So here is the promised Homemade Ice Cream Sandwich that will take you through a hot summer and almost make you forget about it. Two chocolate cookies sandwich a filling of Caramel Brickle Ice Cream dripping of caramel and crunchy from the brickle.
The cookies can be made ahead and stored for several days in an airtight container as can the ice cream. Leaving only sandwiching and freezing them.
Hopefully the ice cream in the freezer just waiting for the chocolate cookies. These cookies are amazing. Deeply chocolate and buttery they stay firm but edible when frozen or as the ice cream begins to soften.
While I have suggested filling these with a home made ice cream, purchased ice cream of your choice can also be used. Just soften the ice cream by microwaving it for 10 to 15 seconds until spreadable (do not liquify it). Line a 9x9" pan as below, spread the ice cream into a smooth layer and proceed as in the directions.
Other no churn ice creams from this site, include: No Churn Peach Swirl Ice Cream, Double Chocolate No Churn Ice Cream, and No Churn Nutella Ice Cream omitting the vodka.
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Recipe Ingredients
FRONT ROW: Salt, vanilla extract
MIDDLE ROW: Unsalted butter
BACK ROW: All-purpose flour, powdered sugar, Dutch cocoa
Key Ingredients
Powdered sugar makes a more tender cookie than granulated sugar. The lack of eggs further intensifies the taste.
Dutch cocoa is preferred for its deeper taste and darker color. However, natural cocoa may be used also. My post Cocoa Fundamentals discusses everything cocoa.
All-purpose flour gives strength to the cookie without making it hard.
Be sure to see the recipe card below for the exact ingredients and instructions.
Step by Step Instructions
Step 1. Whisk together the flour, cocoa, powdered sugar and salt. Set aside. Step 2. Combine the butter and vanilla in a mixing bowl. Step 3. Beat until creamy. Step 4. Add the flour mixture.
Step 5 Beat the mixture on low at first then on medium until completely brought together. Chill if the dough is too soft to roll out. Divide the dough in half (about 375 grams each piece) Step 6. Shape the dough into a rectangle. The size doesn't matter. Step 7. Place between two large pieces of waxed paper. Cut Out Cookies using the Wax Paper Technique Step gives you the ins and outs of why I prefer wax paper over anything else. Step 8. Roll into a 10x10" square. Remove the top piece of paper but keep it on the bottom piece. I rolled one piece of dough at a time and took it through to the end before I rolled the second piece.
Step 9. Use a ruler to trim the edges of the dough. Step 10. Trim the dough on all 4 sides into a 9x9" square. Step 11. Using a ruler mark the dough into 3" squares. Press the ruler down through the dough but do not go through it. Step 12. A bamboo skewer is perfect for making the holes.
Step 13. After the square has been marked, make a series of holes in the cookies as shown. This will keep the cookies flat while baking. Freeze until hard. Step 14. Remove from the freezer and break the cookies apart. Place the cookies on a baking sheet. Double Pan them before baking so the bottoms don't get over baked. Step 15. Cool the cookies on the pan before baking. They will seem soft but will firm up as they cool. The cookies can be stored in an airtight container for several days if desired. Step 16. When the cookies are cooled, pair them. Pull the ice cream from the freezer at this point.
Step 17. Pull down the foil from around the edges of the ice cream. Step18. Cut it into 9 squares. Step 19. Place an ice cream square on top of the cookie. Step 20. Place the top cookie on. Freeze the cookies at this point.
Recipe FAQS
The cookie absorbs the liquid from the melting ice cream. However, if a firm but not hard recipe for the cookie is used, it is less likely to happen.
If using bought ice cream, soften it enough to spread it into a 9x9" square pan that has been lined with foil. Microwaving it briefly (about 10 to 15 seconds) in the paper container will do it. Don't liquify it or it will change the texture. Freeze hard. Pull down the sides of the foil and cut it into the desired number of portions or use a round cookie cutter if using round cookies.
No. Any cookie, chocolate chip, oatmeal, pecan cookies, etc. will all do.
Storage
After the cookies are sandwiched, freeze hard. Wrap each cookie individually in foil. They can be stored for a month or so. Eat directly from the freezer, allow a few minutes for the ice cream to soften if too hard.
More Homemade Ice Creams
If you love these Homemade Ice Cream Sandwiches, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Homemade Ice Cream Sandwiches
Ingredients
- 2 ½ cups all-purpose flour (350 grams)
- ½ cup cocoa (45 grams)
- ¾ cup powdered sugar (90 grams)
- ¾ teaspoon salt
- 1 ½ cups unsalted butter (285 grams)
- 2 teaspoons vanilla extract (McCormick's if fine)
- Caramel Brickle Ice Cream
Instructions
Chocolate Cookies
- Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper and set aside.
- Sift together the flour, cocoa, sugar, and salt. Set aside.
- Beat the butter and vanilla until creamy. Add the flour mixture, beating until combined. Chill the dough if it is too soft to roll.
- Roll half the dough (about 390 grams each) into a 10x10 inch rectangle about ¼” thick between wax paper (see why I prefer wax paper in Cut Out Cookies Wax Paper Technique)
- Trim the edges to make a 9x9 inch square. With a ruler mark 3 across and 3 down for 9 squares. Press the ruler to the bottom of the markings but do not go through the dough. Prick each cookie as shown to keep it from baking unevenly. Freeze hard. Repeat with the second half of the dough.
- Remove from the freezer and break the squares apart. Place on the prepared baking sheets. There will be 18 squares.
- Double pan to prevent over browning of the bottom of the cookies and bake 14 to 16 minutes very firm. They will continue to firm up as they cool. Cool completely. At this point they can be stored in an airtight container for days until needed.
Assembly
- Pair the cookies for size. Turn the bottom cookie upside down. Set aside.
- Remove the ice cream from the freezer. Pull down the foil from around the edges.
- Cut into 9 equal portions - about 2 ¾" each.
- Place one square of ice cream on the bottom cookie. Place the second cookie on top.
- Freeze hard. Wrap each one in foil and store in the freezer for up to a month.
Notes
Nutrition
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