Pin Soft pancakes cradle creamy raspberry ripple ice cream with pops of white chocolate all tucked inside a crisp milk chocolate shell. These ice cream sandwich pancakes are that treat you dream about on a blazing summer day and the kind friends talk about long after the party ends. They are as easy to whip up as they are impressive making them perfect for a weekend project or a show-stopping dessert at your next gathering.
The first time I made these my youngest took a bite and just shook her head like she had never tasted anything better. Now they’re our favorite homemade summer ice cream treat and whenever parents ask for a “wow” dessert this gets the most requests.
Ingredients
- All-purpose flour: provides the soft but sturdy pancake base that holds up to freezing and filling use a fresh high-protein flour for best texture
- Granulated sugar: delivers gentle sweetness throughout the pancakes
- Baking powder and baking soda: help the pancakes puff up and stay tender even after freezing
- Salt: balances flavor and keeps the pancakes from tasting flat
- Whole milk: gives the batter richness go for whole for the best results
- Large egg: binds the batter for easy flipping and a golden color
- Unsalted butter: melted into the batter and for cooking for richness choose European-style butter if possible for a creamy flavor
- Vanilla extract: brings a bakery-warm aroma to the pancakes
- Raspberry ripple ice cream: tucked between the cakes for a tangy fruity kick soften it just enough so it is scoopable but not melted
- White chocolate: chopped into small chunks for creamy sweetness and pops of flavor
- Milk chocolate for dipping: forms that signature snap once frozen choose a good-quality bar for best melting
- Coconut oil: added to the chocolate helps the shell set thin and shiny use unrefined for a slight coconut note or refined to keep the flavor neutral
Instructions
- Make the Pancake Batter:
- Combine the flour sugar baking powder baking soda and salt in a large mixing bowl. Whisk to ensure everything is evenly dispersed and free of lumps for extra fluffy pancakes.
- Combine Wet Ingredients:
- In a separate bowl whisk together the whole milk egg melted butter and vanilla extract until everything looks homogenous and smooth. This guarantees even blending in the final batter.
- Mix Together:
- Pour the wet mixture gently into the dry ingredient bowl. Use a spatula or large spoon to fold everything together just until you no longer see dry flour patches. Avoid over-mixing or your pancakes may turn tough.
- Cook Pancakes:
- Preheat a nonstick skillet or griddle over medium heat. Swirl on a touch of butter. Use about two tablespoons of batter per pancake to pour out small circles about three and a half inches wide. Let cook undisturbed until bubbles appear on the surface and the edges look set about one to two minutes. Flip and cook another thirty to sixty seconds for golden bottoms. Cool all pancakes completely before moving on to filling.
- Assemble Sandwiches:
- Match pancakes into pairs with similar sizes. Place one pancake bottom side upward on your work surface. Scoop a generous mound of raspberry ripple ice cream onto the center. Sprinkle the white chocolate chunks all over the ice cream layer so every bite has a surprise. Cover with a second pancake and press gently for a neat sandwich. Use a clean spatula to tidy up the sides as needed. Place the sandwiches on a parchment-lined tray and pop into the freezer for at least two hours so the ice cream firms up.
- Dip in Chocolate Shell:
- In a heatproof bowl set over a gently simmering pan of water melt the chopped milk chocolate with coconut oil stirring frequently for a silky finish. Let the chocolate cool slightly until it is warm but not hot so it will coat evenly. Pull your frozen sandwiches from the freezer. Dip each halfway in the chocolate mixture or use a spoon to drizzle over the top. Quickly place them back onto the parchment so they do not stick. Return to the freezer for about ten more minutes so the chocolate completely sets and becomes crisp.
- Serve:
- Remove from freezer and allow to rest at room temperature for two to three minutes so the pancakes are soft enough to bite through easily. Serve immediately and enjoy your new favorite frozen treat.
Pin Every time I break out the white chocolate for this recipe I remember when my son would sneak a piece or two while my back was turned. It makes the process more fun and the finished treat extra special for our family.
Storage Tips
Store finished sandwiches layered with parchment in an airtight container in the freezer for up to two weeks. To serve them with the perfect texture let sit at room temperature for two to three minutes before eating. If you are making these ahead for a party freeze sandwiches first and dip in chocolate the day you serve for the best shell snap.
Ingredient Substitutions
Swap raspberry ripple for any ice cream flavor you love like chocolate chip or mint. Gluten-free flour works perfectly if you need a gluten-free option. For the chocolate shell you can use dark or even white chocolate just melt gently and watch for scorching. If coconut oil is not available use a neutral oil but know the shell may not be quite as crisp.
Serving Suggestions
Serve these straight from the freezer on a platter drizzled with extra chocolate or a dusting of freeze-dried berries for color. For an extra decadent touch offer them alongside bowls of fresh fruit or a scoop of your favorite nut butter to drizzle. If you are looking to wow at a summer party display sandwiches upright on a tray lined with decorative parchment for a fun dessert bar moment.
Pin These pancake ice cream sandwiches taste just as magical as they look with bursts of raspberry and chocolate in every bite. Prep ahead and keep them stashed in the freezer for instant summer joy everyone will love.
Recipe Questions & Answers
- → Can I use a different ice cream flavor?
Absolutely! Feel free to substitute raspberry ripple with strawberry, chocolate, or your preferred flavor for variety.
- → How do I keep pancakes soft after freezing?
Let sandwiches soften at room temperature for 2–3 minutes before eating. Use slightly undercooked pancakes for best texture.
- → Can I make these treats gluten-free?
Yes, replace all-purpose flour with your favorite gluten-free blend for a delicious gluten-free version.
- → What tools make assembly easier?
An ice cream scoop and spatula help smooth the filling, and parchment paper prevents sticking while freezing.
- → How do I create a glossy chocolate shell?
Combine milk chocolate with coconut oil and melt gently to keep the shell shiny and smooth.