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Homemade Ice Cream Sandwiches

Deliciously nostalgic homemade ice cream sandwiches made with soft chocolate cookies and creamy vanilla ice cream, perfect for summer treats.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 sandwiches
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chocolate Cookies
  • 1.25 cups all-purpose flour, sifted for best texture
  • 1/3 cup unsweetened cocoa powder, regular not Dutch-processed unless deeper flavor preferred
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg also at room temperature
  • 1 teaspoon vanilla extract
For the No-Churn Vanilla Ice Cream
  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Method
 

Make the No-Churn Ice Cream
  1. Line a 9×13-inch pan with parchment paper, including up the sides. Set aside.
  2. In a mixing bowl, whip the heavy cream starting on low, increasing to medium-high until stiff peaks form (about 3–4 minutes).
  3. In a separate bowl, combine the sweetened condensed milk, vanilla, and salt with about a cup of the whipped cream. Stir gently.
  4. Fold that mixture back into the whipped cream until smooth and uniform.
  5. Pour into the prepared pan and freeze for at least 3 hours, or until firm.
Make the Cookie Dough
  1. In one bowl, whisk together flour, cocoa powder, baking powder, and salt.
  2. In another bowl, beat the butter, brown sugar, and white sugar until creamy.
  3. Add in the egg and vanilla to the butter mixture. Beat again until smooth.
  4. Slowly add the dry mix to the wet, mixing just until a dough forms.
  5. Roll the dough out between parchment to a 12×15-inch rectangle, about ⅛-inch thick. Chill in the fridge for 25–30 minutes.
Cut, Bake & Cool
  1. Preheat oven to 350°F (175°C).
  2. Once chilled, cut dough into 4×2-inch rectangles and poke small holes in each cookie.
  3. Bake for 8–10 minutes until edges are firm and centers are slightly soft.
  4. Cool completely before assembling.
Assemble the Sandwiches
  1. Remove the ice cream from the pan and cut into twelve 4×2-inch blocks.
  2. Pair up cookies, placing a slice of ice cream between each pair. Press gently.
  3. Place on a parchment-lined tray, cover loosely with plastic wrap, and freeze at least 8 hours or overnight.

Notes

Chilling the dough for longer ensures cleaner cuts. For best results, make the sandwiches in advance and store in an airtight container.