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Ice Cream Sandwiches - An easy treat to make with kids this Summer

Ice Cream Sandwiches

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Hi Bold Bakers!

Some of the boldest desserts I know are ones that make me feel just like a kid. There is just nothing like the flavors and foods we all grew up with and today there is no reason we shouldn’t still enjoy the sweets we used to love. That’s why I am so excited to share my recipe for this nostalgic classic summertime treat, ice cream sandwiches!

Remember digging your teeth into that chewy, chocolate cakey outside and sweet creamy inside. Some things really can’t even be improved upon which is why I chose to stick with the classic flavor combination of a dark chocolate brownie sandwich outside and rich vanilla inside.

There is something so much fun about making and eating these. They are exactly like the ice cream sandwiches we all loved as kids except they are homemade. This means I was able to infuse extra flavor by using really good quality chocolate and my No Machine Homemade Ice Cream. To whip these up simply bake off a dark brownie in a sheet pan. From there fill the whole thing with sweet vanilla ice cream. Cover with an additional layer of chocolate brownie and freeze.

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After just a few hours I slice these into the perfect individual servings, making them great for parities, days at the beach, the pool, the possibilities are endless! I can’t wait for you to sink your teeth into these!

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4.43 from 7 votes
Ice Cream Sandwiches - An easy treat to make with kids this Summer
Ice Cream Sandwiches Recipe
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins

Enjoy my homemade Ice Cream Sandwiches recipe for an easy frozen treat this summer that will remind you of a childhood favorite!

Course: Dessert
Cuisine: American
Servings: 10 -12
Author: Gemma Stafford
  • 2 cups (10oz/300g) all-purpose flour
  • 1 cup (4oz/120g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 11/3 cups (101/2oz/200g) granulated sugar
  • 1/2 cup (3oz/90g) chocolate, roughly chopped
  • 1 cup (8oz/240g) butter
  • 1.5 quarts (1.4litres) vanilla ice cream, slightly softened for about 5-10 minutes (either homemade or store bought)
  1. Adjust oven rack to middle position and preheat to 350F/180C. Lightly spray 17½ x 12-inch half-sheet pan with nonstick cooking spray and line with parchment paper. Set aside
  2. Over a medium bowl sift together the flour, cocoa, and baking soda and salt.
  3. In 30 second increments melt together the butter and chopped chocolate. This should take no more than a minute and a half.
  4. Add the sugar to the melted chocolate and butter mixture and whisk until the sugar has dissolved and the mixture is cooled down. Lastly, stir in the vanilla and eggs until combined.
  5. Mix the wet ingredients into the dry to form a thick rich batter similar to a brownie.
  6. Transfer the batter into prepared baking sheet, spread batter evenly in pan using and offset metal spatula.
  7. Bake until cookie springs back when touched with your finger, about 10 to 12 minutes.
  8. Cool in pan on wire rack for 5 minutes, then run paring knife around perimeter of baking sheet to loosen. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
  9. After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again, about 1-2 hours.
  10. Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. LadyIreland on October 4, 2018 at 10:23 am

    Hi Gemma:
    Here I go again….How about adding a layer of salted caramel in the middle of the ice cream or maybe a swirl of caramel? Karen

    • Gemma Stafford on October 5, 2018 at 3:46 am

      Hi Karen,
      I hope you are settled in to your new kitchen. swirl away! I think that will be great. you can experiment to your heart’s content!
      The only ingredients which cause an issue will be high water content things, which tend to freeze like ice!
      Thank you for being in touch,
      Gemma 🙂

      • LadyIreland on October 5, 2018 at 8:14 am

        Good morning M’Lady:
        Haven’t made the big move yet…Still packing (mostly kitchen stuff). Another week or two and it should be all said and done. Whew! Looking forward to starting November with a bang! Thanksgiving recipes? Like you don’t have enough to do. BTW the Peanut Butter/Bacon cookies are DIVINE. Just make sure the bacon is crumbled almost to a powder. Big pieces were a turn off but very small, like the Bacos you can buy in the store (horrible things) is just right. Happy baking! Karen

        • Gemma Stafford on October 6, 2018 at 3:21 pm

          I’m going to have to tell Kevin about those cookies. Actually they sound right up Waffle’s alley.


