The Sweetest Summer Treat: Homemade Ice Cream Sandwiches

There are recipes that feed the body—and then there are recipes that feed the soul. For me, these homemade ice cream sandwiches fall firmly in the latter category. They’re not just a dessert—they’re a memory, frozen in time.

When my kids were growing up, I kept a stash of these tucked away in the freezer. They were the reward for a good report card, the cure for a bad day, the perfect end to a sun-soaked afternoon. Over the years, I’ve watched these sweet little sandwiches spark smiles, calm tears, and even start a playful tug-of-war at the dinner table when someone reached for the last one.

The base is a soft and chewy cookie, rich with brown sugar and dotted with chocolate chips. But this recipe is wonderfully flexible—feel free to switch it up with white chocolate and macadamia nuts, dark chocolate and walnuts, or my personal favorite: white chocolate with cranberries. Whatever combination you choose, the result is always the same—irresistibly good.

Once the cookies cool, I freeze them briefly to keep the ice cream from melting too quickly. Then comes the fun part: pairing them up and spooning in a generous scoop of Blue Bell Vanilla Bean ice cream. A quick swipe of the spoon around the edges, a little wrap in plastic, and they’re ready to be frozen once more—just long enough to firm up into the perfect handheld indulgence.

Whether you’re hosting a backyard dinner party, prepping for grandkid visits, or just want a nostalgic treat that never goes out of style, these ice cream sandwiches are your answer. Fair warning, though: make extra. Someone will fight over the last one. And if you’re like me, you’ll secretly love every minute of it.

Get the Recipe:

• 1/3 cup butter

• 1/3 cup Crisco

• 1/2 cup brown sugar

• 1/2 cup sugar

• 1 egg

• 1 tsp vanilla

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups flour

• 1 (6 oz) package semi-sweet chocolate chips

• 1 gallon Blue Bell Vanilla Bean ice cream

Instructions:
Cream together butter and Crisco until fluffy. Blend in sugars, then add egg and vanilla. Add flour in 1/2 cup increments. Fold in chocolate chips (and nuts if using). Scoop dough into 2 oz balls and bake at 350°F for 7–9 minutes. Cool completely, then freeze cookies for 15–20 minutes. Soften ice cream, pair cookies, and spoon ice cream onto one. Top with second cookie and smooth edges. Wrap in plastic and refreeze.

This recipe makes 6 generous sandwiches—perfect for sharing… or not.