Ice cream sandwiches

Ice cream sandwiches

Traditional handcrafted ice cream sandwiches feature a soft vanilla ice cream in the center and a chocolate biscuit shell.


  1. Half a gallon of ice cream
  2. Two and a half cups all-purpose flour
  3. 1 cup (minus 2 teaspoons) cocoa powder
  4. three-quarters teaspoon of salt
  5. 1 cup of sugar, granulated
  6. 1/4 cup of butter without salt
  7. two yolks from eggs
  8. Two tsp of essence from vanilla


  • Ice cream can be softened slightly by letting it sit at room temperature for half an hour. Press parchment paper into a 9 x 13-inch pan, letting the paper overhang the sides.
  • Smooth surface of ice cream after pressing into pan. Freeze until totally solid, or for at least one hour.
  • Turn the oven on to 350°F. Use parchment paper to line two baking sheets
  • Combine the flour, cocoa, and salt in a medium-sized basin and mix until thoroughly combined.
  • Using the paddle attachment, add the butter and sugar to the bowl of stand mixer and mix on medium speed for minimum of one minute. Add vanilla and yolks and stir. Add the dry mixture gradually until barely mixed.
  • After dividing the dough in half, shape each half into 5-inch square. Cover dough with plastic wrap and refrigerate until solid, at least 30 minutes.
  • Each dough portion should be rolled into an by 12-inch rectangle on surface dusted with flour.
  • Cut the dough into six pieces by cutting it into 2-inch lengths along the 12-inch side
  •  To get 12 4×2 pieces, cut each piece in half down the middle.
  • Place each of the ice cream reactangle on top of  cookies and place another cookies on to
  • Repeat the process 
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  • To make softer cookies, wrap each one in parchment or wax paper and place it in the freezer overnight. Alternatively, serve the cookies right away if you prefer them crunchy

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