Ice Cream Sandwiches, Four Ways

What’s better than an easy homemade ice cream sandwich? Four easy homemade ice cream sandwiches! Four different cookies and four different flavors of Enlightened ice cream give each of these sandwiches a unique (and delicious) flair.

 

 

One of the trickiest parts of crafting an ice cream sandwich is assembling it. Trying to fit the perfect serving of ice cream in the middle can often leave you with a mess on your hands—literally! (We’re pretty sure this is where the expression “That’s the way the cookie crumbles” comes from.) The solution: Without removing the ice cream from the container, cut even, sandwich-ready slices, then simply peel the container away.

 

Once you’ve mastered the techniques below, you can feel free to mix and match your favorite cookies and ice cream flavors for the ultimate ice cream sandwich experience. Sliced ice cream… it’s the greatest thing since sliced bread.

 

 

Slicing a pint: Holding the pint of ice cream steady with your non-dominant hand, use a sharp bread knife to cut a 1-1 ½ -inch-thick slice out of the pint, keeping a strip of packaging all the way around the slice. Place the slice of ice cream between two cookies and peel away the packaging strip to reveal your perfect slice!

 

 

Melting chocolate for dipping: Bring a pot of water to a near-simmer over low heat. Set a heatproof bowl over the pot, making sure that the bottom of the bowl isn’t touching the water. Add 12 ounces of chocolate chips to the bowl and heat, stirring occasionally with a rubber spatula until smooth and glossy (about 10 minutes). Dip ice cream sandwiches and allow the chocolate to cool.

 

 

Cookie: Cookies & Cream

Enlightened pint: Cookies & Cream

 

Cookie ingredients:

• • 2 ¾  cups all-purpose flour

  • 1 teaspoon baking soda

  • ½  teaspoon baking powder

  • 1 cup unsalted butter, softened

  • 1 ½  cups white sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 12 chocolate sandwich cookies

 

Cookie directions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients on low speed until dough is formed. This should only take about 30 seconds to 1 minute. (Be careful not to overmix the dough.)

3. Add sandwich cookies directly into batter and beat on medium high speed until cookies are crushed and blended into dough. This should only take a few seconds. Lightly roll dough into balls about 1½ inch in diameter and place onto cookie sheet, about 2 inches apart.

4. Bake about 11-12 minutes in the preheated oven, or until golden around the edges. Cookies will initially be puffy when taken out from oven and will flatten after they cool.

 

Cookie: Marshmallow Sugar Cookie

Enlightened pint: Marshmallow Peanut Butter

 

Cookie ingredients:

• • 2 ¾  cups all-purpose flour

  • 1 teaspoon baking soda

  • ½  teaspoon baking powder

  • 1 cup unsalted butter, softened

  • 1 ½  cups white sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup mini marshmallows

 

Cookie directions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

2. In a small bowl, mix flour, baking soda, and baking powder. Set aside.

3. In a large bowl, cream the butter and sugar until smooth. Beat in egg and vanilla. Gradually add dry ingredients on low speed until dough is formed, about 30 seconds to 1 minute. Be careful not to overmix the dough.

4. Add marshmallows to batter and beat on medium-high speed until they are incorporated into dough, about 10 seconds. Lightly roll dough into balls about 1½ inch in diameter and place onto cookie sheet about 2 inches apart.

5. Bake about 11-12 minutes or until golden around the edges. Cookies will initially be puffy when taken out from oven and will flatten after they cool.

 

Cookie: Chocolate Chip Cookie

Enlightened pint: Chocolate Chip Cookie Dough

 

Cookie ingredients:

• • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup unsalted butter, softened

  • 1 cup white sugar

  • 2 large eggs

  • 2 teaspoon vanilla extract

  • 1 cup chocolate chips

  • ½ teaspoon salt

 

Cookie directions:

1. Preheat oven to 350°F.  Line an ungreased cookie sheet with parchment paper.

2. Cream butter and sugar until smooth. Beat in the eggs one at a time, then add vanilla. Add baking soda, baking powder, and salt. Stir in flour and chocolate chips. Drop large spoonfuls onto cookie sheet.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

 

Cookie: Double Chocolate Cookie

Enlightened Pint: Chocolate

 

Cookie ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¾  teaspoon baking powder

• 1 cup unsalted butter, softened

• 1 ½ cups white sugar

• 2 large eggs

• 2 teaspoon vanilla extract

• 1 ½  cup chocolate chips

• ½ teaspoon salt

• ⅔ cup cocoa powder

 

Cookie directions:

1. Preheat oven to 350°F.  Line an ungreased cookie sheet with parchment paper.

2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.

3. Combine the flour, cocoa, baking soda, and salt separately Add dry ingredients to wet and mix until well-blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto the lined cookie sheet.

4. Bake for 8 to 10 minutes or just until set. Cool slightly on the cookie sheet before transferring to wire racks to cool completely.

 

 

Looking for even more ice cream and cookie combos?

Check out all our flavors!