4th of July Ice Cream Sandwiches Recipe
Introduction
These 4th of July Ice Cream Sandwiches are a festive and fun treat perfect for summer celebrations. Soft, chewy cookies studded with colorful M&Ms and chocolate chips sandwich your favorite ice cream for a deliciously cool dessert.
Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 1/2 cup (96 grams) red, white, and blue M&Ms (milk chocolate or peanut butter)
- Homemade or store-bought ice cream
Instructions
- Step 1: Preheat your oven to 350ºF and line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
- Step 3: In an electric mixer bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs, mixing to combine.
- Step 4: Gradually add the flour mixture to the wet ingredients and beat until just combined. Fold in the chocolate chips and M&Ms using a spatula.
- Step 5: If you have time, wrap the dough in plastic wrap and refrigerate for 24 to 72 hours for thicker, chewier cookies. Before baking, let the dough soften slightly at room temperature so it’s scoopable.
- Step 6: Using a large cookie scoop, portion out 3-tablespoon sized balls onto the prepared baking sheets.
- Step 7: Bake the cookies for 11-13 minutes until golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. On hot days, freeze the cookies before assembling.
- Step 8: Soften your ice cream by letting it sit in the fridge for about 20 minutes. Spoon a generous scoop onto the bottom of one cookie.
- Step 9: Place another cookie on top and press gently to form a sandwich.
- Step 10: Assemble the remaining sandwiches quickly, freezing them as needed if the ice cream softens too much.
- Step 11: Freeze the assembled ice cream sandwiches for at least 1 hour until firm.
- Step 12: Wrap sandwiches individually in plastic wrap and store in the freezer for up to 1 week. Let them sit at room temperature for 5 to 10 minutes before serving.
Tips & Variations
- Refrigerating the dough for 24 to 72 hours improves texture and flavor, giving you thicker, chewier cookies.
- Feel free to swap M&Ms for your favorite colorful candies or mix in white chocolate chips for extra sweetness.
- Use a cookie scoop to keep cookie sizes consistent for easier sandwich assembly.
- For a patriotic touch, try using red and blue sprinkles along with the M&Ms.
- Letting your ice cream soften evenly ensures easier spreading and less melting during assembly.
Storage
Wrap each ice cream sandwich tightly in plastic wrap and store them in the freezer for up to 1 week. Before serving, let them sit at room temperature for 5 to 10 minutes to soften slightly for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookie dough ahead of time?
Yes, chilling the dough for 24 to 72 hours enhances the flavor and texture, resulting in thicker, chewier cookies.
What ice cream flavors work best for these sandwiches?
Classic vanilla pairs beautifully, but feel free to experiment with chocolate, strawberry, or even festive flavors like red velvet or blueberry to match the theme.
Print
4th of July Ice Cream Sandwiches Recipe
- Total Time: 1 day 33 minutes
- Yield: Approximately 18 ice cream sandwiches 1x
Description
Celebrate the 4th of July with these festive ice cream sandwiches made from chewy, chewy homemade chocolate chip cookies studded with red, white, and blue M&Ms, filled with your choice of ice cream. Perfectly soft and flavorful, these cookies are baked to golden perfection and paired with creamy ice cream to create a nostalgic, refreshing summer treat.
Ingredients
Scale
Dry Ingredients
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
Add-ins
- 1 1/2 cups (255 grams) semisweet chocolate chips
- 1/2 cup (96 grams) red, white, and blue M&Ms (milk chocolate or peanut butter)
For Assembly
- Homemade ice cream or store-bought ice cream of choice
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and fine sea salt to ensure these are evenly distributed throughout the cookie dough.
- Cream Butter and Sugars: Using an electric mixer, beat the room-temperature unsalted butter with granulated sugar and light brown sugar until the mixture becomes creamy and smooth, about 2 minutes.
- Add Vanilla and Eggs: Mix in the vanilla extract followed by the eggs, beating gradually to combine well with the creamed butter and sugars.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently until just combined.
- Fold in Chocolate Chips and M&Ms: Using a spatula, fold the semisweet chocolate chips and patriotic red, white, and blue M&Ms into the dough evenly.
- Chill the Dough (Optional but Recommended): Wrap the dough tightly in plastic wrap and refrigerate for at least 24 hours and up to 72 hours. This resting time allows the dough to marinate, improving thickness, chewiness, and flavor. Before baking, let the dough soften slightly at room temperature just enough to scoop.
- Shape Cookie Dough: Use a large cookie scoop to portion out 3-tablespoon sized balls of dough and place them spaced out on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the edges are golden brown. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. On hot days, freeze cookies before assembling ice cream sandwiches to prevent melting.
- Soften Ice Cream: Place your chosen ice cream in the fridge for about 20 minutes to soften evenly, making it easier to scoop and spread.
- Assemble Ice Cream Sandwiches: Spoon a generous scoop of softened ice cream onto the bottom of one cookie, then gently press another cookie on top to form the sandwich.
- Freeze During Assembly: To prevent melting, place freshly assembled sandwiches in the freezer as you prepare the rest. Start assembling quickly with everything cold, and return the ice cream to the freezer if it softens too much.
- Freeze Until Firm: Freeze the completed ice cream sandwiches for at least 1 hour to firm up before serving.
- Store and Serve: Wrap individual sandwiches in plastic wrap and store in the freezer for up to 1 week. For serving, let sit at room temperature for 5 to 10 minutes to soften slightly for optimal texture.
Notes
- Chilling the dough for at least 24 hours enhances texture and flavor but can be skipped in a pinch.
- Cookies freeze well which makes assembling on a hot day easier and prevents ice cream melting.
- Customize the ice cream flavor to your preference; classic vanilla works beautifully.
- Use parchment paper or silicone mats to prevent sticking and encourage even baking.
- If frozen for storage, allow sandwiches to thaw a few minutes before eating for the best texture.
- For a festive touch, use M&Ms or sprinkles in patriotic colors: red, white, and blue.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: 4th of July, ice cream sandwiches, chocolate chip cookies, patriotic dessert, summer treat, homemade ice cream sandwiches
