Homemade Ice Cream Sandwiches Easy Creamy Summer Treat Recipe
These homemade ice cream sandwiches feature soft, chewy cookies hugging a creamy ice cream center, perfect for easy, customizable summer treats that beat store-bought versions.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 12 sandwiches 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour (315g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (225g)
- ¾ cup granulated sugar (150g)
- ¾ cup packed brown sugar (165g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips (340g), semi-sweet or milk chocolate
- 1 quart vanilla ice cream (950ml), softened
Instructions
- Prep Your Ingredients (5 minutes): Measure out flour, baking soda, salt, and sugars. Soften butter and ice cream (ice cream should be scoopable but not melted).
- Cream Butter and Sugars (3-5 minutes): Beat softened butter with granulated sugar and brown sugar until light and fluffy.
- Add Eggs and Vanilla (2 minutes): Add eggs one at a time, mixing well after each. Add vanilla extract and mix until smooth.
- Mix Dry Ingredients (2 minutes): Whisk flour, baking soda, and salt in a separate bowl. Gradually add to wet mixture on low speed until combined.
- Fold in Chocolate Chips (1 minute): Fold chocolate chips evenly into the batter with a spatula.
- Scoop and Bake Cookies (12-15 minutes): Scoop dough onto lined baking sheets spaced 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers are soft.
- Cool Cookies (15 minutes): Let cookies cool completely on a wire rack.
- Assemble Ice Cream Sandwiches (10 minutes): Scoop a tablespoon of softened ice cream onto the flat side of one cookie. Top with another cookie, flat sides together, and gently press.
- Freeze Until Firm (20-30 minutes): Place sandwiches in a single layer in a freezer-safe container and freeze until firm.
Notes
[‘Do not overbake cookies to keep them soft and chewy.’, ‘Use room temperature butter and eggs for better mixing.’, ‘Chill dough for 15-20 minutes if kitchen is warm to help cookies hold shape.’, ‘Let ice cream soften for 5-10 minutes before scooping to avoid melting or icy texture.’, ‘Wrap sandwiches individually in parchment or plastic wrap before freezing to prevent freezer burn.’, ‘Use a tablespoon-sized scoop for even ice cream portions.’, ‘Try different cookie doughs and ice cream flavors for variety.’, ‘Assemble sandwiches quickly and in a cool environment to prevent melting.’]
Nutrition
- Serving Size: 1 ice cream sandwich
- Calories: 220
- Sugar: 18
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: ice cream sandwiches, homemade ice cream sandwiches, summer dessert, chocolate chip cookies, creamy ice cream, easy dessert, summer treat