National Ice Cream Sandwich Day is a time to enjoy a cold ice cream sandwich. - Rye & Rye Brook Moms

Ice cream sandwiches have been around since the early 1900s.  You can make homemade sandwiches. Just put some ice cream between a couple wafers, and.. …Voila! Don’t have wafers? That’s okay. Put some ice cream between two of your favorite cookies.

We hope that you have a great National Ice Cream Sandwich Day.


  • 1 1/4 cups (9 oz./280 g) firmly packed dark brown sugar
  • 1/2 cup (4 oz./125 g) unsalted butter
  • 3 oz. (90 g) unsweetened chocolate, coarsely chopped
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 1/2 cups (9 oz./280 g) semisweet chocolate chips
  • 1 1/2 pints (24 fl. oz./750 ml) ice cream of choice, slightly
First, we have to make the cookie dough:

  • Preheat the oven to 350ºF and lightly butter 2 baking sheets.
  • In a bowl, whisk together flour, baking soda, and salt. Once mixed, set this aside for later.
  • In a heavy saucepan over low heat, cook the brown sugar, butter, and chopped chocolate stirring frequently until the chocolate melts. Once it is completely melted, transfer to a bowl and let it cool to lukewarm. This is probably the step that requires the most focus but is most definitely worth it 🙂
  • After the chocolate is lukewarm, add egg and vanilla to the mixture and whisk until smooth. Then, add the dry mixture you set aside earlier and stir until completely blended.
  • Last addition: the chocolate chips!
  • Once completely mixed, cover and refrigerate until firm (about 30 minutes).
To bake:

  • Drop the dough into generous tablespoonfuls onto the buttered sheets, spacing the cookies at least 3 inches apart. You should have about 12 cookies.
  • With your fingers, smooth the cookies into slightly flatted rounds, about 3 inches in diameter.
  • Bake the cookies for about 10 minutes, or until the edges darken with soft centers. Transfer these to the wire racks to cool completely.
  • Lay half of the cookies, flat sides up on a clean, hard surface – like a plate or the counter – and spread about 1/2 cup of the ice cream onto each of the cookies. Top each with one of the remaining cookies to make sandwiches.
  • Smooth the sides – or roll them in nuts, chocolate, coconut or the topping of your choice – then wrap each sandwich in plastic wrap. Lay on a clean, dry baking sheet and freeze until firm.


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