How to make perfect ice cream sandwiches at home

An ice cream sandwich is an engineering feat that, when done correctly, results in a wonderful play of textures: two, cookie-like crusts held together by a silky smooth ice cream. And when a crunchy topping is added to the mix, the whole thing gets even more complicated.

The perfect version of this frozen dessert is one that maintains its structural integrity when you bite down on it—that is, the ice cream doesn’t slide around on the sides. The cookie should add a bit of firmness, yes, but not be so brittle that it settles.

Wickerley’s, a Philadelphia-based small farm-to-scoop ice cream shop, remains true to such ideals. The simple design of Weckerly’s ice cream sandwich — a rectangular icing block cut between thinly sliced ​​cookies — gives way to big ideas. Think of a fantasy like: citrus honey ice cream dotted with olive oil polenta cake and mascarpone icing, on graham crackers; Or Thai tea flavored ice cream with black pepper and sugar cookies.

Making the perfect ice cream sandwich at home requires little more than slapping a spoonful of ice cream between Chips Ahoy (although that doesn’t sound bad). If you want to help your frozen sandwich reach its optimum potential, the key is to bake a slightly undercooked tray-size cookie—al dent, but for dough, if desired.

Then you’ll freeze a giant cookie and a flat slab of ice cream ahead of time before assembling. “You want the cookie to be the same grade as the ice cream,” says Kristen Rockston, a baker at Weckerly. “This strengthens the bond between the hard cookies coming out of the freezer and the soft ice cream. The ice cream is then placed directly on top of the cookie when it is put back in the freezer.”

Having a softer cookie will allow it to stick better. “It’s frozen, but still pliable, which is really the magic of cookies.” To achieve this smoothness, Ruxton suggests adding more brown sugar than white sugar, then adjusting the cooking time for that just-baked texture. The result is a tidy sandwich that prevents the ice cream from pushing the sides out.

When it comes to ice cream (store-bought is fine!), be sure to always thaw it before spreading it on a parchment-lined tray and refreezing. “You want it to be as level as possible,” says Roxton. The team at Weckerly’s love to cut 2 x 3 rectangles out of cookie and ice cream molds. Ruxton suggests using a hot knife to make these cuts (simply dip the knife into hot water between cuts). Once the sandwiches are grouped together, it may be helpful to wrap them in plastic to keep their shape and help with the binding process.

And don’t forget the class. It’s up to you whether you put the topping inside the actual ice cream, or attach it to the sides of the sandwich. “Your imagination is endless as to what you can include,” says Roxton. “But you don’t want the toppings to be too stiff for ice cream. The chocolate bars can be a little tricky, depending on the size. But fudge, caramel or a bit more biscuit cut will work just fine.”

As we get as close to perfection as possible with this recipe, it’s worth remembering what made those old-fashioned sandwiches really great: Ice cream dripping onto the sides of your hands, fingers smeared with factory-made brown biscuits.

“I remember, as a kid, kind of enjoying the chaos of everything,” says Roxton.

Wickerley Chocolate Cookie Ice Cream Sandwich


  • 67 g sugar (5 tablespoons)
  • 129 grams (half a cup) brown sugar
  • 136 grams (1/2 cup) butter
  • 1 gram of vanilla extract (half a teaspoon)
  • 33 grams egg (or 1 medium egg)
  • 36 grams (2 tablespoons) milk
  • 126 g flour (1 cup)
  • 26 grams cocoa powder (1¾ tablespoons)
  • 1 gram of baking soda (half a teaspoon)
  • 4 grams (1 teaspoon) salt


Make a cookie

1. Before starting, it is best that the ingredients are at room temperature.
2. Melt the butter in a small saucepan over low heat.
3. In a bowl, whisk together the milk, eggs, and vanilla.
4. In a separate bowl, mix flour, cocoa powder, salt, and baking soda together, making sure there are no lumps. Sift if necessary.
5. In an electric mixer, mix the sugars with the included paddle. Add hot butter with mixer on low speed. Mix well and scrape the mixture from the sides of the bowl. Add egg mixture on low speed and scrape mixture from sides of bowl. Add the flour mixture and mix well until no lumps remain. (This can all be done by hand with a whisk if a blender is not at hand.)
6. Spread on a tray greased with butter paper.
7. Bake at 350°F for 5-9 minutes. The cookies will still look wet but it’s done!
8. Cool completely.
9. Using a bench scraper or a paring knife, slide along the edges to release the cookie from the tray.

Assemble the sandwiches

1. Use a cookie sheet the same size as the one used for baking cookies. Line a cookie sheet with parchment paper, allowing the paper to hang over on all sides by at least half an inch. Use either fresh homemade ice cream or two scoops of store-bought diluted ice cream. Spread the ice cream on a tray lined with foil in an even layer. Put it in the freezer for at least two hours.
2. Choose the size you want for your sandwiches. We love 2 by 3. Cut the cookies to the chosen size.
3. Remove the ice cream tray from the freezer, remove the parchment paper, and cut the ice cream pieces the same size as the biscuits. Collect sandwiches and place in the freezer until ready to serve.

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Jessica Solima is a staff writer on the Food & Drink team at Thrillist. follow her Twitter and Instagram.

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