Homemade Ice Cream Sandwiches Recipe (Better Than Store-Bought!)

Is there anything more nostalgic and delightful than biting into a homemade ice cream sandwich on a warm summer day? These homemade ice cream sandwiches take the classic frozen treat to a whole new level with soft, chewy chocolate cookies sandwiching your favorite ice cream flavor. Unlike the store-bought versions that can taste artificial and leave that weird waxy coating on your fingers, these are made with real ingredients and taste absolutely incredible.

Perfect for summer parties, kids’ birthday celebrations, backyard barbecues, or just because it’s Tuesday and you deserve something special, these homemade ice cream sandwiches are surprisingly easy to make and completely customizable. You can use any ice cream flavor you love, experiment with different cookie bases, and even roll the edges in sprinkles, mini chocolate chips, or crushed candy for an extra-special touch.

What makes this recipe truly special is the cookie component—these aren’t just any cookies. They’re specifically designed to stay soft and chewy even when frozen, so you get that perfect bite without breaking your teeth or having the cookie shatter everywhere. The result is a tender, chocolatey cookie that pairs beautifully with creamy ice cream, creating the ultimate frozen dessert that both kids and adults absolutely love. Trust me, once you make these homemade ice cream sandwiches, you’ll never go back to the boxed variety again!

History / Background

The ice cream sandwich has a fascinating history that spans over a century of American dessert innovation. While the exact origin is debated among food historians, the most widely accepted story dates back to 1899 in New York City, where a pushcart vendor began selling vanilla ice cream pressed between two thin graham wafers. This simple but brilliant idea quickly became a street food sensation, offering a portable, hand-held way to enjoy ice cream without the need for bowls or spoons.

The treat gained even more popularity during the early 1900s at Coney Island and other seaside amusement parks, where vendors would sell them to beachgoers and families looking for a refreshing snack. The original versions were quite simple—usually vanilla ice cream between plain wafer cookies—but they represented an innovation in portable desserts that captured the American imagination.

The modern ice cream sandwich as we know it today—with those distinctive rectangular chocolate wafer cookies—was popularized in the 1940s and 1950s as commercial ice cream production became more sophisticated. Companies began mass-producing these frozen treats, making them accessible and affordable for families across the country. The chocolate wafer version became iconic, showing up in lunch boxes, at pool sides, and from ice cream trucks playing their familiar jingles throughout neighborhoods.

What’s particularly interesting is how the ice cream sandwich evolved differently around the world. In Asia, particularly in places like Singapore and the Philippines, ice cream sandwiches are often served in slices of colorful bread or between thin wafers in vibrant flavors. In Mexico, you’ll find “nieves” (ice cream) sandwiched between cookies or wafers with unique regional flavors. Each culture has put its own spin on this simple concept of combining cookies with ice cream.

The homemade ice cream sandwich trend has surged in recent years, with artisanal ice cream shops and home bakers creating gourmet versions featuring everything from macaron shells and brownie cookies to snickerdoodles and red velvet cake layers. This homemade renaissance celebrates creativity and quality ingredients, returning to the handcrafted approach that started it all over a century ago.

Why You’ll Love This Recipe

These homemade ice cream sandwiches have become one of my most requested desserts, especially during summer months when everyone’s craving something cold and delicious. What started as a fun project with my kids has turned into our signature treat that we make for every celebration, and I’m confident you’re going to love them just as much as we do.

Here’s why this ice cream sandwich recipe is about to become your new favorite summer dessert:

• Soft, chewy cookies even when frozen – The secret recipe keeps cookies perfectly tender, never rock-hard or crumbly
• Completely customizable – Choose any ice cream flavor and cookie combination to create your perfect sandwich
• Kid-friendly and fun to make – A wonderful activity to do with children who love helping in the kitchen
• Budget-friendly – Costs significantly less than store-bought gourmet ice cream sandwiches
• No special equipment required – Just basic baking tools you already have
• Make-ahead friendly – Prepare in advance and store in the freezer for easy grab-and-go treats
• Portion-controlled dessert – Pre-portioned servings make it easy to enjoy without overindulging
• Impressive presentation – Look like they came from an artisan ice cream shop
• Perfect for parties – Make a whole batch and let guests customize their own
• Tastes infinitely better than store-bought – Real ingredients create authentic, delicious flavor
• Allergy-friendly options available – Easily adapted for different dietary needs
• Creates lasting memories – The perfect summer activity that kids will remember for years

Ingredient Notes

Let’s break down what makes these ice cream sandwiches absolutely perfect. Each ingredient serves a specific purpose in creating that ideal texture and flavor.

