New This Month

Classic Ice Cream Sandwiches


A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:

Source: Everyday Food, July/August 2008


  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 2 pints ice cream (any flavor), softened


  1. Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

  2. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

  3. Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

  4. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.

Reviews Add a comment

  • 1807490DW
    17 JUL, 2016
    Terrible results. The sandwich cake tasted good but completely and utterly fell apart when cooled. I followed the recipe exactly and in my opinion there isn't anywhere near enough batter resulting in far too thin a cake. I tried to still piece together the sandwiches hoping the ice cream would hold it together but it just separated into a million pieces. What a waste of time and ingredients.
  • SandeeaCocina
    12 AUG, 2011
    I have tried this recipe, and it is indeed very good, and easy to make. Thank you. Here is the result
  • MS10784076
    9 JUL, 2010
    It's 92 degrees in Seattle today and I made these. Early in the morning made the cake part, but if you can stand it it's only 10 - 12 minutes of oven time on a hot day isn't so bad. After dinner we were enjoying a nice, cool, rich treat. Very easy, very tasty and I'll make this again and again. I might try frozen yogurt next time or sugar free ice cream to cut down on the sugar