September 11, 2009


Waterbar's It's It
Waterbar’s It’s Its

Who would not agree that an ice cream sandwich is one of the best ways to eat ice cream? Eating ice cream by itself is pretty darn perfect but eating it with your fingers has to be close to heaven.

When most people think about ice cream sandwiches the first thing that comes to mind is vanilla ice cream bookended by soft chocolate wafers. But we shouldn’t stop there. In my book A Passion for Ice Cream, I have a whole chapter devoted to ice cream sandwiches called With your Fingers. Chocolate cookies with mint chocolate chip ice cream, cocoa nib florentines with orange ice cream, ginger snaps with lemon ice cream, ranger cookies with peanut butter ice cream.

On the Waterbar dessert menu we have our version of an It’s It. (If you are not familiar with the It’s It, a mostly west coast treat, check out their website.) Our rendition is malted milk ball ice cream sandwiched between two crisp oatmeal cookies. It is then half dipped in bittersweet chocolate. It’s a big seller on our bar menu.

Ice cream sandwiches are easy to make. Yes, you can make your own cookies and/or your own ice cream but if you are short on time or inclination don’t despair. Get your favorite bakery cookies and your favorite commercial ice cream and go for it.

Slightly soften the ice cream (or even sorbet) when you assemble them so the cookies won’t break when you press the sandwich together. Store them in a single layer on a baking sheet in the freezer. Freeze until solid. Wrap them individually in plastic wrap to keep the flavors fresh. (If they last that long.)

Ice cream sandwiches can also be turned into a “dinner party” dessert. Serve them individually on a plate with a dish of warm caramel or chocolate sauce for dipping. YUM!

THE CONTEST: In honor of ice cream sandwiches and how much joy they bring to the world, I am going to have a contest. Send me your favorite ice cream sandwich combination (the cookie and the ice cream). Whoever comes up with the best idea will win signed copies of my three best selling cookbooks, A Passion for Desserts, A Passion for Ice Cream and Classic Stars Desserts (Valued at over $100!).

If you want it to be a homemade creation great but it doesn’t have to be. Store bought cookies and ice cream are fine. It’s all about the combinations. Get creative and just have fun. Send in your entries on the comment board here by October 30th.

To get your creative juices flowing, here’s my recipe for Raspberry Ice Cream Sandwiches. These don’t even use a cookie but crispy filo.

EmilyLuchettiLogo-FIN - Copy

Raspberry Ice Cream Sandwiches                                                      


Makes 8 sandwiches


Raspberry Ice Cream

12 ounces frozen raspberries (no sugar added), defrosted

4 large egg yolks

1/2 cup sugar

1/8 teaspoon salt

1 1/4 cups milk

1 1/4 cups heavy (whipping) cream


Filo Rectangles

2 ounces (1/2 cup) whole natural almonds, toasted

1/4 cup sugar

2 ounces (4 tablespoons) unsalted butter, melted

4 sheets filo


To make the ice cream: Puree the raspberries in a food processor or through a food mill. Strain the puree through a sieve to eliminate any seeds.


In a large bowl, whisk together the egg yolks, 1/4 cup of the sugar, and the salt.


Warm the milk, the cream, and the remaining 1/4 cup sugar in a saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 5 minutes. Slowly whisk the liquid into the egg mixture. Return the milk and cream to the pan and cook over low heat, stirring constantly with a wooden or rubber heat-resistant spatula, until it coats the back of a spoon, about 5 minutes. Strain through a medium-mesh sieve.


Stir in the raspberry puree. Cool over an ice bath, then refrigerate until cold.


Freeze in an ice cream machine according to the manufacturer’s instructions. While the ice cream is freezing, grease a 9-by-13-inch pan. Line the bottom and sides of the pan with a piece of plastic wrap. Spread the freshly churned ice cream into the pan and freeze until solid, 6 hours to overnight.


Place a piece of parchment paper on top of the pan. Place a cutting board on top of the parchment paper. Invert the pan and cutting board together. Remove the pan and then gently remove the plastic wrap. Cut the ice cream into rectangles 4 by 2 1/2 inches. (Save scraps for nibbling.) Place the ice cream rectangles on a baking sheet in a single layer (or stack with plastic wrap between layers). Freeze until you are ready to serve the sandwiches.


Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.


To make the filo rectangles: Finely grind the almonds and the sugar together in a food processor. Put in a small bowl.


Lay the sheets of filo on a flat work surface. Remove 1 sheet from the stack and place it on the work surface in front of you. Cover the remaining sheets with a kitchen towel. Brush the single sheet with some of the melted butter and then sprinkle with one quarter of the almond sugar. Lay a second sheet of filo on top of the first and again butter and sugar it. Continue in the same manner with the remaining 2 sheets of filo.