All-Purpose Flour (2 cups) – The foundation of our cookies. All-purpose flour provides structure while keeping the cookies tender. You can substitute with gluten-free 1:1 baking flour if needed—I’ve tested it and it works beautifully! Just make sure it’s a blend designed for baking, not just plain almond or coconut flour.

Unsweetened Cocoa Powder (¾ cup) – This gives the cookies their rich chocolate flavor without being overly sweet. Use Dutch-process cocoa for a deeper, more mellow chocolate taste, or natural cocoa powder for a slightly more intense flavor. Both work great! Don’t use hot cocoa mix—it contains sugar and milk powder and won’t give you the right results.

Baking Soda (1 teaspoon) – Essential for helping the cookies spread slightly and creating that tender texture. Baking soda also helps achieve that beautiful dark color and contributes to the chewy texture we want.

Salt (½ teaspoon) – Never skip the salt! It enhances all the flavors and balances the sweetness. I prefer fine sea salt or table salt for even distribution throughout the dough.

Unsalted Butter (¾ cup, softened) – Butter provides richness, flavor, and helps create that soft texture. Make sure it’s truly softened (not melted!) to room temperature—about 65-68°F. If you press it lightly with your finger, it should leave an indent. Salted butter can work too; just reduce the added salt to ¼ teaspoon.

Granulated Sugar (1 cup) – Sweetens the cookies and helps create a slightly crispy edge while maintaining a soft center. The sugar also helps the cookies spread properly.

Light Brown Sugar (½ cup, packed) – The molasses in brown sugar adds moisture, chewiness, and a subtle caramel flavor that makes these cookies extra special. Don’t skip it—the combination of white and brown sugar is key to the perfect texture.

Large Eggs (2) – Eggs provide structure, moisture, and richness. They should be at room temperature for best results (they incorporate more easily into the butter mixture). If you forget to take them out, place them in warm water for 5-10 minutes.

Pure Vanilla Extract (2 teaspoons) – Enhances the chocolate flavor and adds depth. Pure vanilla extract is worth it—imitation just doesn’t have the same quality flavor.

Ice Cream (1.5-2 quarts) – The star of the show! Choose your favorite flavor. Classic vanilla is traditional and lets the cookies shine, but chocolate, strawberry, mint chocolate chip, cookie dough, or any flavor you love works beautifully. Let it soften at room temperature for about 10-15 minutes before assembling for easiest spreading.

Optional Add-Ins and Coatings:

• Mini chocolate chips (1 cup for rolling edges)
• Rainbow sprinkles (½ cup)
• Crushed Oreos, candy bars, or nuts
• Mini M&Ms or chocolate candies

Equipment Needed

The great news is you don’t need any fancy equipment to make these incredible ice cream sandwiches! Here’s everything you’ll need:

Essential Equipment:

• Large mixing bowl – For combining dry ingredients
• Stand mixer or hand mixer – While you can mix by hand, an electric mixer makes creaming the butter and sugars much easier
• Medium mixing bowl – For wet ingredients
• Baking sheets (2-3) – You’ll need multiple sheets or will need to bake in batches
• Parchment paper or silicone baking mats – Prevents sticking and makes cleanup easy
• Cookie scoop or ice cream scoop – A 2-tablespoon cookie scoop ensures uniform size (uniform cookies = even sandwiches!)
• Spatula – For transferring cookies and spreading ice cream
• Wire cooling racks – Essential for cooling cookies properly
• Sharp knife or offset spatula – For spreading ice cream evenly
• Plastic wrap or wax paper – For wrapping finished sandwiches
• Freezer-safe container or large freezer bags – For storing your ice cream sandwiches

Helpful but Optional:

• Parchment paper sheets – Pre-cut sheets save time
• Cookie spatula with thin edge – Makes lifting cookies easier
• Ice cream scoop with release mechanism – For portioning ice cream quickly
• Ruler – Helps ensure cookies are uniform size

Print

Note: Nutrition information is approximate and varies based on ice cream flavor chosen and exact ingredients used. Calculated using vanilla ice cream.

