Easy Homemade Creamy Ice Cream Sandwiches Recipe for Perfect Summer Treats

Name: Easy Homemade Creamy Ice Cream Sandwiches
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter, softened; ¾ cup (150g) granulated sugar; ¾ cup (165g) packed light brown sugar; 2 large eggs, room temperature; 1 tsp pure vanilla extract; 2 ¼ cups (280g) all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 ½ cups (270g) semi-sweet chocolate chips; 2 cups (480ml) heavy cream, chilled; 1 cup (240ml) whole milk, chilled; ¾ cup (150g) granulated sugar; 1 tbsp pure vanilla extract

Written by

mandy

Posted on January 7, 2026

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Dessert Recipes

January 7, 2026

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Let me tell you, the scent of freshly baked cookies mingling with the sweet chill of creamy ice cream is enough to make anyone’s mouth water on a sweltering summer day. The first time I made these easy homemade creamy ice cream sandwiches, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It all started years ago, when I was knee-high to a grasshopper, watching my grandma carefully sandwich her homemade vanilla bean ice cream between crisp chocolate chip cookies. That memory has stuck with me like the perfect summer song stuck in your head.

Honestly, I wish I had discovered this recipe sooner. It’s dangerously easy yet yields pure, nostalgic comfort that brightens up any picnic or backyard barbecue. My family couldn’t stop sneaking these ice cream sandwiches off the cooling rack (and I can’t really blame them). You know what makes these homemade treats stand out? The creamy, dreamy ice cream paired with soft, chewy cookies—a combo that’s absolutely irresistible. They’re perfect for potlucks, a sweet treat for your kids after a long day, or just to brighten up your Pinterest cookie board with something truly mouthwatering. After testing this recipe more times than I can count (in the name of research, of course), it’s become a staple for family gatherings, gifting, and those “I deserve a little something sweet” moments.

Why You’ll Love This Easy Homemade Creamy Ice Cream Sandwiches Recipe

With a recipe this good, you need some solid reasons to keep it in your regular rotation—so here’s what makes these ice cream sandwiches stand out:

Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute summer cravings.
Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your pantry and freezer.
Perfect for Summer Gatherings: Great for backyard barbecues, birthday parties, or an after-dinner treat.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike—actually, I dare you to share and not keep them all!
Unbelievably Delicious: The texture contrast between soft, chewy cookies and creamy, melt-in-your-mouth ice cream is next-level comfort food.

This isn’t just another ice cream sandwich recipe. What sets it apart? The secret is in the cookie dough—you chill it to get that perfect chewy bite—and the ice cream, which you whip up creamy and smooth at home. No store-bought shortcuts here. Plus, you can swap in your favorite ice cream flavor or add mix-ins for a creative twist. Honestly, this recipe feels like comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. It’s perfect for impressing guests without stress or turning a simple snack into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and a few fresh ingredients make all the difference. Here’s what you’ll need:

For the Cookies:

1 cup (225g) unsalted butter, softened (adds richness and chewiness)
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar (adds a caramel note)
2 large eggs, room temperature
1 tsp pure vanilla extract (I recommend Nielsen-Massey for the best flavor)
2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups (270g) semi-sweet chocolate chips

For the Ice Cream Filling:

2 cups (480ml) heavy cream, chilled
1 cup (240ml) whole milk, chilled
¾ cup (150g) granulated sugar
1 tbsp pure vanilla extract

If you’re feeling adventurous, you can swap in almond flour for a gluten-free cookie option or use dairy-free coconut cream and milk for a vegan-friendly ice cream. For seasonal flair, try mixing in chopped fresh strawberries or toasted nuts into the ice cream base. Just remember, the quality of your vanilla extract and butter really makes a difference here—trust me, I’ve learned that the hard way!

Equipment Needed

Mixing bowls (at least two: one for cookie dough, one for ice cream base)
Electric mixer or stand mixer (makes whipping cream a breeze)
Baking sheets lined with parchment paper or silicone mats
Measuring cups and spoons (for precise results)
Spatula and wooden spoon (for folding ingredients)
Ice cream maker (optional, but highly recommended for creamy texture; if you don’t have one, I’ll share a no-churn method below)
Plastic wrap or airtight container for freezing sandwiches

If you don’t own an ice cream maker, no worries. I’ve tested this recipe with my trusty hand mixer and a freezer-safe container, and it still turns out creamy and delicious—just requires a little extra stirring during freezing. For budget-friendly options, silicone baking mats work wonders and last forever if you treat them right. Also, keeping your mixing bowls chilled helps whip the cream faster, so keep that in mind!

Preparation Method

Make the Cookie Dough: In a large bowl, cream together 1 cup (225g) softened butter, ¾ cup (150g) granulated sugar, and ¾ cup (165g) light brown sugar using an electric mixer until light and fluffy—about 3 minutes. This step is key for that perfect cookie texture.
Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract. The batter should look smooth and creamy now.
Combine Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Gradually add this dry mix to the wet ingredients, mixing on low speed until just combined—don’t over mix or you risk tough cookies.
Fold in Chocolate Chips: Gently fold in 1 ½ cups (270g) semi-sweet chocolate chips with a spatula. The dough will be thick and slightly sticky, which is perfect.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps the cookies hold their shape and develop flavor.
Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place about 2 inches apart. Flatten slightly with your hand or a glass bottom. Bake for 10-12 minutes or until edges are golden but centers still soft. Let cool completely on wire racks.
Prepare the Ice Cream: In a large bowl, whisk together 2 cups (480ml) heavy cream, 1 cup (240ml) whole milk, ¾ cup (150g) sugar, and 1 tbsp vanilla extract until sugar dissolves. Pour into your ice cream maker and churn according to manufacturer’s instructions—usually about 20-25 minutes. For no-churn, whip the cream until stiff peaks form, fold in sweetened condensed milk and vanilla, then freeze in a container, stirring every 30 minutes for 2-3 hours.
Assemble the Sandwiches: Once cookies and ice cream are ready, scoop about ¼ cup (60ml) of ice cream onto the flat side of one cookie. Top with another cookie, pressing gently to spread the ice cream evenly. Wrap sandwiches individually in plastic wrap and freeze for at least 1 hour before serving.

