Homemade Ice Cream Sandwiches


Our posting ideas come from, shall we say, a variety of sources. This particular posting comes to you from our local ice cream truck. Every single day at around 7pm an ice cream truck rolls beneath our condo balcony blaring a variety of tinny sounding tunes from Fur Elise to You are My Sunshine. They must do a good business in our neighborhood because they never miss a day and even come around in the dead of winter. A couple weeks ago, after hearing the ice cream truck’s siren song for the umpteenth time, I suggested to Nathan that we actually go and get ice cream from the truck because I love ice cream sandwiches. Nathan responded to my genius idea with an even more genius idea when he said “Why don’t we make some??”

I’m not going to tell you that making these ice cream sandwiches is as quick and easy as walking down the street to your local ice cream truck. I am, however, going to tell you that these are fun and delicious and have a flavor and richness that you won’t find in a packaged version…especially when you make your own cookies n’ cream ice cream to go between the chocolatey cookie layers like we did. Let’s just say these made us popular on July 4th at the cookout we attended. Impress your friends by bringing these rectangles of deliciousness to your next summer cookout!

CONCANNON PINOT NOIR Katryn’s Wine Pairing: Concannon Pinot Noir, 2010
Rating: 7.0 out of 10.0

This is a versatile wine that pairs well with a variety of foods from fish to chocolate. It was just juicy enough to complement the sweetness of the ice cream sandwiches while still being dry and acidic enough to provide a contrast. The wine had dominant cherry flavors that paired well with the vanilla/chocolate. It also had an earthy, spicy depth that deepened the richness of the chocolate cookie. If you’ve never tried wine with your ice cream sandwich I suggest you give it a try!

ALLAGASH BLACK Nathan’s Beer Pairing: Allagash Black
Rating: 8.75 out of 10.0

This Stout is one of the more interesting that I feel that I’ve had. Allagash calls this a ‘Belgian style stout’ and I think the fruity funk from the Belgian yeast adds a level of flavor and complexity with normal stouts. There are the roasted malts and chocolate flavors that one could expect in a stout but with a fruity undertone that compliments and strengthens the roasted and chocolate flavors. The synergy of these flavors fills your mouth and can be pretty intense, almost like an imperial style beer. This is further enhanced when eating something rich and chocolatey… like our homemade ice cream sandwiches. The beer simultaneously cuts through the rich and thick ice cream flavors while also complimenting the chocolate sandwich with similar flavors. You won’t be sure where your dessert ends and your beer begins!


Homemade Ice Cream Sandwiches

Cookies and Cream Icecream:

Adapted from a recipe in this cookbook


NOTE: we had to make two batches of the recipe below to fill all the cookie sandwiches. Our ice cream maker is only big enough for the amounts listed below but if you can make larger amounts feel free to double the recipe and make it all at once.

5 egg yolks
1/2 cup granulated sugar, divided
1 3/4 cups heavy cream
3/4 cup whole milk
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
1/2 heaping cup crushed Oreo cookies (This can be more or less depending on how Oreo-y you want your ice cream sandwiches)


1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and 1/4 cup of the sugar in a large bowl; set aside.

2. Warm the remaining 1/4 cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.

4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

Cookie Sandwiches:

Adapted from a recipe in this cookbook


2 2/3 cups all-purpose flour
2/3 cup cocoa powder
1 1/4 cups unsalted butter, softened
1 cup granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract


1. Preheat oven to 350°F degrees and line two baking sheets with parchment paper.

2. Sift the flour and cocoa together and set aside.

3. In a stand mixer, beat together the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture in small amounts and mix until combined.

4. Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it in the refrigerator until firm enough to roll out. Roll each batch into a 1/4″ thick rectangle that is around 10″ x 8″ (make sure not to roll your dough too thin, more on this later). Cut your large rectangle into 2″ x 4″ cookie rectangles.

5. Transfer the cookies rectangles to one of the baking sheets covered with parchment paper leaving around 1″ between rectangles. Poke holes in the rectangles using a skewer, thermometer tip, or other pointy device in whatever pattern you like.

6. Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool (keep an eye on your cookies! We rolled ours a little thin and they were done well before the 16 minute mark.)

7. Repeat with remaining dough.

8. While your cookies are baking, pull your completed homemade ice cream out of the freezer and let it soften slightly. Line the bottom of a 9″ x 13″ inch baking sheet with parchment paper, allowing it to overhang on two sides. Spread the softened ice cream into the pan, smooth the top and freeze until firm.

9. Using the overhanging parchment paper, lift ice cream out of the pan and onto your work surface. Using one of the cookies as a template, cut ice cream into 2″ by 4″ inch bars. Using a spatula or other flat device place the ice cream bar onto a cookie and place another cookie over top of the ice cream. (It is best to do this part as quickly as possible so that the ice cream remains firm and easy to work with.)

10. Wrap each individual ice cream bar in plastic wrap and freeze until serving.

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