Ice Cream Dream: 8 Semi-Homemade Ice Cream Sandwich Recipes

You don’t need to churn your own ice cream to serve the perfect summertime dessert: the ice cream sandwich. The only thing standing between you and a cold creamy treat is the perfect recipe for your sandwich base — and a little time in the kitchen. Eight ideas and recipes for building your ice cream dream dessert are here, ranging from childhood classics to modern, updated desserts. Find the best way to end a hot summer day.

Source: https://www.flickr.com/photos/thegirlsny/

Source: https://www.flickr.com/photos/thegirlsny/

1. Brown Sugar Cookie Ice Cream Sandwiches

Take your sugar cookies and ice cream sandwiches to the dark side by following this Food Network recipe from the Neelys. Butter pecan ice cream was used in the original, and possible substitutions include peach, strawberry, raspberry, peanut butter flavors, or chocolate chip.

Ingredients:

  • ½ cup unsalted butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon table salt
  • 3 tablespoons granulated sugar
  • 1 to 2 pints ice cream

Directions: Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to middle. Line a sheet tray with parchment. Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool. Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined.

In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute. Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.

Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes. Turn six cookies face up on the counter. Scoop ½ cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.

Source: https://www.flickr.com/photos/jshontz/

Source: https://www.flickr.com/photos/jshontz/

2. Oatmeal Raisin Cookie Ice Cream Sandwiches

Betty Crocker’s oatmeal raisin cookies tend to flatten out a bit as they bake, perfect for creating an ice cream sandwich with a buttery, chew base. Fill your sandwiches with your favorite ice cream, such as vanilla, caramel, rum raisin, or coffee. It makes about thirty-six cookies.

Ingredients:

  • ⅔ cup granulated sugar
  • ⅔ cup packed brown sugar
  • ½ cup butter or margarine, softened
  • ½ cup shortening
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 3 cups quick-cooking or old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup raisins, chopped nuts or semisweet chocolate chips, if desired

Directions: Heat oven to 375 degrees Fahrenheit. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.

To make ice cream sandwiches, scoop ¼ to ½ cup of softened ice cream onto upward cookies and spread using a serving spoon or spatula. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.

Source: https://www.flickr.com/photos/lafoodie/

Source: https://www.flickr.com/photos/lafoodie/

3. E.J.’s First Ice Cream Sandwich Cookies

From Emeril comes this basic cookie that the “bam!” chef and his son use to sandwich chocolate ice cream. But don’t limit yourself to just chocolate. For instance, you could use peanut butter M&Ms in your cookies, and then peanut butter ice cream. Or add chocolate chips to the cookies as well, and then use chocolate chip ice cream for a doubled-up chocolate chip cookie sandwich.

Ingredients:

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, cracked into a small cup or saucer
  • plain chocolate covered candies for cookies, (recommended M&M’s)
  • Chocolate Ice Cream
  • Sprinkles, for decorating, optional

Directions: Adjust the oven rack in the center of the oven and preheat to 350 degrees Fahrenheit. Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside. Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Add the vanilla and egg to the mixer and mix on medium speed. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and combine on low speed.

With a tablespoon, form the dough into balls, using about two spoonfuls for each. Divide the balls of dough among three large baking sheets and press to slightly flatten. Press chocolate candies into the top of each cookie, if desired. Bake in batches in the oven until golden around the edges, about 13 minutes. Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheets. Transfer cookies to wire racks and cool completely. You will need 12 cookies for the ice cream sandwiches. Extra cookies can be stored in an air-tight container or enjoyed immediately.

To build the ice cream sandwiches, soften ice cream at room temperature for 15 minutes and line a baking sheet with parchment or waxed paper and set aside. Using a small, tablespoon-sized ice cream scoop, place 3 to 4 scoops of ice cream on the bottom side of one cookie. Working quickly, top with a second cookie and press lightly to push the ice cream to the edges of the cookie. Use a small spatula to smooth the ice cream around the edges of the sandwich. If using sprinkles, place sprinkles in a shallow container and roll the edges of the ice cream in the sprinkles, pressing lightly to coat. Place ice cream sandwiches on the prepared tray and freeze immediately, until firm, about 2 hours.

Source: https://www.flickr.com/photos/midwestgrrl/

Source: https://www.flickr.com/photos/midwestgrrl/

4. Graham Cracker Ice Cream Sandwiches

You probably don’t consider graham crackers a cookie, but as a building block for ice cream sandwiches, you can’t go wrong when you use them. King Arthur Flour’s graham crackers are sturdier than the store-bought kind and makes two dozen crackers–ideal for ice cream sandwiches and snacking.

Ingredients:

  • 1 cup whole wheat flour or whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 large egg
  • ¼ cup (1¾ ounces) vegetable oil
  • ¼ cup (3 ounces) honey
  • approximately 2 to 3 tablespoons (1 to 1½ ounces) milk
  • additional milk for glaze
  • cinnamon-sugar (optional)

Directions: In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375 degrees Fahrenheit.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.

To make an ice cream sandwich with the graham crackers, layer the crackers in a baking dish, and spoon softened ice cream onto the crackers. Top with another graham cracker and place in freezer until firm or overnight.