  2. Nour on May 9, 2018 at 8:26 am

    Hi Gemma,
    Love this recipe ????
    I wanted to ask you if I can use 2 8″ square tins rather than one big tin, and if I did do I keep them in the oven for a shorter period?

    • Gemma Stafford on May 9, 2018 at 11:40 am

      Hi Nour,
      I have an easy way to work this out, I think!
      17.5 x 12 = 210 sq inches.
      8 x 8 = 64 x 2 = 128 sq inches.
      So, you will see that you will have a bit more than you need, about 1/3 more actually. You can make 3 x 8 inch cakes, freeze the extra one for another time, or make a few cupcakes.
      I hope this is of help,
      Gemma 🙂

      • ioNour on May 9, 2018 at 3:48 pm

        How about the time?
        Does it take less time to bake?

        • Gemma Stafford on May 12, 2018 at 5:14 am

          Hi Nour,
          Yes, it will be quicker. You always need to monitor a bake, test it about 3/4 ways through the baking process. A light touch to the top will tell a lot, a skewer inserted will tell you more. It should feel firm, not hard,
          Gemma 🙂

  3. Kristelle on April 16, 2018 at 11:21 pm

    Hello Gemma ???? It’s been a while since I’ve been in your website. I was actually looking for a recipe that is perfect for the awfully hot summer season in my country. I really like your ice cream recipes but never have I tried one before. But then I came across this one and thought it would be worth a try. I wasn’t wrong. My family loved it. I just think that maybe I used a smaller baking pan so they brownie layers turned out massive. Haha. You may see it in the photo I’ve submitted. By the way, I’d like to ask if perhaps I can go with the fudgy type of brownies for an ice cream sandwich. Thanks! 🙂

    • Gemma Stafford on April 17, 2018 at 2:45 am

      Hi Kristelle,
      Good, I am happy you liked this recipe, and yes, it can be made a little thinner! haha! make 1/2 the recipe next time.
      Yes, you could use the fudgy recipe too, it will be good, very rich though!
      Thank you for being in touch.
      Gemma 🙂

  4. miltonguy on July 20, 2017 at 11:05 am

    Hi Gemma,

    How would I modify this recipe to make a vanilla cookie/brownie for the ice cream sandwich? Thank you!

    Take Care,

    • Gemma Stafford on July 22, 2017 at 12:27 pm

      Hi Milton,
      you are describing a ‘Blondie’ really, this is a ‘brownie’ but made with white chocolate! This would be very good too!
      ( check this recipe out too, you can adapt this to your own taste.
      Thank you for being in touch,
      Gemma 🙂

  5. mila on July 16, 2017 at 6:23 am

    Hi gemma, the brownie out of the freezer was rock hard, difficult to cut and eat. If left out of freezer for a few mins the ice cream melts (very hot here in the med).
    Can you show us how to make a biscuit for ice cream sandwhiches?

    thank you 🙂

    • Gemma Stafford on July 17, 2017 at 2:23 am

      Hi Mila,
      I did not have this problem with this one, I am sorry that this was an issue for you. The sponge should not be hard going into the freezer, so it will defrost fast!
      ( here is another version, and you can use other cookie dough too. hope this is of help to you in the beautiful Med!
      Gemma 🙂

      • P.S. on September 18, 2017 at 12:27 pm

        My situation is the same as mila, maybe not so bad since I can still bite the ice cream sandwich, it’s just a bit harder than what I think it would be. But it’s fine, my freezer needed to be cleaned, it had too much ice on the walls and I think that might’ve been the problem really. It didn’t stop me or my family from eating it all, it was very tasty anyways!

        • Gemma Stafford on September 19, 2017 at 1:43 am

          Hi there,
          Thank you for all of your very kind reviews of the recipes. It is a great help to other Bold Bakers. We learn from each other here on BBB. It is great to have you with us.
          Cleaning out the freezer is not my favorite job! It is however really important, so good job!
          I am happy to have you with us,
          Gemma 🙂

  6. Phuong Nguyen on July 14, 2017 at 10:00 am

    Is the brownies in this recipe on the fudgy side or cakey side?