Tips & Variations

The beauty of homemade ice cream sandwiches is how easily you can customize them to suit your family’s tastes and dietary needs. Here are some of my favorite variations:

Cookie Variations:

• Chocolate Chip Cookies: Swap the chocolate cookies for classic chocolate chip cookies for a traditional twist
• Sugar Cookies: Use soft sugar cookies for a lighter, less chocolatey base
• Peanut Butter Cookies: Make peanut butter cookies for an extra-rich, nutty flavor
• Oatmeal Cookies: Chewy oatmeal cookies work surprisingly well, especially with caramel or cinnamon ice cream
• Brownie Cookies: Add an extra ¼ cup cocoa and reduce flour by ¼ cup for fudgier brownie-like cookies
• Red Velvet: Add red food coloring and reduce cocoa to ¼ cup for red velvet cookies

Ice Cream Flavor Combinations:

• Classic Vanilla: Traditional and lets the cookie flavor shine through
• Mint Chocolate Chip: Refreshing and perfect with chocolate cookies
• Strawberry: Light and fruity, great for summer
• Coffee or Espresso: For the coffee lovers—absolutely divine
• Salted Caramel: Sweet and salty perfection
• Cookie Dough: Extra cookies within your ice cream sandwich!
• Peanut Butter: Rich and indulgent
• Neapolitan: Can’t decide? Use all three flavors!

Edge Coatings:

• Roll edges in mini chocolate chips for extra chocolatey crunch
• Use rainbow sprinkles for birthday party fun
• Crushed Oreos add cookies and cream vibes
• Chopped nuts (walnuts, pecans, peanuts) for texture
• Mini M&Ms for colorful, candy-coated edges
• Toffee bits for a sophisticated crunch
• Crushed pretzels for sweet and salty contrast
• Toasted coconut for tropical flair

Dietary Modifications:

• Gluten-Free: Use certified gluten-free 1:1 baking flour blend
• Dairy-Free: Use vegan butter in cookies and dairy-free ice cream (coconut milk or almond milk based)
• Lower Sugar: Reduce sugar by ¼ cup and use sugar-free ice cream
• Vegan: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes) and vegan butter and ice cream

Pro Chef Tips

These professional techniques will take your homemade ice cream sandwiches from good to absolutely extraordinary:

Perfect Cookie Texture: The single most important factor in great ice cream sandwiches is cookie texture. Slightly underbake your cookies—they should look barely set in the center and might even seem too soft. Remember, they’ll firm up as they cool and will be frozen anyway. Overbaked cookies become rock-hard pucks when frozen that are impossible to bite through comfortably.

Room Temperature Ingredients: Bringing your butter and eggs to room temperature before mixing creates a better emulsion, resulting in a more uniform cookie dough that bakes more evenly. Cold ingredients can cause the butter to seize up and create an uneven texture. Plan ahead and set them out 30-60 minutes before baking.

Chill the Dough (Optional but Helpful): If you have time, chill your cookie dough for 30 minutes before baking. This helps prevent excessive spreading and creates a thicker, chewier cookie—ideal for ice cream sandwiches. You’ll get a better shape and more professional-looking final product.

The Right Ice Cream Temperature: This is crucial and often overlooked! Ice cream that’s too hard won’t spread evenly, leaving gaps and uneven spots. Ice cream that’s too soft will be messy and might melt completely before you can get it frozen again. The sweet spot is when you can easily scoop it but it still holds its shape—usually after sitting at room temperature for 10-15 minutes.

Assembly Line Method: Set up an assembly line for efficiency. Lay out all your bottom cookies, scoop ice cream onto all of them, spread quickly, then add all the tops. This method keeps you working at a steady pace and ensures the ice cream stays cold. If it starts getting too soft, pop everything in the freezer for 10 minutes mid-assembly.

Use Parchment Between Layers: When storing multiple ice cream sandwiches, place parchment or wax paper between layers in your container. This prevents them from freezing together and makes it easy to grab just one without disturbing the others.

Pre-Portion Your Ice Cream: For even more consistent results, you can pre-scoop ice cream onto parchment paper and freeze the portions solid, then quickly place them between cookies. This method is especially helpful when making large batches or if you’re working in a warm kitchen.

The Freeze-Firm-Trim Method: For perfectly clean edges, assemble sandwiches slightly overfilled with ice cream, freeze until solid, then use a sharp knife to trim around the edges. This professional technique gives you that pristine, store-bought look.

Common Mistakes to Avoid

Even straightforward recipes can go wrong if you’re not careful. Here are the most common issues I see with homemade ice cream sandwiches and how to prevent them:

Overbaking the Cookies: This is the number one mistake! Cookies that are baked until completely firm will turn into frozen discs that are hard to bite through and can even crack your teeth. Always err on the side of underbaking—the cookies should look slightly underdone in the center when you remove them from the oven. They’ll continue to cook on the hot pan and will be perfect once cooled and frozen.

