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To try this summer: the ice-cream sandwich

By 23 juin 2015No Comments

In my last article, I was asking what kind of recipes you would like to see here. You gave me a lot of great ideas, thank you! I’ve also noticed that you were eager about ice cream and fresh recipes for summer. Thing that I can understand, regarding those last sunny days. And which is good, because I had this recipe in mind for a while!


Ice cream sandwiches are actually two pieces of iced cookies with ice-cream in between. The taste could reminds the Oreo cookies, but those are better of course. The happiness of an ice cream and a bit of crunch! I can’t resist!


And you know what? I think that I have succeeded to find the ultimate recipe, that I’ve adapted a bit. Here I’ve played with mint / chocolate ice-cream, strawberry ice-cream, and raspberry sorbet… I let you guess which one I prefer.
The recipe comes from the book “The Cookie Dough Lover’s Cookbook“.

Ice cream sandwich cookie
Serves 8
The real ice-cream sandwich, to associate with any ice cream of your choice!
Prep Time
20 min
Cook Time
8 min
Total Time
12 hr
Prep Time
20 min
Cook Time
8 min
Total Time
12 hr
  1. Ice cream of your choice, homemade or industrial
  2. 40ml vegetable shortening (sunflower or grapeseed oil)
  3. 20gr butter
  4. 160g light brown sugar
  5. 1/2 teaspoon baking powder
  6. 1 pinch of salt
  7. 70gr cocoa powder
  8. 1/2 teaspoon vanilla extract
  9. 250gr all-purpose flour
  1. Preheat oven to 180°C
  2. In a bowl, mix together melted butter, shortening and sugar until mixture is smooth.
  3. Add baking powder, salt, cocoa powder, and vanilla and mix until incorporated. Mix in 1 half of the flour, followed by 2 tablespoons of water, and then add the remaining flour and another 2 tablespoons of water, mixing well until no dry ingredients remain. Dough should be soft and pliable but not sticky; if necessary, add more water until dough comes together.
  4. On a lightly floured surface, turn out the dough and roll it. Using a novelty cookie cut 6 or 8 cookies, depending of the size of your cutter.
  5. Transfer cookies to a baking sheet lined with parchment paper. Using a chopstick poke some holes on each cookie. Place the cookies in the freezer for 10 minutes before baking.
  6. Bake 7 to 8 minutes. Do not overbake. Remove from oven and let cookies cool on baking sheet, then freeze until ready to use.
  7. To assemble sandwiches, put 2 or 3 balls of ice cream in the center of a cookie, assemble with the second part, enjoy!
Adapted from The Cookie Dough Lover's Cookbook
Adapted from The Cookie Dough Lover's Cookbook
Pop & Soda
I’m open to any other idea!

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