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Passover Ice Cream Cookie Sandwiches


Creamy ice cream sandwiches that are easy to prepare in advance and store away in the freezer. These Pesach cookies are great on their own, too.


Make the Cookies

Yields 12 sandwiches

1. Cream together sugars, eggs, and margarine. Add dry ingredients, mix, then fold in chocolate chips. Refrigerate the dough for an hour.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Break off small pieces of dough and roll into a cylinder shape. (It’s easier if you “flour” your hands with a bit of potato starch.) Try to make sure all cookies are approximately the same size and shape. Bake for 12–15 minutes until golden brown.

Make the Ice Cream

1. Beat egg whites until stiff; add 1/4 cup of sugar and continue to beat until stiff and glossy. Beat yolks with the balance of the sugar and the remaining ingredients. Fold the 2 mixtures together, pour into a bowl, and freeze. Batter will be runny until it freezes, after about 4 hours.

To Assemble

1. Place 12 of the cookies on a baking sheet. Put 2 or 3 mini scoops of ice cream on each cookie. Add 3-4 slices of strawberries on the ice cream, if desired, and sandwich with another cookie. Put in freezer for 4 hours or overnight.
2. Once cookies are frozen, dip one end of the sandwich into melted chocolate, and then into nuts. Return to freezer until ready to serve. Take the cookie sandwiches out of the freezer about 5 minutes before serving, to soften.


These cookies are also amazing when served warm, with a little whipped cream. After making the cookie dough, roll it in long logs in waxed paper or Gefen Parchment Paper. About 15 minutes before serving, slice the cookies and bake them fresh.


Photography by Menachem Edelman.