Not Letting Cookies Cool Completely: I know it’s tempting to dive right in, but warm or even slightly warm cookies will melt your ice cream on contact, creating a soupy mess. Let cookies cool completely on wire racks—at least 30 minutes to an hour. Touch them to make sure they’re room temperature before you start assembling. You can even refrigerate them for 15 minutes to ensure they’re nice and cool.

Using Ice Cream Straight from the Freezer: Rock-hard ice cream is impossible to spread evenly and will crack your cookies when you try to press them together. You need slightly softened ice cream that’s spreadable but not melting. The timing depends on your freezer temperature and the ice cream brand—check it every few minutes after removing from the freezer. You want it soft enough to scoop and spread easily but still cold and holding its shape.

Making Uneven Cookie Sizes: When your cookies are different sizes, you can’t pair them up properly and you’ll end up with mismatched, awkward-looking sandwiches. Use a cookie scoop (I recommend a 2-tablespoon scoop) to portion uniform amounts of dough for each cookie. This small tool makes a huge difference in the final appearance and ensures you get the exact number of sandwiches the recipe yields.

Not Wrapping Properly: Ice cream sandwiches that aren’t tightly wrapped will develop ice crystals and freezer burn, ruining the texture and flavor. Each sandwich should be wrapped individually in plastic wrap or wax paper, pressed firmly to remove air pockets. Then store them in an airtight container or freezer bag for an additional layer of protection. Proper wrapping keeps them fresh for weeks.

Working Too Slowly: Ice cream melts quickly, especially in a warm kitchen. Work as quickly as possible during assembly—have all your cookies laid out, ice cream ready, and any toppings prepared before you start. If you notice the ice cream getting too soft while working, immediately put everything back in the freezer for 10 minutes to firm up, then continue. Don’t try to power through with melting ice cream—you’ll just end up with a mess.

Storage & Meal Prep

Properly stored homemade ice cream sandwiches stay delicious for weeks, making them the perfect make-ahead dessert for busy families, parties, or whenever you want a special treat on hand.

Freezer Storage (Best Method): Once your ice cream sandwiches are completely frozen solid (at least 2-3 hours after assembly), wrap each one tightly in plastic wrap or wax paper. Place wrapped sandwiches in a freezer-safe container or heavy-duty freezer bag, separating layers with parchment paper. Remove as much air as possible before sealing. Properly stored, homemade ice cream sandwiches keep beautifully for up to 2 months in the freezer.

Individual Wrapping is Key: Always wrap each sandwich individually before storing. This serves multiple purposes: it prevents them from sticking together, protects them from absorbing freezer odors, prevents freezer burn, and makes it easy to grab just one when you want a treat. I like to use wax paper for wrapping because it’s easier to unwrap when frozen than plastic wrap, but both work fine.

Serving from Frozen: For the best texture and eating experience, remove ice cream sandwiches from the freezer about 5 minutes before serving. This allows them to soften just slightly so the cookies aren’t too hard and the ice cream isn’t rock solid. In hot weather, you might want to serve them straight from the freezer. They’ll soften quickly in the heat!

Cookie-Only Storage: If you want to prep ahead but not assemble yet, baked and cooled cookies can be stored at room temperature in an airtight container for up to 3 days, or frozen in a freezer bag for up to 3 months. This gives you the flexibility to assemble fresh sandwiches whenever you want them.

Avoiding Freezer Burn: The enemy of frozen desserts is ice crystal formation and freezer burn. Minimize this by ensuring your freezer maintains a consistent temperature (don’t store them in the door where temperatures fluctuate), wrapping sandwiches tightly, and using them within 2 months. The longer they sit, the more likely you are to experience texture changes.

Transporting Ice Cream Sandwiches: Need to bring them to a party or picnic? Transport in a cooler with ice packs, keeping them as frozen as possible. They’ll stay firm for 2-3 hours in a good cooler. For longer transport times, use dry ice (handle carefully with gloves).

