It isn’t summer until you bite into one this mouthwatering sugar cookie ice cream sandwich. Bonus: this recipe is guaranteed not to leave you with a rock-hard cookie that’s impossible to bite!
There isn’t anything better than cooling down with an ice cream sandwich. This childhood favorite is the highlight of every summer.
How to keep cookies soft
The biggest issue with homemade sugar cookie ice cream sandwiches is that the cookies usually end up hard as a rock and are likely to break a tooth.
I made it my mission to find a way to make a cookie (the one we use in this recipe is based off my sprinkle sugar cookies) that was delicious, but didn’t get – or at least didn’t stay – too hard. I came up with three solutions.
- Underbake your cookies – It is important that your cookies are soft and chewy, but don’t fall apart when they are baked. You will want a cookie that is probably a touch more underbaked than you are used to.
- Add a bit of corn syrup – This step is optional because I know not everyone has or likes to use corn syrup. But if you do have some, it helps immensely in keeping your cookies on the softer side.
- Lightly soak the bottom of the cookies in ice cream – Hear me out! The ice cream will make the cookies a little soggy and yes, soft. When frozen, the ice cream that gets into the cookies does harden, but it melts faster than the ice cream sandwiched between the cookies which leaves you with a softer cookie. You don’t want the cookies soggy – a little ice cream goes a long way.
There are so many ways you can customize your sugar cookie ice cream sandwich. You can switch up the sprinkles, and add spices or extracts to the cookies. My favorite way to customize them is to change up the ice cream flavors. A few of my favorites include:
- Chocolate ice cream
- Strawberry ice cream
- Plum ice cream
- Birthday cake ice cream
- Churro ice cream
- S’mores ice cream
You should first freeze your prepared ice cream sandwiches on a baking sheet or pan until the ice cream is solid. Once solid, transfer the sandwiches to airtight containers. They should last for about 2 – 3 months in the freezer.
Absolutely, you don’t need to add any sprinkles to the cookies or you can add them to the outside of the ice cream sandwiches. It is all up to what you like best!
No. The only things I recommend you have are a nice ice cream scoop to give you cookies that are all the exact same size and the perfect amount of ice cream between each sandwich. A nice silicone mat also helps prevent the cookies from spreading too much.
If you loved these ice cream sandwiches, you may also love these ice cream cone cupcakes, blueberry ice cream pie, black forest ice cream cake, churro ice cream sandwiches, and profiteroles with bourbon ice cream.
For the Cookies
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon corn syrup*
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup sprinkles
- Preheat the oven to 350°F, line two baking sheets with parchment paper.
- Mix together the flour, cornstarch, baking powder and salt. set aside.
- Beat the butter and sugar together until light and fluffy.
- Add in the corn syrup, egg, yolk, and vanilla until well-combined.
- Add in the flour and sprinkles. Stir by hand until just combined.
- Make balls of dough that are 1.5 tablespoons big. Chill for 10 minutes.
- Place 2-inches apart on a baking sheet and bake for about 8 minutes. The cookies will look underbaked, this is normal.
- Remove the cookies from the oven and leave it on the baking sheet for about 2 minutes before transferring to a wire rack.
- Freeze the cookies for about 2 hours. Take about 1/3 cup of the ice cream and allow it to soften until almost completely melted.
- Turn the cookies upside down and lightly brush the bottoms with the ice cream. Allow it to soak some of the ice cream.
- Scoop ice cream onto half of the cookies, then top with the other half, immediately freeze until the ice cream looks nice and firm again. Place in airtight container.
- To eat, wait about one minute for the cookie to soften slightly.
*You can omit the corn syrup, but it helps keep the cookies softer
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 125mgCarbohydrates: 47gFiber: 1gSugar: 23gProtein: 4g