There’s nothing quite like coming in from a day spent in the sunshine and pulling an ice cream sandwich from the freezer.
When I was growing up, most after-lunch purchases included an ice cream sandwich from our favorite lunch lady, Lorraine. The combination of a soft chocolate chip cookie enveloping creamy vanilla ice cream was something that never got old. Nowadays, ice cream sandwiches are something of a special treat for me. But store-bought just won’t do.
Freshly baked cookies sandwiched around homemade creamy ice cream. Sounds easy, right? That’s because it is!
For my first frozen ice cream sandwich of the year, I went with one of my favorite flavor combinations – mocha and cream: Double-Dark Mocha Drop Cookies paired with Vanilla Bean Ice Cream. Best yet, these ice cream sandwiches are mini versions. So yeah, an excuse to eat more than one.
I'll be honest, this blog started out as an excuse to make ice cream sandwiches. What it turned into was me falling in love all over again with my cookie scoops. They give me perfectly even scoops every time, so I don't have to worry about matching up the right-sized cookies for sandwiches. I also use a scoop to distribute my ice cream, which is incredibly easy and tidy.
Pre-bake and cool your ice cream sandwich cookies. I scooped all of these with a teaspoon-sized cookie scoop.
You'll also need to have made your ice cream the night before in your ice cream maker, then stored it in the freezer to harden. Never made ice cream before? Check out our blog covering tips and tricks for ice cream perfection.
We recommend taking your ice cream out of the freezer 5 to 10 minutes before you start assembling your sandwiches. If the ice cream starts to get too soft, pop it back in the freezer for 10 minutes or so before you resume scooping.
While the cookies were scooped with a teaspoon-sized scoop, we filled the cookies using a tablespoon-sized scoop. You can probably go with the smaller size, but the ratio of ice cream to cookie won't be quite as magnificent.
Just scoop, top with a second cookie, and press together — it's really that simple. The smaller size of the cookies prevents them from crumbling or bending much under the pressure. If your kitchen is particularly warm, we recommend popping each assembled ice cream sandwich into the freezer before starting another.
Be sure to wrap your ice cream sandwiches once they're fully frozen, to prevent freezer burn or off odors from messing with your perfect desserts.
Spring and summer are just around the corner — time to celebrate with an ice cream sandwich (or two)!
Tell us, what's your favorite ice cream sandwich combination? Please share with all of us in comments, below.
Please bake, freeze, assemble, and rate our recipes for Double-Dark Mocha Drop Cookies and Vanilla Bean Ice Cream.
Recipes in this post