Make-Ahead & Freezer Notes

Ice cream sandwiches are actually the perfect make-ahead dessert, which is one of the many reasons I love this recipe! Here’s how to plan ahead:

Full Make-Ahead Timeline:

• 2-3 months ahead: Bake cookies, cool completely, and freeze in freezer bags with parchment between layers
• 1 week ahead: Assemble complete ice cream sandwiches and store in freezer
• Day of serving: Remove from freezer 5 minutes before serving for perfect texture

Best Assembly Strategy for Large Batches: If you’re making these for a party or event, I recommend a production-line approach. Bake all the cookies in one baking session, let them cool, then have an assembly party! Get the family involved—one person scooping ice cream, one spreading, one adding tops, and one wrapping. You’ll have dozens of ice cream sandwiches ready in under an hour.

Component Freezing: Both parts freeze beautifully separately, giving you ultimate flexibility:

• Baked cookies: Freeze for up to 3 months in airtight containers with parchment between layers. Thaw at room temperature for 20 minutes before assembling.
• Pre-assembled sandwiches: Freeze assembled sandwiches for up to 2 months for grab-and-go convenience.

Thawing Guidelines: There’s no thawing needed—serve directly from frozen! However, letting them sit at room temperature for 5 minutes makes them easier to bite into. In winter, you might want them straight from the freezer. In summer, they soften quickly once outside.

Special Occasion Planning: Making these for a birthday party or special event? Prepare them 2-3 days in advance for optimal freshness. This gives the cookies and ice cream time to meld together slightly (which actually improves flavor!) while still maintaining perfect texture. Any longer than a week and you might notice minor texture changes, though they’ll still taste delicious.

Quick Refresher: If your ice cream sandwiches have been frozen for a while and developed minor ice crystals, let them thaw for 10 minutes, unwrap them, and press the cookies together again gently before re-wrapping and re-freezing. This helps redistribute the ice cream evenly.

Serving Suggestions

While ice cream sandwiches are absolutely perfect on their own, here are some creative ways to serve them and what to pair them with:

Classic Summer Presentations:

• Serve at backyard barbecues alongside grilled burgers and hot dogs
• Set out at pool parties in a cooler filled with ice
• Include on dessert tables at outdoor weddings or graduations
• Pack in lunch boxes as a special treat (with an ice pack!)
• Offer as the dessert course after a casual summer dinner

Dessert Board Ideas: Create an ice cream sandwich bar where guests can customize their own:

• Array of different ice cream flavors in tubs
• Selection of cookies (chocolate, vanilla, peanut butter)
• Bowls of toppings: sprinkles, mini chips, nuts, crushed candy
• Parchment squares for wrapping
• Let everyone build their own creation!

Beverage Pairings:

• Cold brew or iced coffee: The slight bitterness perfectly complements sweet ice cream
• Fresh lemonade: Classic summer combo
• Iced tea: Especially peach or raspberry flavored
• Milkshakes: Go all-in on the dairy indulgence!
• Root beer floats: Serve ice cream sandwiches alongside for a fun twist
• Sparkling water: A refreshing, less sweet option for adults

Fancy It Up:

• Drizzle with chocolate or caramel sauce before serving
• Dust with powdered sugar and cocoa powder for elegant presentation
• Serve on decorative plates with fresh berries and mint garnish
• Create an ice cream sandwich sundae: place on a plate, add whipped cream, cherries, and hot fudge

Party and Event Ideas:

• Birthday Parties: Let kids decorate their own with various toppings
• Wedding Favors: Wrap beautifully and give as take-home treats
• Baby Showers: Make mini versions with smaller cookies
• Summer Camps: A fun activity and delicious result
• Bake Sales: Always a top seller, especially on hot days

Holiday Variations:

• Fourth of July: Use red, white, and blue sprinkles on the edges
• Halloween: Orange and black sprinkles or candy corn pieces
• Christmas: Peppermint ice cream with crushed candy canes
• Valentine’s Day: Strawberry ice cream rolled in pink and red heart sprinkles

FAQs Section

Q: Can I use a different type of cookie for ice cream sandwiches?
A: Absolutely! While these chocolate cookies are specifically formulated to stay soft when frozen, you can use almost any soft, chewy cookie recipe. Great alternatives include chocolate chip cookies, sugar cookies, snickerdoodles, peanut butter cookies, or even brownies cut into squares. The key is choosing a cookie that’s soft and slightly underbaked—avoid crispy or crunchy cookies as they’ll be too hard when frozen. Homemade cookies always work better than store-bought because you can control the texture.

Q: How do I keep the cookies soft after freezing?
A: The secret is in the baking! Slightly underbake your cookies so they’re just barely set in the center—they should look slightly underdone when you remove them from the oven. The recipe’s combination of both white and brown sugar also helps retain moisture. The cookies will firm up as they cool and will maintain that tender, chewy texture even when frozen. Additionally, wrapping sandwiches tightly prevents them from drying out in the freezer.

