Homemade Ice Cream Sandwich Recipes

Need a little pick me up? Nothing lifts the spirits on a hot summer day quite like an ice cream sandwich. They’re perfectly nostalgic, best eaten after a run through a sprinkler or a dip in the pool.

We have four really fun recipes below. Try our Rainbow Ice Cream Sandwiches if you have a kid that always picks the brightest colored concoction at the ice cream parlor. And if you have a birthday to celebrate… whip up our no-bake Ice Cream Sandwich Celebration Cake. It’s simply delightful.

Ice Cream Sandwich Celebration Cake

Looking for a no-bake birthday cake? This layered Ice Cream Sandwich Celebration Cake is easy to assemble and best served poolside! Top with your favorite candies and sprinkles for a personalized treat.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes, plus 3 hours freeze time
  • Yield: 18 slices


  • 2 – 12 count boxes of Harris Teeter Ice Cream Sandwiches
  • 2 – 8 oz. tubs of Harris Teeter Whipped Topping
  • Harris Teeter Chocolate Syrup
  • Caramel Syrup
  • Sprinkles and Candies


  1. Layer 10-12 ice cream sandwiches on the bottom of a 9x13 dish, cutting the sandwiches as necessary to completely fill the bottom of the pan.
  2. Top the first layer with 8 ounces of the whipped topping and drizzle with chocolate sauce, caramel and sprinkle with candies.
  3. Top with another layer of the sandwiches. Spread remaining topping over top, and drizzle once more with chocolate sauce, caramel and candies.
  4. Freeze until ready to serve.

Rainbow Ice Cream Sandwiches

Classic Fruity Pebbles cereal gets dressed up when turned into crispy treats and topped with strawberry ice cream. These Rainbow Ice Cream Sandwiches are everything you need this summer!

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes, plus time to chill
  • Yield: 8 ice cream sandwiches


  • 4 Tbsp. Harris Teeter Butter
  • 10.5 ounce bag Harris Teeter Mini Marshmallows
  • 6 cups Fruity Pebbles Cereal
  • 4-5 cups Harris Teeter Strawberry Ice Cream


  1. Coat the bottom of a large rimmed baking sheet with cooking spray.
  2. In a large pot over low heat, melt the butter. Once melted stir in the marshmallows. Once the marshmallows have melted, stir in the cereal and gently fold to coat. Pour the mixture out onto the prepared pan, gently pressing the mixture out to fill the pan.
  3. Allow to cool completely.
  4. Use a 3-inch circle cookie cutter to press out each cookie. You can press the scrap pieces together to use up all of the cereal mixture.
  5. Scoop ½ cup of ice cream out onto one of the cereal cut-outs, and press a second cut out on top to create a sandwich. Repeat with the remaining circles.
  6. Freeze until ready to serve.

Belgian Waffle Ice Cream Sandwiches

Upgrade your waffle cone and make these Belgian Waffle Ice Cream Sandwiches with your favorite Harris Teeter Ice Cream!

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes, plus time to chill
  • Yield: 6 waffle sandwiches


  • 6-count box of frozen HT Traders’ Belgian Waffles
  • Your favorite Harris Teeter Ice Cream
  • 1 package Harris Teeter Chocolate Chips
  • Harris Teeter Rainbow Sprinkles


  1. Place a generous scoop of ice cream onto three waffles. Top with remaining waffles and press down gently. Cut in half along the diagonal. Place in the freezer for five minutes.
  2. Melt chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Dip each cut side of the waffles into the chocolate then coat with sprinkles. Return to the freezer until set.

Graham Cracker Ice Cream Sandwiches

This fun and easy-to-make Graham Cracker Ice Cream Sandwiches recipe uses whipped topping, pudding and chocolate chips as an ‘ice cream’ filling for a creative take on classic flavors.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes,plus at least hour to freeze
  • Yield: approximately 2 dozen


  • 1 box Harris Teeter Graham Crackers
  • 1- 3.4 oz package of instant vanilla pudding
  • 1 ¾ cups cold milk
  • 8 oz. tub of Harris Teeter Whipped Topping
  • 1 cup Harris Teeter Mini Chocolate Chips


  1. Mix pudding and milk together. Refrigerate until set, about five minutes.
  2. Meanwhile, cut each graham cracker into squares.
  3. Once the pudding has set, fold in whipped topping and chocolate chips.
  4. Put 24 cracker squares on a rimmed baking sheet. Top with 2-3 Tbsp. pudding mixture. Place another square cracker on top and freeze until set.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.