Rebel Float Ice Cream Sandwiches (Print)

Chocolate cookie sandwiches with root beer ice cream, bringing classic soda float nostalgia to dessert time.

# Ingredients:

→ Chocolate Cookies

01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Root Beer Ice Cream

09 - 2 cups heavy cream
10 - 1 cup whole milk
11 - 2/3 cup granulated sugar
12 - 1/4 teaspoon salt
13 - 2 teaspoons root beer extract
14 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
02 - In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
03 - In a separate large bowl, use an electric mixer or whisk to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
04 - Beat the egg and vanilla extract into the creamed butter and sugar mixture until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a cohesive dough.
06 - Portion the dough into 16 evenly sized balls. Place them approximately 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your hand or the bottom of a glass. Bake for 10-12 minutes, or until the cookie edges are firm and set.
07 - Allow the baked cookies to cool completely on a wire rack.
08 - In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, salt, root beer extract, and vanilla extract until the sugar is fully dissolved.
09 - Churn the ice cream base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
10 - To assemble the ice cream sandwiches, place a scoop of the frozen root beer ice cream on the flat side of one cookie. Top with a second cookie and gently press to form a sandwich. Repeat this process with the remaining cookies and ice cream.
11 - Wrap each assembled ice cream sandwich individually in parchment paper. Freeze for an additional 30 minutes before serving to achieve the best texture.

# Expert Tips:

01 -
  • Combines two classic favorites root beer float and ice cream sandwiches
  • Makes impressive homemade treats that taste better than store bought
  • Perfect make ahead dessert for parties and gatherings
  • Customizable with different extracts or cookie variations
02 -
  • These sandwiches can be stored in the freezer for up to 2 weeks when properly wrapped
  • The cookies stay surprisingly soft even when frozen making them easy to bite into
  • The root beer flavor intensifies after a day in the freezer
03 -
  • For perfectly round sandwiches, use a round cookie cutter slightly smaller than your baked cookies to trim the edges before assembly
  • If you don't have an ice cream maker, you can use the no churn method with sweetened condensed milk and whipped cream plus root beer extract
  • Freezing the assembled sandwiches on a baking sheet for 30 minutes before wrapping helps maintain their shape

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