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Make the Ultimate Ice Cream Sandwich

Make the Ultimate Ice Cream Sandwich

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Along with being food lovers, avid cooks, and culinary adventurers, we’re all opportunists here at The Daily Meal — we’re constantly looking for ways to make the best out of what’s in season, and we always try to take advantage of what’s at hand in the easiest and most delicious way possible. What’s more, we’d never say no to any cravings we have, and instead try to satisfy every single one.

Click here to see how to Make the Ultimate Ice Cream Sandwiches + 5 Recipes

That’s why we love ice cream sandwiches so much. A beacon of our past, reminding us of when we’d anxiously wait in the front yard for the ice cream truck, an ice cream sandwich is the perfect example of how one can take full advantage in the culinary world. You don’t just get to enjoy ice cream for dessert, but you enjoy a cookie, too, and even better, they’re sandwiched together, satisfying not one but three different summertime cravings.

As the weather warms and ice cream becomes a popular treat, we look forward to capitalizing on our love of cookies and sandwiches in conjunction with the cold dessert. Along with eating lots of ice cream sandwiches, we plan to perfect our own version at home by exploring all of the different ways there are to make them, starting with the ice cream and finishing with the cookies used for the sandwich.

To become masters of our ice cream sandwiches this summer, we spoke with Tessa Arias, professionally trained chef and creator of the food blog Handle the Heat. As the author of Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich, Arias knows the ins and outs of making ice cream sandwiches, and she shares some of her findings with us to help us become experts as well.

Arias considers the ice cream sandwich from start to finish, and she guides us through making the perfect custards for our homemade ice cream, how to make an ice cream with the best texture, and all of the different ways to make our cookies perfect for sandwiching. Whether you choose to make every piece of your sandwich from scratch or use store-bought shortcuts, Arias’ tips will help you create the perfect ice cream sandwich. Oh, and then there's the recipes. Whether it's a Classic Ice Cream Sandwich or original creations like a Lemon-Blueberry Ice Cream Sandwich, Arias' creativity and knowledge of making ice cream sandwiches will inspire you to get started.

So seize the day and start softening your ice cream, because it’s time to make some ice cream sandwiches.

Anne Dolce is the Cook editor at The Daily Meal. Follow her on Twitter @anniecdolce

Belle's Blog

It has been a long, hot summer here in Texas! But, there is plenty of Blue Bell to keep us cool. Let me give you a quick recap of anything you may have missed recently.

In July, we released an amazingly delicious new flavor, Key Lime Mango Tart. If you have not tried it, you better get to the store soon! You can search locations that carry our ice cream here.

We saw a record number of visitors at our facility in Brenham. If you ever want to see how we make ice cream, please swing by. Find out more information here.

And, our fans shared so many great photos and stories with us over the past few months. We love seeing everyone enjoying Blue Bell. Our friends over at Handmade Charlotte even created these great-tasting (and looking!) cookie desserts made with our ice cream. They call it, The Ultimate Ice Cream Sandwich Recipe.

My favorite cookie is chocolate chip. I always say, put a chocolate chip in something and I will eat it! So, let me share with you my No. 1, favorite Ultimate Ice Cream Sandwich Recipe from Handmade Charlotte, the Chocolate Chip Krazy Kookie Dough Ice Cream Sandwich. Try saying that five times fast!

Cookie recipe from the Vanilla Bean Baking Book by Sarah Kieffer


  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla
  • 1 cup chocolate chips
  1. Adjust an oven rack to the middle position, and preheat the oven to 350 F. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix on medium until combined. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips.
  4. Form the dough into 1-ounce balls, placing them on the prepared pans. Place 12 cookies on each sheet.
  5. Bake one sheet at a time, 8-11 minutes, rotating the pan halfway through, until the sides are set and golden brown, but the centers are still slightly under baked.
  6. Transfer the pan to a wire rack and let the cookies cool completely on the pan before using.

Now, if you’re not sure how to assemble an ice cream sandwich then you’ll need to click on over to Handmade Charlotte’s blog to find out. And, you can see even more yummy pictures and every recipe. Enjoy!

