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Ice Cream Sandwich Base Recipe

American · Dessert · 25 min total

A versatile, chewy chocolate wafer base for homemade ice cream sandwiches. This recipe yields perfectly thin, slightly crisp cookies that hold up to any ice cream filling.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Beat in egg and vanilla until well combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
6. Divide dough in half. On a lightly floured surface, roll each half into a 10x6-inch rectangle about 1/4-inch thick.
7. Using a 2-inch round cookie cutter, cut out 16 circles (8 per rectangle). Transfer to prepared baking sheets, spacing 1 inch apart.
8. Bake for 8-10 minutes, until cookies are set and slightly puffed. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
9. Once cool, sandwich a scoop of softened ice cream between two cookies, gently pressing. Freeze for at least 1 hour before serving.

Tips

• For best results, use a cookie cutter with scalloped edges for a classic look.
• Store assembled sandwiches in an airtight container in the freezer for up to 2 weeks.
• Let sandwiches sit at room temperature for 2-3 minutes before serving for easier biting.

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