Ice Cream Sandwich Pancakes (Print)

Golden pancakes with raspberry ice cream and white chocolate, dipped in chocolate for a cool summer bite.

# Components:

→ Pancakes

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus more for cooking
09 - 1/2 teaspoon vanilla extract

→ Filling

10 - 1.5 pints raspberry ripple ice cream, slightly softened
11 - 3 ounces white chocolate, chopped into small chunks

→ Chocolate Shell

12 - 7 ounces milk chocolate, chopped
13 - 2 tablespoons coconut oil

# Directions:

01 - Combine flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk until well blended.
02 - In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract.
03 - Pour the wet ingredients into the dry mixture and gently mix until just combined. Do not overwork the batter.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly coat with butter. Pour about 2 tablespoons of batter per pancake, forming 12 thin pancakes roughly 3.5 inches in diameter. Cook until bubbles form on the surface and edges appear set, about 1 to 2 minutes. Flip and cook another 30 to 60 seconds. Transfer to a rack and let cool completely.
05 - Arrange pancakes in pairs of similar size. Place one pancake bottom-side up. Spoon a generous scoop of raspberry ripple ice cream onto the pancake. Scatter white chocolate chunks over the ice cream. Top with the second pancake, pressing gently. Smooth the edges if needed. Place assembled sandwiches on a parchment-lined tray and freeze for at least 2 hours until solid.
06 - Melt milk chocolate and coconut oil in a heatproof bowl set over simmering water, stirring until fully melted and smooth. Allow to cool slightly until it is pourable but not hot.
07 - Remove frozen sandwiches from the freezer. Dip each sandwich halfway into the melted chocolate shell or drizzle chocolate over the tops. Return sandwiches to the parchment-lined tray and freeze for 10 minutes, until chocolate is firm.
08 - Serve sandwiches directly from the freezer. Allow to stand at room temperature for 2 to 3 minutes before serving for the ideal texture.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably have on hand plus a handful of fun add-ins
  • Fun for both kids and adults and makes for an Instagram-worthy dessert
  • Fully customizable with your choice of ice cream and chocolate
  • Make ahead and store in the freezer so dessert is always ready
02 -
  • Perfect for parties and food trucks since you can make them days ahead and keep frozen
  • Totally customizable with your own flavor twists
  • A fun recipe to make with kids who love assembling and dipping the sandwiches
03 -
  • Do not skip cooling the pancakes all the way before stuffing or the ice cream will melt right out
  • Always use parchment for easy removal and neater dipping
  • If your chocolate starts to set too fast warm it gently again just until smooth
  • The coconut oil makes the most reliable snap so stick with it if you can
  • I used to rush the freezing process but learned giving everything enough time means a tidier result and happier eaters

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