Ice Cream Sandwich

A thick layer of ice cream sandwiched between two slices of cakes or wafers is known as ice cream sandwich. This frozen dessert could be easily made at home.

Ice Cream Sandwich recipe


One cup of flour
¾ cup of sugar
One egg
½ cup of butter
¼ cup of cocoa powder
One teaspoon of vanilla extract
¼ teaspoon of baking soda
½ teaspoon of baking powder
Pinch of salt
Ice cream (You can choose your favorite ice cream flavor for making this frozen dessert)

Method of preparation

In a large bowl, blend the sugar and butter, until they become fluffy and light. With an electric blender, you can attain the desired fluffiness within two to three minutes. Now add the egg to the sugar and butter mixture, and blend the ingredients well. In a separate bowl, sieve the flour, cocoa powder, salt, baking soda and baking powder. Add the sugar, butter and egg mixture to the flour and mix the ingredients. Add vanilla essence to the batter.

Line a baking tray with a greased baking sheet. Take a spoonful of batter and drop it on the baking sheet. Flatten the small rounded dough with your hands. In an oven, preheated at 350 degrees Fahrenheit temperature, bake the cookies for about eight to ten minutes. The edges of the cookies should be hard and the center should be slightly soft.

Place a scoop of ice cream between two baked cookies. Gently press the cookies and serve ice cream sandwiches to your guests.

Chocolate Ice Cream Sandwich recipe


Vanilla ice cream
10 to 12 graham crackers
Two cups of caster sugar
½ cup of unsalted butter
Two large eggs
One teaspoon of vanilla extract
¼ cup of chocolate sauce
Four tablespoons of nuts

Method of preparation

Blend the sugar, butter, eggs, chocolate sauce, nuts and vanilla essence. Crush the graham crackers. Take ½ of the crushed graham crackers and spread it over a small tray. Over the graham cracker layer, spread half of the sugar, butter and chocolate mixture. Top it with a layer of vanilla ice cream. Cover the ice cream layer with sugar, butter and chocolate mixture. Spread the remaining crushed graham crackers on top. Cover the tray and refrigerate the dessert for at least two hours.