Innovative Ice cream sandwich recipe to try on this World Sandwich Day

This article will guide you on making ice cream sandwiches that are cold, creamy and chewy. These treats are perfect on a hot day, rainy day, any day and everyday. You can make these sandwiches at home. You won't need any special skills or no fancy ingredients. Just cookies, ice cream, and a little patience while they set in the freezer. These treats aren’t merely desserts. They are memories of laughter, hot sun, and the feeling of freedom. Our article will remind you of a time when things were less complicated, when the biggest worry was which flavor to pick or if you’d finish before it dripped.

1. Giant Ice Cream Sandwich

Ingredients

Cookies:

• 200 gm all-purpose flour
• 50 gm Cadbury cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 200 gm unsalted butter, softened
• 150 gm granulated sugar
• 150 gm brown sugar
• 1 large egg
• 1 tsp vanilla extract

Filling:

• 1 ltr vanilla ice cream, softened

Instructions

• Sift flour, Cadbury cocoa powder, baking soda, and salt into a bowl. In a separate bowl, cream together the butter and both sugars until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients, mixing until a soft dough forms. Chill the dough for 30 minutes.
• Preheat the oven to 180°C. Divide the dough into two portions, roll each out into a large circle on a sheet of parchment paper, and place them on baking trays. Bake for 10–12 minutes until set and then let cool completely.
• Spread softened vanilla ice cream over one cookie, place the other cookie on top, and gently press. Wrap the entire sandwich in plastic wrap and freeze for at least four hours. Slice into wedges to serve.

2. Classic Chipwich

Ingredients

Cookies:

• 180 gm all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 115 gm unsalted butter, softened
• 100 gm brown sugar
• 50 gm granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 120 gm chocolate chips

Filling:

• 1 ltr vanilla ice cream, softened

Instructions

• Mix flour, baking soda, and salt in a bowl. In a separate bowl, beat butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing until smooth. Stir in the flour mixture until combined, then fold in chocolate chips.
• Preheat the oven to 180°C. Drop spoonfuls of dough onto a baking sheet, gently flattening each. Bake for 8–10 minutes, until golden around the edges, then cool completely.
• Place a scoop of softened vanilla ice cream between two cookies and press together. Roll the edges in chocolate chips if desired. Freeze until firm, about two hours.

3. Cream Between Ice Cream Sandwich

Ingredients

Brownies:

• 150 gm all-purpose flour
• 100 gm Cadbury cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 150 gm unsalted butter, melted
• 200 gm granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Filling:

• 1 ltr vanilla ice cream, softened

Instructions

• Preheat the oven to 180°C. In a large bowl, mix together flour, Cadbury cocoa powder, baking powder, and salt. In a separate bowl, combine melted butter, sugar, eggs, and vanilla, then fold in the dry ingredients until smooth.
• Spread the batter evenly in a lined baking pan and bake for 15–18 minutes until the center is set. Allow to cool completely, then cut into squares.
• Spread a layer of softened vanilla ice cream on one brownie square and top with a second square. Wrap each in plastic wrap and freeze for two hours before serving.

4. Vanilla Slice

Ingredients

Shortbread Cookies:

• 225 gm all-purpose flour
• 100 gm powdered sugar
• 150 gm unsalted butter, cold and cubed
• 1/2 tsp vanilla extract

Filling:

• 1 ltr vanilla ice cream, softened

Instructions

• Preheat the oven to 180°C. Combine flour and powdered sugar in a mixing bowl. Rub in cold cubed butter until the mixture resembles coarse crumbs. Add vanilla extract and bring the dough together. Shape into a disk, wrap in plastic, and chill for 15 minutes.
• Roll out the chilled dough and cut into rectangles. Place on a baking sheet and bake for 10–12 minutes, until golden. Allow to cool.
• Spread softened vanilla ice cream on one shortbread rectangle, then top with another cookie. Wrap in parchment paper and freeze for at least two hours or until firm.

5. Mini Ice Cream Serslid

Ingredients

Cookies:

• 180 gm all-purpose flour
• 1/2 tsp baking powder
• 100 gm granulated sugar
• 115 gm unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

Filling:

• 1 ltr vanilla ice cream, softened

Instructions

• Preheat the oven to 180°C. Cream together butter and sugar until light. Add the egg and vanilla extract, mixing thoroughly. Gradually add the flour and baking powder, mixing just until combined.
• Scoop small balls of dough onto a baking sheet, flattening slightly. Bake for 8–10 minutes until lightly golden, then cool completely.
• Place a small scoop of softened ice cream between two mini cookies and gently press together. Roll the sides in sprinkles or mini chocolate chips, if desired, and freeze until firm before serving.