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Candy Corn Ice Cream Sandwiches

Enjoy a fun and festive Candy Corn Ice Cream Sandwich Treat, combining soft cookies with creamy vanilla ice cream and a sweet candy corn finish - perfect for fall celebrations!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 2 hours 37 minutes
Servings: 12 ice cream sandwiches
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour, spooned and leveled Properly measured flour prevents dry cookies.
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup unsalted butter, softened to room temperature Or use salted butter and reduce added salt.
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • yellow gel food coloring For coloring one half of the cookie dough.
  • orange gel food coloring For coloring the other half of the cookie dough.
For the Filling
  • 1 quart vanilla ice cream, slightly softened
  • 1/2 cup candy corn, finely chopped, for rolling Can substitute with sprinkles or mini chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a larger bowl, beat the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla.
  5. Gradually add dry ingredients until a soft dough forms.
Coloring and Shaping
  1. Divide dough into two parts. Tint one half with orange gel food coloring and leave the other plain or tint it pale yellow.
  2. Shape each half into 12 balls, flatten slightly, and place on prepared baking sheets.
Baking
  1. Bake for 10 to 12 minutes until edges are set and centers look slightly underdone.
  2. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Soften the vanilla ice cream for 10 to 15 minutes.
  2. Pair one orange cookie with one yellow cookie, flat sides in.
  3. Scoop about 1/2 cup of ice cream on one cookie, press the second cookie on top until the ice cream reaches the edges.
  4. Roll the ice cream edge in chopped candy corn.
Freezing
  1. Place sandwiches on a parchment-lined baking sheet and freeze for at least 2 hours until firm.
  2. Before serving, let them sit at room temperature for 3 to 5 minutes.
  3. Wrap each sandwich in plastic wrap and freeze for up to 1 month.

Notes

For best results, avoid overmixing the dough and let the cookies cool completely before assembling. Serve these sandwiches with warm drinks for a delightful treat.