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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Ice Cream Sandwiches Cooking View


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
Yield: about 1 dozen 3-inch square sandwich cookies

Ingredients

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

Cooking View

Directions

  • 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

  • http://afroggy.blogspot.com Juliette

    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.

  • http://keepitsweet.wordpress.com KeepItSweet

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

  • http://thelonelyradish.wordpress.com The Lonely Radish

    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.

  • Melissa

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

  • http://www.mummyskitchen.co.uk mummy’s kitchen

    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!

  • Annie

    Yes :)

  • Annie

    I don’t remember. It’s just a square cutter with scalloped edges.

  • http://abitchinkitchen.blogspot.com/ Maggie

    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…

  • Shannon abdollmohammadi

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

  • Lauren

    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).

  • http://www.munchkinmunchies.blogspot.com Sue

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

  • http://warmvanillasugar.wordpress.com Warm Vanilla Sugar

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

  • oneordinaryday

    What a pretty presentation.

  • http://chicagocuisinecritique.blogspot.com Chicago Cuisine Critique

    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. :)

  • Annie

    All that info is on the “About Annie” page.

  • http://www.foodgal.com Carolyn Jung

    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.

  • http://www.anniebakes.net anne

    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

  • Annie

    That info is available on the “About Annie” page.

  • http://megmacdesigns.blogspot.com meghan mccann

    delish!

  • June g.

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

  • http://theblissfulbaker.wordpress.com the blissful baker

    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!

  • http://www.howto-simplify.com Jen @ How To: Simplify

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

  • http://theurbanbaker.blogspot.com the urban baker

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

  • http://www.moveablefeastscookbook.blogspot.com Barbara

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

  • http://www.tiptopshape2.blogspot.com Liz @ Tip Top Shape

    Now I really want an ice cream sandwich!! Wonderful recipe :D

  • Annie

    Yes, square cookie cutters.

  • http://miheesodesigns.blogspot.com Angela

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

  • http://pajamachef.wordpress.com Sarah

    these look so pretty! and tasty!

  • http://cookcurrynook.wordpress.com Madhuri Kumar

    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.

    Luv,
    Madhuri
    xoxo

  • http://sweet-as-sugar-cookies.blogspot.com Lisa

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

  • http://thedaintybaker.blogspot.com Rhonda ( The Dainty Baker)

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

  • http://theregoesthecupcake.wordpress.com theregoesthecupcake

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

  • http://www.tomatosnob.blogspot.com The Tomato Snob

    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.

  • http://jennynoowyn.wordpress.com jennynoowyn

    very nice food styling… well done! And the sandwich looks mouthwatering :)

  • http://yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    These look absolutely gorgeous! I’m now a fan :)

  • http://gourmetorange.blogspot.com Lily @ gourmetorange

    Amazingly pretty…very inspiring !!

  • Joan in Seattle

    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.

  • http://livlifetoo.blogspot.com/ Kim – Liv Life

    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!!

  • Shannon abdollmohammadi

    Congrats on making Foodbuzz’s top 9!!!

  • http://www.bakingwithoutabox.com Amanda @ bakingwithoutabox

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

  • http://www.boysnbiscuits.com Kelli@ Boys ‘n’ Biscuits

    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! :)

  • http://www.seattlepastrygirl.blogspot.com Sandy

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

  • http://www.kitchycooking.com Jennifer

    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.

  • http://paperandfood.blogspot.com Paper and Food

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

  • http://www.Bigbearswife.blogspot.com Bigbearswife

    yum! :) I love the blue ribbon too!

  • Traci Howard

    ? I am fairly new to the world of cookie baking…GASP…I know. For many years I have been strictly a savory cook, but now my love is for all food. In my quest to conquer my immense phobia of baking, and it is deep! How do you transfer the cutout cookie dough, while maintaining the shape, from the dough board to the cookie pan? AGHHHH, I sooo want to this technique! Thank you for any insight.

    Best regards,
    Traci

  • Annie

    I don’t have any special method. I just pick up the cookie and move it to the baking pan. I wish I had a trick for you!

  • http://indigoscones.blogspot.com/ Ellen

    How much does the ice cream part yield? My mixer can only hold about 2 quarts.

  • annieseats

    Not more than that. I’m pretty sure most recipes are designed with that in mind.

  • http://indigoscones.blogspot.com/ Ellen @ Indigo Scones

    Would this recipe work with your vanilla bean Philadelphia-style ice cream? Or does the French-style freeze or hold up better for the sandwiches?

  • annieseats

    You should be able to use any type of ice cream you like, though I’ve only tried it with this French-style vanilla bean.

  • http://indigoscones.blogspot.com/ Indigo Scones (Ellen)

    Thank you :)

  • Vicki Bensinger

    I love these and can’t believe I’m seeing these for the first time. I always have ice cream sandwiches in the freezer usually Skinny Cow. Now I think I will have to make these.

    Vicki Bensinger

  • Katie

    I made these today and they are very yummy! Thanks for a delicious recipe.

  • Amanda

    I tried these with the Philly style vanilla, just out of preference and the ice cream was so hard to work with and handle because it would melt so quickly. I tried them again with DL’s fresh mint ice cream and they were awesome. (I know how you feel about mint, but they were delicious!) I’m thinking the French style ice cream made all the difference with the eggs helping to keep the ice cream harder. Thanks for the recipe! Can’t wait to try some other combinations!