How To: Ice Cream Sandwiches
Learn how to make homemade ice cream sandwiches with a vanilla or chocolate cookie.
How To: Ice Cream Sandwiches
Place ice cream machine’s removable bowl in freezer.
Prepare ice cream mix:
Refrigerate.
Prepare sandwich dough:
Prepare a half sheet pan (18"x13"):
Line with parchment paper and
Lightly spritz with non-stick cooking spray
Create slab of cookie:
Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface
After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan
Bake at 350F for ~15 minutes
Cut in half (two pieces = ~13"x9" each)
Let cool completely
Churn ice cream mix:
Time to churn! Review Homemade Ice Cream: Methodology for how.
Assemble sandwiches:
Prepare pan: Line a 13"x9" metal pan with plastic wrap, leaving an additional 10" off either end.
Note: length of plastic wrap: ~33" = 10"+13"+10".
Invert one half of slab cookie, placing in prepared 13"x9" pan.
Spoon freshly churned ice cream over cookie, distributing entire batch evenly over surface.
Optional: add layers of caramel, nuts, sauce, etc. while spooning ice cream.
Immediately place remaining half-slab cookie over the top.
Lightly press top cookie to ensure full contact with ice cream.
Bring one end of plastic wrap over cookie, tightly wrapping the end and edges.
Repeat with other end of plastic wrap. {Cookie + ice cream should be completely enclosed in plastic wrap.}
Immediately place pan containing cookie + ice cream in freezer.
Freeze until firm.
Cut sandwiches:
Transfer frozen unwrapped block to cutting board
Optional: trim about 1/2" from all sides so that individual servings are all pretty. Eat the trimmed pieces immediately.
Using a large sharp knife (chef's knife recommended), cut large bar into individual servings
Serve immediately OR wrap each bar tightly in plastic wrap and freeze.
Brenda’s tips:
Recommended to make sandwiches approximately 1"x2" OR 2"x3"
1x2=48 (excluding trimmed edges)
2x3=16 (excluding trimmed edges)
And yes, Brenda uses a ruler
Sandwich can remain in freezer as giant or individual servings for ~ a month, as long as it is tightly wrapped in plastic wrap
Tasty tip: Make sure everything is prepared BEFORE ice cream maker finishes mixing
While assembling the sandwiches, work in double-time to manage the ice cream without allowing it to melt
Timesaver tip:
Plan schedule from desired end time ("T"). . .
T minus 24 hrs: place removable bowl in freezer
T minus 14 hrs: make ice cream mixture
T minus 4 hrs: make & bake giant slab cookie
T minus 3 hrs: start ice cream maker
T minus 2 hrs 55 min: prepare 13"x9" with plastic wrap + invert half-slab
T minus ~2 hrs 30 min: ***churn complete*** = assemble sandwiches
T minus 2 hrs 20 min: place giant ice cream sandwich in freezer
T minus 5 min: remove from freezer & cut into individual sandwiches
T: serve
Homemade Ice Cream: Methodology
A crash-course in ice cream making that will pay big dividends!
Over the next few weeks, Brenda is going to share her favorite ice cream recipes. First, she wanted to write a post that focused on the homemade ice cream methodology. View this as a crash-course in ice cream making that will pay big dividends!
There are 2 basic types of dairy-based ice cream:
egg-free, no-cook ice cream
egg custard ice cream
Both = happiest taste buds.
Brenda uses Cuisinart’s 2qt Frozen Yogurt-Sorbet & Ice Cream Maker.
Full disclosure: she previously owned the KitchenAid Ice Cream maker attachment for her bowl-lift KitchenAid. Where the bowl attaches, it broke, so she made the switch to Cuisinart’s machine.
REMEMBER: Ice cream incorporates air as it freezes and expands. While her 2qt machine can make 2 quarts of ice cream, she DOES NOT fill the machine full with 2 quarts of liquid. You'll lose some divine tasting treats if you add too much liquid.
Note: check capacity on your machine. Brenda will note what size machine for which the recipe was created.
Most ice cream machines these days have an insert that needs to hang out in the freezer for 24 hours before it can do its job.
Now, let’s cover the steps to creating divinely delicious ice cream:
Homemade Ice Cream—yes, please.
Place the ice cream mixer bowl into the freezer
Place bowl upright, on a flat surface, in the coldest part of the freezer (usually the back). Allow 16-24 hours to freeze completely (review manufacturers instructions).
Make base mixture
Custard base
Ice cream base
Refrigerate base mixture overnight
Refrigerated 12-24 hours - cold base mixture allows the frozen mixer bowl to retain it's cold which in turns allows for a thicker, more frozen ice cream to be created. DO NOT skip this step.
If making ice cream sandwiches, make cookie crusts
Vanilla Cookie
Wait minimum of 16 hours from placement of mixer bowl in freezer
Place frozen bowl back into ice cream machine
Turn on machine
Pour custard or ice cream base into frozen mixer bowl
Allow the machine to work it's magic
Transfer frozen ice cream to . . .
Bowls for serving
Prepared slab of cookie for sandwiches
Freezer-safe container for later consumption
Brenda’s tips:
Recommendation: this is the best scraper tool needed for removing freshly churned ice cream from the freezer bowl & blade. It's silicone encased-blade has just enough flex to maneuver the corners and the scraping power to lift that last 1/8" frozen to the bowl - - - all while protecting the delicate non-stick surface.
Ice cream should be savored. Homemade ice cream should be anticipated and relished. Plan ahead and it is worth every bit of effort.
Ice cream is generally made with a combination of heavy cream, whole milk and/or half & half. You can make substitutions but be aware that it will affect the final creaminess of the ice cream.
Custard is made with that same combination of delicious dairy, but also contains eggs. The custard base should be cooked for food safety (160F for custards).