Decadent and easy-to-make ice cream sandwiches featuring a luscious vanilla ice cream layer sandwiched between rich chocolate cookies.
Vanilla ice cream (1 pint, softened)
Cocoa powder (100 grams)
All-purpose flour (120 grams)
Salt (1/2 teaspoon)
Baking powder (1/2 teaspoon)
Unsalted butter (1 and 1/4 cups or 283 grams, room temperature)
Granulated sugar (1 and 1/4 cups or 250 grams)
Eggs (2, room temperature)
Vanilla extract (1 tablespoon)
- Allow vanilla ice cream to soften for 20-30 minutes. Scoop onto a parchment-lined 13×9 baking sheet and smooth it out.
- Cover the ice cream with another layer of parchment paper and freeze until solid.
- Preheat the oven to 350°F (175°C) and grease an 18×13-inch baking sheet, lining it with parchment paper.
- In a medium bowl, combine cocoa powder, all-purpose flour, salt, and baking powder. Sift and whisk the dry ingredients.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
- Gradually add the dry mixture to the wet ingredients in the stand mixer and mix until just combined.
- Spread the chocolate batter onto the prepared baking sheet and dock it with a fork.
- Bake for 10-12 minutes, then cool the cookie layer completely.
- Invert the ice cream sheet onto a parchment paper, remove the top layer, and place the cooled cookie layer on top.
- Press the layers together, wrap in cling film, and freeze for at least four hours or overnight.
- Use a hot knife to cut the ice cream sandwich into desired portions.
- Optionally, decorate the sandwiches with sprinkles, chocolate chips, or other toppings.
- Prep Time: 30 minutes
- Freeze Time: 4 hours hours
- Cook Time: 10 minutes
- Category: American
- Serving Size: 12 servings
- Calories: 320
- Sugar: 25g
- Sodium: 135mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 76mg
Keywords: Decadent Ice Cream Sandwiches