Consider this your public service announcement: It’s National Ice Cream Sandwich Day! We’re celebrating with a bunch of different ones all in bite-sized form. Ice cream sandwiches could be the perfect dessert—they are easy to make and the flavor combinations are virtually endless.
If you want to make your own ice cream, follow your favorite recipe, but be sure you freeze it as hard as your freezer will go. That will make assembling the ice cream sandwiches easier. Looking for more ice cream sandwich goodness? Be sure to check out our PB&J Ice Cream Sandwiches as well.
Okay, let’s get started!
– fig bar cookies
– cardamom ice cream
– checkerboard cookies
– coffee ice cream
– pretzel crisps
– chocolate chips
– salted caramel ice cream
– shortbread cookies
– strawberry ice cream
1. Make sure ice cream is frozen as hard as your freezer will get it.
2. Using a melon baller, scoop a small portion of ice cream onto the back side of one cookie.
3. Top with a second cookie, and press the two cookies together. Wipe away any drips
4. Layer on a plate or pan covered in waxed paper, and freeze for at least 30 minutes until firm.
Pro tip: If you’re making the sandwiches in advance, scoop the ice cream first and freeze it separately in the scoops. Then you can assemble the sandwiches more easily. Or you can let friends and family mix and match their own flavors without a lot of the mess.
Who doesn’t love a fig bar? That classic, semi-healthy snack cookie from childhood. Pairing with cardamom ice cream from Three Twins (a local fave!), gives this ice cream sandwich a decidedly grown-up taste. The spice of the cardamom is the perfect pairing with the chewy fig cookie.
Vanilla and chocolate checkerboard cookies just call for coffee ice cream. These just might be our new go-to after-dinner dessert to serve with espresso.
We knew we needed to do something a little extra with these pretzel crisps before layering them with ice cream. Clearly, the answer was to dip them in chocolate. Simply melt chocolate chips over a double boiler or in the microwave, and dip half of each pretzel.
To get the chocolate to harden more quickly, put them on a baking sheet lined in waxed paper and chill in the fridge or freezer. The only hard part will be not eating them before you make the ice cream sandwiches.
You’ll need to work quickly with these sandwiches for two reasons. First, there are holes in the pretzel crisps! And second, the chocolate will melt all over your fingers if you handle them too much. It’s a delicious, but messy, side effect.
Think of this as an updated take on strawberry shortcake. If you want to make it extra tasty, layer in a few strawberry slices with the ice cream. Yum!
If you’re taking photos, do so quickly! Ice cream sandwiches get melty.
Freeze them on the serving platter if it will fit in your freezer. That will keep the sandwiches cold a bit longer.
We couldn’t resist grabbing one before the shoot was over! So tasty!
What’s your favorite ice cream and cookie combination for ice cream sandwiches? Tell us in the comments!