Homemade Vanilla Bean Ice Cream Sandwich Recipe

Homemade Vanilla Bean Ice Cream Sandwich Recipe

This is the perfect way to eat vanilla bean ice cream- between two homemade chocolatey cookies! Our Vanilla bean ice cream sandwich is the something the whole family will love.



150 minutes




24 servings


  • 2¾ cups all-purpose flour, plus more for dusting
  • ½ cup Rodelle Gourmet Baking Cocoa
  • 2½ tsp baking powder
  • ¼ tsp Himalayan Crystal salt (or sea salt)
  • 12 tbsp unsalted butter, room temperature
  • 1½ teaspoons Rodelle Gourmet Vanilla Extract
  • 1½ cups sugar
  • 2 large eggs
  • 1 tbsp whole milk
  • 2 pints ice cream softened (Mix in Rodelle Vanilla Beans to the ice cream for added flavor).

Option: Make your own Rodelle Vanilla Bean Ice Cream

  • 3 egg yolks (reserve the whites for the cookie cones)
  • 1 cup sugar
  • 2 cups half and half
  • 2 cups milk
  • 1 tsp Rodelle Vanilla Extract
  • 1 whole Rodelle Vanilla Bean, split and scraped
  • We used frozen bowl type ice cream makers. Both the electric and hand crank took approx. 20 minutes to achieve desired results.


How to Cook Cookies

  • In a medium bowl, sift together flour, Rodelle Gourmet Baking Cocoa, baking powder, and salt. Set aside
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, Rodelle Gourmet Vanilla Extract, and sugar. Add eggs and milk, and mix until combined
  • Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Roll dough out on a floured surface, sliding a spatula under the dough to release it every few turns of the rolling pin. Roll dough to ¼ or 1/8 inch thick.
  • Cut the dough using a variety of circular shape cookie cutters (2 ½– 3 inches in diameter). Make sure each cookie has a matching top and bottom.
  • Place the cookies on a parchment- lined baking sheet; chill until firm, about 30 minutes.
  • Remove from refrigerator and using a fork, prick the cookies all over with holes.
  • Bake until just firm, 12 to 15 minutes. Let cool on the baking sheet then transfer to wire rack.
  • With the underside of half the cookies face up, spoon softened ice cream about ½ inch thick to cover one side. Place matching cookie on top of the ice cream, top side facing out.
  • Transfer immediately to freezer to harden, repeat with remaining cookies and ice cream.
  • Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

How to Make Rodelle Vanilla Bean Ice Cream

  • Beat eggs and milk together in a large saucepan.
  • Add the sugar. Cook over low heat, stirring constantly until thickened (approx. 10 minutes).
  • Mixture should smoothly coat the spoon. Cool in an ice bath for 15 minutes.
  • Add the cream and vanilla and return to the ice bath for an additional hour (or refrigerate overnight and make the ice cream the following day, preferred method).
  • Add the mixture to the bowl of the ice cream maker and mix until thick and creamy.
  • Transfer to an airtight container and freeze for about 2 hours.
  • Remove from freezer about 15 minutes prior to serving.

Other Recipes with Cocoa Ingredients: Rodelle's Frozen Hot Chocolate Recipe, Fondue Chocolate Recipe, & Cocoa Rubbed Rack of Lamb Recipe

Inspired By Rodelle

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