Mini Ice Cream Sandwiches
These Mini Ice Cream Sandwiches are made with homemade cookies and your favorite vanilla ice cream! They are so cute, perfectly snackable, and a fun summertime treat.
Love Cookies? Try my Mini Peanut Butter Cookies & Mini Chocolate Chip Cookies!
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Why You’ll Love This Recipe
- Ice cream sandwiches are of the best summertime treats–this mini version is a fun variation!
- Homemade cookies make the tastiest sandwiches–whether you use my mini chocolate chip cookie recipe or mini peanut butter cookie recipe, you’ll be starting off with delicious soft cookies that make great sandwiches!
- Kids love making these too! It’s fun to scoop the ice cream and easy to assemble lots of sandwiches quickly.
Ingredients for Mini Ice Cream Sandwiches
While there are plenty of options for preparing ice cream sandwiches with store-bought cookies, I love using soft homemade mini cookies for these tiny sandwiches. All you need is a batch of cooled cookies and your favorite ice cream.
Mini Cookies, Homemade! – Use either my mini chocolate chip cookie recipe or mini peanut butter cookie recipe. Each recipe makes about 90 cookies (so you’ll get about 45 sandwiches) that measure 1.5″ in diameter.
Your Favorite Ice Cream – I love a good vanilla ice cream, such as Breyer’s Homemade Vanilla. Choose your favorite or get inspiration from the flavor combinations listed below.
How to Make Mini Ice Cream Sandwiches
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Select the Cookie Flavor
First, choose whether you want to make peanut butter cookie sandwiches or chocolate chip. For this recipe I suggest you choose either my recipe for Mini Peanut Butter Cookies or Mini Chocolate Chip Cookies. Each recipe makes about 90 cookies that measure 1.5″ in diameter (so you’ll get 45 sandwiches). Either choice works perfectly for these mini sandwiches.
Once you’ve baked the cookies and allowed them to cool completely (you can do this a day or so in advance if you wish), we can begin assembly.
Select the Ice Cream Flavor
Now, you need to choose your ice cream. Though I went with vanilla here, you could choose just about anything!
My favorite ice creams are Breyer’s Homemade Vanilla and basically everything from Tillamook. So good. Since these are such small sandwiches, avoid ice creams with large chunks of mix-ins as those will be hard to add to mini sandwiches.
Ice Cream Sandwiches – Flavor Combination Ideas
- Chocolate Chip Cookies + Coffee Ice Cream
- Chocolate Chip Cookies + Mint Chip Ice Cream
- Chocolate Chip Cookies + Cookie Dough Ice Cream (choose a variety with small chunks if you want to use a cookie dough ice cream for mini sandwiches)
- Chocolate Chip Cookies + Cookies and Cream Ice Cream
- Chocolate Chip Cookies + Rocky Road Ice Cream (again, if the chunks are on the small side)
- Peanut Butter Cookies + Chocolate Ice Cream
- Peanut Butter Cookies + Waffle Cone Ice Cream (Tillamook has a really good one!)
- Peanut Butter Cookies with Banana Ice Cream.
- Peanut Butter Cookies with Caramel Ice Cream
Arrange and Scoop
Arrange half the cookies face down. I suggest scooping about 10 sandwiches at a time and moving them promptly back into the freezer. If your ice cream begins to get too soft, take a break and return it to the freezer for about 15 minutes.
Working in batches, use a 1 tablespoon or 1.5 tablespoon scoop to add a small scoop of ice cream to the face down cookies.
Gently press another cookie on top of each scoop to make a sandwich and place sandwiches in the freezer. Note: have your storage container ready to go so you can easily add sandwiches to it as you prepare them.
And that’s it! Just store in the freezer until ready to eat.
How to Store the Ice Cream Sandwiches
Ice cream sandwiches must be kept in the freezer. I find they are best eaten with 1 month or so. Pack the sandwiches in a freezer-safe rectangular container. Sandwiches can be stacked with parchment or wax paper in-between the layers.
FAQs
Sometimes things just don’t turn out the way we hope! If your ice cream sandwiches aren’t perfect, read through these troubleshooting tips to figure out what went wrong.
Be sure that the cookies have cooled completely before assembly. Otherwise you might run into soggy sandwiches.
Again, be sure to use completely cooled cookies. Take the ice cream out from the freezer only after you’ve arranged the cookies face down for assembly. Work in small batches (about 10 mini sandwiches) and return the ice cream to the freezer between batches if necessary. Pack each batch of sandwiches into the freezer immediately after assembly (I use a large freezer-safe container).
For professional-looking sandwiches, use cookie scoops! Use a cookie scoop for portioning and baking the cookies and for portioning the ice cream. Each cookie will be perfectly uniform if scoops are used. For this size sandwich I like using either a 1 tablespoon or 1.5 tablespoon (#40) scoop for the ice cream.
After assembly, I usually try to use the sandwiches within 1 month. For large sandwiches it’s a great idea to wrap each sandwich individually with plastic wrap before packing and storing in a freezer safe bag or container. For mini sandwiches though, that is a lot of extra work. Instead, I simply pack them up in a rectangular freezer-safe container stacked with layers of parchment between the sandwiches.
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Mini Ice Cream Sandwiches
Ingredients
- 1 recipe homemade mini cookies (use either my recipe for Mini Chocolate Chip Cookies or Mini Peanut Butter Cookies)
- 4 ΒΌ cups vanilla ice cream (this is enough to use about 1.5 tablespoons per cookie)
Instructions
- Choose whether you will make the Mini Chocolate Chip Cookies or the Mini Peanut Butter Cookies. Follow the respective recipe to bake the cookies and allow them to cool completely before beginning assembly.
- Prepare a freezer-safe storage container so you can quickly place finished sandwiches inside and return it to the freezer. I use a rectangle storage container with layers of parchment or wax paper between the layers of cookies.
- Arrange half the cookies (about 45) face down. For best results, work in batches. I suggest scooping about 10 sandwiches at a time and moving them promptly back into the freezer. If your ice cream begins to get too soft while you scoop, take a break and return it to the freezer for about 15-20 minutes.Working in batches, use a 1 tablespoon or 1.5 tablespoon (#40) cookie scoop to add a small scoop of ice cream to the face down cookies.
- Gently press another cookie on top of each scoop to make a sandwich. Place sandwiches in the freezer container and return it immediately to the freezer. Repeat until all sandwiches have been assembled. Store sandwiches in the freezer until ready to eat.
