Ice Cream Sandwiches

How to Make Ice Cream Sandwiches

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan) and line 2 baking trays with baking paper.

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2. Beat the butter and sugar together for 3 minutes until pale and fluffy, then beat in the egg and vanilla.

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3. Sift in the flour, cocoa, bicarbonate of soda and salt and mix until just combined. Stir in the chocolate chips.

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4. Scoop 16 balls of dough, about 2 tablespoons each, onto the trays, spaced 5 cm apart, and flatten each slightly with your palm.

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5. Bake for 10 to 11 minutes until the edges are set but the centres still look a little soft. Cool on the trays for 10 minutes, then transfer to a wire rack and cool completely.

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6. Leave the ice cream at room temperature for 10 minutes until it is soft enough to scoop.

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7. Turn 8 cookies flat side up and put a scoop of ice cream, about 60 ml, on each. Top with the remaining cookies, flat side down, pressing gently until the ice cream reaches the edges.

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8. Roll the edges in the mini chocolate chips, if using.

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9. Wrap each sandwich tightly in cling film and freeze for at least 1 hour until firm.

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Tips for Making Ice Cream Sandwiches

• Underbake the cookies slightly. They firm up as they cool, and stay soft and chewy in the freezer instead of turning rock hard.
• Cool the cookies completely before adding the ice cream. Warm cookies melt it at once, and you end up with a sticky mess.
• Use good, dense ice cream. Airy, cheap ice cream melts fast and squashes out of the sides when you press the sandwich.

What to Serve with Ice Cream Sandwiches

• A glass of cold milk
• Fresh strawberries
• Chocolate sauce

Storing & Reheating Ice Cream Sandwiches

Keep wrapped individually in the freezer for up to 2 weeks. Let them stand for 2 minutes at room temperature before eating, so the cookie softens.

Ice Cream Sandwiches FAQ: Common Questions

Ice Cream Sandwiches Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.