Recipes / Dessert

Ice Cream Sandwiches

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Ice Cream Sandwiches

Heather
The Cook
12 Servings
10 Ingredients
2 Comments

Create a homemade version of an old fashioned freezer favorite!

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12 Servings
10 Ingredients
2 Comments

Ingredients

  • 16 tablespoons soften Butter
  • ½ cups Powdered Sugar
  • ¼ cups Brown Sugar
  • 2 cups Flour, All-Purpose
  • ½ cups Cocoa Powder
  • ½ teaspoons Salt
  • 2 teaspoons Vanilla Extract
  • ½ cups chop Chocolate Chips, Bittersweet
  • 4 cups Ice Cream, Vanilla
  • 6 tablespoons Sprinkles

Containers

Supplies

  • Parchment Papers
  • Plastic Wraps
  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. With mixer, beat butter, powdered sugar and brown sugar until pale and fluffy.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. With mixer, beat butter, powdered sugar and brown sugar until pale and fluffy.
  2. Stir dry ingredients together and add to mixer on low speed.
  3. Add vanilla and chocolate and blend until dough becomes dark brown.
  4. On floured surface, roll out dough to 1/4″ thickness and cut out cookies using round cookie cutter.
  5. Place on baking sheet covered in parchment paper.
  6. Bake at 350 for 15 minutes.
  7. Allow cookies to cool completely. Allow ice cream to soften slightly.
  8. Scoop approximately 1/2 cup of ice cream and place on cookie.
  9. Cover with another cookie.
  10. Roll sides of sandwich in sprinkles.

Categories

traditional, vegetarian, kid-friendly, summer, spring, fall, nut-free, fish-free, shellfish-free

Categories

traditional, vegetarian, kid-friendly, summer, spring, fall, nut-free, fish-free, shellfish-free

2 Comments

Join the discussion

  1. Hi Ladies, just to let you know, when I changed the servings to 1/2 all changed to 1/2 except the butter. Thank you for all your hard work. Shawn

    Reply

  2. Just a thought- these can totally be made dairy free! Sub a safe margarine, use Enjoy Life chocolate chips or chunks (semi-sweet rather than bittersweet because our choices are so limited!) and use soy or coconut ice cream. I’m going to make these. Thanks for the recipe!!!

    Reply