This easy homemade ice cream sandwiches recipe makes ice cream sandwiches that are so tasty everyone will ask for more! They are easy to make and the entire family will love them! This recipe is found in our Dining On A Dime Cookbook on page 291.
If you want to make these homemade ice cream sandwiches ahead of time, just freeze the cookies without the ice cream in plastic freezer bags. They will keep three to six months in the freezer. Then just make up as many as you need to satisfy that sweet tooth. You don’t even have to turn on the oven! Make sure you chill the dough for a full hour because, if you don’t, it will stick badly to the plastic wrap and you will have a mess on your hands!
Easy Homemade Ice Cream Sandwiches Recipe
1/2 cup margarine
1 cup brown sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 cup cocoa powder
2 cups flour
1 tsp. baking powder
1 brick ice cream
Beat the margarine and brown sugar until fluffy. Beat in eggs one at a time and add vanilla. Add baking powder, salt, cocoa and flour. Mix well. Place the dough on plastic wrap and wrap tightly.
Chill 1 hour. Roll into a rectangle 1/4 in thick on a lightly floured board. Cut into rectangles 2×5 inches each. Place on an ungreased baking sheet to make cookies. Prick the surfaces of the cookies lightly with a fork. Bake 8-10 minutes or until the edges look set at 350 degrees. (The centers of the cookies will be slightly puffed).
Cool. Remove from the baking sheet. Cut ice cream into 2×5 inch rectangles about 3/4 inch thick. Place each ice cream rectangle between aluminum foil or plastic wrap and freeze at least 24 hours. Store up to one week. The cookies should be frozen separately if you want to freeze them longer than 1 week. This recipe makes large 6 sandwiches or could be into 12 smaller squares.
This easy homemade ice cream sandwiches recipe is from our cookbook:
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