Q: My ice cream keeps melting before I can finish assembling. What should I do?
A: This is super common! Here’s the solution: work in smaller batches. Instead of trying to assemble all sandwiches at once, lay out just 4-6 cookies, add ice cream, top them, wrap them, and get them back in the freezer before starting the next batch. Make sure your workspace is cool (turn on the AC!), and keep the ice cream container in the freezer between scoops rather than leaving it on the counter. If the ice cream gets too soft, pop it back in the freezer for 10-15 minutes before continuing.

Q: Can I make these dairy-free or vegan?
A: Yes! For dairy-free ice cream sandwiches, use dairy-free butter (like Earth Balance) in the cookie recipe and your favorite dairy-free ice cream (coconut milk, almond milk, or oat milk based). For fully vegan sandwiches, also replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes until gel-like). The texture will be slightly different but still delicious. There are so many amazing dairy-free ice cream options available now that taste incredible!

Q: How long do homemade ice cream sandwiches last in the freezer?
A: When properly wrapped and stored, homemade ice cream sandwiches stay fresh for up to 2 months in the freezer. After that, they’re still safe to eat but may develop ice crystals or freezer burn that affects texture and taste. For best quality, enjoy them within 3-4 weeks. Always wrap each sandwich individually in plastic wrap or wax paper, then store in an airtight container or freezer bag.

Q: Can I make mini ice cream sandwiches?
A: Definitely! Mini ice cream sandwiches are adorable and perfect for parties. Use a small cookie scoop (about 1 tablespoon) to make smaller cookies—you’ll get about twice as many. Reduce baking time to 8-10 minutes. Use less ice cream (about 2-3 tablespoons per sandwich) and assemble the same way. Mini versions are great for portion control and kids’ parties. They also freeze and thaw more quickly than full-sized sandwiches.

Q: Why did my cookies turn out hard instead of soft?
A: Hard cookies usually result from overbaking. Remember, these cookies should look slightly underbaked when you remove them from the oven—they’ll continue cooking on the hot pan. If your cookies are spreading too thin and getting crispy, try chilling the dough for 30 minutes before baking, make sure your butter wasn’t too soft or melted, and consider reducing oven temperature by 25°F.

Q: What’s the best way to cut ice cream sandwiches into clean shapes?
A: For perfectly clean edges and professional-looking sandwiches, try the freeze-firm-trim method: assemble sandwiches with slightly more ice cream than needed, freeze until completely solid (at least 3-4 hours), then use a sharp knife dipped in hot water to trim around the edges. Wipe the knife clean and re-warm it between cuts. This technique gives you that pristine, bakery-style appearance. You can even use cookie cutters on frozen sandwiches to create fun shapes like hearts, circles, or stars!

Conclusion

There’s truly nothing quite like the joy of biting into a homemade ice cream sandwich—that perfect combination of soft, chewy chocolate cookies and creamy, cold ice cream is pure summer bliss. What makes this recipe so special is how it transforms a simple childhood favorite into something extraordinary that you’ve made with your own hands, using real ingredients and lots of love.

I hope this recipe becomes a summer staple in your home like it has in mine. Whether you’re making them for a special occasion, as a fun weekend project with the kids, or simply because you deserve a delicious frozen treat, these homemade ice cream sandwiches deliver every single time. The best part? Once you master the basic recipe, you can experiment endlessly with different cookie and ice cream flavor combinations to create your own signature sandwiches.

Remember, the key to success is those soft, slightly underbaked cookies and working quickly during assembly to keep that ice cream perfectly frozen. Don’t be intimidated—this recipe is actually quite forgiving, and even if your first batch isn’t picture-perfect, I guarantee they’ll still taste absolutely amazing!

I’d love to hear about your ice cream sandwich adventures! What flavor combinations did you try? Did your kids help with the assembly? Did you roll the edges in something fun? Drop a comment below and share your experience—I read every single one and love hearing from fellow home cooks. And if you loved this recipe as much as my family does, please pin it to your favorite Pinterest board so you can find it easily next summer (and so other people can discover how easy and delicious homemade ice cream sandwiches can be!).

Now grab your apron, turn on that oven, and get ready to make the best ice cream sandwiches you’ve ever tasted. Your freezer is about to be stocked with the most amazing frozen treats, and you’re going to be everyone’s favorite person! Happy baking and stay cool! 🍦