Homemade Ice Cream Sandwiches to Make This Summer

It’s ice cream season. And that’s good news for us, considering there are few things more refreshing or enjoyable than a cold, creamy cone on a hot day. While few people can turn down the delight that is ice cream, there’s also a way to turn the dessert up a notch. Enter: ice cream sandwiches. The combination of cookies and ice cream is a match made in summer dessert heaven, and today, we’re highlighting seven ice cream sandwich recipes that are the best of the best. Whether you prepare these sandwiches the night before your summer get-together or simply prep them right before, just be sure you make them. Guests of all ages will get their hands on your ice cream treats, and many will go back for at least one more.

1. Classic Ice Cream Sandwiches

ice cream sandwiches

Ice cream sandwich | Thinkstock

Our first recipe comes from Martha Stewart, and it’s for classic ice cream sandwiches, which you generally buy from the ice cream man or local ice cream shops. Just the look of these classic rectangular sandwiches will bring the summer memories rushing back, and your guests will thank you when you serve your summer dessert with a side of nostalgia. Requiring just a handful of ingredients, this recipe is proof that the ice cream man isn’t the only one who can master ice cream sandwiches.


  • ½ cup unsalted butter, melted, plus more for pan
  • ½ cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ½ cup all-purpose flour, (spooned and leveled)
  • ¼ cup unsweetened cocoa powder
  • 2 pints ice cream (any flavor), softened

Directions: Preheat oven to 350 degrees Fahrenheit. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.

2. Oreo Ice Cream Sandwiches

cookies and cream ice cream

Oreo ice cream | iStock.com

Next up: homemade oreo ice cream sandwiches from Bite Me More. America’s favorite cookie just got a makeover, and not only are we making it homemade, we’re adding ice cream to the mix. If cookies and cream is your ice cream flavor of choice, it’s safe to say this dessert recipe is for you. Two homemade oreo cookies sandwich oreo cookie ice cream, and coarsely chopped oreo cookies make up the garnish. Master these ice cream sandwiches and then store them in the freezer until you’re ready to serve.


  • ½ cup butter
  • 1¼ cups semi-sweet chocolate
  • 1 cup flour
  • ½ cup cocoa powder, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups sugar
  • 2 eggs
  • Oreo cookie ice cream
  • Oreo cookies, coarsely chopped for garnish

Directions: For the chocolate cookie crust, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

In a microwave-safe dish, melt the butter and chocolate. Let cool. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, whisk sugar and eggs until well combined. Whisk in melted chocolate and fold in flour mixture, just until flour disappears. Scoop 3 tablespoons of cookie dough onto prepared baking sheet, pressing dough down slightly. Bake for 10 to 11 minutes. Remove from oven and let cool slightly. Using a round cookie cutter, cut the cookies to make 12 even circles.

For the ice cream, allow it to soften for 5 minutes. Spread the ice cream into a 13-by-9-inch baking pan that has been covered on the bottom with plastic wrap. Place in freezer for 1 hour.

To assemble ice cream sandwiches, cut out ice cream circles using a round cookie cutter that is slightly smaller than the one used for the cookies. Place ice cream between 2 cookies, garnish edges with chopped cookies, and wrap each sandwich with plastic wrap. Store in freezer until ready to serve.

3. Funfetti Cake Batter Ice Cream Sandwiches

Sprinkles, jimmies

Sprinkles | iStock.com

For a more colorful summer treat, try these funfetti cake batter ice cream sandwiches from Crazy for Crust. They combine two of our favorite flavors — funfetti and cake batter — for a dessert ice cream lovers only dream of. To make those dreams come true, bake up a batch of sugar cookies via the recipe highlighted below, then pull out your ice cream, condensed milk, cool whip, and of course, sprinkles. These ice cream sandwiches put the fun in funfetti.



  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract, optional
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups flour

Ice Cream Sandwiches

  • 1 can sweetened condensed milk
  • 1½ teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 2 containers Cool Whip
  • ⅔ cup sprinkles

Directions: For the cookies: Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with silpat liners or parchment paper.

Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.

Scoop 2 tablespoon balls of dough onto cookie sheets. Bake for 10 to 12 minutes. Cool 5 minutes before removing from cookie sheets.

For sandwiches: Place the sweetened condensed milk in a large bowl. Stir in the vanilla and butter extracts. Fold in the Cool Whip and the rainbow sprinkles. Place ice cream mixture in an airtight container. Freeze for at least 4 hours or overnight.

When ready to serve, sandwich ¼ cup of ice cream between two cookies. Make and serve immediately.

4. Oatmeal Cookie Ice Cream Sandwiches

Vanilla Ice cream

Vanilla ice cream | iStock.com

For a slightly more traditional frozen dessert, try these oatmeal cookie ice cream sandwiches from Food & Wine. Oatmeal cookies are classics for a reason, and the hearty and (somewhat) wholesome treat serves as the perfect base for vanilla ice cream. The texture of oatmeal cookies pairs perfectly with the soft cream and the oats help cut the sweetness from this sandwich. If you enjoy working ahead, make your ice cream sandwiches a week before, freeze them until you’re ready to serve, and then sit back and relax.


  • 1½ cups sliced almonds
  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 3 sticks unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 cup plus 2 tablespoons light brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2¼ cups rolled oats
  • 1½ cups dried cranberries
  • ¾ pound bittersweet or semisweet chocolate, cut into ⅓-inch pieces
  • 4 pints vanilla ice cream, softened slightly

Directions: Preheat the oven to 350 degrees Fahrenheit. Line two 11-by-17-inch jelly roll pans with foil paper, leaving 2-inches of overhang on the short sides of the pan. Spread the almonds in a cake pan and bake for about 5 minutes, until fragrant and lightly browned. Transfer the almond to a bowl.

In a small bowl, whisk the flour with the baking soda and salt. In the bowl of a standing electric mixer, cream the butter. Add granulated sugar and brown sugar and beat at medium high speed until light and fluffy. Beat in the egg until blended, then beat in the vanilla. At low speed, beat in the dry ingredients. Using a wooden spoon, stir in the toasted almonds, oats, cranberries, and chocolate.

Scrape the cookie dough onto the prepared pans and pat it out into an even layer. Bake the cookies for about 15 minutes, until light brown around the edge. Transfer to a rack and let cool completely. Turn the cookies out and peel off the paper. Spread the ice cream evenly over one of the cookies and top with the second cookie. Cover with foil and freeze until firm, at least 6 hours. Using a very sharp knife, cut the cookie into 24 sandwiches. Serve immediately, or return them to the freezer until serving time.

5. Peanut Butter Ice Cream Sandwiches

cookie dough, peanut butter

Peanut butter cookies | iStock.com

It’s high time peanut butter makes an appearance on this list, and these peanut butter ice cream sandwiches from Taste of Home will do the trick. Classic peanut butter cookies sandwich vanilla ice cream, yielding a perfect sweet and savory treat for hot summer days. Anyone can master simple peanut butter cookies, and then all you need is a pint of vanilla ice cream. These sandwiches are a simple sophisticated spin on traditional sunny day sweets.


  • ½ cup shortening
  • ½ cup creamy peanut butter
  • ¾ cup sugar, divided
  • ½ cup packed brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 ounces dark chocolate candy coating, chopped
  • 1 quart vanilla ice cream, softened

Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream shortening, peanut butter, ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; gradually add to creamed mixture and mix well.

Roll into 1-inch balls; roll in remaining sugar. Place 1 inch apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake 9 to 11 minutes or until set. Remove to wire racks to cool completely.

In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set. To make ice cream sandwiches, place ¼ cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic wrap; freeze on a baking sheet overnight.

6. Chocolate Mint Ice Cream Sandwiches

Mint ice cream sanswich

Chocolate mint ice cream sandwiches | iStock.com

And sometimes it’s not about the cookies as much as it is about the perfect ice cream. For this recipe, Rachael Ray choose mint chocolate chip, and we’re not complaining. She also provides the perfect formula for classic chocolate cookies that will serve as the base for our mint cream. The chocolate and mint flavor combo is one that will never get old — just ask the girl scouts.


