Mini Ice Cream Sandwiches for Hot Summer Days
It started with a hot day, a half-empty pint of ice cream, and an intense craving I couldn't ignore. A few cookie thins later, these little treats were born.
I don’t know why ice cream sandwiches taste better in summer— they just do.
There are plenty of good reasons to make these ridiculously cute mini ice cream sandwiches, not least because this “recipe” doesn’t even ask you to turn on the oven, a big bonus in this heat.
I have a soft spot for dessert—this is a huge, massive understatement—and mini desserts are my ultimate weakness. Cake pops, I’m looking at you.
Honestly, summer and ice cream are basically soulmates—and it’s practically mandatory that it be eaten on a regular basis, whether you’ve earned it by running through the sprinkler, playing hide-and-seek, building forts, riding bikes, or, like me, sitting on the back porch doing absolutely nothing.
Now I’m not saying I invented these mini ice cream sandwiches, I may have absorbed them through osmosis via Martha Stewart Living…or maybe they came to me in a dream? Either way, they’re giving pure nostalgia.
Start with small, crispy cookies —I love Anna’s Swedish Thins, and Trader Joe’s has Cookie Thins that come in flavors like ginger, vanilla, and lemon.
Dewey’s Brownie Crisps are excellent too, if you can find them (or order them online).
Part of the fun is pairing the flavors any way you like—these bite-sized treats are easy enough that everyone can choose the combo they love, non-dairy included.
A few standouts: Cherry Garcia ice cream with triple ginger cookies, sweet raspberry sorbet or dark chocolate fudge ice cream with vanilla bean cookies, and rich pistachio ice cream with bright, lemony cookies. Get your pints hand- packed at an ice cream shop for an extra upgrade.
You can dress these up with a dunk in melted chocolate, coating the sides in chopped nuts, crushed cookies, or sprinkles. They can be made ahead of time, and keep well in the freezer for a couple of months.
They’re perfect for backyard BBQs, pool parties, family game nights, picnics in the park, birthday parties, movie nights, late-night snacks, and long, lazy afternoons when only something cold and sweet will do.
Or follow my lead and eat a few every sweltering summer night—strictly for cooling off purposes, of course.
Without question, these little bites are the most delicious way to chill.
MINI ICE CREAM SANDWICHES
This shortcut “recipe” uses a tablespoon-sized scoop of ice cream and two cookie thins pressed together to make a mini sandwich. A small cookie dough scoop that holds a level tablespoon works perfectly for portioning out a rounded mound of ice cream, or use a spoon.
Try your own favorite flavor combinations, and make as many or as few as you’d like, though the directions here make a dozen.
24 Cookie Thins (chocolate, vanilla, lemon, or ginger).
1 pint of ice cream, sorbet, or dairy-free ice cream (you’ll need a little less
than a pint).
Sprinkles, mini chocolate chips, crushed cookies, or chopped nuts
(optional).
Directions:
Place the cookie thins on a baking sheet lined with wax or parchment paper. Top half (12) with a rounded tablespoon of slightly softened ice cream. Top with the remaining cookies and gently press each one together to make a sandwich.
At this point, you can roll the sides of each sandwich in sprinkles, chopped nuts, crushed cookies, or mini chocolate chips. This works best by using a small bowl, rolling the sandwich and gently pressing the topping into the sides. Place back
on the baking sheet, working quickly, then freeze for 30-60 minutes to let them
set up.
To dunk the sandwiches in melted dark, white, or milk chocolate, use a microwave-safe bowl with a half-cup (or so) of chopped chocolate. Microwave in 15-second intervals, stirring after each time until melted (alternatively, use a double-boiler). Dunk half the frozen sandwich in the chocolate, then add toppings, or leave plain. Place on baking sheet and re-freeze.
Note: If at any point in this process your ice cream is melting, stop and place it back in the freezer for 15 minutes.
Transfer the frozen sandwiches from the tray to an airtight container lined with wax or parchment paper and store in the freezer for up to 60 days.
Flavor Suggestions:
Raspberry sorbet with chocolate or vanilla bean cookies (dipped in dark chocolate with mini chocolate chips).
Cherry Garcia ice cream and Trader Joe’s triple ginger cookies. (!!!)
Vanilla cookies with strawberry ice cream (dipped in white chocolate with
rainbow sprinkles).
Salted caramel ice cream with vanilla cookies (dipped in milk chocolate
with finely chopped pecans).
Coffee ice cream or orange sherbet with chocolate cookies.
Mint Chip ice cream with chocolate or vanilla cookies (dipped in dark
chocolate with chocolate sprinkles).
Pistachio ice cream with vanilla cookies (dipped in white chocolate with
finely chopped salted pistachios).