18 Decadent Ice Cream Sandwich Recipes Irresistible

Who says ice cream sandwiches are just for kids? Whether you’re craving a nostalgic treat or a show-stopping dessert, these 18 decadent recipes will take your love for ice cream sandwiches to the next level. From classic chocolate-dipped delights to inventive twists with cookies, brownies, and even waffles, there’s a dreamy combination here for every sweet tooth. Ready to dig in? Let’s get scooping!

Classic Chocolate Chip Cookie Ice Cream Sandwich

Nothing beats the nostalgia of chewy chocolate chip cookies hugging a thick scoop of vanilla ice cream—pure bliss in every bite.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semisweet chocolate chips
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tsp vanilla, mixing well.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually stir into the butter mixture, then fold in 2 cups chocolate chips.
4. Drop 2-tbsp portions of dough onto sheets, spacing 2″ apart. Bake for 9–11 minutes until edges are golden but centers are soft. Cool completely.
5. Flip half the cookies upside down. Top each with a 1/4-cup scoop of vanilla ice cream, then sandwich with another cookie. Press gently to spread ice cream to edges.
6. Freeze for 1 hour before serving to firm up.

The magic here? The cookies stay slightly soft even after freezing, so you get that perfect chew against the creamy ice cream.

Tip: Roll the edges in mini chocolate chips or sprinkles before freezing for extra fun!

Salted Caramel Brownie Ice Cream Sandwich

Imagine biting into a fudgy brownie hugging a creamy scoop of vanilla ice cream, all drizzled with salty-sweet caramel—this is dessert heaven in handheld form.

Ingredients:

• 1 box (18–20 oz) fudge brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)
• 1/2 cup store-bought or homemade salted caramel sauce
• 1 pint vanilla ice cream, slightly softened
• 1/2 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F. Prepare the brownie batter according to package instructions. Spread evenly into a greased 9×13-inch baking pan and bake for 20–25 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter). Let cool completely.
2. Cut the cooled brownies into 12 equal squares. Slice each square horizontally to create two thin layers.
3. Spread 1 tbsp salted caramel sauce onto the cut side of half the brownie squares. Top each with a small scoop (about 1/4 cup) of softened vanilla ice cream, then sandwich with the remaining brownie squares, pressing gently.
4. Drizzle the tops with remaining caramel sauce and sprinkle with flaky sea salt. Freeze for at least 1 hour before serving to firm up.

The magic here? The brownie stays chewy even after freezing, making every bite a perfect mix of cold, creamy, and decadently rich.

Tip: For neat slices, run your knife under hot water before cutting the brownies.

Red Velvet Whoopie Pie Ice Cream Sandwich

These dreamy ice cream sandwiches combine the rich cocoa flavor of red velvet with creamy vanilla ice cream—perfect for summer parties or a sweet afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• ½ cup buttermilk
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp baking soda, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Mix in 1 egg, 1 tsp vanilla, and 1 tbsp red food coloring.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined.
5. Drop tablespoon-sized scoops of dough onto baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes until set. Cool completely.
6. Once cooled, scoop ¼ cup slightly softened vanilla ice cream onto the flat side of one cookie, then sandwich with another. Freeze for 1 hour before serving.

The contrast of the tender red velvet cookies against the cold, creamy ice cream makes every bite irresistible. For an extra touch, roll the edges in mini chocolate chips before freezing!

Tip: Want to prep ahead? Bake the cookies up to 3 days in advance and assemble just before serving.

Matcha Green Tea Cookie Ice Cream Sandwich

These dreamy ice cream sandwiches combine earthy matcha cookies with creamy vanilla ice cream for a treat that’s as pretty as it is delicious.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 tbsp high-quality matcha powder
• 2 cups all-purpose flour
• ½ tsp salt
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ¾ cup granulated sugar until fluffy, about 3 minutes. Add 1 egg and mix until combined.
3. Sift in 2 tbsp matcha powder, 2 cups flour, and ½ tsp salt. Mix just until a smooth dough forms.
4. Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Flatten slightly with the bottom of a glass.
5. Bake for 10–12 minutes until edges are set but cookies are still soft in the center. Cool completely on sheets.
6. Once cooled, scoop 2 tbsp slightly softened vanilla ice cream onto the flat side of one cookie. Top with another cookie, pressing gently to sandwich. Repeat with remaining cookies.
7. Freeze sandwiches for at least 1 hour before serving.

