Ice Cream Sandwich Cookies

Prep Time
Cook Time
Ready In

Recipe: #26609

July 24, 2017

Categories: Waffles

"These cookies may be baked 1 week ahead of using. Store in a resealable plastic freezer bag. You may assemble the icecreams sandwiches up to 5 days ahead of serving.I think this recipe is from Gourmet magazine. I tore out the page and there is no I/D on it.The recipe makes 26 cookies"

Original is 12 servings


  • Serving Size: 1 (64 g)
  • Calories 185.3
  • Total Fat - 13.3 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 48.3 mg
  • Sodium - 393.4 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 12.7 g
  • Protein - 1.2 g
  • Calcium - 8.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350f.

Step 2

Heat butter in a saucepan until it foames & browns - swirl it often (5-8 minutes).

Step 3

Scrape the brown butter and toasty solids into a heatproof measuring cup. Set aside & let it cool.

Step 4

In a food processor mix together the crushed waffle cones, oats, flour, & salt and process until the mixture is finely ground. Add brown sugar, mix well.

Step 5

Whisk the egg yolk with 2 tablespoons water.

Step 6

With the motor running slowly drizzle the egg yolk into the crumb mixture.

Step 7

Then stream in the brown butter and process until the dough forms a ball around the blade.

Step 8

Portion out 26 slightly rounded balls (about 3/4 oz each).

Step 9

Roll the balls between your palms to smooth.

Step 10

Divide the balls to two parchment lined rimmed baking sheets, spacing them 3" apart.

Step 11

Cover with another piece of parchment and use the bottom of a glass to flatten each round into a 2 1/2" round.

Step 12

Bake the cookies rotating sheets to back & top to bottom halfway through until golden all over (12-15 minutes).

Step 13

Let cool on the baking sheets, use a thin metal spatula to loosen cookies from parchment.

Step 14

Turn half the cookies over so when you make the sandwich you have the top side of the cookie outside.


  • Food Processor

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If you cannot find store-bought waffle cones, you can make your own by baking thin rounds of cookie dough in a waffle iron.
  • Be sure to use unsalted butter for this recipe, as the salt content of salted butter can affect the flavor.

  • Substitute coconut oil for the butter for a vegan option. The benefit of this substitution is that it provides a dairy-free option for those with dietary restrictions. The thinking behind this substitution is that coconut oil has a similar consistency to butter and is a great substitute for vegan baking.
  • Substitute gluten-free oats for the old-fashioned oats for a gluten-free option. The benefit of this substitution is that it makes the recipe suitable for those with gluten sensitivities. The thinking behind this substitution is that gluten-free oats are a great alternative to regular oats as they provide a similar texture and flavor without the gluten.

Chocolate Chip Ice Cream Sandwich Cookies Add 1/2 cup of semi-sweet chocolate chips to the food processor when mixing the crumb mixture. Bake as directed. When assembling the ice cream sandwiches, add a scoop of chocolate chip ice cream between two of the cookies.

Hot Fudge Sundae - A classic combination of creamy ice cream, rich hot fudge and crunchy nuts, this hot fudge sundae is the perfect accompaniment to the ice cream sandwich cookies. The creamy ice cream and rich hot fudge provide a delicious contrast to the crunchy texture of the cookies, making for a truly indulgent treat!

RECOMMENDED DISH: Caramel Apple Pie - A classic fall dessert, Caramel Apple Pie is a delicious combination of sweet apples, buttery crust, and gooey caramel. The tart apples and sweet caramel provide a delicious contrast to the crunchy texture of the ice cream sandwich cookies, making for a truly indulgent treat!


Q: How long can I store the cookies before assembling the ice cream sandwiches?

A: You can store the cookies in a resealable plastic freezer bag for up to one week before assembling the ice cream sandwiches. The assembled ice cream sandwiches can be stored for up to 5 days.

Q: What type of cookies should I use?

A: You can use any type of cookie you prefer. Chocolate chip, oatmeal, sugar, and shortbread are all popular choices. For best results, use a cookie that is not too thick or too thin.

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Fun facts:

Fun Fact 1: The ice cream sandwich is believed to have been invented in 1899 by an 11-year-old named Arnold Fornachou. He sold them from a pushcart in Coney Island, New York.

Fun Fact 2: The ice cream sandwich has been a favorite of celebrities and politicians alike. Former President Barack Obama was known to be a fan of the ice cream sandwich, and often enjoyed them with his family.