There are few foods that are more quintessentially SUMMER than a classic ice cream sandwich. Eating one always makes me feel like I’m a kid on summer vacation, and that’s a feeling we could all use a little bit more of, don’t you think? They are one of my favorite desserts to make when I have friends over for a dinner party in the summer, for two reasons. First, you can make them days in advance, and more importantly, everyone completely loses their minds when you bring out a platter of giant ice cream sandwiches after dinner. Try it, you’ll see what I mean.
Making ice cream sandwiches is a project no matter how you spin it, but this sheet pan method takes a little bit of time and mess out of the process. Instead of having to assemble each individual sandwich, all you have to do is make one giant ice cream sandwich, pop it in the freezer, then trim the edges and cut it into individual sandwiches. Cutting the sandwiches into squares after they’ve hardened in the freezer makes them look incredibly professional, with crisp, clean edges and no melty wreckage from an ice cream sandwich assembly line.
Makes 12 large ice cream sandwiches
Preheat the oven to 375 degrees and line an 18-by-13-by-1-inch sheet pan with parchment paper.
In an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 3 minutes, until light and fluffy. On low speed, add the eggs one at a time, scraping down the sides of the bowl after each addition, and then the vanilla. Mix until well combined.
In a small bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. With the mixer on low, add the dry ingredients to the butter and mix until just incorporated, then add the chocolate chunks and mix until just combined.
Spoon the cookie batter onto the prepared sheet pan and using a spatula, spread it into one even layer that covers the entire surface of the pan. (This step takes a little bit of patience. I find it’s easiest to hold the parchment paper with one hand while using the spatula with the other.) Bake for 12-14 minutes, until lightly golden brown and still soft to the touch. The cookie should seem under-baked. Cool completely.
Run a paring knife around the edges of the pan, then carefully invert the cookie onto a flat surface. Cut the cookie in half to form two equal-sized rectangles. Transfer one half to a large cutting board or flat platter that fits in your freezer, with the bottom side of the cookie facing up. Working quickly, spoon large scoops of ice cream onto the cookie. Spread into an even layer, making sure the ice cream reaches the edges of the cookie.
Place the other cookie half, right side up, on top to form a giant sandwich. Press lightly, then transfer the board or platter to the freezer and freeze until firm, at least 3 hours or overnight.
Using a sharp knife, carefully trim about ¼-inch from each edge of the giant cookie sandwich, then cut it into 12 individual sandwiches. Place mini chocolate chips and sprinkles on small plates and press each side of the sandwiches into so the toppings adhere. Place all the decorated sandwiches back on the platter, freeze until firm, then serve or wrap individually with wax paper.
Note: Skip the super premium ice cream brands for this recipe. I’ve found it works best with grocery store brands like Turkey Hill, Breyers, or Edy’s.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!