Comprised from The Prepared Pantry Magazine “Country Home Kitchen.” To sign up for a free subscription to the magazine click here

PatrioticIce I fell in love with ice cream sandwiches as a kid. After school and before the bus came, my friends and I would wander over to the neighborhood grocery. As I recall, I only bought two things: little fruit filled pies and ice cream sandwiches. The ice cream sandwiches were vanilla ice cream with chocolate cookie wafers. The wafers were soggy and sticky. I didnt care. Today, I know that you can make much better ice cream sandwiches than you can buy.

How to Make Ice Cream Sandwiches

The first ice cream sandwiches that I made were crude affairs; scoops of ice cream squished between cookies; They worked. But the cookies were too hard and the ice cream not packed densely enough. Sadly, the ice cream tended to squish out. They still tasted good but were a bit of a mess.  

This method works best if:

You dont put two much ice cream between the cookies.

You squish the cookies together compressing the ice cream.

You choose cookies that are soft

You freeze the sandwiches after assembly.

Later I used sugar cookies; and cut them into rectangles so they looked more like the ice cream sandwiches that I found in the stores. They were fun. It was even more difficult to compress the ice cream. Without the ice cream being compressed, it seemed to melt much more quickly.

Then I discovered the tool; to make ice cream sandwiches. It makes much nicer sandwiches. It does two things:

1) It cuts the baked cookies to the right size and shape

2) It compresses the ice cream and cookies together so that you have a nice firm, hard, sandwich.

Discover this ice cream tool for yourself

IceTool

You can use any ice cream you want. Softer cookies work best. Sugar cookies  are perfect if your recipe makes softer cookies and if you under-bake them slightly. Or you can use our sugar cookie mixes.

We have several cookie mixes including raspberry lemon; key lime; and chocolate;

Im still in love with chocolate. But banana nut ice cream paired with the banana cookies is good too. Raspberry cookies; are my other favorite.

The mixes come with frosting packets. Thats okay. Drizzle frosting over the completed sandwiches or dip your sandwiches in the frosting to coat one end of each sandwich.

If you buy the ice cream sandwich tool…

You dont have to, but its worth it. It comes with a parchment paper template that shows you how to roll the cookie dough to perfect dimensions so you have no drop, no waste, and you get the maximum number of cookies.

Buy the tool; one time, save the template, and use over and over with a variety of mixes and recipes. The tool has a sharp-edged cutter for cutting cookies.

Usually, the cookies are cut after theyre baked so that they are exactly the right size to fit in the sandwich maker to be pressed together with the ice cream. You can cut the dough before the cookies are baked, but even with sugar cookies that dont spread much the baked cookies will need to be trimmed just a bit to fit in the tool. Dont worry; the tool will trim the edges so the cookies fit.

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Three Ways to Make an Ice Cream Sandwich

You can make ice cream sandwiches three ways. Any way you choose, you can make far better ice cream sandwiches than you can get at the convenience store. You can get creative mixing and matching cookies with ice cream flavors and maybe dipping them in chocolate or frosting them.

Well show you all three ways and give you the advantages of each so you can choose the way that is best for you.

Method 1: Making Ice Cream Sandwiches with an Ice Cream Sandwich Maker

This method uses a slick ice cream sandwich maker ; tool to make uniform and professional looking ice cream sandwiches. The tool cuts a sheet of cookies into uniform rectangles. A cookie is placed in the tool, ice cream is spread on top of the cookie, and second cookie is placed over the ice cream. The tool then compresses the ice cream and the two cookies together.

Method 2: Making Ice Cream Sandwiches with the Sheet

This method uses two sugar cookie sheets with ice cream frozen between the sheets. The sheets are then sawed into individual sandwiches using a serrated knife.

The sugar cookies are baked in pans lined with parchment paper. After the cookies are cooled, they are lifted from the pans by grasping the edges of the paper. You can use nearly any sugar cookie recipe or mix. We use our sugar cookie mixes in flavors like Wild Raspberry and Sweet Lemon, Lemon Cream, Key Lime; Cherry Vanilla; and Chocolate Fudge.

Our sugar cookie mixes are perfectly sized to make a 9 x 13-inch sheet. You can use the frosting that comes with the mix to decorate or frost you ice cream sandwiches.

What youll need:

sugar cookie mix 2 baking pans, 9 x 13 if you are using our mixes but other pans may accommodate other mixes or recipes

ice cream

parchment paper or aluminum foil

Step one: Make the sugar cookie sheets

Mix the cookie dough according to the package instructions. Roll the dough into two parchment lined pans to a thickness of just less than 1/4-inch. It is easiest to do this with a pastry roller or pony roller. For this cookie mix, two 9 x13-inch pans were perfect. Save any leftover dough to make sugar cookies. Bake the cookies for nine minutes or until done. Dark pans will bake more quickly than light pans.

Let the cookies cool in the pans on a rack. Once cool, lift one of the sheets from the pan and set it on a cooling rack. Leave the other in the pan.

