HOMEMADE ICE CREAM SANDWICHES

5 from 2 votes

HOMEMADE ICE CREAM SANDWICHES

It's easy to make your own ice cream sandwiches at home. Make the chocolate wafers, choose your favorite ice cream, sandwich together and enjoy!

Prep Time20

Cook Time10

Chill Time5

Total Time5 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 348kcal

Author: Linda Warren

Ingredients

1 ¾ cups all-purpose flour (you can use gluten-free flour and add ¾ teaspoon xanthan gum if flour does not contain it)
⅛ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened cocoa powder
¼ cup granulated sugar
½ cup light brown sugar, packed
6 Tablespoons shortening, melted (or coconut oil)
3 Tablespoons butter, melted
2 eggs, room temperature
2 teaspoons vanilla extract
3-4 pints of your favorite ice cream (dairy or non-dairy)

Instructions

Preheat oven to 325 degrees. Have 2 8x8-inch square pans ready. Cut 6 pieces of parchment paper into 8x8-inch squares.
Mix dry ingredients together in a large bowl making sure there are no lumps.
Combine remaining liquid ingredients, starting with shortening, and add to dry mixture. When mixed, the dough should be pliable and hold together well.
Divide dough into 4 equal pieces. Roll out each pieces to ¼" thickness between 2 pieces of prepared parchment paper. Make sure the square of dough is just slightly shorter than the paper so it fits well into the bottom of the dish. Trim the edges of the dough to make a nice even square.
Place 1 square, with parchment paper on the bottom, into one of the 8” square dishes. Repeat with the other square placing it into the other dish.
Place both baking dishes in preheated oven. Bake for 10 minutes.
Let cool on rack about 10 minutes. Remove carefully from pan and set on a wire rack to cool.
Repeat rolling, cutting and cooking with remaining 2 squares of dough.
Line both square baking dishes with a long piece of parchment paper that comes up over sides. This will give you something to grab to help you lift out the finished ice cream sandwiches
When wafers have cooled, remove original piece of parchment paper from bottom of one of the wafers and place into the bottom of the prepared 8x8-inch dish. Repeat with another wafer placing it into the other square dish.
Spread slightly soft ice cream over each of the wafers. Place remaining wafers on top of each dish and press down carefully in order to spread the ice cream evenly.
Cover with plastic wrap and place dishes in the freezer until firm.
When ice cream is frozen, about 4-5 hours, remove from freezer, lift out with the overhanding parchment paper and place on a cutting board. Cut into equal-sized rectangles. I usually get 8 small sandwiches out of each dish (2” wide x 4” long).
At this point you can wrap each ice cream sandwich individually with plastic wrap or dip ice cream edges into sprinkles (such as bright pastel colors for summer or red, white & blue for a patriotic holiday) and then wrap in plastic wrap. Store in freezer until ready to eat.

Nutrition