  • 400g pkt Coles Ultimate 40% Chocolate Chip Cookies
  • Ice cream, just softened
  • Rainbow sprinkles, to serve
  • Shredded coconut, to serve
  • Grated chocolate, to serve


Place a generous scoop of ice cream on top of 1 cookie. Top with another cookie to sandwich together.


Roll the edge of the ice cream sandwich in rainbow sprinkles, shredded coconut or grated chocolate. Repeat with more cookies, ice cream and toppings.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

The Ultimate Ice Cream Cookie Sandwich

Taking an old school ice cream sandwich to a new level, try squishing a generous dollop of your favourite ice cream between two of our slightly warm Brownie Cookies. Give it a roly-poly nutty edge for extra crunch.

First up, bake your cookies. Pre-heat your oven to 190/170 Fan/Gas Mark 5, and take your dough out of the freezer and leave on the counter to soften for 5-10 minutes (this just makes it easier to slice). Take a sharp knife and slice the dough into pieces about 1cm thick, which will give you 8-10 cookies).

Line a baking tray with baking paper, arrange the cookies on the paper with space to allow for some spreading. Bake in the oven on the middle shelf for 8-14 minutes depending on how gooey or crunchy you like your cookies. Leave to cool on a tray or wire rack.

Take a scoop of ice cream and squidge between two cookies, push together to create a lovely ooze, then roll the ice cream edge in some hazelnuts or other sprinkle-sized pieces for an extra special treat.

15 ways to make the ultimate ice cream sandwich this summer

There is a reason why pie often comes with ice cream à la mode: it's a match made in heaven. This recipe takes things one step further by inserting the ice cream directly into the pie—delicious and practical. Recipe:

Strawberry Shortcake Ice Cream Sandwiches

These delicate treats are perfect for afternoon tea or bridal showers. You can use store-bought ice cream and incorporate farm fresh strawberries for added appeal. Recipe:

Chai Ginger Ice Cream Sandwiches

With gluten-free vegan ginger cookies and vegan chai ice cream, these sweet, creamy, and spicy delights will impress even your most picky (and dietary-restrictive) eaters. Recipe:

Chocolate Dipped Peanut Butter and Oreo Mocha Ice Cream Sandwiches

This recipe combines every amazing ice cream sandwich flavour into one delicious dessert amalgamation. With chocolate, cookies and cream, peanut butter, coffee, and ice cream, there is something to soothe all possible cravings. Recipe:

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Cravings for cookie dough can immediately be remedied by keeping a batch of these squares in the freezer. The outer cookie layer is perfectly soft, and you can use any ice cream flavour in the middle. Recipe:

Chocolate-Dipped Coffee Ice Cream Glazed Doughnut Sandwiches

And you thought dipping a honey-glazed doughnut into your morning coffee was delicious? This ice cream sandwich has the same amazing taste but with a melted chocolate bonus. Recipe:

Brown Sugar Bacon Ice Cream Sandwiches

You won’t have to fire up the stove to satisfy your bacon craving with this yummy recipe. It’s the perfect treat for a hot and lazy summer day. Recipe:

Mint Chocolate Chip Ice Cream Sandwiches

Delightful mint ice cream is combined with brownie-inspired cookies in this refreshing creation. Go ahead and use mint chip yogurt if you’re looking for a healthier (but no less delicious) alternative. Recipe: Recipe:

Healthy Ice Cream Sandwiches

Not all ice cream sandwiches have to be bad for you! These gluten, dairy, and guilt-free treats claim to be the healthiest ice cream sandwiches you’ll ever eat. Recipe:

Butterbeer Ice Cream Sandwiches

This is an amazing treat for all the Harry Potter fans out there. The light and fluffy shortbread combined with the richness of butterscotch ice cream is enough to make any muggle ask for seconds. Recipe:

Lemon Ice Cream Sandwiches with Raspberry Swirl

Fresh lemon ice cream and delicious raspberry compote are sandwiched between two light blondie cookies to create this tart and sweet dessert. These treats prove that you don’t have to make things from scratch to impress. Recipe:

