutter to make circles).
- Transfer the cookies to a baking sheet lined with parchment paper. Using a skewer (or the tip of a thermometer – works awesome!), poke a pattern of holes on each cookie’s surface. Roll out, cut, and poke remaining dough, rerolling the scraps as you work. Place the sheets of cookies in the freezer for 10 minutes before baking.
- Bake 7 to 8 minutes, or until the cookies are just set. Do not overbake.
- Remove from the oven and let the cookies cool 2 to 3 minutes on a baking sheet. Transfer to cooling racks and cool to room temperature. Freeze cookies for at least 1 hour before assembling the sandwiches.
- To assemble the sandwiches, have everything ready and work quickly! Match up cookies of the same size and have them laid out and ready for the ice cream. Use the edges of the foil to lift the block of firm ice cream from the baking pan and place it on a cutting board. Working quickly, cut the ice cream into 2×4-inch rectangles (you’ll have a little ice cream left over). Using a narrow stainless steel spatula, place a rectangle between two chilled cookies and press the cookies lightly to adhere. (I found it easiest to do this one at a time. Cut one or two rectangles, assemble those cookies and place on a tray, then do one or two more, etc. until you’re finished.) Return the sandwiches to the freezer for at least 30 minutes. Wrap individually in plastic wrap and store in an airtight container or zip-top plastic bag in the freezer.
Notes
- Cocoa Powder: I highly suggest using Dutch-processed cocoa powder for an intensely chocolate flavor.
- Espresso Powder: Brings out the flavor of the chocolate. Buy at the grocery store in the Italian or coffee section, or purchase on Amazon.
- Ice Cream: Use fresh homemade ice cream or your favorite store-bought flavor.
- Storage: These will keep in the freezer for up to 3 months.
- Cookie recipe adapted from The Cookie Dough Lover’s Cookbook
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
these came out soooo good and were not difficult to make. Thank you for sharing and helping to provide a good memory for both my kids and I.
I had to add almost 4 times the water. I don’t understand how 1/2 cup of shortening is supposed to be enough for all those dry ingredients (plus 1/4 cup of water)
They look very classic, my question is, would regular pork shortening work?
Classic delish. Someone named sissy needs to make these for me😁
I think that the recipe is very scrumptious. But I have to differ on the use of parchment paper in the oven. When I opened it up, to an unpleasant discovery I just simply couldn’t remove the sandwich cookies. I believe that you should rewrite the recipe so that no one else shall have to face this trauma.
Hi Gladys, I’m glad you like the ice cream sandwiches. Hmmm so weird about the parchment because I’ve never had anything at all stick to parchment, that’s the beauty of it!
These look delicious! I got one of those Kitchaid Ice cream makers for Christmas and I can not wait to use it! Strange about the review with the parchment paper not working…. I bake almost everything on parchment paper, especially cookies and I’ve never had anything stick to it either.
These were awesome! Waiting a day (if you can!) After you make them, they taste better than the day you make them. I will make them again and won’t eat a store bought ice cream sandwich again
Hello
Another winner.
We are all dieting but birthdays are not birthdays without a “cake”. This year I will make these and that way we will be limited in how much we can eat. I will make a chocolate chip ice cream with home made chunks that are softer than store-bought chips.
My question, can I make the cookies, then assemble the sandwiches the next day? I assume I should freeze the cookies until ready to fill. If so how should I wrap them for freezing and to make sure they don’t crack or stick to whatever I am storing them in?
Thank you
Hi Maureen, Yes, you could make them ahead of time. I would separate them with parchment paper and place in a ziploc freezer bag.
I have made these are few times and they turned out great! I have even made them gluten free for my friend. Thank you for sharing ,
Thanks for this – been looking high and low for a ice cream sandwich cookie recipe that has flexibility once frozen. This is it! I needed to add an egg to get my batter to stick together, but it worked perfectly: easy to roll into a square, cut with a pizza cutter, dock, and then transfer on the parchment I cut these on right to the cookie sheet. I used nutriva, allegedly a “superfood” organic shortening made from coconut oil and red palm oil so I don’t feel too bad about from a nutrition standpoint. The shortening definitely made the dough much easier to handle without sticking to the roller. Perfect end result – just like the real thing (but with my homemade chunky monkey gelato on the inside).
These look awesome! Was wondering if instead of shortening, would coconut oil work? I have a kid who’s allergic to many things, including soy and corn, and thus can’t use vegetable shortening.
Hi Wendy, Yes, I haven’t tried coconut oil, I’m not sure it has the same properties as the shortening (keeps the cookies soft, even in the freezer). If you try it, let me know how it works!
Try Nutiva – organic shortening made from coconut oil and red palm oil (only) – worked great for me with the addition of 1 egg. Got it at Whole Foods.