Pro tip: If your ice cream is too soft when assembling, pop it back in the freezer for 10-15 minutes to firm up. Also, don’t skip chilling the dough—it makes all the difference in texture and flavor!

Cooking Tips & Techniques

Here’s what I’ve learned after countless batches of these ice cream sandwiches:

Chill the Dough: I can’t stress enough how chilling cookie dough transforms the texture. It prevents spreading and gives you those soft, chewy centers you crave.
Don’t Overbake the Cookies: They’ll continue baking on the sheet once out of the oven. Aim for golden edges with slightly soft centers for that perfect bite.
Keep Ingredients Cold: For the ice cream, chilled cream and milk whip better and yield a smoother texture.
Use Good Vanilla: Vanilla extract quality makes a huge flavor difference here. Trust me, plain vanilla won’t cut it.
Multitask: While cookies chill or bake, prep your ice cream base to save time.
Prevent Soggy Cookies: Make sure cookies are completely cooled before assembly—warm cookies will melt the ice cream too fast.

I once tried assembling sandwiches with warm cookies, and let’s just say my kitchen turned into a sticky mess. Live and learn, right? Also, layering parchment paper between sandwiches before freezing keeps them from sticking together—a small step that saves big headaches later.

Variations & Adaptations

This recipe is like a blank canvas for your summer creativity. Here are a few ways to mix things up:

Flavor Swaps: Swap vanilla ice cream for chocolate, strawberry, or even mint chip to match your mood.
Dietary Adaptations: Use almond flour or gluten-free flour blends for a gluten-free cookie. For dairy-free, substitute coconut milk and vegan butter—just keep an eye on texture.
Seasonal Mix-Ins: Add chopped fresh berries, toasted nuts, or shredded coconut to the ice cream for an extra punch.
Cooking Method Change: Try baking cookies on a pizza stone for a crisper bottom or freezing ice cream sandwiches with rolled edges in crushed nuts for a fancy touch.
Personal Favorite: I once added a sprinkle of sea salt on top of the cookies before baking—game changer!

Don’t be afraid to experiment; this recipe’s forgiving nature means you can create your own signature version with ease.

Serving & Storage Suggestions

Serve your easy homemade creamy ice cream sandwiches straight from the freezer—they’re best cold and firm, but not rock hard. If they’re too frozen, let them sit at room temperature for 5 minutes before enjoying. Presentation-wise, stack them on a pretty plate or wrap individually in parchment paper tied with twine for a charming summer gathering treat.

Complement these sandwiches with fresh fruit, a cold glass of lemonade, or even a scoop of sorbet for a refreshing contrast. To store, wrap each sandwich tightly in plastic wrap and place in an airtight container or freezer bag. They stay delicious for up to 2 weeks.

When reheating, avoid the microwave—it melts the ice cream too fast. Instead, let them thaw in the fridge for 10-15 minutes to soften slightly. Flavors actually deepen after a day in the freezer, so making them ahead of time is a smart move.

Nutritional Information & Benefits

Each ice cream sandwich clocks in at roughly 250-300 calories, depending on portion size and ingredients used. The cookies provide energy-boosting carbs, while the ice cream offers a bit of calcium and protein from the dairy. Using real vanilla extract and unsalted butter means you’re avoiding artificial additives common in store-bought versions.

If you opt for dairy-free or gluten-free swaps, these treats can accommodate many dietary needs without sacrificing taste. Moderation is key, but honestly, a little indulgence like this during summer feels like pure self-care.

Conclusion

So, why is this easy homemade creamy ice cream sandwiches recipe worth trying? Because it’s simple, satisfying, and downright addictive. You get the homemade touch without the fuss, plus the joy of sharing a cool, creamy treat with the people you love. I adore this recipe because it brings back memories of summer afternoons and family smiles, wrapped into one delicious bite.

Feel free to tweak the flavors and textures to suit your taste buds—this recipe’s flexibility makes it a keeper. If you give it a go, please drop a comment below with your favorite spin or any questions. Share this with friends who need a little summer sweetness too! Remember, sometimes the best treats come from the heart (and a little bit of butter and sugar).

FAQs About Easy Homemade Creamy Ice Cream Sandwiches

Can I make these ice cream sandwiches without an ice cream maker?

Absolutely! Use the no-churn method by whipping cold heavy cream to stiff peaks, folding in sweetened condensed milk and vanilla, then freezing with occasional stirring. It’s simple and yields creamy results.

How long can I store the ice cream sandwiches in the freezer?

Wrapped tightly, they keep well for up to 2 weeks. Beyond that, texture and flavor might start to decline.

Can I use store-bought cookies instead of homemade?

You can, but homemade cookies offer a softer, chewier texture that pairs better with the creamy ice cream. If using store-bought, pick thick, soft cookies for best results.

What’s the best way to prevent the ice cream from melting while assembling?

Work quickly and keep your ice cream in the coldest part of your freezer. You can also chill the cookies before assembly to slow melting.

Can I add mix-ins like nuts or candy to the ice cream?

Definitely! Fold in your favorite mix-ins during the last few minutes of churning or before freezing if no-churn. Just avoid anything too hard that might freeze rock solid.

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