Cut the filo stack into 16 rectangles, each 4 by 2 1/2 inches. Using a metal spatula, transfer the rectangles to the prepared baking sheets, placing them about 1/4 inch apart.


Bake the filo rectangles until golden brown, about 10 minutes. Let cool to room temperature.


To serve: Place a rectangle of raspberry ice cream between 2 pieces of filo and serve immediately.


  1. Peanut butter chocolate chip cookies combined with vanilla choclate ship ice cream. It may be simple but would taste oh so good! One could also dip half in bittersweet chocolate to make it even better….

  2. My choice would be two Amaretti cookies w/cafe au lait ice cream smothered in between. 🙂

  3. My favorite would have to be homemade dark chocolate cookies with Ben & Jarry’s Peanut Butter cup ice cream in between. I have such a fondness for good ice cream…well ‘fondness’ is an understatement! This book looks fabulous-and this blog will be added to my daily favorites.

  4. That book cover is making me melt like ice cream.

    Here goes:

    Caramel biscuits encasing crushed strawberries, caramel swirl icecream, a medium thin layer of pistachio butter (like peanut butter but home-made). The strawberries can be placed in between the ice cream and the butter to avoid soggyness.

    Just an invention of mine as I can’t think of a bought one I’ve enjoyed.


  5. I LOVE ice cream, especially homemade. Hmmm…. This is tough to pick just one.

    I recently made vanilla ice cream and took a whole banana cream pie, breaking it into chunks adding it to the ice cream. To make this into a sanwhich I’m guessing I would use graham crakers, ginger snap or a shortbread cookie.

  6. In honor of fall, my favorite ice cream sandwich is pumpkin-butterscotch cookies filled with brown-butter ice cream. These cookies are cupcake-like, so the sandwich’s texture is something like a whoopie pie. Yum!

  7. No recipe. Just salivating while reading this. Yummy!!

  8. I’m not a chocoholic, so I’d make an ice cream sandwich out of vanilla ice creeam, a layer of caramel, and then sandwich the ice cream between two soft oatmeal raisin cookies. Yum!

    Thanks for the giveaway!

  9. Peanut Butter cups, put vanilla ice cream between them.

  10. Chocolate cookies with peppermint ice-cream! Delicious!

  11. Mint Chocolate Chip Ice Cream with chacolate cookies- the more chocolate the better!

  12. Another vote for peppermint – I love peppermint ice cream between molasses gingerbread cookies during the holidays.

  13. Chocolate chip cookies with pralines and cream ice cream.

  14. I love pumpkin ice cream

  15. Chocolate chip cookies with chocolate ice cream

  16. For fall I would definitely do a medium-soft gingerbread cookie with my homemade honey, vanilla ice cream. Hmm … I think I’ll add some candied ginger to the ice cream too. Okay, now my sweet tooth is acting up …

  17. They would have to be eaten right away (not a problem I’m sure!)…fleur de sel caramel ice cream sandwiched between chocolate macarons or apple ice cream sandwiched between fleur de sel caramel macarons

  18. I love Lavender ice cream sandwiched in between 2 lemon cookies!!

  19. Hmm… pinenut shortbread cookies with honey lavender ice cream sounds pretty tasty to me.

  20. Sugar cookies with wild blackberry rose-geranium ice cream.

  21. Hands down, I always make big chocolate chip cookies with Rice Krispies, white choc, milk choc and dark choc chips and fill with very good vanilla ice cream Here from Purple Flowers’s place. YUM!

  22. I think Vanilla sandwiches with Chunky Peanut butter spread on each inside half, and then Chocolate Chip ice cream in the middle would be great!

  23. This is definitely for adults only… My favorite is Guinness Ice Cream with German Chocolate Chip Cookies (the cookies have chocolate chips, coconut and pecans). YUM. Sorry kids.

  24. My ice cream sandwich would start with snickerdoodle cookies and then the ice cream would be Ben and Jerry’s Half Baked ice cream (which is vanilla and chocolate ice cream swirled together with cookie dough and brownie batter bites.)

  25. Love ice cream sands. Gave them as gifts last year. so cute.

    I am a classic type of person but an good pecan shortbread cookie with caramel ice cream sounds delightful!

    Thanks – ann

  26. Peanut Butter ice cream , chocolate wafer cookies , dipped in chocolate …a classic taste that never goes out of style!

  27. Oooo I’ll be really creative. I’ve never had this before, but my favorite ice cream sandwich combination would theoretically be strawberry ice cream with caramel and peanut butter cookies!

