Over the years, I’ve made ice cream sandwiches using many different cookies. And in the end, I simply love the way the flavor in these oatmeal peanut butter cookies adds to the overall awesomeness of this frozen treat.
Ice Cream Cookie Sandwiches
Not all cookie recipes work well when frozen into ice cream sandwiches, but I’m happy to tell you that I’ve found the cookie recipe that works perfectly every single time. This cookie recipe is adapted from my grandmother’s recipe for Monster Cookies and I suspect that it may have been YOUR grandmother’s recipe as well.
When I discovered that the Monster Cookie recipe in my best friend’s cookbook from her mom was almost the exact same recipe that my grandmother used, it became even more fun every time I made those cookies. I love that we all have so much sentimental attachment to our family recipes.
Cookies for Ice Cream
In the past, I’ve made Monster Cookie Ice Cream Sandwiches using the original recipe, but I found that with a few tweaks, it was even better. By adapting that recipe to make it a little bit chewier and less crunchy, it freezes and softens beautifully when it is layered with ice cream.
Ice Cream Sandwich Cookie
I love making ice cream sandwiches with homemade ice cream. This recipe for Homemade Vanilla Ice Cream is hands down the easiest and best one you’ll ever make. For these sandwiches, I churned a batch of ice cream while I started making the cookies. Then I stashed the ice cream in the freezer while the cookies were baking and cooling. The ice cream was firm enough to assemble the sandwiches by the time the cookies had cooled. If you aren’t in the mood for making your own ice cream, pretty much any store-bought ice cream that you love will work beautifully for these Ice Cream Sandwiches. Chocolate peanut butter ice cream is a long-time favorite for these sandwiches, whether the ice cream is homemade or store-bought. The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Homemade Ice Cream Sandwiches
FREEZER STORAGE TIPS: The ice cream sandwiches can be stacked in a large airtight container and they will keep well that way. They can also be wrapped individually in foil. I do not recommend storing them in zip-close or sandwich bags, they will absorb some of the plastic smell and I really didn’t like that. For what it’s worth, no one else in my family was bothered by it. Kitchen Tip: I use this scoop both to measure the cookie dough and to scoop the ice cream onto the cookies when making ice cream sandwiches.
Cookies for Ice Cream Sandwiches
You’ll need the following ingredients for this recipe:
butter light brown sugar white sugar eggs baking soda vanilla extract maple syrup creamy peanut butter quick oats semi-sweet chocolate chips ice cream
Ice Cream Recipes for Cookie Sandwiches
With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start. Chocolate Peanut Butter Ice Cream with creamy chocolate and peanut butter chunks mixed throughout is a dream come true for any ice cream lover. I love cheesecake and I love ice cream; so Cheesecake Ice Cream calls my name whenever it’s in the freezer. It really does taste just like cheesecake frozen into perfectly scoopable bites of ice cream. Chocolate Chip Toffee Bits Ice Cream is exactly that – a homemade vanilla ice cream fully loaded with miniature chocolate chips and toffee bits. It’s one of the easiest flavor variations and it’s popular with kids and adults. Inspired by our love of warm caramel sauce and homemade ice cream, Salted Caramel Ice Cream is wonderfully decadent ice cream. It’s one of my favorites for sure. Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me! {originally published 7/19/18 – recipe notes and photos updated 6/14/24}
