This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 ice cream sandwiches
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.

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  • Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.

  • Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.

  • Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.

  • Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.

  • Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.

  • When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

Chef's Notes:

Use a basic, cheap, grocery-store vanilla ice cream which has a lot of air whipped into it.

You can eat these right away, but if you freeze them for a few hours, the cookies absorb moisture from the ice cream and get even softer.

Nutrition Facts

205 calories; protein 3.4g; carbohydrates 29.9g; fat 9.3g; cholesterol 25.9mg; sodium 158mg. Full Nutrition
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Reviews

Rating: 5 stars
05/30/2021
And as alwayss... eeeenjoyyyy! Read More
Rating: 5 stars
06/04/2021
This was so good! My dad raved on and on about the cookie part. I also made my Bryers ice cream into soft serve by mixing in a 1/2 of homemade whip cream. Read More
Rating: 5 stars
05/30/2021
Its so good I want to say thank u? Read More
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Rating: 5 stars
06/04/2021
Easy to make! I used both Silpat and parchment paper...the parchment paper worked better for me...better & more even cookie spread and easier to remove than my Silpat. Thanks, Chef John -- you're definitely one of my favorite internet chefs!!!!! (LOVE the Rigatoni al Segreto!) Read More
Rating: 5 stars
06/05/2021
Spot on! Delish -- and it did remind me of the ones I had growing up. And bonus points for being easy :D The hardest part was waiting 3 hours for them to set in the freezer. Thanks, Chef John! Read More