Ice cream sandwiches
When I was little, my dad often bought me ice cream sandwiches at the store. You know, the rectangular ones that kinda taste like Oreos®. I loved them, even if they always gave me severe brain freeze.
Now I like to make a homemade version with vanilla and almond shortbread cookies. Basically, if you can make cookies, you can absolutely make ice cream sandwiches.
Make them ahead of time and store them in the freezer (obviously!) for a few months.
- ServesYields 6 sandwiches
- Prep time15 min
- Cook time10-12 min
- Timeout40 min
- FreezingFreezes well
For the cookies
- 1 1/4 cup all-purpose flour
- 3/4 cup powdered almonds
Replacement optionsou d’amandes moulues
- 1 teaspoon fleur de sel (or sea salt)
- 1 cup butter, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the pistachio version
- 1/2 cup pistachios, finely chopped
- Pistachio ice cream
For the vanilla version
- 1/2 cup slivered almonds
- Vanilla ice cream
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
- Sift the flour in a bowl, then add the powdered almonds and salt. Set aside.
- In another bowl, whisk together the butter, sugar, and vanilla until smooth. Add the egg and beat again.
- Add the dry ingredients, mix well, and cover the dough with cling wrap. Refrigerate for 30 minutes.
- Remove the dough from the refrigerator and divide in half. Roll out the first half on a floured work surface until it’s 1/2-inch thick. Using a cookie cutter, cut out the cookies and place them on the baking sheet. Repeat with the other portion of dough.
- Sprinkle pistachios or almonds on the cookies and bake for 10–12 minutes. You want the cookies to be lightly golden brown.
- Let cool completely and garnish with a scoop of ice cream. Top with another cookie to make it a sandwich. For the best ice cream sandwiches ever, put them in the freezer for 10 minutes before serving.
Tips & tricks
Preparation time: 15 minutes
Cooking time: 10–12 minutes