    • Gemma Stafford on July 15, 2017 at 3:48 am

      This is more cakey, as it needs to be handled,
      Gemma 🙂

  7. Noora on July 14, 2017 at 3:38 am

    Hi Gemma ❤

    I just tried making this right now but after layering the brownie with the ice cream, I noticed when I removed it from the freezer, the ice cream all leaked out of the cake. What could be the reason? My vanilla ice cream turned out to be like milk ?

    Thank you

    • Gemma Stafford on July 16, 2017 at 3:36 am

      Hi Noora,
      It sounds like the ice cream was left at room temperature too long.
      If it is still quite stiff going back to the freezer, it will harden back up in an hour or so. You need ot work fast with this, and get it back to the freezer asap! it is a frozen dessert,
      Gemma 🙂

  8. Bhuvan Jain on July 13, 2017 at 10:16 pm

    Can we make this egg free

    • Gemma Stafford on July 14, 2017 at 1:50 am

      Hi there,
      You can use the egg substitute chart here ( I think the flax seed will work best for this, read the instructions on the chart. Your result will be different to mine, the change of ingredient will do this!
      Gemma 🙂

  9. Mansi on July 13, 2017 at 8:58 pm

    Hi Gemma,

    Love all your recipes 🙂 Makes me hungry all the time..hehe.. Just wanted to ask, can you please post an eggles version of this recipe?? Or share some substitute for the same???

  10. Samantha Chan on July 13, 2017 at 4:17 pm

    Hi Gemma,

    I was wondering how long these ice cream sandwiches can last in the freezer. Should I wrap them up individually or leave the rest uncut to store in the freezer.


    • Gemma Stafford on July 14, 2017 at 2:04 am

      Hi Samantha,
      I would leave this, well wrapped in the freezer for about one month. If you are going to serve it all together then this will be good. if oyu wish to serve it as portions over a period, then I would make a simple wrap with baking paper for each piece, then place them back into the tray, side by side. you can use the paper to lift the slices too. Think of what you see in a pastry shop!
      Thank you for being with us,
      Gemma 🙂

  11. Isha on July 13, 2017 at 10:18 am

    Hi Gemma.. really love watching gour videos..I have one query, every time I make brownies they become really greasy . It doesn’t happen with the cakes that I make(and yes I follow instructions). Can you please tell me where am I going wrong?

    • Gemma Stafford on July 14, 2017 at 2:45 am

      Hi there,
      I suppose this depends on the recipe, and whether or not you are substituting ingredients. Brownies should have a dry layer on top of a soft layer. I do not think I have sufficient information to help you. take a look at the brownie recipes here, and check against what you are using.
      I hope this is of help to you,
      Gemma 🙂

  12. Nedyalko on July 13, 2017 at 9:54 am

    Gamma, I have one question for fondant. Can we replace glicerin with oil??❤

    • Gemma Stafford on July 14, 2017 at 2:46 am

      Hi there,
      If oyu are going to change this recipe it will be a good idea to find a recipe for your ingredients. It is possible, but I have not tried it. Google it, (glycerin free fondant recipe), that is what I would do,
      Gemma 🙂

  13. Samantha C. on July 13, 2017 at 9:05 am

    Hi Gemma,

    I was wondering how long this ice cream sandwiches can keep in the freezer. After making this, I’m thinking of doing a blondie ice cream sandwich with lemon blueberry ice cream!


    • Gemma Stafford on July 14, 2017 at 2:57 am

      YUMMY! I am on my way!
      That really sounds delicious Samantha, very inspiring for others too.
      depending on how you store this it will keep for at least a month. If you wish to serve it in portions, from time to time, then cut it, pop it back into the tray, wrapped as I did in a little baking paper, with an overlap. this will allow you to lift a portion out as you wish. Then double wrap with cling wrap, all will be will,
      Gemma 🙂

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