Remember the ice cream cookie sandwich? It’s as easy and classic a summer treat as ever it was. And it’s still best when made with homemade cookies—preferably the chocolate chip variety.
Ice Cream Cookie Sandwich
- Quick Glance
- Quick Glance
- 5 M
- 35 M
- Serves 1
Special Equipment: Imagination. Patience.
IngredientsEmail Grocery List
Here we go. Grab the ice cream of your choice from your freezer. If using cookies, scoop the ice cream onto your favorite cookie. Top with a second cookie.
If using brownies, slice each brownie in half to create a couple skinny brownies. Place a scoop of ice cream on the bottom half of the brownie and sandwich with the top half. Gently press the sandwich together to smoosh the ice cream between the cookies.
If you wish, roll the edges of each ice cream sandwich in sprinkles or chocolate shavings or jimmies.
Wrap each ice cream sandwich in plastic wrap and stick ’em in the freezer for at least half an hour. (Yes, we know. Waiting is the hardest part.)
After half an hour, you can stop fidgeting and take an ice cream sandwich out of the freezer. Unwrap it and eat it right away. Don’t forget to do a dance or at least a sigh of appreciation.
Recipe Testers Reviews
Chewy, gooey-on-the-inside, crisp-at-the-edges chocolate chip cookies sandwiched together with old-fashioned vanilla ice cream. That was my default ice cream cookie sandwich fix as a kid—and, truth be told, well into my 30s. Boring? Shrug. I prefer to think of it as classic. It wasn't until I experienced the salty yet sweet, tender yet crisp, maniacally yet perfectly jumbled tastes and textures of Momofuku's Compost Cookies. And, a short time later, Momofuku's oddly nostalgia-invoking Cereal Milk Ice Cream. These two experiences came separately at first, but not for long. From then on, the past was just that. I've been meaning to do an ice cream sandwich with Katharine Hepburn Brownies but haven't quite gotten around to it. One of these times.