Ice Cream Sandwiches

I know it’s fall now and ice cream sandwiches seem like more of a summertime treat, but really I think they are a great anytime treat for the kid in all of us.  For me, ice cream sandwiches were the treat I would always seem to find buried in our freezer when there was nothing else around.  These are like the version we all remember, only much, much better.  I’ve made homemade ice cream sandwiches before but I think this shaping method is so genius.  Cutting the cookies and ice cream layer with the same cookie cutter – so easy and it makes for a gorgeous presentation.  I don’t know why I didn’t think of it but I’m really glad someone did!

These were very easy to make, though it should be noted that the dough is fairly soft even after chilling.  I kept waiting and waiting for it to firm up more until I realized it was as chilled as it would get.  This is a good thing though, because it means these cookies are soft and easy to eat even when frozen, but don’t let it worry you when rolling and cutting the dough.  As long as you keep the work surface lightly floured, it shouldn’t be a problem.  I am looking forward to playing around with more flavor variations of ice cream sandwiches now that I have this awesome shaping method down.  Think of the possibilities!

Ice Cream Sandwiches
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Yield: about 1 dozen 3-inch square sandwich cookies

For the ice cream:
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ tsp. vanilla extract

For the cookies:
4 tbsp. unsalted butter, at room temperature
¼ cup vegetable oil
1 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
½ cup unsweetened cocoa powder
2 cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt

Combine the milk, sugar and 1 cup of the cream in a medium saucepan.  Heat over medium-high heat, stirring occasionally, until warmed through.  Scrape the seeds from the vanilla bean into the mixture and add the husk of the bean as well.  Cover the saucepan, remove from the heat and set aside to steep for 30 minutes at room temperature.

Pour the remaining 1 cup of cream into a large bowl with a fine mesh sieve set over the top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour some of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Continue until you have added all of the milk mixture.  Return the mixture to the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, being sure to scrape the bottom of the pan as you stir.  Continue cooking until the mixture thickens and coats the back of a spoon (about 170-175°F.)  Pour the custard through the mesh sieve and stir it into the cream.  Place the vanilla bean into the custard mixture, stir in the vanilla extract, and stir until cool over an ice bath.  Cover and chill thoroughly in the refrigerator.

Remove the vanilla bean from the ice cream batter, stir well, and freeze in your ice cream maker according to the manufacturer’s instructions.  Line a chilled 9 x 13″ pan with plastic wrap.  When the ice cream has reached a soft serve consistency, spread some of the ice cream into the pan in an even layer about 1 inch thick.  Freeze until firm.

In the bowl of an electric mixer, combine the butter, vegetable oil and brown sugar.  Beat on medium speed until combined.  Blend in the eggs one at a time, and the vanilla extract until smooth.  In a separate bowl combine the cocoa powder, flour, baking powder and salt; whisk to blend.  With the mixer on low speed, add the dry ingredients to the bowl with the wet ingredients and mix just until incorporated and a soft dough forms.  Gather the dough into a disc, cover with plastic wrap and refrigerate until well chilled, at least 1 hour.

Preheat the oven to 350˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  On a lightly floured work surface, roll out the dough to about ¼-inch thick.  Use a cookie cutter to cut out as many pieces as you can, transferring the cut outs to the prepared baking sheet.  Gather and re-roll the dough scraps as needed.  If desired, use a wooden skewer to make a dotted pattern on the cookies.  Bake 8-10 minutes.  Let cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.

To assemble the sandwiches, use the same cookie cutter that was used for the cookies to cut out pieces of ice cream.  Layer one piece of ice cream between two of the cookies and return to the freezer immediately.  Wrap the sandwiches individually as desired.  Keep frozen until ready to serve.

Source: cookies from Tartlette, ice cream from The Perfect Scoop by David Lebovitz

46 Responses

  1. They are so lovely! I guess they’re delicious too.
    I think tha fact that they do not firm is a positive thing, but I remember that when I was little most of the children didn’t like the soft cookie. I did, ahah.
    Unfortunately I haven’t got an ice-cream maker otherwise I would be making these now.

  2. these look amazing! do the cookies taste similar to standard ice cream sandwich cookies?

  3. There is no season for ice cream. It’s cold for 10 months in Seattle. Two months of ice cream? I think not. These look great.

    • I second the Seattle comment. We had no summer this year, but we did (and do) eat ice cream in vast quantities. Wonderful tip on using the same cutter for cookies and cream. Your presentation is lovely.

