This ice cream sandwich recipe makes for an incredibly tasty frozen treat, especially on a hot summer day.
Ice Cream Sandwich Recipe
There’s nothing like an ice cream sandwich on a hot day to make you feel like a kid again. Let’s be honest, adults and children alike love ice cream sandwiches during the summertime. This frozen treat is a staple at barbecues, picnics and playground trips.
Making your own ice cream sandwiches allows you to experiment with different flavors and fully customize this dessert to your liking, so why not give it a try? Here’s an ice cream sandwich recipe that’ll hit the spot and make for the ultimate summer treat.
Ice Cream Sandwich Recipe Ingredients
- Chocolate cake mix: This creates the “sandwich” part of the ice cream sandwich. You can also substitute brownie batter here.
- Shortening: Shortening will keep the cookie part of the sandwich soft, even when in the freezer.
- Butter: Butter will also give the cookie a softer texture.
- Eggs: Eggs promote puffiness and hold the cookie together while it bakes.
- Vanilla extract: Adding vanilla extract will add moisture and flavor to the cookie.
- Ice cream: You can use store-bought ice cream, or learn how to make your own.
Directions
Step 1: Combine ingredients and divide the dough
First, preheat the oven to 350°F. Then, combine the cake mix, shortening, butter, eggs, water, and vanilla until the mixture is well-blended. Divide the dough into four equal portions.
Step 2: Place the dough on baking sheets
Between sheets of waxed paper, roll one portion of dough into a 10×6-inch rectangle. Remove the top piece of the waxed paper and invert the dough onto an ungreased baking sheet. Remove the second piece of waxed paper. Score the dough into eight pieces (each 3×2-1/2 inches). Repeat with the remaining dough.
Editor’s Tip: Use a flat glass or fondant smoother to help press the dough into a thin, even layer.
Step 3: Bake the dough
Bake the cookie dough until puffed, around 8 to 10 minutes. When it’s done, immediately cut along the scored lines and prick holes in each piece with a fork. Let it cool on wire racks.
Step 4: Assemble sandwiches
Cut the ice cream into sixteen 3×2-1/2×1-inch slices. Place one ice cream slice between two chocolate cookies and wrap in wax paper. Repeat with all your sandwiches. Freeze them on a baking sheet overnight.
Ice Cream Sandwich Recipe Variations
- Add sauces and toppings: Ice cream sandwiches are even more delicious when dipped in chocolate or peanut butter sauce or topped with a layer of hot fudge topping, caramel topping, or whipped cream. You could even roll the sides of your sandwiches in sprinkles or chocolate chips, for a little extra crunch.
How do you store ice cream sandwiches?
Homemade ice cream sandwiches can be wrapped individually in a double layer of plastic wrap. If you’d like your sandwiches to look pretty, wrap each in parchment paper, tie colorful twine around it, and place it in a storage container in the freezer.
Ice Cream Sandwich Recipe Tips
How long will my ice cream sandwiches last?
As long as they’re frozen and stored properly, homemade ice cream sandwiches can last up to three months.
What are the different flavor combinations for an ice cream sandwich recipe?
You can use any flavor combinations you want. The ice cream sandwich world is your oyster! Some tasty combos include salted caramel ice cream with double chocolate cookies and vanilla ice cream with Snickerdoodle cookies, but these are just a couple examples among many. Get creative.
What’s the best way to assemble ice cream sandwiches?
First, it’s important to leave the ice cream out for about 20 minutes so it’s soft enough to spread onto the cookies. Be sure not to overfill the sandwiches by stuffing them with too much ice cream. Spread the ice cream to be about an inch from the edges of the cookie. To avoid melting, wrap the ice cream sandwiches as soon as you make them, and immediately put them in the freezer. Chilling the cookies on a sheet tray before assembling them will also help prevent melting.
Homemade Ice Cream Sandwiches
Prep Time
25 min
Cook Time
10 min
Yield
16 servings
Ingredients
- 1 package chocolate cake mix (regular size)
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 gallon ice cream
Directions
- Preheat oven to 350°. In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide dough into 4 equal portion parts.
- Between sheets of waxed paper, roll 1 portion into a 10x6-in. rectangle. Remove top piece of waxed paper; invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into 8 pieces, each 3x2-1/2 in. Repeat with remaining dough.
- Bake until puffed, 8-10 minutes. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
- Cut ice cream into sixteen 3x2-1/2x1-in. slices. Place 1 ice cream slice between 2 chocolate cookies; wrap in waxed paper. Repeat. Freeze on a baking sheet overnight. May be frozen for up to 3 months.
Nutrition Facts
1 sandwich: 315 calories, 15g fat (8g saturated fat), 48mg cholesterol, 321mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 4g protein.
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Why settle for store-bought ice cream sandwiches when you can have ones that taste even better and aren't that difficult to make? —Kea Fisher, Bridger, Montana
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