The vibrant green cookies contrast beautifully with the vanilla ice cream, and the matcha’s subtle bitterness keeps the sweetness perfectly balanced.

Tip: For cleaner edges, use a round cookie cutter to trim the ice cream after assembling.

Peanut Butter and Jelly Ice Cream Sandwich

Who says PB&J is just for lunchboxes? This nostalgic ice cream sandwich swaps bread for chewy cookies and adds a scoop of vanilla for the ultimate sweet-salty treat.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup strawberry jam
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup peanut butter, 1/2 cup softened butter, and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
3. Whisk together 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to wet ingredients until just combined.
4. Scoop dough into 1-tbsp balls, spacing them 2 inches apart. Flatten slightly with a fork in a crisscross pattern. Bake for 10-12 minutes until edges are golden. Cool completely.
5. Spread 1 tsp strawberry jam on the flat side of half the cookies. Top each with a small scoop of vanilla ice cream, then sandwich with remaining cookies. Freeze for 1 hour before serving.

The magic here? The cookies stay soft straight from the freezer, so you get that classic PB&J chew without the brain freeze.

Tip: For cleaner edges, briefly dip a sharp knife in hot water before slicing the ice cream pint into rounds.

Lemon Shortbread Ice Cream Sandwich

These sunny little treats combine buttery shortbread with zesty lemon and creamy vanilla ice cream—perfect for a refreshing summer dessert.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tbsp lemon zest (from about 2 lemons)
• 1 pint vanilla ice cream, slightly softened
• 1/4 cup powdered sugar (for dusting, optional)

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy. Mix in 2 cups flour, 1/4 tsp salt, and 1 tbsp lemon zest until a crumbly dough forms.
3. Press dough into a 1/4-inch-thick rectangle on the prepared baking sheet. Bake for 20–22 minutes until edges are golden. Let cool completely, then cut into 12 equal rectangles.
4. Spread slightly softened vanilla ice cream evenly over 6 shortbread pieces. Top with remaining shortbread to form sandwiches. Freeze for 1 hour until firm.
5. Dust with powdered sugar before serving, if desired.

The magic here? The shortbread stays crisp against the creamy ice cream, while the lemon zest adds a bright pop that keeps it from feeling too rich.

Tip: For extra flair, roll the edges in crushed freeze-dried raspberries before freezing!

Double Chocolate Fudge Ice Cream Sandwich

These Double Chocolate Fudge Ice Cream Sandwiches are a dreamy, decadent treat—chewy chocolate cookies hugging a rich fudge ice cream center for the ultimate dessert indulgence.

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 pint chocolate fudge ice cream, slightly softened

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup softened butter and 3/4 cup sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet, mixing until just combined.
5. Scoop 1-tbsp portions of dough onto the sheets, spacing them 2 inches apart. Bake for 10–12 minutes until set but still soft. Cool completely.
6. Once cooled, sandwich a scoop of slightly softened chocolate fudge ice cream between two cookies. Press gently, then freeze for 1 hour to firm up.

The magic here? The cookies stay irresistibly chewy even after freezing, making every bite a perfect contrast of textures.

Tip: For extra fudgy flair, roll the edges of the sandwiches in mini chocolate chips before freezing.

Strawberry Cheesecake Ice Cream Sandwich

These dreamy ice cream sandwiches combine creamy cheesecake filling, fresh strawberry swirls, and buttery graham crackers for a handheld summer treat.

