Homemade Classic Ice Cream Sandwich Recipe
Prep Time:
10 hours, 50 minutes
Cook Time:
10 minutes
Servings:
8 Servings
Ingredients
  • 1 (1 ½-quart) container vanilla ice cream
  • 1 cup all-purpose flour
  • 1 cup Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
Directions
  1. Line a 9x13-inch baking dish with parchment paper.
  2. Grease a 13x18-inch baking sheet, then line it with parchment paper so it sticks to the pan.
  3. Let the ice cream sit at room temperature for 30 minutes, then spread it into the 9x13-inch pan and freeze it for 2 hours.
  4. Preheat oven to 350 F.
  5. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. In a large bowl, beat the butter and sugar for 3 minutes.
  7. Add the eggs and vanilla extract and beat until smooth.
  8. Add the dry ingredients to the wet ingredients and mix until just combined.
  9. Spread the dough evenly in the 13x8-inch pan.
  10. Bake for 10 minutes, or until set but still soft.
  11. Measure and cut the cookie into two 9x13-inch pieces.
  12. If desired, use a fork to poke the top to copy the holes in a classic ice cream sandwich. Let it cool for 30 minutes.
  13. Transfer one of the 9x13-inch cookie pieces to a cutting board and layer on the frozen ice cream.
  14. Top with the other cookie half, cover, and freeze overnight.
  15. Score the large sandwich into 4 equal vertical sections and one horizontal line splitting those sections in half, to leave you with 8 ice cream sandwiches. (Or cut smaller rectangles to make 12 servings.)
  16. Dip a large knife in hot water and slice on the score lines. Serve cold.