Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Servings: 6

Just the thing for a hot summer day, these frosty treats are a snap to make with our ice cream sandwich pan, which turns out perfectly shaped cookies. Prepare the ice cream from scratch if you like, or use your favorite store-bought flavour — the options are endless. For a fanciful finish, you can dip the edges of the finished sandwiches in melted chocolate and sprinkle the still-warm chocolate with colourful sprinkles or coarsely chopped toasted nuts.


  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour
  • 1/3 cup (1 oz./30 g) Dutch process cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted and cooled
  • 1 egg
  • 1/2 cup (4 oz./125 g) sugar
  • 2 tsp. vanilla extract
  • 1 pint (16 fl. oz./500 ml) ice cream, softened at room temperature for 10 minutes


  • Preheat an oven to 350°F (180°C). Spray the wells of an ice cream sandwich pan with nonstick cooking spray. Use a pastry brush to brush out any excess spray.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. In a medium bowl, whisk together the melted butter, egg, sugar and vanilla until smooth. Using a silicone spatula, fold in the flour mixture until combined.
  • Spoon or scoop a heaping 1 Tbs. of the batter into each prepared well and use an offset spatula to spread evenly.
  • Bake until a toothpick inserted into the center of a cookie comes out clean, about 11 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the cookies out onto the rack and let cool completely.
  • Place 6 of the cookies, flat side up, on a work surface and scoop about 1/4 cup (2 fl. oz./60 ml) of the ice cream onto each flat side (you will have a little ice cream left over). Top each with one of the remaining cookies, flat side down, pressing gently to spread the ice cream to the edges. Wrap the ice cream sandwiches individually in plastic wrap and freeze for at least 1 hour or up to 3 days before serving. Makes 6 ice cream sandwiches.
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