Ingredients:

• 1 cup heavy cream, cold
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped fresh strawberries
• 1 tbsp granulated sugar
• 12 graham cracker squares (6 full sheets)

Instructions:

1. In a small bowl, mash strawberries with 1 tbsp granulated sugar and set aside to macerate for 10 minutes.
2. Beat heavy cream with an electric mixer until stiff peaks form, about 3 minutes. Transfer to another bowl.
3. In the same mixing bowl, beat cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth and fluffy, about 2 minutes.
4. Gently fold whipped cream into cream cheese mixture until fully combined, then swirl in macerated strawberries (don’t overmix).
5. Spread 1/4 cup filling onto a graham cracker square, top with another square, and gently press. Repeat with remaining ingredients.
6. Freeze sandwiches on a parchment-lined tray for at least 4 hours before serving.

The magic here? The filling stays scoopably soft thanks to the cream cheese base, while the graham crackers stay perfectly crisp.

Tip: For neater edges, trim sandwiches with a warm knife after freezing.

Oreo Cookie Ice Cream Sandwich

These no-bake Oreo ice cream sandwiches are a dreamy, crowd-pleasing treat—perfect for hot summer days or whenever you need a quick chocolatey fix.

Ingredients:

• 24 Oreo cookies (plus 2 extra, crushed, for garnish)
• 1 pint (2 cups) vanilla ice cream, slightly softened
• 1/2 cup mini chocolate chips
• 1/4 cup rainbow sprinkles (optional)

Instructions:

1. Line a baking sheet with parchment paper. Place 12 Oreo cookies flat-side up on the sheet, spacing them evenly.
2. Scoop 2-3 tablespoons of softened vanilla ice cream onto each Oreo. Use the back of a spoon to spread it evenly to the edges.
3. Sprinkle each with 1 teaspoon mini chocolate chips and 1 teaspoon rainbow sprinkles (if using). Press a second Oreo cookie on top gently to create a sandwich.
4. Roll the edges of each sandwich in the crushed extra Oreos to coat. Freeze for at least 1 hour, or until firm.

The crunch of Oreos against creamy ice cream and the playful sprinkle confetti make these irresistible for kids and adults alike.

Tip: For easier assembly, let the ice cream sit at room temperature for 5–10 minutes—it should be spreadable but not melted.

Pistachio and White Chocolate Ice Cream Sandwich

These Pistachio and White Chocolate Ice Cream Sandwiches are a dreamy, nutty-sweet treat that’ll make any day feel special.

• 1 cup shelled unsalted pistachios, finely chopped
• 1/2 cup white chocolate chips, melted
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 pint vanilla ice cream, slightly softened

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together 1/2 cup softened butter and 1/2 cup granulated sugar until fluffy. Beat in 1 egg and 1 tsp vanilla extract.
3. Mix in 1 1/4 cups flour and 1/4 tsp salt until just combined. Fold in 1/2 cup chopped pistachios.
4. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly. Bake for 10–12 minutes until edges are golden. Cool completely.
5. Spread melted white chocolate on half the cookies, then sprinkle with remaining chopped pistachios. Let set for 5 minutes.
6. Scoop 2 tbsp softened vanilla ice cream onto the plain cookies, top with a chocolate-drizzled cookie, and gently press. Freeze for 1 hour before serving.

The crunch of pistachios against creamy ice cream and melty white chocolate makes these sandwiches irresistibly textured.

Tip: For cleaner slices, dip a sharp knife in hot water before cutting sandwiches in half.

Banana Bread Ice Cream Sandwich

This dreamy dessert combines two classics—soft banana bread and creamy vanilla ice cream—for a handheld treat that’s pure nostalgia.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup unsalted butter, melted and cooled
• ¾ cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a bowl, whisk together 1 ½ cups mashed bananas, ½ cup melted butter, ¾ cup brown sugar, 1 egg, and 1 tsp vanilla until smooth.
3. Fold in 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, and ½ tsp cinnamon until just combined. Pour into the prepared pan.
4. Bake for 25–30 minutes until a toothpick inserted comes out clean. Cool completely in the pan, then lift out using the parchment.
5. Slice the banana bread into 8 rectangles. Sandwich a scoop (about ¼ cup) of softened vanilla ice cream between two pieces. Freeze for 1 hour before serving.

The magic here? The banana bread stays tender even after freezing, making each bite a perfect mix of spiced warmth and cool creaminess.

Tip: For extra flair, roll the ice cream edges in chopped toasted walnuts or mini chocolate chips before freezing.

