Snowflake Vanilla Ice Cream Sandwiches

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delight in icy vanilla ice cream sandwiched between delicate snowflake-shaped sugar cookies, capturing the essence of a seasonal bake. This recipe, ready in about 40 minutes, layers unsalted butter, granulated sugar, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 12 International cuisine 320 cal/serving

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Ingredients

1 cup (227g), softened unsalted butter
3/4 cup (150g) granulated sugar
1/4 cup (50g), packed brown sugar
1 large egg
2 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 quart (about 4 cups) vanilla ice cream
for dusting powdered sugar

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Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 2: Beat in 1 large egg and 2 tsp pure vanilla extract until fully combined and smooth.
Step 3: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 4: Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Using a snowflake-shaped cookie cutter, cut out cookies and place them 1 inch apart on parchment-lined baking sheets.
Step 5: Bake for 8-10 minutes until the edges are set and just beginning to turn golden. Remove from oven and cool on wire racks completely.
Step 6: Once cookies are cool, soften 1 quart vanilla ice cream slightly at room temperature for 5 minutes. Spread about 2 tbsp ice cream onto the flat side of one cookie, then top with another cookie to make a sandwich. Repeat for all cookies.
Step 7: Dust the assembled sandwiches with powdered sugar for a frosty effect. Place sandwiches on a baking sheet and freeze for at least 2 hours until firm before serving.