Ice cream sandwiches: made with love

There’s nothing quite like coming in from a day spent in the sunshine and pulling an ice cream sandwich from the freezer.

Back before schools were strict with their healthy eating policies, and back when my friends and I were busy athletes with youthful metabolisms to boot, most after-lunch purchases included an ice cream sandwich from our favorite lunch lady, Lorraine. The combination of a soft chocolate chip cookie enveloping creamy vanilla ice cream was something that never got old.

Now that the growth spurts have stopped and exercising doesn’t keep me nearly as svelte, ice cream sandwiches are something of a special treat. But store-bought just won’t do.

Freshly baked cookies sandwiched around homemade creamy ice cream. Sounds easy, right? That’s because it is!

For my first frozen sammies of the year, I went with one of my favorite flavor combinations – mocha and cream: Double-Dark Mocha Drop Cookies paired with Sweet Milk Ice Cream. Best yet, these ice cream sandwiches are mini versions. So yeah, basically free calories…

how to make ice cream sandwiches via @kingarthurflour

I’ll be honest, this blog started out as an excuse to make ice cream sandwiches. What it turned into was me falling in love all over again with my cookie scoops. They give me perfectly even scoops every time, so I don’t have to worry about matching up the right-sized cookies for sandwiches. I also use a scoop to distribute my ice cream, which is incredibly easy and tidy.

Pre-bake and cool your cookies. I scooped all of these with a teaspoon-sized cookie scoop.

You’ll also need to have made your ice cream the night before in your ice cream maker, then stored it in the freezer to harden. Never made ice cream before? Check out our blog covering tips and tricks for ice cream perfection.

how to make ice cream sandwiches via @kingarthurflour

Our test kitchen bakers are obsessed with this ice cream storage tub. The efficient shape saves freezer space, and the non-slip base makes for easy scooping. It also comes with a double-walled design, which prevents freezer burn. And it’s super cute!

We recommend taking the tub out of the freezer 5 to 10 minutes before you start assembling your sandwiches. If the ice cream starts to get too soft, pop it back in the freezer for 10 minutes or so before you resume scooping.

How to make Ice Cream Sandwiches blog via @kingarthurflour

While the cookies were scooped with a teaspoon-sized scoop, we filled the cookies using a tablespoon-sized scoop. You can probably go with the smaller size, but the ratio of ice cream to cookie won’t be quite as magnificent.

How to make Ice Cream Sandwiches blog via @kingarthurflour

Just scoop, top with a second cookie, and press together – it’s really that simple. The smaller size of the cookies prevents them from crumbling or bending much under the pressure. If your kitchen is particularly warm, we recommend popping each assembled sandwich into the freezer before starting another.

Be sure to wrap your sandwiches once they’re fully frozen, to prevent freezer burn or off odors from messing with your perfect desserts.

Ice Cream Sandwiches blog via @kingarthurflour

Spring and summer are just around the corner – time to celebrate with ice cream sandwiches!

Tell us, what’s your favorite frozen sandwich combination? Please share with all of us in comments, below.

Please bake, freeze, assemble, and rate our recipes for Double-Dark Mocha Drop Cookies and Sweet Milk Ice Cream.

Gwen Adams

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...


  1. Rosa

    Ha ha….you had me until you said “teaspoon size scoop.” I will take the tablespoon size, thank you. 🙂 🙂 Makes me sad every time I read a recipe for a cookie and it says “teaspoon”. 😉 You have inspired me to make some ice cream sandwiches, though! For that my kids and I thank you!!!

    1. The Baker's Hotline

      Whatever size makes your heart sing is right for you, Rosa! As a side note, our “teaspoon size scoop” doesn’t measure exactly 1 teaspoon; it’s sized to mirror the approximate amount of dough a baker gets when using the traditional dinner-table teaspoon to scoop cookie dough. It actually measures out closer to 2 teaspoons. Hope this helps to clarify the larger size we like too! Mollie@KAF

    1. The Baker's Hotline

      Angelin, wrap them tightly in plastic wrap, and they should keep for up to a month! Mollie@KAF

  2. Patty Popov

    I also love using the scoops for uniformity. My favorite combination lately has been coffee ice cream inside toll house (mini) chocolate chip cookies. Sometimes I roll the exposed ice cream sides in mini chocolate chips or chocolate sprinkles (we like the chocolate vermicelli )

  3. Elianna

    My husband worked for Coldstone for a while and there’s nothing better than a fresh made real cookie sandwich! Thanks for inspiring me to make them at home again! A lot cheaper too. 😉

  4. Kim

    I have one of those ice cream tubs and I LOVE it! Its rounded bottom makes it easy to get every last bit of ice cream out and you’re right – it stays in place while scooping. It takes up a lot less space in your freezer than a bowl and it fits the same amount as my ice cream maker so it’s perfect! The bright pink color is fun, too. I didn’t know the reason behind the double-walled design – now I know!

    1. Gwen Adams , post author

      Aren’t they the best, Kim?! The perfect partner to the ice cream maker! -Gwen

  5. Barb Ramage

    My family loves the homemade vanilla bean ice cream sandwiched between peanut butter mini chocolate chip cookies topped with a pinch of sea salt prior to baking. The vanilla bean sweetness of the ice cream paired with the peanut butter, chips and salt…pure decadence!

    1. Gwen Adams , post author

      YUM! These sound so delicious, Barb. I’ll be adding these to my must-make list! -Gwen

  6. Evie

    Looks like I need to get an ice cream maker 🙂 This looks like a great idea and recipe for my daughter’s birthday at the end of the summer that we wil be doing outside (weather permitting in NH). I think they’ll enjoying making them also. Thanks for sharing this recipe. 😋

    1. Gwen Adams , post author

      Once you get an ice cream maker, and realize HOW EASY it is to make, you’ll never regret it! This New England weather is just so unpredictable. I’ll cross my fingers for a perfectly sunny birthday! -Gwen

  7. Martina

    Sounds like a pretty easy recipe. I usually can’t be bothered with all that “stirring occasionally” and “cover with plastic film” as it cools to prevent a skin. I just cheat and bring the temp down quickly by putting the bowl inside a larger bowl filled with ice and stir gently until the temp is low enough. Lol, now I want to make ice cream!!


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