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Organic Ice Cream Sandwiches

By: Artisan Kettle


Yield: 6 Servings

Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 1 hour + 1 hour freezing
Total Time: 2 hours, 30 minutes


1. Chop chocolate bar into small pieces and melt over a double boiler or in a microwave, stirring every 30 seconds until melted. Set aside to cool slightly.

2. Combine flour, baking soda and salt in a bowl. Set aside.

3. Cream the butter and sugar until light and fluffy about 1 minute. Beat in egg and vanilla, then beat in melted chocolate and mix until smooth. Gradually add the flour mixture and continue mixing until fully combined and a stiff dough has formed.

4. Wrap dough in plastic wrap and flatten into a to a disk. Refrigerate for at least one hour.

5. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside. Roll out dough on a lightly floured surface to ¼ -inch thickness. Cut 12, 3-inch circles. Collect and reroll scraps as necessary. Transfer cookies to prepared baking sheets.

6. Bake for 10-12 minutes or until cookies are set. Remove from oven and let cool completely.

7. Place mini chocolate chips in a shallow bowl. Scoop ½ cup vanilla ice cream on top of cookie; place a second cookie on top and press down to create sandwich. Smooth the center, then roll center edge in chocolate chips. Repeat to create 6 ice cream sandwiches. Place ice cream sandwiches in an airtight container and return to freezer for at least one hour or until ready to serve.

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