Source: https://www.flickr.com/photos/lovelihood/

Source: https://www.flickr.com/photos/lovelihood/

5. Alfajores Dulce de Leche Ice Cream Sandwiches

Alfajores are normally a cookie-sandwich filled with dulce de leche. Instead, take Chow‘s recipe and replace the regular dulce de leche with an ice cream flavored with dulce de leche. Another way to do keep the dulce de leche flavor would be to stir the sweetened milk candy into a flavor of ice cream. If you have the time, you can make your own dulce de leche.

Ingredients:

  • 1 cup cornstarch
  • ¾ cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • ⅓ cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon pisco or brandy
  • ½ teaspoon vanilla extract

Directions: Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour. Meanwhile, heat the oven to 350 degrees Fahrenheit and arrange a rack in the middle. Line two baking sheets with parchment paper and set aside. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to ¼-inch thickness, if the dough cracks, patch it back together. Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone. Place the cookies on the prepared baking sheets, twelve per sheet and at least ½ inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

Let dulce de leche ice cream soften at room temperature for a few minutes. Place a small scoop of ice cream onto the bottom of one of the cookies. Top with another cookie, flattening gently. Repeat with remaining cookies, placing sandwiches in a single layer on a cookie sheet to freeze until firm.

 

Source: Thinkstock

Source: Thinkstock

6. Classic Ice Cream Sandwich

New flavor combinations are fun, but there are times when only the old standby will do. In Country Living‘s recipe, mint chocolate chip ice cream meets a classic chocolate base. Of course, you could always go for that other classic ice cream as well — vanilla. It makes about six sandwiches.

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1½ cups confectioners’ sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 quarts mint chocolate-chip ice cream, slightly softened

Directions: Make the cookie-sandwich dough: Preheat oven to 350 degrees Fahrenheit. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4×3 inches. Wrap in plastic and chill for 20 minutes.

To shape the cookies, line a 13×9 baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to ¼-inch in thickness — approximately 9×11 inches. Cut the dough into six 2½x5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.

Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2½x5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set — about 30 minutes.

Source: https://www.flickr.com/photos/tavallai/

Source: https://www.flickr.com/photos/tavallai/

7. Praline Ice Cream Sandwiches

When praline ice cream on its own isn’t enough to satisfy your candied pecan ice cream cravings, make a batch of praline ice cream sandwiches from Gourmet via Epicurious. It makes about twenty-four sandwiches.

Ingredients:

Praline

  • 1 cup pecans (3½ ounces), coarsely chopped
  • 1½ teaspoons salt
  • 1 cup sugar

Sandwich Layers

  • 1½ sticks (¾ cup) unsalted butter at room temperature plus additional for greasing pan
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 quarts softened ice cream (vanilla, praline, butter pecan)

Directions: First, make the praline. Stir together pecans and salt in a small bowl. Put a large sheet of foil on a work surface. Cook sugar in a 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife.

For the sandwich layers, put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees Fahrenheit. Draw a large X with butter from corner to corner in each baking pan, then line bottom of each pan with parchment paper, leaving a 1-inch overhang on each side, pressing to help parchment adhere to X.

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans (about 1½ cups each) and spread into thin, even layers with offset spatula. Sprinkle with praline and bake, switching position of pans halfway through baking, until sandwich layers are golden brown but still tender, about 10 minutes. Cool in pans 10 minutes, then transfer with parchment to racks and cool completely, about 30 minutes. Line a clean baking pan with fresh parchment, leaving a 1-inch overhang on each side. Invert sandwich layers onto work surface and carefully peel off and discard parchment, then trim edges.

Transfer 1 sandwich layer, praline side down, to baking pan and spread evenly with ice cream. Top ice cream with second sandwich layer, praline side up, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze ice cream sandwich at least one hour.

Source: https://www.flickr.com/photos/midwestgrrl/

Source: https://www.flickr.com/photos/midwestgrrl/

8. Brownie Ice Cream Sandwich

Betty Crocker’s recipe proves that a box of brownie mix, several handfuls of sprinkles, and a bit of softened ice cream is all you need for a phenomenal brownie ice cream sandwich. The possibilities are endless for making this recipe your own, from various brownie mixes and flavors of ice cream to using cookie cutters to achieve sandwich shapes.

Ingredients:

  • 1 box brownie mix, plus ingredients called for on the box (example: Betty Crocker Original Supreme Premium brownie mix, plus water, vegetable oil and eggs)
  • 1 quart vanilla ice cream, slightly softened
  • Assorted sprinkles, chocolate chips and candies, as desired

Directions: Heat oven to 350 degrees Fahrenheit (or, 325 degrees Fahrenheit for dark or nonstick pan). Line 13×9 pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box for 13×9-inch pan. Cool completely, about 1 hour.

Place pan of brownies in freezer 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into twenty-four squares, six rows by four rows; peel foil from squares. For each sandwich, spoon 1/4 cup ice cream on bottom of one brownie square. Top with second brownie square, bottom side down; gently press together. Roll sides in sprinkles; place in shallow pan. Freeze until firm, about 30 minutes. Wrap each frozen sandwich in plastic wrap. Store in freezer.

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