  • 6 ounces semisweet chocolate, chopped
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup flour
  • 3 tablespoons unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup plus 2 tablespoons granulated sugar
  • ¼ cup plus 2 tablespoons light brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup confectioners’ sugar
  • 1 tablespoon half-and-half
  • 1 pint green mint chip ice cream

Directions: In a medium pan, melt the chocolate and 4 tablespoons butter over medium-low heat, stirring until smooth. Let cool for 10 minutes. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Using an electric mixer, beat the granulated sugar, brown sugar, eggs, and vanilla on medium speed until smooth, about 3 minutes. Mix in chocolate mixture on low speed. Mix in flour mixture until just incorporated. Transfer the dough to a bowl; cover and refrigerate for 1 hour or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 325 degrees Fahrenheit. Line 2 cookie sheets with parchment. Roll the dough into 16 balls about 1½ inches in diameter. Place 8 balls on each sheet, flatten slightly and bake, switching pans halfway through baking, until puffed and cracked on top, about 15 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to a rack and let cool completely.

Using a handheld electric mixer, beat the remaining 2 tablespoons butter with the confectioners’ sugar until blended. Gradually mix in the half-and-half on medium speed, then beat at high speed until fluffy. Set aside.

Let the ice cream soften until spreadable. Working on a parchment-lined cookie sheet, spread a heaping tbsp of frosting onto the flat side of half the cookies. Top the flat side of the remaining cookies with ¼ cup softened ice cream. Sandwich the cookies together and freeze until firm, about 1 hour. Serve, or wrap and freeze for up to 2 weeks.

7. Hot Fudge Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches

Hot fudge chocolate chip cookie dough ice cream sandwiches | iStock.com

Ending things on a high note, we’re highlighting this recipe from Half Baked Harvest for hot fudge chocolate chip cookie dough ice cream sandwiches. While the prep work for this dessert is more time-intensive than the others we have included on this list, the recipe yields a sophisticated sweet your guests won’t stop talking about. Bake your cookies, make your homemade hot sauce, and then combine the two with homemade or store-bought ice cream. Next stop is your freezer and then your guests’ hungry hands.


  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons water
  • 1 cup butter, softened
  • ¼ cup granulated sugar
  • ¾ cup packed brown sugar
  • 3 teaspoon vanilla extract
  • 1 large egg plus 1 egg yolk
  • 2 cups semi-sweet chocolate chips

Ice Cream

  • 1 quart homemade or store bought chocolate chip cookie dough ice cream, softened

Hot Fudge Sauce

  • ¼ cup unsweetened cocoa powder
  • ⅓ cup packed brown sugar
  • 2 tablespoons light corn syrup
  • ⅔ cup heavy cream
  • ¼ teaspoon salt
  • 3 ounces milk chocolate, chopped
  • 3 ounces good bittersweet or dark chocolate, chopped
  • 2 tablespoon unsalted butter, cup into small cubes
  • 2 teaspoon vanilla extract

Directions: Combine the flour, baking soda, and salt in small bowl. Beat the butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add the egg and egg yoke, beating well. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in the chocolate chips. Cover and place the dough in the fridge for 15 minutes. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silpats.

When the oven is preheated drop rounded tablespoon of dough onto the prepared baking sheets. Bake for 9 to 11 minutes without overcooking. Cool completely before stuffing with ice cream.

While the cookies cool let the ice cream sit out on the counter to soften and then when the cookies are cool enough turn one cookie over and place one or two scoops of the ice cream onto the bottom of the cookie. Place the cookies on a baking sheet and place in the freezer while you make the hot fudge sauce.

To make the hot fudge sauce, stir together cocoa powder, brown sugar, corn syrup, cream, salt, and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter, and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave.

Remove the cookies from the freezer and top with the warm hot fudge sauce. Place another cookie on top and press down a little to push everything out a little. Eat immediately.

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