What could be better this summer than the flavor of a root beer float, and the sweet creamy deliciousness of your favorite ice cream sandwiched between the crunch of home-made chocolate root beer cookies? This summertime treat is easy to make at home and truly takes ice cream sandwiches to the next level.

Homemade root beer float ice cream sandwiches
Homemade root beer float ice cream sandwiches

Variations of the Ice Cream Sandwich

There are many, many variations on making your own ice cream sandwiches, from using waffles or macaroons for the “cookie” part to sprinkles or chocolate ganache dips for the “ice cream” part.  

There are also a number of ways to assemble the sandwich ranging from scooping softened ice cream in between the individual cookies and then freezing, to making one large flat cookie and also refreezing the  ice cream separately in flat sheets prior to assembly.

I wanted to get the flavor of quintessential summer into a hand-held treat that would delight kids and adults alike. Root beer floats and ice cream sandwiches seemed a match made in heaven.

The “cookie” part of the sandwich is made by baking one large flat chocolate cookie, enhance by 1 Tbsp of quality root beer extract.  The ice cream can be your favorite ice cream. I chose classic french vanilla, but most ice cream flavors would pair nicely with a chocolate root beer cookie.

How to Assemble

The key to putting it all together is to work fast before the ice cream melts.

While the flat chocolate cookie sheets are cooling in the sheet pan, you need to prepare the ice cream. Soften the ice cream enough to lay it out in a flat sheet and then refreeze it. Once the ice cream is frozen, place it between two sections of the large flat cookies, making one giant ice cream sandwich.  It is then easy to cut into squares or shapes with a knife and refreeze in individual sandwiches.  Just work quickly, as it doesn’t take long for a thin flat sheet of ice cream to melt.

Here is the “family-tested-and-approved” recipe for these wonderful treats.  Use any flavor ice cream that you like.  I used french vanilla (since they were root beer float ice cream sandwiches), but I also made some with salted caramel ice cream in the middle that were sublime.  It’s really hard to go wrong with these.

Root Beer Float Ice Cream Sandwiches

Homemade root beer float ice cream sandwiches
The perfect summertime treat combining the flavor of a root beer float into the quintessential ice cream sandwich
0 from 0 votes
Prep Time 45 mins
Cook Time 30 mins
Servings 12
Calories 145
Author dorothy stainbrook

Ingredients

  • 3/4 cup flour plus 2 Tbsp
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 Tbsp. unsalted butter room temperature
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 Tbsp. root beer concentrate
  • 1 Tbsp. sour cream

Instructions
 

For the Cookie

  • In a bowl, whisk together the flour, cocoa, baking soda, and salt.
  • Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg yolk, vanilla and root beer concentrate. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Fold in the sour cream.
  • Form dough into a rough thick square and wrap in plastic and chill in refrigerator until firm, (2-3 hours).
  • Preheat oven to 350 F. Roll out dough between 2 sheets of parchment to about 1/8" thick and slightly larger than a 14 x 10" rectangle. Transfer dough (still between parchment) to a large baking sheet and chill until firm (about 30 minutes). Remove top sheet of parchment and trim cookie to a large rectangle (14 x 10"). Bake cookie until dry and just set at edges (8-10 minutes). Transfer baking sheet to wire rack and let cool.

How to Assemble Ice Cream Sandwich

  • Let 2 pints of ice cream sit on counter until soft enough to mold (not completely melted however) Place a piece of parchment paper in a 9×9" square pan and place in the freezer to refreeze into a square (you could also freeze into a rectangle by using a 9 x 12" pan, but the ice cream layer will be thinner).
  • Trim the edges of the cooled cookie so that you have a nice even rectangle, about 12" x 9".  Cut this in half, forming two square cookies. Take the ice cream out of the freezer and run a knife dipped into hot water around the edges of the pan.  Turn the pan over (ice cream side down) onto one of the cookie squares.  Run a dishcloth under very hot water and place on top of the pan and then tap the pan gently with a knife so that the ice cream releases from the pan onto the cookie. Top with the other cookie and cut into the desired shapes of your sandwiches.  Use a hot knife to cut out the shapes and move quickly. Wrap each individual sandwich in plastic wrap and place in freezer until firm.

Notes

**Please note that the nutrition facts are for the cookie part of the sandwich only.  Nutrition and calories will vary on the ice cream part, depending on your selection of ice cream
**Storage:  ice cream sandwiches will keep in freezer for up to 2 weeks.

Nutrition

Calories: 145kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 33mgSodium: 153mgPotassium: 63mgFiber: 1gSugar: 13gVitamin A: 214IUCalcium: 11mgIron: 1mg
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For another cool, refreshing summertime treat, try these fruit paletas

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