Ice Cream Sandwich
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This classic Ice Cream Sandwich hits that sweet spot between childhood nostalgia and easy, make-ahead dessert. You don’t need any special equipment—just a mixing bowl, a clean milk carton (yes, really), and a bit of freezer space. It’s creamy, fruity, and has just the right amount of crunch from frozen raspberries and crushed graham cookies.
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On a hot summer day, nothing beats having a stash of these in the freezer. I’ve made them for backyard cookouts and casual hangouts, and there’s never a single one left. They’re easy to prep ahead, freeze beautifully, and taste as great the day you made them. You can even switch things up with different ice cream flavors—no disappointment, no fuss, just fun.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ice Cream Sandwich with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find that this ice cream sandwich comes together easily without much fuss.
Soften the Ice Cream
Take the vanilla ice cream out of the freezer and let it sit at room temperature for about 5 minutes. You’re aiming for that in-between texture—soft enough to stir but not so melted that it turns soupy.
Mix in the Good Stuff
Scoop the softened ice cream into a large bowl. Add the frozen raspberries and crushed graham cookies.
Gently fold everything together (don’t beat or whisk), being careful not to break up the raspberries too much. The goal is to keep some whole pieces for bursts of fruity flavor.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Freeze the Mixture
Grab a clean, empty milk carton and cut off one of the long sides, or use any container that’s roughly 6×2 inches—the same size as your ice cream wafers.
Pour in the ice cream mixture and smooth the top with a spatula. Seal the carton or cover your container and freeze for at least 3–4 hours, or until it’s solid all the way through.
Slice and Assemble
Once frozen, peel back the sides of your carton, or if it’s in a container, grab a cutting board and place it on top. Then flip the whole thing upside down so the ice cream sandwich slab slides out in one solid piece.
If it doesn’t release right away, give it a few taps or let it sit for 30 seconds to loosen slightly—no need to wrestle it out with a spoon or risk breaking it. Once it’s out, use a sharp knife to slice the slab into 1½-inch thick rectangles.
Sandwich each piece between two ice cream wafers. If the wafers don’t line up perfectly, just trim them down with a serrated knife so the edges are nice and even.
Serve or Store
You can serve the sandwiches immediately, or wrap each one in parchment paper or plastic wrap and return it to the freezer. They’ll hold up well for days, which makes them a great grab-and-go treat for hot afternoons.
Enjoy your ice cream sandwich!
Ingredients
- 2 cups vanilla ice-cream
- 1 cup raspberries frozen
- ½ cup graham cookies roughly crushed
- 16 rectangular ice-cream wafers
Video
Instructions
- Let the vanilla ice cream sit at room temperature for about 5 minutes, until slightly softened but not melted. Transfer to a bowl and gently fold in the raspberries and crushed graham cookies.2 cups vanilla ice-cream, 1 cup raspberries, ½ cup graham cookies
- Cut one of the long sides off a clean milk carton (or use a container roughly the same width as your wafers—ours was 6×2 inches). Pour the ice cream mixture into the container, smooth the top, and seal.
- Freeze the filled container for 3–4 hours, or until the ice cream is solid.
- Once frozen, slice the ice cream into 1 ½-inch thick rectangles. Place each piece between two wafers to form sandwiches. Trim wafers to fit if needed.16 rectangular ice-cream wafers
- Serve immediately or wrap individually and store in the freezer for later.
Notes
- Aim For Scoopable, Not Runny: Letting the ice cream soften just slightly makes it much easier to mix without turning to soup. If it’s too soft, it won’t refreeze well.
- Go Easy on the Mix-Ins: Folding in the raspberries and graham cookies gently helps keep the texture right. You don’t want them to break down into mush.
- Choose a Container That Fits the Wafers: A milk carton works really well, but anything close in size will do. It keeps the slices uniform and easy to stack between wafers.
- Line Your Container if Needed: If you’re not using a nonstick container, a piece of parchment paper will make it easier to release the frozen block cleanly.
- Use a Warm Knife: Run your knife under hot water before slicing the block. It makes for cleaner cuts and less crumbling.
- Trim the Wafers if You Need To: Ice cream wafers can vary in size. A quick trim helps everything line up nicely.
- Don’t Skip the Wrapping: Once your sandwiches are made, wrapping them individually keeps them from sticking together and protects them from freezer burn.
- Let Them Rest for a Minute Before Eating: If your sandwiches are rock-solid out of the freezer, give them a minute or two on the counter to soften slightly before biting in.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve made these more times than I can count, and these tips will help you avoid any meltdowns—literally and figuratively.
- Aim For Scoopable, Not Runny: Letting the ice cream soften just slightly makes it much easier to mix without turning to soup. If it’s too soft, it won’t refreeze well.
- Go Easy on the Mix-Ins: Folding in the raspberries and graham cookies gently helps keep the texture right. You don’t want them to break down into mush.
- Choose a Container That Fits the Wafers: A milk carton works really well, but anything close in size will do. It keeps the slices uniform and easy to stack between wafers.
- Line Your Container if Needed: If you’re not using a nonstick container, a piece of parchment paper will make it easier to release the frozen block cleanly.
- Use a Warm Knife: Run your knife under hot water before slicing the block. It makes for cleaner cuts and less crumbling.
- Trim the Wafers if You Need To: Ice cream wafers can vary in size. A quick trim helps everything line up nicely.
- Don’t Skip the Wrapping: Once your sandwiches are made, wrapping them individually keeps them from sticking together and protects them from freezer burn.
- Let Them Rest for a Minute Before Eating: If your sandwiches are rock-solid out of the freezer, give them a minute or two on the counter to soften slightly before biting in.
How to Store Leftovers
Wrap each sandwich individually in plastic wrap or parchment and tuck them into an airtight container or freezer bag. Stored this way, they’ll keep in the freezer for up to 3 months.
They’re fully freezer-friendly, and wrapping them well helps the wafers stay crisp while keeping the ice cream from picking up any off smell or flavor from the freezer.
What to Serve With Ice Cream Sandwich
This ice cream sandwich is perfect on its own, but you can take it up a notch by drizzling a little chocolate syrup on top or serving it with fresh blueberries or extra raspberries. If you’re feeling extra, press the edges into mini chocolate chips, chopped nuts, or sprinkles for a fun twist.
You can also serve it alongside chewy chocolate chip cookies, fudgy brownies, or Crumbl Cookie Dough Cookies for an over-the-top dessert everyone will talk about. A spoonful of Cool Whip on the side makes it feel even more like a treat if you’re plating it.
More Easy Recipes for You to Try at Home
I’ve got plenty of other no-bake desserts and frozen treats if you’re looking for more ways to beat the heat or just keep dessert simple.
