I recently made these Vanilla Bean Ice Cream Sandwiches Recipe, and I have to say—they were an absolute hit! I love how simple ingredients come together to create a dessert that feels both indulgent and homemade. The creamy vanilla ice cream paired with soft, buttery cookies is pure comfort in every bite.
I couldn’t stop sneaking a few before dinner, and now I can’t wait to share this recipe with you. Making them is easier than it looks, and the result is worth every step. If you enjoy simple homemade recipes, you might also like the Tomato Basil Baked Chicken and Rice Recipe for a savory meal.
Ingredients
Here’s everything you’ll need to make these irresistible ice cream sandwiches, along with a few pro tips I’ve picked up from my own kitchen experiments. If you enjoy trying creative recipes, the Mexican Meatloaf Recipe is another fun dish to explore.
- All-purpose flour – 2 ½ cups (Use fresh, sifted flour to keep your cookies light and tender)
- Baking soda – 1 tsp (Helps the cookies rise just enough without making them cakey)
- Salt – ½ tsp (Enhances the sweetness and balances the flavors perfectly)
- Unsalted butter – 1 cup, softened (I always use room-temperature butter; it creams better with sugar for fluffier cookies)
- Brown sugar – ¾ cup, packed (Adds moisture and a slight caramel flavor that complements the vanilla)
- Granulated sugar – ½ cup (Helps cookies crisp on the edges while staying soft in the middle)
- Large eggs – 2 (Make sure they’re at room temperature to mix evenly into the batter)
- Vanilla bean paste – 1 tsp (I prefer this over extract for an authentic vanilla flavor with little flecks in the ice cream)
- Vanilla ice cream – 1 pint, softened (Using high-quality ice cream makes a noticeable difference in flavor)
Note: Serves 8-10
Variations
I love experimenting with variations, and you can easily tweak this recipe to suit your preferences:
- Dairy-free: Swap butter for coconut oil and use a plant-based vanilla ice cream.
- Sugar-free: Replace sugars with erythritol or monk fruit sweetener.
- Flavor add-ins: Roll cookie edges in mini chocolate chips, sprinkles, or crushed nuts for extra fun.
- Cookie flavors: Try chocolate, oatmeal, or peanut butter cookies instead of classic vanilla.
Cooking Time
Here’s a breakdown of the time you’ll need to make these sandwiches:
- Prep Time: 20 minutes
- Cooking Time: 10-12 minutes per batch
- Total Time: About 45-50 minutes including cooling and assembling
Equipment You Need
These tools will make your baking easier and more precise:
- Mixing bowls – for combining dry and wet ingredients separately.
- Hand mixer or stand mixer – to cream butter and sugar smoothly.
- Baking sheets – for baking the cookies evenly.
- Parchment paper – prevents cookies from sticking and makes cleanup easier.
- Spatula – perfect for scooping and spreading dough.
- Ice cream scoop – to portion ice cream evenly for sandwiches.
How to Make Vanilla Bean Ice Cream Sandwiches Recipe?
Here’s the step-by-step method I follow to get perfect sandwiches every time.
Prepare the Cookie Dough
Start by combining the flour, baking soda, and salt in a bowl. In another bowl, cream the butter with sugars until fluffy. Beat in eggs and vanilla bean paste, then gradually mix in dry ingredients until fully incorporated.
Bake the Cookies
Scoop cookie dough onto lined baking sheets, leaving space between them. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Let them cool completely on a wire rack.
Assemble the Ice Cream Sandwiches
Once cookies are cool, scoop a generous amount of ice cream onto one cookie. Top with another cookie and press gently to spread evenly. For cleaner edges, use a knife to smooth the sides of ice cream.
Chill Before Serving
Wrap each sandwich individually in parchment or plastic wrap. Freeze for at least an hour to allow ice cream to firm up for easy handling and eating.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks can make these sandwiches even more special:
- I always chill the cookie dough for 30 minutes before baking; it prevents spreading and keeps cookies thick.
- Rolling the ice cream slightly before scooping helps it stick better to cookies.
- I use a serrated knife to trim ice cream edges for a neat, professional look.
- Adding a pinch of sea salt on top enhances the vanilla flavor.
How to Serve Vanilla Bean Ice Cream Sandwiches
Presentation makes a dessert feel extra special. I like to:
- Serve them on a wooden board lined with parchment for a rustic look.
- Dust cookies lightly with powdered sugar or cocoa powder.
- Add sprinkles, chocolate chips, or crushed nuts to edges for a fun, colorful touch.
- Let guests grab their own sandwich from a chilled platter—perfect for parties!
Nutritional Information
Here’s a general idea of what you’re getting in each sandwich:
- Calories: Around 300-350 per sandwich
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fat: 15-18g
These numbers vary slightly based on cookie size and ice cream brand.
Make Ahead and Storage
Freezing
I find these sandwiches freeze really well. Wrap individually in parchment and store in an airtight container for up to 2 weeks.
Restoring
Let frozen sandwiches sit at room temperature for 5-10 minutes before serving—it softens the ice cream slightly for easier eating.
Reheating
Cookies don’t need reheating, but if you prefer warm cookies, lightly microwave the cookie halves separately for 5-10 seconds, then assemble with ice cream.
Why You’ll Love This Recipe?
Here are a few reasons I can’t stop making these ice cream sandwiches:
- Easy to prepare: The recipe is straightforward and beginner-friendly.
- Customizable: You can mix cookie flavors, ice cream flavors, or toppings any way you like.
- Perfect for gatherings: Everyone loves an ice cream sandwich, and they’re easy to serve.
- Versatile for diets: With simple swaps, you can make them dairy-free or sugar-free.
- Irresistible flavor: Creamy vanilla ice cream and soft, buttery cookies create the ultimate treat.
These vanilla bean ice cream sandwiches are a treat I’ll keep making again and again. From the creamy filling to the chewy cookies, they’re a crowd-pleaser every time.
Vanilla Bean Ice Cream Sandwiches Recipe
Ingredients
Method
- Start by combining the flour, baking soda, and salt in a bowl. In another bowl, cream the butter with sugars until fluffy. Beat in eggs and vanilla bean paste, then gradually mix in dry ingredients until fully incorporated.
- Scoop cookie dough onto lined baking sheets, leaving space between them. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Let them cool completely on a wire rack.
- Once cookies are cool, scoop a generous amount of ice cream onto one cookie. Top with another cookie and press gently to spread evenly. For cleaner edges, use a knife to smooth the sides of ice cream.
- Wrap each sandwich individually in parchment or plastic wrap. Freeze for at least an hour to allow ice cream to firm up for easy handling and eating.
Notes
- I always chill the cookie dough for 30 minutes before baking; it prevents spreading and keeps cookies thick.
- Rolling the ice cream slightly before scooping helps it stick better to cookies.
- I use a serrated knife to trim ice cream edges for a neat, professional look.
- Adding a pinch of sea salt on top enhances the vanilla flavor.
