Description
These homemade ice cream sandwiches blend tender red velvet cake with luxurious vanilla ice cream. The cake’s slight tang and vivid color create a nostalgic treat perfect for gatherings or personal indulgence. Simple, crowd-pleasing, and delightfully retro!
Ingredients
1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
â…“ cup buttermilk
2 tablespoons white vinegar
¾ cup salted butter, softened
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet chocolate chips (halal-certified)
2 cups vanilla ice cream (non-dairy if preferred)
Instructions
Preheat oven to 350°F (177°C)
Mix flour, cocoa powder, and baking soda in a bowl
Beat butter and sugar until fluffy
Add egg, vanilla extract, buttermilk, and vinegar; mix until smooth
Gradually incorporate dry ingredients
Fold in chocolate chips for the dough
Scoop 12 large balls of dough onto a baking sheet lined with parchment paper
Bake 10–12 minutes until edges are firm
Let cookies cool completely on a wire rack
Take 2 scoops of vanilla ice cream and place between two cookies
Place on a baking sheet and refrigerate until firm, at least 1 hour
Serve chilled and enjoy the nostalgic flavor combination
Notes
Use halal-certified chocolate and oil-free butter to maintain dietary standards
For a richer texture, add ¼ cup milk to the dough
Cookies can be made up to 2 days ahead and frozen
Ideal as make-ahead desserts for summer events or special family moments
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg