These Homemade Ice Cream Sandwiches are a fun, nostalgic frozen treat made with simple homemade peanut butter cookies, creamy ice cream, and rolled in colorful sprinkles for a colorful crunch. They’re easy, customizable, and perfect for summer celebrations!
Why You’ll Love These Homemade Ice Cream Sandwiches
Store-bought ice cream sandwiches are convenient, but homemade ones feel extra special. You can control the cookie flavor, choose your favorite ice cream, and decorate the edges with sprinkles, mini chocolate chips, crushed cookies, or chopped nuts.
You’ll love this recipe because it is:
- Made with soft, chewy homemade peanut butter cookies
- Easy to customize with different ice cream flavors
- Perfect for summer parties and birthdays
- Fun for kids to help assemble
- Make-ahead and freezer-friendly
- Colorful, nostalgic, and family-friendly
The rich peanut butter cookies stay soft enough to bite straight from the freezer, while the vanilla ice cream gives every sandwich a cool, creamy center. Rolling the edges in sprinkles adds crunch, color, and a little extra fun that kids will love.
Tips for the Best Ice Cream Sandwiches
Keep the Cookies Soft
Do not overbake the peanut butter cookies. Slightly underbaking them helps them stay soft and easy to bite once frozen.
Cool Cookies Completely
Warm cookies will melt the ice cream quickly, so make sure they are fully cooled before assembling.
Work in Small Batches
Keep the ice cream in the freezer while you assemble one or two sandwiches at a time. This prevents it from becoming too soft.
Use a Cookie Scoop
A cookie scoop helps create evenly sized cookies, making the finished sandwiches look neater and stack together more easily.
Freeze Before Wrapping
Let the sandwiches firm up on a baking sheet before wrapping them individually. This helps them keep their shape.
Homemade Ice Cream Sandwich Variations
Chocolate Peanut Butter Ice Cream Sandwiches
Use chocolate ice cream and roll the edges in mini chocolate chips.
Peanut Butter and Jelly Ice Cream Sandwiches
Use strawberry or raspberry ice cream and add a thin layer of jam inside each sandwich.
Chocolate Chip Cookie Version
Swap the peanut butter cookies for homemade chocolate chip cookies.
Dairy-Free Ice Cream Sandwiches
Use dairy-free vanilla ice cream and dairy-free butter in the cookies.
Holiday Sprinkle Ice Cream Sandwiches
Use seasonal sprinkles for birthdays, Fourth of July, Halloween, Christmas, or Valentine’s Day.
Make-Ahead and Storage
These homemade ice cream sandwiches are perfect for making ahead. After freezing until firm, wrap each sandwich tightly in plastic wrap, parchment paper, or foil.
Store in a freezer-safe container or freezer bag for up to 1 month for the best texture.
Let the sandwiches sit at room temperature for 3–5 minutes before eating for the softest cookie texture.
More Delicious Frozen Treats:
- Toffee Ice Cream Pie
- Fresh Watermelon Sorbet
- Creamy Blueberry Popsicles
- Orange Creamsicle Ice Cream
- Homemade Peanut Butter Fudgesicles
Homemade Ice Cream Sandwiches
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 quarts vanilla ice cream softened slightly
- 1/2 cup sprinkles
Instructions
- In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy.Add the egg and vanilla extract, then mix until smooth.In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing just until a soft dough forms.
- Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and keeps them soft and thick.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into 1 ½-tablespoon portions and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Use a fork to gently press a crisscross pattern into each cookie. Bake for 8–10 minutes, until the edges are lightly set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Let vanilla ice cream sit at room temperature for about 5–10 minutes, just until soft enough to scoop and spread. It should be soft but not melted.
- Place one cooled peanut butter cookie upside down. Scoop about ¼ cup softened vanilla ice cream onto the flat side. Top with another cookie, flat side down, then gently press together until the ice cream reaches the edges.Repeat with the remaining cookies and ice cream.
- Pour sprinkles onto a small plate. Roll the exposed ice cream edges of each sandwich in sprinkles until coated.
- Place the finished ice cream sandwiches on a parchment-lined baking sheet. Freeze for at least 2 hours, or until firm.Wrap individually before storing for an easy grab-and-go frozen treat.
