Homemade Ice Cream Sandwich Cookies – Buttery, Crisp & Perfect for Summer Treats!

Nothing beats a homemade ice cream sandwich on a hot summer day! These cookies are soft yet firm enough to hold your favorite ice cream without crumbling apart.

Infused with cocoa and vanilla, they bring a rich flavor and just the right texture. You can customize the dough easily by replacing the cocoa powder with flour for a vanilla version or use orange juice instead of brandy for a kid-friendly option.

The dough is simple and requires no mixer—just a bowl, a spatula, and a little patience! Once baked, they can be enjoyed on their own or filled with vanilla, chocolate, or berry ice cream for a refreshing summer dessert. You can even prepare the dough ahead of time and chill it, making these cookies a perfect make-ahead treat.

Whether you shape them with cookie cutters or simply press them with a glass, these cookies are fun to make and even more fun to eat. Get creative with the shapes and fillings—and enjoy every bite!

Homemade Ice Cream Sandwich Cookies – Buttery, Crisp & Perfect for Summer Treats!

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

185

kcal

Total time

40

minutes

Buttery homemade cookies perfect for filling with your favorite ice cream. Soft, flavorful, and easy to make without a mixer – the ultimate summer dessert base!

Cook Mode

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Ingredients

Metric US

• 140 g 5 oz Butter, unsalted

• 200 g 1 cup Sugar

• 2 tbsp 2 tbsp Cocoa Powder

• 500 g 4 cup All-purpose Flour

• 2 2 Eggs

• 2 tsp 2 tsp Baking Powder

• 2 tsp 2 tsp Vanilla extract

• 1 pinch 1 pinch Salt

• 30 g 2 tbsp Brandy (or juice or water)

How to make the Cookies

• In a bowl, mix flour, cocoa powder, baking powder, vanilla, and salt.
• In a separate bowl, beat the softened butter with sugar and eggs.
• Combine wet and dry mixtures. If the dough is crumbly, add brandy, water, or juice.
• Form into a ball, cover, and chill for 20 minutes.
• If too firm, add a bit of flour; if crumbly after chilling, add a splash of water.
• Roll out the dough to 0.2 inches (½ cm) thickness between parchment paper.
• Cut with cookie cutters or shape as desired.
• Bake at 350°F (180°C) for 15–20 minutes. Cool completely.
• Fill with your favorite ice cream and press into sandwiches.

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