Homemade Ice Cream Sandwiches with Fresh Milled Flour

There’s just something nostalgic about a classic ice cream sandwich—but once you make it at home, the store-bought versions lose their magic fast. These homemade ice cream sandwiches are made with fudgy cake-like chocolate cookies baked with fresh milled flour and sandwiched around your favorite ice cream for a treat that feels both cozy and indulgent. This is my favorite way to upgrade a classic treat using high-quality ingredients you can feel good about. No fillers, no corn syrup, just simple pantry staples that come together beautifully. Using fresh milled flour gives these cookies incredible flavor and texture, and for the best results, I recommend letting everything chill before cutting—trust me, it’s worth it. Whether you’re making these for a special occasion or just because, this is one recipe that turns an everyday dessert into something truly special.

Course Dessert

Cuisine American

Keyword ice cream sandwiches

Prep Time 30

Cook Time 10

Chill Time 2

Total Time 2 40

Servings sandwiches

Calories 483kcal

Ingredients

½ cup room temperature butter 115 grams
¼ cup avocado oil 50 grams
⅔ cup maple sugar or sugar 113 grams
¼ cup coconut sugar or brown sugar 50 grams
1 tablespoon vanilla
2 eggs
1 ¼ cups freshly milled soft white wheat flour finely milled (144 grams)
1 cup unsweetened cocoa powder 90 grams
½ teaspoon baking powder
½ teaspoon salt
1 ½ quarts vanilla ice cream

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, cream the butter, oil, and sugars together for a couple minutes, until light and fluffy.
Add the vanilla and eggs and beat until light and fluffy.
In a separate bowl, combine all of the dry ingredients, then add them to the wet ingredients and mix until well combined.
Line two 9 x 13 inch pans with parchment paper and evenly divide the dough between the two pans. The dough will be pretty thin, but spread it out evenly with your hands or a spatula.
Bake for 10 minutes, then carefully remove the cakes from the pan onto a cooling rack.
Allow to cool completely, then place one of the layers of cake back in a pan with the parchment still on it.
Allow the ice cream to thaw for 10-20 minutes, then spread it evenly over the cake layer in the pan.
Carefully invert the other cake layer over top of the ice cream and remove the parchment paper.
Place back in the freezer for a few hours until frozen solid. Then, lift the bars from the pan using the parchment paper and cut into 12 equal sandwiches.

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