The Secret To The Best Ice Cream Sandwiches, Ever

Photographed by Will Anderson; Food Styling by Claudia Ficca/Apostrophe; Prop Styling by Gozde Eker.
Be the hero of your summer BBQ by making homemade ice cream sandwiches for everyone, vegans included! The best part? These ice cream sandwiches only require store bought goods, so all you have to do is quickly assemble, and chow down. Remember, you can always double or triple the recipes below to make more ice cream sandwiches (always a good thing).
Photographed by Will Anderson.
Lemon Love
Yields 10 -12

Yes, even vegans can have ice cream sandwiches!

1 (9-oz) package almond windmill cookies (or similar vegan cookies)
1 (8-oz) container vegan cream cheese, such as Tofutti
1 pint lemon sorbet
1/4 cup slivered almonds
1/3 cup blueberries

1. Let the lemon sorbet sit at room temperature until softened, but not melted.

2. Spread a generous portion of vegan cream cheese on the undecorated, smooth side of both cookies.

3. Top one cookie with a small scoop of sorbet, and press the other cookie on top to make the sandwich.

4. Push in blueberries and slivered almonds evenly around the outside edge of exposed sorbet.

5. Serve and enjoy immediately, or store in the freezer.
Photographed by Will Anderson.
Photographed by Will Anderson.
Old School Revisited
Yields 4
Our favorite classic ice cream sandwiches rolled in crushed potato chips, or crushed pretzels, or both.

4 rectangle ice cream sandwiches (the ones from your youth)
1 cup thick-cut potato chips, like Ruffles
1 cup salted pretzels

1. Crush the potato chips and pretzels by enclosing them in separate resealable plastic bags, and then smash them with your hands or a soft mallet.

2. Empty the bags into two shallow bowls. Let the ice cream sandwiches soften slightly so that the ice cream is sticky enough for the chips and/or pretzels to stick to it.

3. Press each side of the ice cream sandwich into the bowls.

4. Serve and enjoy immediately, or store in the freezer.
Photographed by Will Anderson.
Photographed by Will Anderson.
Chocolate PB&J
Yields 4

The only thing better than a peanut butter and jelly sandwich is a chocolate peanut butter and jelly sandwich with cookies instead of bread, right?

8 large peanut butter cookies
1 pint of chocolate peanut butter gelato, preferably Talenti
1/2 cup raspberry or strawberry preserves
16-oz good quality chocolate for melting, broken into 1-inch pieces*
1/2 cup Reese’s Pieces

*Note: Any good quality chocolate will do. Break bars into smaller pieces or use chocolate chips or candy melts.


1. Slather the peanut butter cookies with raspberry/strawberry preserves.

2. Top half of them with a 1/2 cup scoop of chocolate peanut butter gelato.

3. Press the other half of the cookies on top to make a sandwich.

4. Freeze until ready to dip in chocolate.

5. When you are ready to dip, microwave the chocolate pieces for 30 to 90 seconds, stirring every 30 seconds until smooth.

6. Dip the constructed ice cream sandwiches halfway in melted chocolate, then press Reese’s Pieces into the melted chocolate, and around the exposed ice cream on the other side.

7. Serve and enjoy immediately.
Photographed by Will Anderson.
Photographed by Will Anderson.
Yankee Doodle Dandy
Yields 4

Everything will seem right with the world as you laze in the sun and enjoy this luscious treat with snickerdoodle cookies, caramel, and toffee.

8 large snickerdoodle cookies
1 pint of salted caramel ice cream
1 jar of caramel sauce (we love Trader Joe’s salted caramel)
1 cup toffee bits

1. Warm the caramel sauce according to the instruction on the label.

2. Spread evenly onto the flat side of the snickerdoodles.

3. Top each cookie with a 1/2 cup scoop of ice cream, then top with another cookie to make a sandwich.

4. Pour the toffee bits into a shallow bowl. Press and roll the edge of the sandwich in the toffee bits.

5. Serve and enjoy immediately, or store in the freezer.
Photographed by Will Anderson.

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