Homemade Ice Cream Sandwich

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IngredientsHomemade Ice Cream Sandwich

  • 1/2 cup unsalted butter, melted
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 cups (2 pints) Ice Cream (Homemade or Store Bought), slightly softened
  • 10 x 15 inch cookie sheet
  • Parchment paper


  1. Preheat oven to 350⁰ F. and place rack in center of oven.
  2. Use parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan.
  3. Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir, to make sure all of the butter is melted, but not boiling.
  4. In a large bowl, whisk together the melted butter and sugar.
  5. Whisk in the egg and vanilla extract.
  6. Add the flour, cocoa powder, and salt and stir until combined and smooth.
  7. Spread the batter evenly in the prepared pan.  This is made easier by use of an offset spatula.
  8. Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn’t get browner than the other.
  9. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan.
  10. Remove from oven and place on a wire rack to cool.
  11. Gently lift the cake onto a cutting board.
  12.  With a serrated knife, cut the cake in half crosswise.
  13.  Place one half of the cake, top side down, on a large piece of plastic wrap.
  14.  Spread with the slightly softened ice cream, smoothing with a spatula.
  15.  Top with the remaining half of cake, top side up.
  16.  Wrap tightly in plastic wrap.
  17.  Place in the freezer until firm, at least two hours, better if left overnight.
  18. When the sandwiches have set up, remove the freezer, unwrap, and with a serrated knife, cut into individual rectangles or squares sandwiches.
  19. They can be wrapped in plastic individually and be stored in the freezer for up to one week.


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