Classic Ice Cream Sandwiches Recipe (With Video)

Prep Time:

20 mins

Total Time:

40 mins

Servings:

8

Is this the ultimate nostalgic summer treat? We think so. Our classic ice cream sandwich recipe uses simple-to-make chocolate cake sandwiches and store-bought ice cream. Because it’s thin, the cake bakes up fast. Better yet, making a sheet pan of chocolate cake is a much quicker route to homemade ice cream sandwiches than making, scooping, and baking individual cookies. It’s also much quicker and easier when it comes to filling the sandwiches. With our ice cream sandwich recipe, you halve the sheet pan of cake and spread softened ice cream on one half, then top with the other half. Freeze the giant sandwich and cut it into individual portions later for serving.

To soften store-bought ice cream for the filling, simply leave it at room temperature for a few minutes so it is spreadable.

Directions

Preheat oven and prep pan:

Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
Combine cake ingredients:

In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth.
Spread batter in pan and bake:

Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
Remove from pan and halve cake:

Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise.
Spread half with ice cream:

Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream
Top with other cake half; wrap and freeze:

Top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
Unwrap and cut into sandwiches:

Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.

Storage

Our easy ice cream sandwich recipe is a little different to most because it was developed so making these treats was as easy as can be. The sandwiches are not cut into portions until you are ready to serve them. If you aren’t going to use all the sandwiches at once, wrap any that won’t be eaten in plastic wrap immediately after portioning them and place in a freezer bag in the freezer. They can be frozen for up to two weeks—but they always go much faster than that.