We love camping. Every year while we are visiting our friends and family in the Netherlands for the summer, we take a trip to France and camp. My sister-in-law and her family are there too so the whole family is together. I just love being just steps away from the ocean, seeing the kids have fun with their cousins, the outdoor cooking and the long summer days. Just the idea of all of this brought me in the mood for the ultimate summer treat; your favorite ice cream sandwich. Who doesn’t love a good ice cream sandwich, right?

Creamy ice cream in between two soft and chewy cookies. So let’s talk ice cream sandwiches. What is your favorite ice cream flavor? And what about cookies?

How to make these ice cream sandwiches?

I start by making the ice cream by following the base recipe. I think vanilla, strawberry or coconut flavor works best for these sandwiches. But who am I, go for whatever flavor ice cream you fancy! Freeze the ice cream for 2-3 hours until it is semi firm. Place a piece of parchment paper on a tray and place a round cookie cutter on it (to create the perfect round disc). Scoop ice cream in it, filling it up until the ice cream disc is 1/2 inch (1 1/4 cm) thick. Freeze until firm.

In the meantime bake your cookies. Again, pick your favorite cookie; brownie cookie, lemon cookie, whatever you love. Make the cookie dough and scoop cookies on a baking tray. Make sure they are a bit smaller than the ice cream discs because cookies spread in the oven! And make sure to not over bake them. Under baked is almost better in my opinion (you want them to be somewhat soft so you can bite into the ice cream cookie easier). Let the cookies cool completely.

Now build your ice cream sandwich; cookie – ice cream disc – cookie. Eat immediately or freeze them. I wrap mine individually in wax paper and put them in an airtight container (like I do my granola bars!)

_{Ice cream sandwiches made with almond and oats chocolate chip cookies, strawberry nice cream and cold brew nice cream}

These ice cream sandwiches are the bomb! We find them irresistible. We hope you do too. They are:

creamy – tender and soft – festive – the best treat on a hot summer day – just kind of perfect – SO delicious!

Want to try more of our treats? Check out our no bake chocolate chip cookie dough bites, chocolate bark, carrot cake muffins and granola bars.

Ice cream sandwiches

Creamy vegan ice cream in between two homemade cookies. All flavors go! Just make some nice cream, your favorite cookies and stacked them!

Print Recipe

Prep Time 5

Resting time 5

Total Time 10

Course Dessert, Snack

Servings 4 people

Equipment

round cookie cutter

Ingredients

2 cups vegan ice cream* (see notes for the recipes*)
8 cookies** (see notes for the recipes**)

Instructions

If you have premade ice cream in the freezer continue to step 3. if not, see ice cream recipes* and follow instructions.
Place the ice cream in the freezer for 1-2 hours to get it semi firm.
Now use a round cookie cutter to form discs. You want the discs to be approximately 0.5 inch/ 1 1/4 cm thick. Place them back in the freezer for 5 minutes.
If you have premade and stored (in the freezer) cookies, grab them and continue to step 5. If not, see cookie recipes** and follow instructions.
Now build your sandwich; cookie – ice cream – cookie. Eat immediately or freeze them. I wrap mine in wax paper when I freeze them

Notes

*all the ice cream flavors

**pick your favorite cookie here

Keyword chocolate chip cookies, gluten free, vegan, vegan ice cream

DID YOU MAKE THIS RECIPE?

If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.