  28. Peanut Butter Chocolate Chip cookies with Coffee ice cream

  29. Oatmeal Chocolate chip cookies with pumpkin ice cream. Perfect for Fall.

  30. I like chocolate chip cookie with vanilla. I know you are looking for creative, but sometimes the old original is simply the best (especially if you put hot fudge on it).

  31. I love chocolate chip cookies with black raspberry ice cream smothered in fudge sauce.

  32. ginger+molasses+brown sugar cookies filed with cinnamon ice cream and rolled in raw sugar. yum!

  33. Adding traditional candy to ice cream, blending it, and putting it between two semi-softened graham crackers works great. My son’s favorite is chunks of Chic-O-Stick; hubby’s favorite is Heath, and my favorite is Marathon candy bars from the old-fashioned candy website.

    Thank you.

  34. Emily,

    I’m not a cook or pastry chef, but I’m an avid sweet eater in NY, SF and Paris. Here’s what’s on my ice cream sandwich wish list:

    • Il Laboratorio del Gelato lavender gelato sandwiched between two light, airy sugar cookies.

    • Ruby & Violette champagne strawberry chocolate chip cookies sandwiching tangerine sorbet.

    • Jacques Torres double chocolate chip cookies sandwiching raspberry sorbet.

    • Tarallucci e Vino pignolli cookies with vanilla rum gelato and a swirl of caramel.

    • Two macadamia and white chocolate chip cookies, sandwiching Grom gianduja ice cream.

    • Salted caramel ice cream from Bi-Rite Creamery in between two thin, crisp ginger snaps.

    • This Chick Bakes vegan ginger molasses cookies with rum raisin ice cream.

    • Bi-Rite Creamery roasted banana ice cream with a spoonful of Nutella, sandwiched between snickerdoodles.

    • Chocolate peanut butter chip cookies sandwiching Bi-Rite malted vanilla with peanut brittle and milk chocolate pieces ice cream (hurt me).

    • A chocolate chip whopper—either the walnut chocolate chip cookie from Levain or the wheatgerm chocolate chip cookie from Specialty’s—with the middle scooped out, an oversized dollop of toasted walnut gelato dropped in, and then the cookie bit placed on top again, like a dainty little chapeau.

    • Momofuku compost cookies (pretzels, chips, coffee grinds, toffee bits, chocolate chips) sandwiching Ben & Jerry’s triple caramel chunk ice cream, dipped and frozen in chocolate.

  35. oreo cookies with chocolate chips dunked in caramle yummy lynnbeaniethethird@yahoo.ca

  36. homemade sugar cookies filled with strawberry cheesecake ice cream then dipped in white chocolate

  37. YUM! I love gingersnap cookies… pumpkin ice cream and toffie bits

  38. oatmeal raisin cookies with rum raisin ice cream

  39. wow, I like the idea of oatmeal raisin cookies with rum raisin ice cream

  40. Simplicity works for me. Two saltine crackers, with Blue Bell Homemade Vanilla, or Chocolate Chip ice cream in the middle.

  41. Mix dark Cherry ice cream with Sherry or Sherry Extract to taste and put between chocolate chip cookies.

  42. I love double chocolate cookies !

  43. My favorite chocolate chip mint with a dark chocolate cookie dipped into dark chocolate with sprinkles on top.

  44. chocolate ice cream and chocolate cookies with rainbow sprinkles and whipped cream and chocolate sauce.

  45. Oatmeal cookies and vanilla ice cream!

  46. Turtle brownie cookie with butterscotch ice cream!

  47. hmmm i would use a peanut butter cookie with peanut buttter cups in it and either a vanilla peanut butter cup (be n jerrys) icecream or some homemade peanut butter icecream!

  48. One of my favorite homemade ice cream sandwiches is quite simple to put together. You take two Hermit bars and combine alternating stripes of pistachio ice cream and a dark chocolate fudge ice cream. I prefer a 2 to 1 ratio of pistachio to chocolate…but I’m sure chocolate lovers can just as easily reverse the ratio. This makes for a very tasty dessert when your out of ideas for an after dinner treat. And the hermit bars are just the right size for this recipe.

  49. vanilla ice cream with oreos

  50. Peanut Butter Cookies with chocolate ice cream! Yummy!

  51. I like opening up oreo cookies and putting vanilla icecream inside 🙂

  52. If I were on vacation in Paris, I would buy some freshly-baked cookies from one of the many bakeries and then go to Berthillon [http://www.berthillon.fr/] on the Ile de St Louis for some of their mouth-wateringly rich ice cream to create my ice cream sandwich. I’d probably select one of their variations on chocolate.

  53. For me, it would be a tie between green tea ice cream on pizzelles and pistachio gelato on the top of a hollowed-out, buttery brioche.

  54. I like ice cream! Yum yummm.

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