  4. These look great! Where did you get the cookie cutter that you used to make these?

  5. These are just the prettiest thing! They look beautiful, I’ve bookmarked it and will be trying them just as soon as an opportunity presents itself!

  6. I love your presentation of these! I really need to get an ice cream maker one of these days. I avoid buying new kitchen tools because my kitchen is SO tiny, but your recipes are certainly making me reconsider…

  7. Beautiful presentation. I can think of a million flavor variations.

  8. Annie, what kind of camera do you use? Your pictures always come out so nicely (part of that is because the subjects are so tasty though).

  9. These ice cream sandwiches look so pretty all dressed up! We eat ice cream all year:)

  10. Mmm! I’ve never made my own ice cream sandwiches! These look lovely.

  11. What a pretty presentation.

  12. Fall weather has definitely started here in the windy city, but that didn’t stop me from buying some ice cream sandwiches at the grocery store yesterday. I wish I was as crafty as you. These look great. 🙂

  13. Just like what I ate as a kid — only better because it’s homemade. Thanks for bringing back all those nostalgic memories of eating this soft cookie sandwiches with chilly, creamy ice cream inside.

  14. ice cream cakes are my love, so this is right up my alley. One question?? What kind of camera do you use? I am looking for a new one and your photos are fantastic, thanks, anne

  15. They’re too beautiful too eat! Maybe a little nibble…

  16. mmm i always loved ice cream sandwiches as a kid… actually, what i am talking about? i STILL love them haha. yours look perfectly delicious!

  17. How adorable are these?! I love ice cream sandwiches!

  18. I am with you, ice cream sandwiches are a year around event. Lovely photo!

  19. Adorable. Did you use the square biscuit cutters? I love the way you wrapped them too! And all homemade! Impressive, Annie.

  20. Now I really want an ice cream sandwich!! Wonderful recipe 😀

  21. These look so awesome! I just bought an ice cream maker, too… I’ll definitely have to try these. Thanks!!

  22. these look so pretty! and tasty!

  23. Annie,
    I hopped onto your space by chance, and do I love your page or what? 🙂
    Im simply blown away by each picture, each post, in a way you couldn’t possibly imagine. Please add +1 to your list of fans! I will definitely come by regularly for the bouts of food coma you seem so adept at offering! I have also bookmarked very many recipes to try from here, and I’ll let you know as I try each and every one of them.


  24. What great homemade ice cream sandwiches. I love the wrapping you used on them.

  25. These look sooo adorable!! bet they taste delicious too!!

  26. These look so good, they are going on my “must do” list.

  27. Oh yumm…. What could be better then a sandwich made of cookies and ice cream. These are so pretty. This is one of my goals for the future. I love eating ice cream sandwiches when the cookies stick to your fingers, and you have to scrape it off with your teeth at the end. Bliss.

  28. very nice food styling… well done! And the sandwich looks mouthwatering 🙂

  29. These look absolutely gorgeous! I’m now a fan 🙂

  30. Amazingly pretty…very inspiring !!

  31. We are in full summer here in San Diego… a September heatwave so this is exactly the type of post we are looking for. Gorgeous photos, and a recipe that is not too difficult. My daughter is playing hooky from school today, maybe we will have to whip up this sweet treat! Nicely done!!

  32. Congrats on making Foodbuzz’s top 9!!!

  33. Oh I love these! And it’s still furnace temperatures in LA so bring on the ice cream sammies!

  34. Darling! I LOVE the presentation!! Now I’m going to have to buy an ice cream truck so I can go around delivering these cute little bundles as gifts! 🙂

  35. Lovely, your photo really makes me want to try the recipe..sweet

  36. These look delicious! And the way you wrapped them is pretty cool. I never thought about using a cookie cutter to cut the squares. That’s a great idea.

  37. It’s never too cold to eat ice cream! I bet these are yummy. Thanks for sharing.

  38. I found this recipe and thought it would be perfect for my ice cream sandwiches since I read that the dough would be soft prior AND after they were baked and frozen. They taste great, however, they became pretty hard like an oreo cookie after they cooled and were frozen. How did your cookies remain soft even in the freezer? They were baked for 8 minutes and some batches even less but tasted raw. Please help!
    ps. i LOVE your blog!

    • I’m not sure what to tell you, I baked them as directed in the recipe and they came out just right. You’ll probably need to tweak it based on the issues you encountered.

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