It’s easy to see why this treat is so popular in San Francisco. It’s snack heaven… ice cream, delicious oatmeal cookies and a touch of chocolate. Swap out the vanilla for your own favorite flavor, such as chocolate, caramel or pumpkin!
Ice cream sandwiches are a delightful frozen treat that combines the creaminess of ice cream with the softness of cookies. The concept of sandwiching ice cream between two cookies or wafers has been enjoyed for decades and is a popular dessert option worldwide.
The origins of ice cream sandwiches can be traced back to the late 19th century. It is believed that the concept first emerged in New York City, where street vendors started selling ice cream wedged between two thin wafers. This convenient handheld dessert quickly gained popularity among the masses.
In the early 20th century, ice cream sandwiches became more widely available as refrigeration technology improved, allowing for easier production and distribution. The treat was commonly sold at fairs, amusement parks, and ice cream parlors.
Over the years, the basic concept of ice cream sandwiches evolved, with various variations and flavors being introduced. Today, you can find ice cream sandwiches made with different types of cookies, such as chocolate chip, oatmeal, and even macarons. The ice cream flavors have also expanded beyond the traditional vanilla, offering a wide range of options to suit different tastes.
Ice cream sandwiches have become a beloved dessert enjoyed by people of all ages. Whether store-bought or homemade, they provide a refreshing and indulgent treat during hot summer months or any time of the year.
PREP: 40 MIN. + FREEZING
BAKE: 15 MIN./BATCH + COOLING
MAKES: 7 SERVINGS
INGREDIENTS
- ½ cup butter, softened
- ¾ cup packed brown sugar
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups quick-cooking oats
- ¼ cup chopped raisins (optional)
INSTRUCTIONS
- Preheat oven and prepare the dough:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, packed brown sugar, and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, baking powder, and salt.
- Gradually beat the dry ingredients into the creamed mixture.
- Stir in the quick-cooking oats and chopped raisins if desired.
- Shape and bake the cookies:
- Shape the dough into fourteen 1¼-inch balls and place them 2½ inches apart on ungreased baking sheets.
- Bake the cookies in the preheated oven for 11-13 minutes or until they turn golden brown.
- Allow the cookies to cool on the baking sheets for 3 minutes, then transfer them to wire racks to cool completely.
- Assemble the ice cream sandwiches:
- Take about ⅓ cup of vanilla ice cream and place it on the bottom side of one cookie.
- Top the ice cream with a second cookie, pressing gently to flatten the ice cream.
- Place the assembled ice cream sandwich on a baking sheet and freeze until firm.
- Repeat the process with the remaining cookies and ice cream.
- Drizzle with chocolate topping:
- Remove the ice cream sandwiches from the freezer.
- Working over a small bowl, drizzle chocolate hard-shell ice cream topping over half of each sandwich, allowing the excess to drip off.
- Freeze and serve:
- Place the drizzled ice cream sandwiches on a waxed paper-lined baking sheet.
- Freeze the sandwiches until serving time.
- For longer storage, wrap each ice cream sandwich individually.
Enjoy the delicious homemade ice cream sandwiches whenever you’re in the mood for a cool and sweet treat!
