This Ice Cream Color Test Will Give You The Perfect Homemade Ice Cream Sandwich To Make Tonight!

Simple enough for a true sweet tooth, but with an added spiced twist, we recommend these Caramel Snickerdoodle Gelato Sandwiches from Love From The Oven.

You'll need:

- 3 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 cup butter ( 2 sticks)
- 1 3/4 cups granulated sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 5 tablespoons sugar
- 2 teaspoons cinnamon
- Caramel Gelato

How to make them:

1. For the dough:. In a bowl, sift together the flour, baking soda, baking powder and cream of tartar. Set aside.

2. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients. Stir until just combined.

3. Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.

4. When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix cinnamon and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.

5. Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat. Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.

6. Allow cookies too cool completely. Once completely cool, place a small scoop of gelato on the back of one cookie, and create a sandwich by placing another cookie on top. Serve immediately or wrap tightly in plastic wrap or foil, and store in the freezer. Enjoy!

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These blueberry pie ice cream sandwiches are the perfect new twist on two classic treats. We recommend following this recipe from Honestly Yum.

What you'll need:

- 2 1/2 cups of all purpose flour
- 5 tbs sugar
- 1 tsp salt
- 2 1/2 sticks cold, unsalted butter
- 1/2 cup of ice water
- 2 cups of blueberries
- 1 tsp lemon juice
- pinch of lemon zest
- 1 tsp corn starch
- 1 egg
- vanilla ice cream

How to make them:

1. Sift flour, sugar and salt into the bowl of a food processor. Cube cold butter into small squares and place inside food processor. Pulse until butter is no larger than the size of a pea. Slowly stream ice water in the feeder, a few tablespoons at a time, until the the dough just slightly starts to hold together. If the dough is a bit too wet, meaning it sticks to your hands when you pick it up, you can dip your hands in some flour and give it a few good kneads. Divide the dough in two, cover with plastic wrap and refrigerate for a couple of hours.

2. Toss blueberries in lemon juice, zest and corn starch and set aside.

3. Preheat oven to 350° F and line the bottom of a baking sheet with parchment paper. Dust a surface with flour and roll out one of the dough halves until it’s very thin but not too fragile. Use a round cutter and cut out 20 rounds. Place 10 on the baking sheet and spoon a few blueberries onto each round. Cover the blueberries with the other 10 pie crust rounds and press down the edges. If the two crusts don’t stick, you can seal them with an egg wash. Once all the pie cookies are sealed, brush with an egg wash.

4. Bake for 15-18 minutes or until the pies are a nice golden brown. Cool on a wire rack for a few hours. Sandwich a small scoop of vanilla ice cream between two pie cookies. Serve immediately or keep covered in the freezer until ready to serve.


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For a deliciously chocolate-y ice cream sandwich with a crisp ginger twist, we would like to recommend this recipe from Handle the Heat!

What you'll need:

- 1 batch Cookie Butter Ice Cream
- 12 oz semisweet chocolate
- 7 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 1/3 cup (1.5 ounces) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt

How to make them:

1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

2. In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and fold with a rubber spatula until combined. Add in the flour, baking, powder, and salt and stir until just combined and the flour has disappeared. The dough will be more like batter in consistency.

4. Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart. Bake for 8 minutes.

5. Let the cookies cool for 5 minutes before removing with a thin spatula to a wire rack to cool completely. Freeze the cookies until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.

6. To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Sprinkle the sandwich with a pinch of ground cinnamon, if desired. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving. To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.

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For this super simple international twist on a traditional ice cream sandwich, we recommend this Delish recipe!

What you'll need:

- 2 tbsp. cinnamon
- 1/4 c. sugar
- 2 c. chocolate chips
- 2 tbsp. butter
- 3 Small flour tortillas
- 1/4 c. rainbow sprinkles
- vanilla ice cream
- Caramel

How to make them:

1. Make cinnamon sugar: On a small plate, combine cinnamon and sugar and mix until fully combined.

2. Melt chocolate chips over a double boiler until smooth, then set aside.

3. In a small skillet over medium heat, heat butter. Add tortillas and sauté, one at a time, until golden and crisp, 2 minutes per side. Dredge both sides of the tortilla in cinnamon sugar.

4. Shape the tortillas: Fold tortillas in half and dip the outer edges in melted chocolate, then dip in sprinkles. Flip over a muffin tin and stand the tortillas upright. Let sit until chocolate is hardened, about 10 minutes.

5. Fill each taco with 3 scoops of vanilla ice cream and top with caramel. Freeze until hard, at least 30 minutes.

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