Ice cream sandwiches are one of the most common ‘ice creams’ my kids go for when I tell them they can pick a treat from the freezer at the shops or servo. Usually, they are reserved for special occasions and outings but not anymore!
Introducing homemade ice cream sandwiches, the perfect treat to whip up over the weekend and impress the troops. You’ll love this combination of squishy chocolate dough and refreshing ice cream, great for any sweet tooth.
This recipe calls for mint choc chip and berry ice cream, but you may want to substitute the flavours depending on what you like (or what happens to be on special when you’re perusing the ice cream section at Woolies).
This homemade ice cream sandwich recipe makes 20 delicious sandwiches so you’ll have plenty to spare and keep in the freezer for another day. Or..whip them up and serve them as a birthday party or sleepover treat for the guests. I mean, who wouldn’t love a homemade ice cream sandwich to go with their movie marathon?
RECIPE: Homemade ice cream sandwiches
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Serves: 20
- 225g unsalted butter, softened and cubed
- 1 cup caster sugar
- 1 large egg, beaten
- 400g plain flour
- 50g cocoa powder
- 1 tps McKenzie’s Baking Powder
- 1/2 tsp McKenzie’s Bi-Carb Soda
- 2L choc-mint ice-cream
- 2L berry ice-cream
The chocolate cookie
- Cream the butter and the sugar with an electric mixer until pale and fluffy. Add the egg and mix thoroughly.
- Sift together the flour, cocoa, baking powder and bi-carb soda. Gradually add the flour mixture to the creamed mixture to form a dough.
- Wrap dough in cling film and refrigerate for one hour.
- Preheat oven to 170C. Line three oven trays with baking paper. Lightly flour the work surface and roll out the dough evenly to a thickness of approximately 5mm. Using a 6.5 cm round cookie cutter, cut approximately 40 shapes from the dough, re-rolling the scraps.
- Bake in the oven for 10-12 minutes on the middle shelf. Transfer to a wire rack to cool completely.
The ice cream
- Meanwhile, remove your ice cream from the freezer and allow it to sit at room temperature for 10 mins.
- Place in a large bowl and mix until soft but not melted.
- Add softened choc-mint ice cream to a 22cm x 32cm swiss roll tray and spread to a 2cm thickness.
- Return to freezer for 2 hours. Repeat with berry ice-cream in a separate pan.
- Remove ice cream from the freezer. Using the same 6.5cm cookie cutter and working quickly, cut out 4 rounds of ice cream. Return ice cream tray to freezer.
- Sandwich between two shortbread biscuits. Continue until all sandwiches are complete.
Serve and enjoy!
If you do have leftovers, you’ll need to store them in the freezer. We suggest wrapping them up individually in cling wrap and then placing them into a freezer-friendly container to keep them sealed and ready to eat the next time a craving for homemade ice cream sandwiches strikes.
If you’re after an ANZAC ice cream sandwich recipe, then we happen to have one right here!
While we always recommend going the easy route when it comes to baking, you might like a good ol’ baking challenge and if this is the case, then have a look at our recipe for Vanilla Bean Ice Cream With a Clever Twist!
This no-churn vanilla bean ice cream uses basic ingredients such as sweetened condensed milk and cream by also features none other than Yukult.