Peanut Butter Jelly Ice Cream Sandwiches with Rosemary and Marionberry

In this unique recipe rosemary, marionberries, peanut butter cookies, and ice cream are all combined to create some very impressive sandwiches. Assembly is time consuming but completely worth it—you’ll be hard-pressed to find another treat like it. Recipe:

Peanut Butter Cup Ice Cream Sandwiches

This one is a real crowd pleaser with soft peanut butter cookies, creamy chocolate ice cream, and a salty peanut crunch. Recipe:

Red Velvet Ice Cream Sandwiches

These colourful treats would be perfect for Canada Day (especially with some white shortbread cookies). The rich red velvet ice cream (made with vodka and cream cheese!) is sandwiched between soft chocolate sugar cookies for one devastating dessert. Recipe:

Waffle Ice Cream Sandwiches

And finally—the one you’ve all been waiting for—the easiest ice cream sandwich recipe! Simply toast two waffles to perfection, put a scoop of ice cream between them and voila: warm, sweet, gooey deliciousness. Recipe:

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15 ways to make the ultimate ice cream sandwich this summer

The heat has arrived, so it’s time to bring out the summer treats. There is no better ending to a long hot day down at the lake than a refreshingly cold ice cream sandwich. These amazingly delicious recipes will have you cooled down in no time.

The heat has arrived, so it’s time to bring out the summer treats. There is no better ending to a long hot day down at the lake than a refreshingly cold ice cream sandwich. These amazingly delicious recipes will have you cooled down in no time.

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It’s-It (Ultimate Ice Cream Sandwich)

This homemade version of the ultimate ice cream sandwich can now be yours regardless of which coast you live on. If you are not from California you may think the It’s-It just another ice cream sandwich, but you would be wrong. While this is not quite THE real thing, it is an excellent nostalgic treat. Try any variation of cookie and ice cream to suit your cravings.


  • 12 whole Cinnamon Oatmeal Cookies
  • ½ gallons Good Quality Mint Chocolate Chip Ice Cream
  • 1 bottle Chocolate Magic Shell, 7 Ounce Bottle


Bake a dozen oatmeal cookies (or cookie of choice) and allow to cool.

Take mint chocolate chip ice cream (or flavor of choice) and press it into a plastic wrap lined measuring cup (or cylindrical shaped mold that fits the diameter of your cookie). Then use the plastic wrap to pop it out of the mold.

Sandwich the ice cream between two cookies and apply a little pressure till they are one unit. Then throw the ice cream sandwich into the freezer until the cookie is frozen too.

Empty the Magic Shell into a bowl. Take each sandwich and roll the sides in the chocolate until completely covered. *Dipping the top/bottom in is optional, it tastes good and looks pretty but is hard to handle while eating so I don’t always do it.

Stick the completed homemade It’s-It back in the freezer until ready to eat. These store well in a sealed container for a long time. Pull one out as needed on a hot summer day.

Brown Butter No Churn Ice Cream

I can still remember how good my Grandmother’s vanilla ice cream tasted. We would start early in the morning and make the custard full of eggs, heavy cream, sugar and vanilla. We would fill the old fashioned churn with rock salt and crank the ice cream by hand. This was truly a labor of love and something I remember fondly.

When I want to entertain, I try to keep things easy and simple. And, while I still love an old-fashioned hand-churned ice cream, that requires time and special equipment. You can imagine my excitement when I came across a recipe for no-churn ice cream. Unfortunately, when I tried it, I wasn’t very impressed. The secret to no-churn ice cream is to eliminate as much water as possible in order to achieve that creamy texture. I got busy and made FIVE different variations to discover the perfect method and recipe that I’m sharing below. Can’t wait for you to try this taste of summer – no churn needed.

The Ultimate First Street Ice Cream Cookie Sandwich

  • 1 gallon of First Street Cookies & Cream ice cream
  • 1 package of First Street chocolate chip cookies
  • mini chocolate chips

1. Take a scoop of ice cream and set it down on the flat side of one of the cookies.

2. Place another cookie right side up on top and smush down just a bit.

3. Roll sides of sandwich into chocolate chips.

4. Place sandwiches on a tray and repeat until you have as many as you need. Make sure to store in the freezer so they don’t melt.

