Ice cream sandwiches are the irresistible combination of creamy ice cream nestled between two layers of, most commonly, cookies, cakes or biscuits. They are a well loved treat which has recently seen a boom of popularity on social media, and with good reason. There are endless combinations, for example using brownies and macarons as the outer layer, or experimenting with unique ice cream flavours such as matcha or ube.
The first ice cream sandwiches were commercially made at the start of the twentieth century, with one of the earliest versions consisting of vanilla ice cream pressed between two, thin Graham crackers. These simple treats quickly gained popularity for their portability, and today, the classic version of vanilla ice cream between two chocolate wafers remains a favourite. However, the rise of artisanal and specialty ice cream shops means there are lots of options out there, with fun flavours filling croissants, doughnuts or even churros.
Making ice cream sandwiches at home is simple. You have the option to make the ice cream and outer layers at home, or to buy them if you want to make a quick snack. Start by choosing your favourite cookies, brownies or biscuits as the outer layer, and if baking, allow them to cool completely. Next, take your favourite ice cream flavour and leave it to soften slightly at room temperature. Once your outer layers have cooled, scoop a generous amount of the ice cream onto the base and press another layer on top to create a sandwich. For an extra fun touch, roll the edges in sprinkles, crushed nuts, or mini chocolate chips.
To store homemade ice cream sandwiches, place them into an airtight container in a single layer to prevent sticking. If you want to stack them, make sure to separate each layer with parchment paper. Store the container in the coldest part of your freezer, usually towards the back. Homemade ice cream sandwiches are best eaten within a week, but if you want to store them for longer, wrap each sandwich individually in parchment paper or plastic wrap before placing them in the container. When ready to eat, remove them from the freezer and leave to sit at room temperature for a few minutes to soften before serving.
Metric
Imperial
- 250ml of double cream
- 300ml of whole milk
- 200g of caster sugar
- 3 Freshlay Farms Golden Yolker® egg yolks
- 1 tsp vanilla bean paste
- 0 chocolate chip cookie
Begin a few hours ahead of time to make the custard base. Add the cream and milk to a pot and gently cook over a medium heat until steaming
- 250ml of double cream
- 300ml of whole milk
Meanwhile, in a large heatproof bowl mix together the egg yolks and caster sugar until light and fluffy
- 3 Freshlay Farms Golden Yolker® egg yolks
- 200g of caster sugar
Temper the steaming milk to the egg mix, one ladle as a time while whisking well to avoid accidentally cooking the eggs
Add all of the mixture back into the pot, then cook out over a medium heat until it begins to thicken. Once thick enough to coat the back of a spoon, quickly whisk through the vanilla bean paste then decant the mix into a heat proof container
- 1 tsp vanilla bean paste
Leave the custard base to cool to room temperature, then chill in the fridge for around 4 hours
Once the base has chilled, add it to your ice cream machine as per the instructions
Leave the ice cream to churn, then once finished sandwich a generous scoop between your two favourite chocolate chip cookies and chill in the fridge for around 2 hours on a freezer safe tray until serving
When it comes to ice cream sandwiches there are countless ways to make vegan alternatives if you are looking for a plant-based option. Start by choosing an outer layer cookie or brownie base which is free from animal products like eggs or dairy. Next, choose an ice cream or ice cream recipe that uses ingredients like coconut milk or almond milk as the base. Soften the vegan ice cream at room temperature for a couple of minutes before spreading between the outer layers.
We love an ice cream sandwich here at GBC, and whether you are looking for a luxurious twist on a childhood favourite like William Curley’s dark chocolate macaron and mint choc chip ice cream sandwich, or a summery, gently spiced option like Amy Howlett’s filo pastry ice cream sandwich with pistachios and poached peaches, we have got tons of exciting recipes that are perfect to try at home this summer.
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