Let me show you how easy it is to make your own Homemade Ice Cream Sandwiches so you can stock your freezer with tasty treats all summer long!

Homemade Ice Cream Sandwiches by The BakerMama

Jump Start Your Ice Cream Consumption

The official start of summer is still a few weeks away, but in Dallas, the heat is here and I have feeling it’s here to stay! I love summertime, but it gets hot and we’re always looking for ways to cool ourselves off! We already consume a ton of ice cream as it is, but during the summer, we eat it almost every day! Whether we’re licking it off a cone, spooning it out of a bowl, sipping it with a straw or eating it sandwiched between two chewy cookies, it’s a summer staple that we just can’t get enough of! So this past Memorial weekend, I made these yummy homemade ice cream sandwiches for us to enjoy and stock our freezer with for weeks to come.

Watch Me Make Homemade Ice Cream Sandwiches

Join me in the kitchen as I make scrumptious ice cream sandwiches for a pool party!

The Perfect Poolside Treat

Creamy ice cream is sandwiched between two chewy chocolate cookies for a simple yet irresistible hand-held frozen treat! These individual sandwiches are easy so fun to eat–the perfect poolside treat! I made a chocolate chip ice cream filling, but feel free to change things up a bit and simply make them with your favorite ice cream flavor (try cookie dough ice cream! brownie bits ice cream! the sky’s the limit).

Homemade Ice Cream Sandwiches by The BakerMama

What do I need to Make Homemade Ice Cream Sandwiches?

  • Unsalted butter, eggs and vanilla
  • Chocolate chips and mini chocolate chips
  • All-purpose flour, sugar, baking soda, salt and unsweetened cocoa
  • 1/2 gallon Home-style vanilla ice cream
  • 2 large (18×13-inch) rimmed baking sheets
  • Foil and non-stick cooking spray
Homemade Ice Cream Sandwiches by The BakerMama

How to Make Homemade Ice Cream Sandwiches

  • Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside.
  • In a large bowl (microwave safe!), melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the large eggs and vanilla until well combined.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the flour mixture to the chocolate mixture, stirring until thick and smooth.
Homemade Ice Cream Sandwiches by The BakerMama
  • Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely.
  • Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes.
  • Meanwhile, beat the ice cream on low speed in the bowl of a stand mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
  • Once the cookie sheets have frozen for 15 minutes, remove. With a spatula, spread one cookie slab completely with and even layer of the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours.
  • To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total.
Homemade Ice Cream Sandwiches by The BakerMama

How to Serve and Store Homemade Ice Cream Sandwiches

Serve immediately. To store, wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve. One blissful bite will have you begging for more! The great thing about this recipe is that it makes several so you can serve a crowd or stock your freezer for treats all summer long!

Homemade Ice Cream Sandwiches by The BakerMama

Once you make them for your family and friends, there’s no going back to the store-bought version because the homemade taste and texture will blow them away! They’ll be asking you to make them again and again! If you make these Homemade Ice Cream Sandwiches, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share.

Enjoy!

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Homemade Ice Cream Sandwiches by The BakerMama

Homemade Ice Cream Sandwiches

  • Author: Maegan – The BakerMama
  • Prep Time: 2 hours 50 mins
  • Cook Time: 10 mins
  • Total Time: 3 hours
  • Yield: 21 1x
  • Category: Dessert

Description

Let me show you how easy it is to make your own Homemade Ice Cream Sandwiches so you can stock your freezer with tasty treats all summer long!


Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 gallon (8 cups) home-style vanilla ice cream
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350°F. Line two (18×13-inch) rimmed baking sheets with foil and spray generously with non-stick cooking spray. Set aside.
  2. In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. Whisk in the sugar then the eggs and vanilla until well combined.
  3. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until thick and smooth.
  4. Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and cover the bottom of the pan completely.
  5. Bake for 10 minutes, rotating the sheets half way through. Let the baking sheets cool on a wire rack for 15 minutes and then put them in the freezer for an additional 15 minutes.
  6. Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
  7. Once the cookie sheets have frozen for 15 minutes, remove and spread one cookie completely and evenly with the ice cream. Lift the other cookie from the pan with the sides of the foil. Flip the cookie over onto the ice cream layer of the other cookie sheet and press down gently. Remove the foil from the cookie that is now the top layer. Tent the cookie sheet with another piece of foil and return to the freezer for at least 2 hours.
  8. To cut the ice cream sandwiches, lift them from the cookie sheet with the foil and place on a flat work surface. With a sharp knife, cut into rectangles measuring about 2.25 x 4-inches in size. You should get 21 ice cream sandwiches total.
  9. Serve immediately or wrap each sandwich tightly with plastic wrap and return to the freezer until ready to serve.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. These are such a great summer treat! I want to stack an entire shelf of my freezer with these!

      1. Hi Allen! The bigger chocolate chips are better for melting while the mini chocolate chips are better for mixing into the ice cream without consuming it. The mini chocolate chips add a nice little crunch instead of having to bite through a regular size chocolate chip. But you could definitely use the same size chocolate chips for both the cookie and mixing into the ice cream. Enjoy!

  2. Oh man….these ice cream sandwiches look amazing! I need some of these tucked away in my freezer! 🙂

  3. Oh my…these look absolutely perfect!! The sandwich-to-ice cream ratio is *just* how I like it. Can’t wait to try these! (although I have to admit, they look dangerously addictive…)

  4. […] The Baker Mama shows us how to make ice cream sandwiches using a chocolate cookie recipe and ice cream of your choice. You can find the recipe link at the bottom of the Baker Mama webpage. […]

  5. OMG This is like an ice cream we buy in Australia called a “Giant Sandwich”. But a gourmet adult version. Its the summer decadence I’ve been looking for. Thank you Maegan, everyone down.under will love you for this. Next summer Lol.

  6. […] Desert: Homemade Ice Cream Sandwiches seriously moms make the best deserts, especially the Baker Mama. The crust seriously looks to die […]

  7. Thanks for posting this recipe, they look absolutely amazing. I don’t like the store bought ones, but I will definitely be trying these with my kids and niece and nephew.

    1. Hi Izzy! You could replace the cocoa powder with unsweetened chocolate. For every 3 tablespoons of cocoa powder required, use 1 ounce of unsweetened chocolate. The unsweetened chocolate should be melted before being added to the recipe. Hope this helps. Enjoy!

  8. I made these twice, both times with mint chocolate chip ice cream. Amazing! Everyone loved them.
    It is definitely now one of my staples for summer entertaining or snacking for my husband.

    1. When I cut my sandwiches 2.25 x 4.
      It came out to be 24 bars not the 21 mentioned in the recipe. I’m thinking someone had a few samples 🧑‍🍳 🕵️

  9. Megan, my ice cream is melting like crazy while trying to cut the sandwiches and I kept it in the freezer for 3 hours. Any tips?

    1. Hi Becky! It sounds like they just need more time to freeze in your freezer. What brand/type of ice cream did you use?

    2. It’s probaby because it’s Jul 11 and it’s hot out. It does not take long for ice cream to soften. Next time, buy some dry ice to supplement your freezer. The results will be great!

  10. I was looking for this recipe for so long and i found exactly what I want. You explained very well. Thanks for sharing this.

  11. Does anyone else have trouble spreading the batter to fit the whole pan? I’ve tried several ways but can’t spread it evenly.
    PS Strawberry gelato or sherbet is great with this.

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