5. Serve to your family and enjoy!

We love how easy it is to #ChooseSmart and find all of the ingredients we need for our family’s Mother’s Day celebration all at Smart & Final!

Make the Ultimate Ice Cream Sandwich - Recipes


For the oatmeal chocolate chip cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups oatmeal
  • 1 cup semisweet chocolate chips

For the vanilla bean ice cream:

  • 2 cups heavy cream
  • 1 cup half-and-half
  • vanilla bean
  • 3/4 cup sugar
  • 1 cup of chocolate fudge sauce, recipe below, at room temperature

For the chocolate fudge sauce:

  • 2/3 cup heavy or whipping cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon table salt
  • 6 ounces bittersweet chocolate, chopped, divided
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract


For the oatmeal chocolate chip cookies:

1. Preheat oven to 350 degrees. With a wooden spoon or spatula, mix butter and sugar in a large mixing bowl.

2. Add in eggs and vanilla, and stir until fully incorporated.

3. In a medium-sized bowl, sift together flour, baking soda, and salt. Stir flour mixture into wet ingredients.

4. Carefully mix in oatmeal and semisweet chocolate chips. If more moisture is needed, add 1 Tbsp. water

5. Use a 2-tablespoon scoop, such as a coffee scoop, to form cookie dough into rounds. Space approximately 2 inches apart on cookie sheet. When making ice cream sandwiches, it is important that the cookies be similar in size and shape.

6. Bake for approximately 10-12 minutes, until just slightly brown at edge. Allow to cool for 5 minutes on cookie sheet, then transfer to wire rack to cool completely.

(Tip: If you're not making ice cream sandwiches, you can shorten the baking time if you prefer chewier cookies -- I usually bake for 8-10 minutes).

For the vanilla bean ice cream:

1. Line a freezer-safe 9"x 13" pan with wax paper.

2. In a large bowl, whisk together cream, half-and-half, and sugar.

3. Use a sharp knife to split a vanilla bean down the center. Carefully remove the seeds using the tip of the knife in a scraping motion. Whisk vanilla bean seeds into cream mixture, ensuring that all ingredients are thoroughly combined.

4. Pour mixture into ice cream maker and churn for approximately 30 minutes. The mixture should have the consistency of soft-serve ice cream.

5. Pour churned ice cream into prepared pan and smooth with rubber spatula. Pour 1 cup of chocolate fudge sauce (recipe below) over top of ice cream. Working quickly, swirl a butter knife through the ice cream to create a marbled effect. (Tip: if the ice cream starts to melt, stop marbling! We're not trying to create chocolate ice cream)

6. Freeze ice cream for approximately 2 hours, until firm.

7. Use a 3-inch round cookie or biscuit cutter to cut frozen ice cream into round "patties". Dip cutter in warm water between each cut. You should have 10 ice cream sandwich patties. (Tip: I prefer a fluted biscuit cutter since it makes such pretty, decorative edges)

For the chocolate fudge sauce:

1. In a small saucepan over medium heat, boil cream, corn syrup, brown sugar cocoa powder, salt, and half of the chocolate.

2. After mixture has boiled, continue to simmer over low heat for about five minutes. Remove from heat and add in remaining chocolate, butter, and vanilla extract. Allow to cool completely.

3. Store extra fudge in airtight container in fridge.

For the ultimate ice cream sandwiches:

1. Now for the fun part! To serve, sandwich an ice cream patty between two oatmeal chocolate chip cookies. If not serving immediately, wrap tightly and keep in freezer. When you're ready to indulge, make sure you have plenty of napkins on hand -- these melt quickly and are full of drippy, gooey, fudge-y goodness.

Yield: 10 ice cream sandwiches. Recipe will yield extra cookies and fudge sauce.

Coconut cookie ice cream sandwiches

Slap a generous scoop of ice cream between two cookies, tidy up the edges and pop the whole thing in the freezer until it firms up. How difficult can it really be to make a great ice cream sandwich?

The ice cream is easy. You can really let your imagination go, as far as flavors are concerned, though you’ll be better off choosing premium brands -- they tend to freeze more solidly than less expensive types, which often contain stabilizers.

