Soft-serve Ice Cream Sandwiches were the mainstay of my New England childhood. But they can be hard to find sometimes here out West, so I decided I would try and make my own! And let me tell you, they are even better!
For a step-by-step tutorial watch my video demo below
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The best part of these sandwiches is that you can bake the cookies yourself using your favorite decorative design. They come out much more chocolatey this way and crisper too than the kind bought at the ice cream truck! So it's worth the effort to make the cookies yourself.
The cookies do not spread but rather keep their shape beautifully so you can fit 8 on a sheet pan at once. I love the scallop design because it mimics the vintage style of these ice cream sandwiches and gives them a pretty charm.
And the "Iced Cream" couldn't be easier to do! No-Machine is needed which makes it even easier! It's essentially a whipped cream base which is transferred into a pastry bag and pipped on the cookie bottoms. The pastry bag and tip help sell the "soft-serve" look and makes what is a very simple recipe, look extra special.
The whipped cream filling has more sugar in it than regular whipped cream, which gives the cream a nice creamy texture, much like real ice cream, once it's frozen.
I promise these will be the hit at your next summertime gathering! A real vintage treat to be enjoyed for kids of all ages! Enjoy! xx
- For Cookies:
- 1 cup of unsalted butter
- 1 ½ cups sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 2 cups flour
- 1 cup unsweetened cocoa powder
- ¾ tsp salt
- For Iced Cream:
- 2 cups heavy cream
- ½ cup white sugar
- ¼ cup powdered sugar
- 2 tbsp vanilla
For the Cookies:
Beat together butter and sugar with an electric mixer until fluffy. Add eggs and vanilla.
Whisk together the flour, cocoa powder, and salt. Set aside.
Slowly add flour mixture to butter mixture in thirds, until well combined. Form dough into a ball, and flatten into a disc. Refrigerate for 1 hour.
Roll out dough on a well-floured surface to about ¼ ". Cut round cookies and transfer to a cookie sheet lined with parchment.
Pop in the freezer for 5 mins to preserve their shape when they bake
Bake 350F for 8 mins until set
For the Cream Filling:
In an electric mixer whip together cream, sugars, and vanilla.
Whip until stiff peaks form. Transfer to a pastry bag with a large star tip.
To assemble place cookies on their backs. Top one with a piped nest of cream on top 2 rows. Place in the freezer, and then place the other cookie gently on top, press down gently to adhere.
Freeze sandwiches a minimum of two hours. Keep frozen until ready to serve. Enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 166mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 6g