Custom-Made Ice Cream Sandwich

Name: Custom-Made Ice Cream Sandwich
Total time: 2 h 28 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; ⅓ cup unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon espresso; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup brown sugar; 1 whole large egg; 1 teaspoon vanilla extract; ¼ cup smooth peanut butter; 2 tablespoons strawberry jam; 3 tablespoons chopped maraschino cherries; 3 tablespoons chopped candied orange; 3 tablespoons chopped pistachios; 3 tablespoons chopped semisweet chocolate; 3 tablespoons smooth peanut butter; 1 whole small banana, diced; ¼ cup mini marshmallows; ¼ cup dulce de leche; ½ cup chopped malted milk balls; 2 tablespoons chocolate malted powder; ½ cup coarsely chopped semisweet chocolate; 2 teaspoon espresso powder; ½ cup coarsely chopped fresh raspberries; 2 tablespoons pureed and strained blackberries; 3 tablespoons fudge sauce; ¼ cup crushed peppermint candies

Delicious homemade chocolate cookies sandwiched with customizable ice cream filling. These decadent ice cream sandwiches feature rich chocolate cookies made with cocoa powder and espresso, paired with vanilla ice cream that can be mixed with various toppings like nuts, chocolate, fruits, and candies.

8 servings

2 hr 28 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup all-purpose flour
•⅓ cup unsweetened cocoa powder
•½ teaspoon baking powder
•¼ teaspoon espresso
•¼ teaspoon salt
•½ cup unsalted butter, softened
•¾ cup brown sugar
•1 whole large egg
•1 teaspoon vanilla extract
•¼ cup smooth peanut butter
•2 tablespoons strawberry jam
•3 tablespoons chopped maraschino cherries
•3 tablespoons chopped candied orange
•3 tablespoons chopped pistachios
•3 tablespoons chopped semisweet chocolate
•3 tablespoons smooth peanut butter
•1 whole small banana, diced
•¼ cup mini marshmallows
•¼ cup dulce de leche
•½ cup chopped malted milk balls
•2 tablespoons chocolate malted powder
•½ cup coarsely chopped semisweet chocolate
•2 teaspoon espresso powder
•½ cup coarsely chopped fresh raspberries
•2 tablespoons pureed and strained blackberries
•3 tablespoons fudge sauce
•¼ cup crushed peppermint candies

Cooking Instructions

1.
1. Preheat the oven to 350°F. Lightly grease 2 baking sheets.
5 min
2.
2. Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve.
5 min
3.
3. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well.
8 min
4.
4. Add the reserved dry ingredients and mix until just combined.
3 min
5.
5. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula.
10 min
6.
6. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
12 min
7.
Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes. Place the ice cream in a bowl and swirl in ingredients. You'll get the best results if you use a dinner knife to stir. Return the mixture to the freezer to harden, about 1 hour.
90 min
8.
Place a scoop of ice cream on the bottom cookie. Gently press a second cookie over the ice cream. For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M;'s, or sprinkles onto the sides of the sandwiches. Or spread jam on the inside of the cookies for another layer of fl avor. Freeze until ready to serve. The ice cream variations and sandwiches are best eaten the day they are made.
15 min

Custom-Made Ice Cream Sandwich

8 servings

2 hr 28 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 cup all-purpose flour

•⅓ cup unsweetened cocoa powder

•½ teaspoon baking powder

•¼ teaspoon espresso

•¼ teaspoon salt

•½ cup unsalted butter, softened

•¾ cup brown sugar

•1 whole large egg

•1 teaspoon vanilla extract

•¼ cup smooth peanut butter

•2 tablespoons strawberry jam

•3 tablespoons chopped maraschino cherries

•3 tablespoons chopped candied orange

•3 tablespoons chopped pistachios

•3 tablespoons chopped semisweet chocolate

•3 tablespoons smooth peanut butter

•1 whole small banana, diced

•¼ cup mini marshmallows

•¼ cup dulce de leche

•½ cup chopped malted milk balls

•2 tablespoons chocolate malted powder

•½ cup coarsely chopped semisweet chocolate

•2 teaspoon espresso powder

•½ cup coarsely chopped fresh raspberries

•2 tablespoons pureed and strained blackberries

•3 tablespoons fudge sauce

•¼ cup crushed peppermint candies

Cooking Instructions

1. Preheat the oven to 350°F. Lightly grease 2 baking sheets.

5 min

2. Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve.

5 min

3. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well.

8 min

4. Add the reserved dry ingredients and mix until just combined.

3 min

5. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula.

10 min

6. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.

12 min

Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes. Place the ice cream in a bowl and swirl in ingredients. You'll get the best results if you use a dinner knife to stir. Return the mixture to the freezer to harden, about 1 hour.

90 min

Place a scoop of ice cream on the bottom cookie. Gently press a second cookie over the ice cream. For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M;'s, or sprinkles onto the sides of the sandwiches. Or spread jam on the inside of the cookies for another layer of fl avor. Freeze until ready to serve. The ice cream variations and sandwiches are best eaten the day they are made.

15 min