It’s when you start rummaging through your cookie recipes that things can get tricky. Should they be thick or thin, soft or crispy, rolled or more free-form drop in style?

Once you understand the basics, spotting a sandwich-worthy cookie recipe that you can tweak to your taste is almost as simple as, well, making the sandwich itself.

First of all, the ideal cookies for an ice cream sandwich should be noticeably less sweet than those you want to nibble straight from the oven, because you’re going to be adding a lot of ice cream.

The cookies should also be crispy enough to contrast with the silkiness of ice cream (a super-soft cookie and you’ve got ice cream all over your hands). A little chewiness in the center is also great for contrast as you munch your way through the cookie.

And think about the thickness of the cookie you’re making a sandwich, not a hoagie.

Those are the broad outlines. When you get to specifics, there are a few more things to consider.

The kind of sugar you use in the cookie also makes a difference. You want a recipe that calls for at least part brown sugar, molasses, honey or maple syrup. A couple tablespoons of these will add a rich caramelized flavor to your cookies.

Just a couple of tablespoons of brown sugar added to a standard chocolate sugar cookie transforms it into a perfect sandwich layer. The brown sugar adds extra moisture and makes the cookie chewier, which is a good thing.

And dough that’s been rolled into balls, rather than dropped directly onto the baking sheet, bakes into more uniformly shaped cookies -- especially handy when you’re matching up perfect sandwiching partners.

You can play even more variations on that simple chocolate cookie if you want. Fold in a handful of chopped nuts, minced dried fruit or use a quarter-teaspoon of almond extract rather than vanilla. Carmela’s, an ice cream stand at several Southern California farmers markets, sprinkles sea salt on its chocolate sandwich cookies prior to baking.

You can also change the texture of the dough by adding oatmeal or coconut. It’ll make cookies more crumbly tender than chewy, but just as moist.

With the addition of coconut, a butter cookie morphs into an almost macaroon-like disc that manages to taste light even when piled with gobs of vanilla or coconut ice cream. Grinding the coconut in the food processor will give the cookies a more uniform texture. A teaspoon of lemon or orange zest is also a tasty addition to the dough, particularly with summery citrus ice creams or tangy sorbets.

With this and other very moist doughs, you need to chill the dough well so the cookies keep a uniform shape while baking. Flattening the sugar-rolled balls with the bottom of a drinking glass dipped in sugar also helps ensure that the tops will fit the bottoms and bake into a thinner sandwiching cookie.

For the ultimate ice cream sandwich, use a variation on a molasses spice cookie that Suzanne Goin uses at Lucques restaurant in West Hollywood. It’s loaded with cloves, ginger and cinnamon and rolled thin so it’s not heavy but still keeps a fantastic chewy center from the molasses.

It is a stiff dough, which helps the cookies retain a perfectly round shape, so you’ll need to chill the dough and roll it between parchment or plastic wrap to make it easier to work with. This flour-free rolling technique also keeps the cookies moist in the center and helps you transfer the delicate rounds to the baking sheet. You can peel them right off the parchment or plastic.

After baking, cool thin cookies such as these directly on the baking sheet rather than on a rack. It will steam them enough to slightly soften them. Now the crispy edges won’t crumble when you slather them with ice cream (the filled cookies will soften up even more after a few hours in the freezer).

And about the ice cream. That’s the easy part. It’s worth it to look for premium brands. They tend to freeze more solidly than less expensive types, which often contain stabilizers.

Don’t be afraid to play with flavors. Goin uses the gingerbread cookies to make sandwiches with pumpkin or maple ice creams during the fall, or lighter stone fruit sorbets or vanilla ice creams in the summer.

The coconut cookies are a natural for tropical flavors such as pineapple, mango or even coconut ice cream. I also like everyday vanilla ice cream with the sides of the sandwich rolled in flaked coconut (do this just after you fill the cookies so the ice cream is still soft enough for the flakes to adhere).

Make enough chocolate sea salt sandwich cookies so that you can fill them with a mix of pecan praline, chocolate almond or one of those crazy everything-but-the-kitchen-sink ice creams, and you’ve got a virtual ice cream truck permanently parked in your kitchen, without the endlessly looped “Pop Goes the Weasel” soundtrack.