Homemade Ice Cream Sandwiches for #FoodieExtravaganzaParty
Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.
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Cam of Culinary Adventures with Camilla said: "Let's share recipes for ICE CREAM SANDWICHES. The cookies can be homemade, the ice cream can be homemade, or you can just share your favorite combination of assembling pre-made ingredients. The sky's the limit."
See all of our Ice Cream Sandwich inspiration to drool your way through!
- Cookie Butter Ice Cream Sandwiches by Karen's Kitchen Stories
- Funfetti Ice Cream Sandwiches by Tara's Multicultural Table
- Homemade Ice Cream Sandwiches by Making Miracles
- Mostly Plant-Based Chocolate Chip Cashewmilk Sandwiches by Culinary Adventures with Camilla
- Nutella with Graham Cracker Ice Cream Sandwiches by Our Good Life
- Stroopwafel Ice Cream Sandwich by Pandemonium Noshery
This was a wonderful base ice cream sandwich recipe that you can do so much with! Just make sure you have the appropriate freezer space ready to go, as there is a fair amount of "chilling" time in the freezer on the baking sheets.
The cookie layers stay soft and very "brownie-esque" in flavor, and you can fill them with ANY of your favorite ice cream flavors! The original recipe suggests vanilla ice cream with mini chocolate chips mixed in, I opted to use a half gallon of Rocky Road that I had in the freezer!
Homemade Ice Cream Sandwiches
1 cup (2 sticks) unsalted butter
2 cups chocolate chips
1 cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 gallon (8 cups) ice cream (your preferred flavor)
- Preheat the oven to 350 degrees. Line two baking sheets with silpats or parchment paper, spray with nonstick cooking spray.
- In a large bowl, melt the 2 cups of chocolate chips and 1 cup of butter together, in 20-30 second bursts, stirring between until smooth.
- Cool slightly, then whisk in the sugar, eggs, and vanilla.
- In another medium bowl, combine the dry ingredients: flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Slowly whisk / stir the dry ingredients into the chocolate mixture until a smooth, thick batter forms (batter will be very thick).
- Divide the batter between the two baking sheets and spread to the edges until they are a uniform thickness (should be fairly thin).
- Bake in the preheated oven 10 - 15 minutes total, rotating half way through baking to ensure they cook evenly.
- Cool on wire racks for at least 15 minutes, when cool enough that you can handle them, set them in the freezer to cool all the way through and set - about 15-20 more minutes.
- Allow the half gallon of ice cream to soften to where you can stir and spread it (don't let it get to the point that it's melting though!)
- When your cookie layers are cool in the freezer, spread one of the cookies with the ice cream evenly, then flip the other layer on top of the ice cream (gently), and peel off the silpat or parchment.
- Wrap the whole tray with saran, or cover with foil, and return to the freezer for about 2 hours (longer if needed), until ice cream is fully set.
- Turn out onto a cutting board and remove the last layer of parchment / silpat from the bottom cookie before cutting into bars. Serve immediately, or wrap individually in saran wrap and return to the freezer.
Recipe adapted from The Baker Mama