Ice Cream Sandwiches

ice cream sandwiches

Nothing says “summer” quite like an ice cream sandwich.  These iconic treats are readily available in the grocery store, and they’re on sale week after week.  The only problem is that the ingredient lists are lengthy and full of chemicals.  If you’re a fan of ice cream sandwiches and real food, you are in luck!  Homemade ice cream sandwiches are quick and easy to make, they taste far superior to the store-bought version, and they are less expensive.  What more could you ask for?

Ingredients for Vanilla Ice Cream (adapted from Ben and Jerry’s recipe)
2 egg yolks
½ cup maple syrup
2 cups heavy cream
1 cup whole milk
2 tsp. vanilla extract

  1. Combine ingredients in a large bowl.  Once they are well-combined, transfer the mixture to your ice cream maker and mix according to the manufacturer’s directions.  I use the ice cream attachment that goes with my Kitchen Aid mixer.  After churning the ice cream, place it in the freezer to solidify it.  (Note: You will only need about 2/3 of this ice cream for the sandwiches.  You can store the rest in the freezer in an air-tight container or snack on it as you’re working.)

Ingredients for the Chocolate Sandwich Base (adapted from Joy of Baking)
½ cup melted butter
½ cup maple syrup
2 eggs
1 tsp. vanilla extract
1/2 cup white whole wheat flour
¼ cup cocoa powder

  1. Preheat the oven to 350 degrees and grease 2 8×8 inch pans.  Place a piece of parchment paper in each pan.
  2. Combine the wet ingredients in a large bowl.
  3. In a small bowl, whisk together the dry ingredients.
  4. Add the dry ingredients to the wet ingredients and mix to combine well.
  5. Transfer the mixture onto the parchment paper and spread it evenly.
  6. Bake for 8-10 minutes, until the sandwich base is set and the edges are pulling away from the sides a bit.
  7. Cool completely on a wire rack.

To assemble:

  1. Soften the ice cream slightly so that you can spread it.  Don’t let it get runny.
  2. Place one of the sandwich bases (top side down) on a piece of plastic wrap and spread 2/3 of the ice cream evenly on it.  You can save the rest of the ice cream in the freezer for another time.
  3. Put the other sandwich base on top of the ice cream (top side up) and wrap the whole thing with plastic wrap.
  4. Freeze for at least 2 hours to let it solidify.  Remove from the freezer and cut it in half.  Then, cut each section into 6 sandwiches for a total of 12 sandwiches.  Enjoy immediately or wrap the sandwiches individually and return them to the freezer.

Price breakdown:

Besides the delicious taste, the best thing about these gourmet-quality ice cream sandwiches is the price.  The cost of the ice cream is $3.02 and the cost of the sandwich base is $2.74, for a total of $5.76.  The recipe makes 12 ice cream sandwiches, for a total cost of $.48 per sandwich.  I couldn’t find any real food ice cream sandwiches to compare this to, but Julie’s Organic ice cream sandwiches, which are healthier than most, retail for $.83 per sandwich.  And Julie’s sandwiches contain palm oil, caramel color, and soy lecithin.  Do yourself a favor and try this recipe – you won’t be disappointed!

ice cream sandwich 2 rfrd

Here’s my recipe for gluten-free, dairy-free ice cream sandwiches.

Linking to Recipe of the Week, Monday Mania, Make Your Own Monday, Melt in Your Mouth Monday, Mix it Up Monday, Totally Tasty Tuesdays, Fat Tuesday, Real Food Wednesday, Whole Foods Wednesday, Whole Food Wednesdays, Healthy 2Day Wednesday, Simple Lives Thursday, Fit and Fabulous Friday, Fresh Bites Friday, Fight Back Friday, Frugal Days, Sustainable Ways, Frugal Fridays.


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    • says

      Great! I hope you give them a try. Your sweet tooth will thank you, and there’s no white sugar in them! You could even cut the syrup way back in the ice cream for more of a “whipped cream” taste.

  1. says

    I’ve been looking for a healthy ice cream sandwich recipe, do you think it’s easy enough to replace the wheat flour with another gluten-free one like coconut flour?

  2. Heather says

    Do you happen to have any idea how finely ground almond meal would work for replacing flour in the cookie part of this recipe?

    Super excited to try this recipe either way. These look delicious!

    • Annemarie says

      Thank you, Heather! I haven’t made these with almond meal, but I don’t see why it wouldn’t work. Let me know if you try it that way.

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