Ice Cream Sandwich Buddies | March 23, 2017

As spring arrives in the PNW, we all feel refreshed.  Although the rains have been heavy and we still have more to endure, the few peeks of sunshine the last few days remind us that warmer weather is around the corner… or in our case, around the next rain cloud.

A phenomenon that occurs in Seattle when the sun is out is that the city seems to quadruple in size.  Normally, if I take the dog for a walk, I see 3 or 4 people doing the same.  When the sun is out in springtime, I see droves of people and dogs.  Everyone is as friendly as if we were old friends from school.  People come outside dressed in shorts, a long sleeve T-shirt, and a down vest.  I’ll admit – if you’re not from here, it is a pretty ridiculous fashion statement, but if you are from Seattle it is a sign of hope and renewal.  I may be overstating, but seeing the sun in Seattle in March plays a powerful role on our psyche that cannot be diminished.

In honor of the sun and a new, fun product launch, I introduce to you the Tovolo Ice Cream Sandwich Makers!  These will make all your ice cream sandwich dreams come true.  They are easy to use, easy to clean, and easy to store.  The box even includes the perfect Chewy Chocolate Cookie recipe, too!

What you will need:

  • Tovolo Ice Cream Sandwich Molds – round, classic rectangular, or both
  • Chewy Chocolate Cookies (from recipe in box) – cooled on a cookie sheet lined with a Tovolo Silicone Baking Mat
  • Tovolo Ice Cream Scoop
  • Ice Cream – your choice, but I like a good vanilla.  You can make your own or use store-bought.  Either way, leave it out for a few minutes so it is a little soft.

First, make the cookies.  You want to make sure you spread the batter evenly and thinly. (Tovolo Scoop & Spread is a great helper in the spreading process.) To the best of your ability, you want to try to spread the cookie batter to be about ¼ inch thick across your whole pan.  The great thing about making your own is that if you like your cookies a little thicker, then just don’t spread as thinly!  A thicker cookie will be a little chewier whereas a thinner cookie is going to have a little more snap.  I encourage you to experiment; you get to eat all your ice cream sandwich tries so no one loses here.

After the cookie is cooled, cut the desired shape out of the sheet of cookies.  For minimal waste, you want to start at the edge and continue cutting as close to the last cutout as possible.  Once all the shapes are cut out in even numbers, freeze them for about 5 minutes on waxed paper.  This helps everything stay nice and cold while you are assembling the sandwiches.  Place the first cookie upside down in the same shaped mold.  Scoop a generous scoop of ice cream on top of the cookie in the mold, then place the second cookie right side up into the mold.  Using the desired pattern, press down on the stamp’s handle while lifting the mold as the perfect ice cream sandwich slides out.  Seriously, they are perfect every time.  As you continue to make them, you get to decide how thick you want the ice cream layer and you can adjust.  You could do a small scoop of two different ice creams or add thinly sliced fruit or your favorite sauce in between the cookie and ice cream.  If you are feeling really fun, you can roll the finished sandwich in sprinkles – go crazy!

I like to have pre-cut waxed paper on hand as I am assembling so that after the ice cream sandwiches are out of the mold, I can wrap them individually in waxed paper and then put them into a storage container for easy storing and access in the freezer.

Just like Tovolo’s many varieties of pop molds, these Ice Cream Sandwich Molds will be one of the most frequently-requested items in your home.  Enjoy the sunshine and happy eating!


YIELDS 1 Sheet  |  PREP TIME  20 Min  |  PRINT PDF

  • 1 1/2 cups butter, softened
  • 2 1/4 cups sugar
  • 3 large eggs
  • 2 1/2 tsp vanilla
  • 2 1/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/8 tsp baking soda
  • 1/2 tsp salt
  • Cream butter and sugar in large bowl
  • Add eggs and vanilla; blend well
  • Combine flour, cocoa, baking soda and salt; blend into a creamed mixture
  • Press dough onto a cookie sheet lined with a Tovolo Silicone Baking Mat to 1/4 inch thick
  • Bake at 350 degrees for 13-16 minutes
  • Dough will puff during baking and flatten out as it cools
  1. Roll or press homemade or pre-made dough out onto a cookie sheet lined with a Tovolo Silicone Baking Mat to 1/4 inch thick
  2. Bake as instructed and let cool for 15-20 minutes
  3. Use mold to cut out the cookies on the sheet. Before removing the mold, press template firmly into cookie to imprint plate design
  4. Let cookies cool completely. Freezing for 30 minutes is recommended
  1. Place one cookie in the bottom of the mold, imprinted side down
  2. Add one scoop of your favorite ice cream
  3. Put second cookie on top, imprinted side up
  4. Use template to push the ice cream sandwich through the mold
  5. Freeze ice cream sandwich for 15-20 minutes
  6. Enjoy!