Step two: Put ice cream between the two sugar cookie sheets

Soften the ice cream on the counter until it is no longer hard. Spread the ice cream with the back of an ice cream spade or spatula. For a 9 x13-inch pan, nearly a quart of ice cream is the right amount. Place the cookie/ ice cream pan in the freezer.

Place a plastic cutting board over the second cookie sheet on the rack. Grasping the cutting board and cooling rack together, invert the cookie sheet onto the cutting board. Peel off the parchment paper. You will now have a cookie sheet upside down on the cutting board. Replace the cooling rack, hold the cutting board and rack together, and invert. You will now have the cookie sheet on the rack right side up.

Carefully slide the second cookie sheet off the rack onto the frozen ice cream. Gently press the cookie onto the ice cream. Place the pan with the cookies and ice cream into the freezer until solid.

Step three: Cut and finish the ice cream sandwiches

Remove the pan from the freezer. Lift the cookie and ice cream sheet from the pan by grasping the edges of the parchment paper.

Use a ruler to determine cut lines. Score lines in the cookie where you want the cuts to be. Use a stiff-bladed, serrated knife to saw the sheet into ice cream sandwiches returning each to the freezer once cut. If the ice cream starts to soften before all the cuts are made, refreeze the ice cream.

You may want to dip your ice cream sandwiches in melted chocolate coating one end. As you remove the ice cream sandwiches from the chocolate, you may want to dip the soft chocolate end in sprinkles or other decorations.

You may also chose to frost the top of your ice cream sandwiches and sprinkle the top.

Method 3: Making Ice Cream Sandwiches Using the Cookie Cutter

This method is the simplest and requires no tools, but without a form to hold the ice cream in and a tool to uniformly cut the cookies and compress the ice cream, the ice cream sandwiches are not as neat and professional looking.

You need some solid cookies like gingersnaps or snickerdoodles, not dainty cookies, to absorb the moisture and not come apart when you bite into them. Our favorites are Brownie Sugarsnaps,; Gingersnaps, ; and Pennsylvania Dutch Sugar Cookies.

What youll need:

cookie mix ; or recipe

a baking pan

ice cream

parchment paper or aluminum foil

Step one: Bake the cookies

Bake the cookies according to package directions and let cool. Try to make the cookies the same shape and size. Match the cookies in pairs and set aside.

Step two: Prepare the ice cream

Line a 9 x13-inch baking pan with foil or parchment paper.

The ice cream needs to be softened enough to squish into the foil or parchment paper-lined pan. If you let it get too soft, ice crystals will form. If you use a spatula or the back of an ice cream spade, you can squish the ice cream into a layer while it is still frozen. Smooth the ice cream into a 1/2-inch thick layer. Refreeze the ice cream.

Step three: Cut the ice cream and assemble the sandwiches

Once the ice cream is frozen hard, remove the pan form the freezer. Lift the ice cream from the pan by grabbing the edges of the foil or paper and lifting.

Cut round circles of ice cream with a cookie cutter. Place each ice cream circle between a cookie pair. Press them firmly together and refreeze.

First we experimented with ice cream sandwich flavors. Then we then discovered that we could decorate and frost them. The frosting becomes harder, not sticky, in the freezer. You can also melt chocolate and drizzle the chocolate over your ice cream sandwiches.

Dipping the sandwiches is another option. You can decorate them with sprinkles, either on top of the ice cream sandwiches or press the sprinkles into the ice cream or even decorate the edges.

Now you have another way to make cool treats for the summer. But your family will probably want them year-round.

Dont have a mix or recipe? Try this one.

Ice Cream Sandwich Cookies

cup of semi-sweet chocolate chips ;

1 Tablespoon butter

1 cup butter

1 cup powdered sugar

1 dash salt

4 large egg yolks

1 teaspoon vanilla extract ;

3 cups all-purpose flour

ice cream

1.Melt the chocolate and one Tablespoon butter in the microwave.


  Set aside.

2. Cream the remaining butter and powdered sugar together. Add the salt.

3. Add the four egg yolks, beating after each. Add the vanilla and the chocolate.

4. Add the flour in three parts, beating after each addition.

5. Scrape the dough onto a large sheet of waxed paper. Pat the dough into a square or round log. Wrap it in waxed paper and smooth the edges into a uniform log. Refrigerate the log for at least an hour.

6. Preheat the oven to 350 degrees. Cut the dough into 3/16-inch thick slices. Place them on an ungreased baking sheet. Bake for eight to ten minutes or just until set. Cool on a wire rack.

Make Patriotic Ice Cream Sandwiches

Using our Raspberry Cheesecake cookie mix ; to make the cookies, we filled them with vanilla ice cream and rolled the outside of them in patriotic sprinkles. These would be great for a 4th of July party or barbeque.

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Author Biography

Top of FormDennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking, available free in an e-book or as a Kindle book on Amazon for $10.

He loves to help people bake and is giving away Free Digital Cookbooks and Magazines. There is no cost or obligation. To sign up for the FREE subscription of “Country Home Kitchen” and other great E-books and giveaways, click here.

Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children.