Cinnamon Roll Ice Cream Sandwich

Imagine gooey cinnamon rolls hugging creamy vanilla ice cream—this dreamy dessert mashup is as fun to make as it is to eat!

Ingredients:

• 1 (8-count) tube refrigerated cinnamon roll dough
• 2 tbsp melted butter
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 pint vanilla ice cream, slightly softened
• 1/4 cup cream cheese frosting (from the cinnamon roll package)

Instructions:

1. Preheat oven to 375°F. Unroll the cinnamon roll dough into strips and cut each in half crosswise to make 16 small pieces.
2. Toss dough pieces with melted butter, brown sugar, and cinnamon until coated. Arrange in a single layer on a parchment-lined baking sheet, spacing them 1 inch apart.
3. Bake for 12–14 minutes until puffed and golden. Let cool completely on the sheet.
4. Spread 1 tbsp cream cheese frosting on the flat side of 8 cinnamon roll pieces. Top each with a scoop of vanilla ice cream, then sandwich with remaining pieces (flat-side down). Press gently to adhere.
5. Freeze for 1 hour before serving to firm up.

The magic here? Warm spice notes from the rolls melt into the ice cream just enough to create pockets of caramelized cinnamon swirl—no fancy equipment required!

Tip: For extra crunch, roll the ice cream edges in crushed cinnamon cereal before freezing.

Mint Chocolate Chip Ice Cream Sandwich

These dreamy ice cream sandwiches combine chewy chocolate cookies with cool, creamy mint chip ice cream—perfect for beating the summer heat!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 pint mint chocolate chip ice cream, slightly softened

Instructions:

1. Preheat oven to 350°F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
2. In a separate bowl, beat butter and sugar until fluffy. Add egg and vanilla, mixing until combined. Gradually stir in dry ingredients.
3. Roll dough into 12 equal balls (about 2 tbsp each) and place 2 inches apart on parchment-lined baking sheets. Flatten slightly.
4. Bake for 10-12 minutes until edges are set. Let cool completely on sheets.
5. Once cool, scoop 1/4 cup ice cream onto the flat side of 6 cookies. Top with remaining cookies, pressing gently to spread ice cream to edges. Freeze for 1 hour before serving.

The contrast of rich chocolate cookies and refreshing mint ice cream makes these sandwiches irresistible—especially when the cookies stay slightly soft straight from the freezer!

Tip: For cleaner slices, dip a sharp knife in hot water before cutting sandwiches in half.

S’mores Ice Cream Sandwich

S’mores Ice Cream Sandwich

This dreamy mashup of campfire nostalgia and creamy indulgence is the ultimate summer treat—no bonfire required!

Ingredients:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 pint chocolate ice cream, slightly softened
• 1 cup mini marshmallows
• 1/2 cup chocolate chips, melted

Instructions:

1. Make the crust: Mix 1 cup graham cracker crumbs, 6 tbsp melted butter, and 2 tbsp sugar in a bowl until combined. Press firmly into an 8×8″ pan lined with parchment. Freeze 10 minutes.
2. Layer the filling: Spread softened chocolate ice cream evenly over the crust. Sprinkle 1 cup mini marshmallows on top. Freeze 1 hour.
3. Drizzle & slice: Drizzle 1/2 cup melted chocolate chips over the marshmallows. Freeze 30 more minutes, then slice into 8 squares.

The contrast of crunchy graham cracker, melty marshmallows, and cold ice cream makes every bite pure magic. Tip: For extra toasty flavor, broil the marshmallows for 30 seconds before adding chocolate—just watch closely!

Coconut Macaroon Ice Cream Sandwich

These dreamy treats combine chewy coconut macaroons with creamy vanilla ice cream for a tropical twist on a classic dessert.

Ingredients:

• 3 cups sweetened shredded coconut
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large egg whites
• 1 tsp vanilla extract
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix 3 cups shredded coconut, 3/4 cup sugar, 1/4 cup flour, and 1/4 tsp salt. Fold in 4 egg whites and 1 tsp vanilla until fully combined.
3. Scoop 2-tbsp portions of dough onto the sheet, spacing 2″ apart. Bake for 20-22 minutes until edges are golden. Cool completely.
4. Flip half the macaroons upside down. Top each with a 1/4-cup scoop of ice cream, then sandwich with another macaroon. Freeze for 1 hour before serving.

