Classic Ice Cream Sandwiches (Nance & Robyn make the same recipe)
Original Source/Author: 
snack, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12
  • Cookies:
  • 2⅔ cups (335 grams) all-purpose flour
  • ⅔ cup plus ¼ cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
  • 1¼ cups (2½ sticks or 285 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ¾ teaspoon table salt
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • Filling:
  • ½ gallon (8 cups or approximately 1050 grams) ice cream, your choice of flavor, softened
  1. Line the bottom of a 9x13-inch pan with parchment paper, allowing it to overhang on two sides so it will act as a sling. Spread the softened ice cream into the pan, smooth the top, and freeze until firm - 1 hour or longer.
  2. Preheat oven to 350ºF. Line two baking sheets with parchment paper.
  3. Sift the flour and cocoa together into a bowl that is NOT the mixing bowl you're about to cream the sugar and butter together in.
  4. In the bowl of a standing mixer with a paddle attachment beat butter, sugar, and salt together until light and fluffy.
  5. Add egg yolks and vanilla and mix until combined.
  6. Add flour mixture a little at a time and mix until combined.
  7. Transfer the dough to a lightly floured surface and divide into two equal pieces. (If the dough is too soft to handle, wrap and chill in the fridge for no longer than 30 minutes.)
  8. Roll each batch into a ¼-inch thick rectangle, about 10x8 inches. Cut into 2x4-inch rectangles or use your favorite cookie/ biscuit cutter.
  9. Reroll the scraps of dough and create more triangles if that floats your boat.
  10. Transfer rectangles to the prepared sheets, leaving only an inch of space between them. Use the tip of a thermometer, toothpick, oral syringes, whatever is close at hand, to poke the cookies with holes. Smitten Kitchen recommends more than 14 holes per cookie.
  11. Bake the cookies for 16 - 18 minutes or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely.
  12. Repeat with remaining cookie dough, rerolling scraps as needed (or not).
  13. Remove your pan full of ice cream from the freezer and run a knife along the exposed sides of the pan to loosen the ice cream.
  14. Lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template (or using cookie cutter again), cut ice cream into bars (the number of cookie pairs your batch yielded.)
  15. Assemble sandwiches (one cookie, ice cream on top, second cookie on top of that), wrap in plastic wrap, and stick in the freezer.
Recipe by DCEP at