Review: I Scream Sandwich! Cookbook & Good ‘n’ Nutty Ice Cream Sandwiches

by Erin

This month had been full of fun food holidays and today happens to be another – National Ice Cream Sandwich Day! But not only am I sharing an ice cream sandwich recipe today, it come from a cookbook dedicated to ice cream sandwiches, I Scream Sandwich! by Jennie Schacht.


The book begins with a brief history on ice cream sandwiches and progresses into the secrets of making them (such as assembly and storage) and the essential tools/ingredients/basic recipes needed. The sandwich recipes then begin with chapter 3 on Classics such as ‘Pure Nostalgia” (vanilla ice cream on soft chocolate cookie bars) and “Cookie Monster” (chocolate chip ice cream on cookie dough). The next chapter called Farm Fresh uses ingredients such as rhubarb, apricots, and goat’s milk. Chapter 5 takes on the World View with recipes inspired by the many continents of the world. Chapter 6 ventures out from the traditional cookie sandwiches with ice creams served on butter toast and croissants. There’s also an entire chapter full of seasonal ice cream sandwich ideas to prove that they can be enjoyed throughout the year. And the final chapter covers all the mix-ins and coatings.

In case the list of recipes included in this cookbook isn’t enough, she offers a “sandwich it your way” chart for creating your own combinations. And each recipe also comes with suggestions in order to “take it easy” and make a similar version with store-bought ingredients, or “dress it up” and take it a step further by adding mix-ins or toppings. Take the recipe I made for example, I could havepicked up almond cookies and toasted almond ice cream at the store to assemble at home or I could have rolled the edges in almond brittle, chocolate covered almonds, or even painted the cookies with some chocolate shell before sandwiching. I chose to try them out the regular way first.

The recipe noted that for a creamier ice cream the ground up almonds could be strained off right before churning, but I thought it would be a shame to waste all those tasty nuts so I left them in. Besides, I am a girl who likes her nuts (take a moment to snicker at that). The ice cream ended up being really creamy even with the bits of ground up almond. And paired with the crispy almond wafers these ice cream sandwiches were a nut-lover’s dream. They were a little messy since the wafers cracked while eating but it was worth licking off my hands. Oh and don’t judge me, but I totally ate one for breakfast. It was glorious and every day should begin with ice cream.

Good n Nutty Ice Cream Sandwiches

One year ago: Cinnamon Candied Walnut Chocolate Chunk Cookies

Two years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust


Makes 12 sandwiches



2/3 cup (100 g) blanched almonds, toasted and completely cooled

1/2 cup (100 g) granulated sugar

1-1/2 cups (360 ml) whole milk

2 Tbsp tapioca starch

2 Tbsp mild-flavored honey, golden syrup, or inverted sugar syrup

1/4 tsp kosher salt

1-1/2 cups (360 ml) heavy cream

1/2 tsp pure vanilla extract


1/3 cup (44 g) all-purpose flour

1/2 cup (100 g) granulated sugar

1/4 tsp kosher salt

3 large egg whites

1/4 cup (1/2 stick / 56 g) unsalted butter, melted and cooled, plus more for the pans

1 cup (130 g) sliced almonds


  1. For the ice cream: Process the nuts in a food processor with the sugar until they are almost the texture of flour, occasionally scraping down the bowl and taking care not to overprocess them into almond butter. Set aside.
  2. Whisk 1/2 cup (120 ml) of the milk with the tapioca, honey, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 cup (240 ml) milk and the cream. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 2 minutes longer; do not fully boil.
  3. Transfer the mixture to a metal bowl and stir in the almonds and vanilla. Set the bowl over a larger bowl of ice and water and stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
  4. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is ready, transfer the ice cream to a chilled container, cover, and freeze until firm, at least 4 hours or overnight.
  5. For the wafers: Whisk the flour, sugar, and salt in a small bowl. Stir in the egg whites, then the melted butter, until well mixed. Stir in the almonds to evenly coat them. Refrigerate the batter for 30 minutes.
  6. Preheat the oven to 350°F (175ºC) with racks in the upper and lower thirds of the oven. Line two rimless baking sheets with parchment paper. Lightly rub or brush butter over the parchment paper.
  7. Drop the batter in heaping teaspoons to form 12 mounds on each pan*, making 24 in total, with plenty of space all around each. Use a small offset spatula or the back of a spoon to spread the batter into neat 2-1/2 inch (6 cm) rounds about as thick as a single almond slice (lightly spray the spatula with pan spray if the dough sticks), leaving 1/2 inch (1-1/2 cm) all around each cookie for spreading.
  8. Bake until most of each cookie’s surface is golden, 15 to 18 minutes, rotating the pans top to bottom and front to back halfway through baking. Immediately slide the cookies on their liners to a flat surface and use a paring knife to quickly trim any that have flowed together, then transfer the cookies on their liners to wire racks to cool completely.
  9. Form sandwiches: Pair the wafers with like-size mates.
  10. Place a 1/4 to 1/3 cup (60 to 80 ml) between each wafer pair. For the neatest scoops, use a measuring cup with straight sides, about the diameter of the cookies, to measure out the ice cream. Use a knife or offset spatula to release the scoop onto a wafer bottom.
  11. Take care as you sandwich them, pressing gently to avoid shattering the delicate wafers. These sandwiches are best enjoyed up to 48 hours after filling them. For longer storage, freeze the ice cream and cookies separately and form the sandwiches shortly before serving them.

* My pans must have been smaller as I was only able to fit 6 on each pan

Source: Reprinted with permission from I Cream Sandwich!

Disclosure: I was provided with a complimentary copy from ABRAMS Books. I was not compensated for this post. All thoughts and opinions are my own.


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Jennie Schacht August 5, 2013 - 12:15 am

Hi Erin! Thanks so much for taking i scream SANDWICH for a test drive! I am 100% in favor of ice cream sandwiches for breakfast. As you can see, two are named for that meal (Sicilian Breakfast and Vietnamese Breakfast and the PB&J is one of my favorite breakfasts ever. Thanks again for your support and kind words!! -Jennie

Kate@Diethood August 3, 2013 - 12:57 pm

This book was made for me! I am crazy about ice cream sandwiches. When I was younger I used to take ritz crackers and dip them in vanilla ice cream! :)

Emily @ Life on Food August 3, 2013 - 8:23 am

The almond ice cream sounds so good. Add some cookies and its like Christmas morning!

Kayle (The Cooking Actress) August 2, 2013 - 8:32 am

ooooh!!! fun fun fun! yummy yummy yummmehhhhh


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