The contrast of crisp coconut edges against melty ice cream makes these irresistible – they’re like a vacation in every bite!

Tip: For extra texture, roll the ice cream edges in toasted coconut flakes before freezing.

Raspberry Swirl Ice Cream Sandwich

These dreamy ice cream sandwiches combine buttery cookies with a tangy raspberry swirl and creamy vanilla ice cream—perfect for summer picnics or late-night treats.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup seedless raspberry jam
• 1 pint vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup granulated sugar until fluffy. Mix in 1 large egg and 1 tsp vanilla extract.
3. Gradually add 2 1/4 cups flour and 1/2 tsp salt, mixing until dough forms. Roll into 1-inch balls and place 2 inches apart on baking sheets. Flatten slightly with a glass.
4. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
5. Spread 1/2 cup raspberry jam over half the cookies. Top each with a scoop of vanilla ice cream, then sandwich with remaining cookies. Freeze for 1 hour before serving.

The jam’s bright swirl cuts through the richness of the ice cream, while the cookies stay satisfyingly crisp—even after freezing!

Tip: For cleaner slices, dip a sharp knife in hot water before cutting sandwiches in half.

Funfetti Cake Ice Cream Sandwich

These cheerful ice cream sandwiches combine soft funfetti cake with creamy vanilla ice cream—perfect for birthdays or anytime you need a little extra joy.

Ingredients:

• 1 box (15.25 oz) funfetti cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup rainbow sprinkles (plus extra for rolling)
• 1 quart vanilla ice cream, slightly softened

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, whisk together the funfetti cake mix, vegetable oil, and eggs until smooth. Fold in 1/2 cup rainbow sprinkles. Spread batter evenly in the prepared pan.
3. Bake for 18–20 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out clean. Let cool completely in the pan.
4. Lift the cake out using the parchment overhang. Slice it horizontally into two even layers. Spread the softened vanilla ice cream over one layer, then top with the second layer, pressing gently. Freeze for 2 hours.
5. Trim the edges, then cut into 12 rectangles. Roll the sides in extra sprinkles. Freeze for 30 more minutes before serving.

The magic here? The cake stays soft even after freezing, so every bite is a confetti-filled delight.

Tip: For cleaner slices, dip your knife in hot water before cutting the frozen sandwiches.

Tiramisu Ice Cream Sandwich

Who says you have to choose between tiramisu and ice cream? These dreamy sandwiches layer espresso-kissed cookies with creamy mascarpone filling for a frozen twist on the classic dessert.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 pint vanilla ice cream, slightly softened
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar
• 1 tbsp coffee liqueur (optional)
• Cocoa powder for dusting

Instructions

1. Preheat oven to 350°F. Whisk together 1 cup flour, 1/4 cup cocoa powder, 1 tsp espresso powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
2. Beat 1/2 cup butter and 2/3 cup granulated sugar until fluffy. Add 1 egg and 1 tsp vanilla, mixing until combined. Gradually stir in dry ingredients.
3. Roll dough into 16 balls (about 1 tbsp each), flatten slightly, and bake on parchment-lined sheets for 10 minutes. Cool completely.
4. Stir together 1/2 cup mascarpone, 2 tbsp powdered sugar, and 1 tbsp coffee liqueur (if using). Fold into softened ice cream.
5. Spread 1/4 cup ice cream mixture between 2 cookies. Freeze 2 hours until firm. Dust with cocoa before serving.

The magic here? The chewy espresso cookies soften just enough in the freezer to mimic tiramisu’s signature coffee-soaked layers—without any sogginess.

Tip: For neat edges, trim softened sandwiches with a warm knife before the final freeze.

Conclusion

With 18 irresistible ice cream sandwich recipes, there’s something here for every sweet tooth! Whether you’re craving classic combos or bold new flavors, these treats are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy baking—and even happier eating!