Ice Cream/Frozen Desserts

Patriotic Ice Cream Sandwiches

June 28, 2015
1 Ratings
Photo by Mark Weinberg
  • Makes 12 sandwiches
Author Notes

The key to a good ice cream sandwich is soft, chewy cookie—one that isn't impossible to bite through once it's frozen. Of course, awesome ice cream is a must, too. For these ice cream sandwiches, I made a double batch of mrslarkin's Chewy Sugar Cookies #2 to make the dough, then included information on how to assemble the cookies below. You can either use store-bough ice cream, or make my blueberry ice cream. —Erin Jeanne McDowell

What You'll Need
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose unbleached flour (I use King Arthur)
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 cups turbinado or coarse sugar
  • 2 to 3 pints' worth strawberry, blueberry, and vanilla ice cream (store-bought or homemade)
  1. Preheat the oven to 375° F and line 2 large baking sheets with parchment paper then proceed with the following steps to make a double-batch of mrslarkin's Chewy Sugar Cookies #2.
  2. In the bowl of a stand mixer, cream the butter and the granulated and light brown sugars for 1 minute. Scrape sides of bowl. Continue beating for 1 additional minute. Scrape bowl again then add vanilla and beat for 1 minute.
  3. Add the eggs to the mixture and beat for 1 minute. Scrape down the sides of the bowl, then add the flour, salt, and baking soda and beat for 1 minute. Scrape down the sides of the bowl and beat for 1 additional minute.
  4. Place the turbinado sugar in small, shallow bowl. Using a medium-sized (roughly 1/2 cup) cookie or ice cream scoop, scoop the balls of dough out and roll each in the turbinado sugar. Leaving roughly 1 1/2 inches of space between each cookie, place the balls of dough onto the prepared baking sheets so that you have 12 on each sheet.
  5. Bake until the edges are golden, but the cookies look ever-so-slightly underdone, 9 to 11 minutes.
  6. Transfer the cookies to cooling racks and allow them to cool completely, about 30 minutes. Bring the ice cream out to soften a bit at room temperature, about 10 minutes.
  7. Turn half of the cookies upside down and use the same medium-sized scoop to place a mound of ice cream in the center of the upturned cookies, alternating between the three flavors so you have an equal number of red, white, and blue scoops. Top each scoop with the remaining cookies. Return the sandwiches to the freezer for 15 to 20 minutes, or however long you like. For longer storage, wrap the sandwiches in wax paper before placing them in the freezer.

See what other Food52ers are saying.

  • Jackie Stauffer
    Jackie Stauffer
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

2 Reviews

Jackie S. June 5, 2016
Erin, could the cookies be made the day before? Stored in fridge?
Erin J. June 8, 2016
Totally - you wouldn't even need to keep them in the fridge! Just in an airtight container! Or you can assemble the sandwiches entirely ahead and just keep them, individually wrapped, in the freezer!