Root Beer Float Ice Cream Sandwiches

by Heather H. of Kitchen Concoctions:

Printable Version

Prep Time: 20 minutes Bake Time: 10-12 minutes Yields: approximately 14-16 ice cream sandwiches


Root beer cookies with vanilla ice cream sandwiched in the middle, that tastes just like a favorite childhood treat!!


1 ¾ cups unbleached all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, room temperature

1 cup dark brown sugar, packed

1 large egg

1 tablespoon root beer extract

1 (1.5 quarts) container DREYER's Grand Ice Cream Va-Va Vanilla


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, stir together unbleached all-purpose flour, baking soda and salt. Set aside.

Meanwhile, in a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat butter until creamy. Add sugar and beat until light and fluffy. Add egg and root beer extract, mixing well. Gradually add in flour mixture, a little at a time, mixing just until combined.

Using a cookie scoop or tablespoon, scoop the cookie dough into 1 inch balls. Place cookies onto prepared baking sheets, leaving several inches in between for expansion.

Bake at 350 degrees for 10-11 minutes, or until cookies are set and starting to brown. Cool on baking sheet for 1-2 minutes, then remove to a wire rack to cool completely.

To assemble ice cream sandwiches, line cooled root beer cookies flat side up on a cutting board. Working quickly, scoop vanilla ice cream and place on half of the cookies. Top ice cream with remaining cookies, to form an ice cream sandwich. Serve immediately or wrap ice cream sandwiches individually in plastic wrap and place in a freezer safe plastic storage bag. Ice cream sandwiches will can be stored in the freezer for up to one month.