Homemade Ice Cream Cookie Sandwiches with Amish-Made Charm
Some desserts are more than just treats—they’re little time machines. A bite into a soft cookie wrapped around creamy ice cream can take you back to lazy summer afternoons, sticky fingers, and the thrill of chasing the melting edge before it hits your hand.
Equipment
- 1 Ice Cream Scoop
- 1 Parchment or Wax Paper
- 1 Backing Sheet
Ingredients
- Cookies
- Ice Cream
- Toppings Sprinkles, crushed nuts, mini chocolate chips, shredded coconut, and crushed graham crackers.
Instructions
- Bake (or buy) your cookies: If you’re baking, let them completely before assembly. Softer cookies are ideal—they won’t crack frozen.
- Soften the ice cream: Leave it out for 5–10 minutes so it’s scoopable but still firm.
- Assemble: Scoop ice cream onto the flat side one cookie, top with another, and press gently.
- Add Toppings: Roll the edges sprinkles, crushed nuts, or any other desired texture for added flair.
- Freeze: Place sandwiches on a parchment-lined baking sheet and freeze for at least 2 hours. Once firm, transfer to a container for storage.
Nutrition
Serving: 2867.5g | Calories: 711kcal | Carbohydrates: 100g | Protein: 9g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 359mg | Potassium: 316mg | Fiber: 2g | Sugar: 73g | Vitamin A: 913IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg