Creamy vanilla ice cream nestled between layers of rich, fudgy homemade chocolate cookies. These classic ice cream sandwiches are the ultimate summer treat, far superior to store-bought versions, and can be made ahead and frozen for later enjoyment.
vanilla ice creamor more; softened until spreadable1¼ cups
cocoa powder100g; sifted1 cup
all-purpose flour120g1 cup
salt½ tsp
baking powder½ tsp
unsalted butter283g; room temperature1¼ cups
granulated sugar250g1¼ cups
eggs
room temperature
2
vanilla extract1 tbsp
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Remove vanilla ice cream from the freezer and let it sit at room temperature for 20–30 minutes until softened. Spread the softened ice cream onto a parchment-lined 13×9 inch (quarter-sheet) baking pan.
2
Using an offset spatula, spread the ice cream into an even, flat layer across the entire pan. Cover with parchment paper and freeze until rock solid.
3
Preheat oven to 350°F. Line an 18×13 inch (half-sheet) baking pan with parchment paper, securing it with a little butter on the underside so it doesn't shift.
4
In a medium bowl, sift together cocoa powder, flour, salt, and baking powder. Whisk until well combined and evenly distributed.
5
In a stand mixer fitted with a paddle attachment, beat the softened butter for about 1 minute until creamy.
6
Add granulated sugar and beat on medium speed for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl at least once to ensure even mixing.
7
Add eggs one at a time, allowing each to fully incorporate before adding the next. Scrape down the bowl after each addition.
8
Add the cocoa mixture on low speed, mixing just until combined. Pour in the vanilla extract and mix briefly. Finish combining by hand with a spatula, scraping down the bowl to ensure no streaks of flour or butter remain.
9
Spread the chocolate batter into the prepared pan using an offset spatula, creating an even, level layer that covers the entire surface.
10
Bake at 350°F for 10–12 minutes, until the surface looks dry to the touch. Work quickly once the pan is removed from the oven.
11
While the cookie is still warm, score a line down the middle with a knife to divide it in half evenly. Optionally, dock the surface with a fork for an authentic ice cream sandwich appearance.
12
Allow the chocolate cookie to cool completely until it firms up.
13
Run a sharp knife along the edges of the pan to loosen the cookie. Place parchment paper on top and invert onto a wire rack. If the cookie sticks, briefly return it to the oven for 2 minutes to soften the butter.
14
Remove the frozen ice cream sheet from the freezer and carefully slide it onto a parchment-lined baking pan. Remove the top parchment paper.
15
Gently place the second chocolate cookie layer on top of the ice cream. Carefully flip the entire sandwich over for a neat presentation.
16
Wrap the assembled sandwich tightly with plastic wrap and freeze for at least 4 hours or overnight, allowing the cookie and ice cream to bond together.
17
After freezing, unwrap the sandwich. Score a 3×4 grid on top, then cut with a hot knife (dipped in hot water between cuts) to create 12 even pieces.
18
Optional: Dip the edges of each sandwich in melted chocolate or coat with sprinkles and chocolate chips. Serve immediately or wrap and freeze for later.
PrimedTableBETA
