Not Your Average Ice Cream Sandwiches | July 20, 2017

Hi, I’m Darcy, Head of Marketing at Tovolo and today’s guest blogger on Tovolove!

It’s no secret that here at Tovolo, we LOVE ice cream… and cookies… and put them both together for ice cream sandwiches!  We’ve already shown you the classic ice cream sandwich with a chocolate cookie and vanilla ice cream, but now it’s time to spice it up a bit.

In addition to our love for all things ice cream, we also have quite the knack for exploring innovative food pairings. It should come as no surprise, then, that we combined the two here, resulting in this unconventional yet delicious treat!

I’m going to back up a bit here and let you know that I am greedy. Particularly when it comes to cheese, cookies and ice cream, I want it all… all the time! What I didn’t know was that I could have all three of these delicious foods TOGETHER and it would turn out AMAZING!

Let’s start with the ice cream and where the inspiration for these ice cream sandwiches came from. My fellow Tovolovian, Sam, has a passion for making homemade ice creams, especially Jeni’s Ice Cream from Ohio (her native land). She came into the office after Thanksgiving bragging about this delicious Gorgonzola Dolce Ice Cream with Candied Walnuts. I know what you’re thinking – “Blue cheese? In ice cream??” But let me tell you, after a few weeks of groveling, I was able to convince her to make another batch to bring into the office and man, was it fabulous! Sweet, creamy, with that hint of blue cheese… YUM! I couldn’t have asked for anything better… until the thought of turning this into an ice cream sandwich came to mind!

I wanted a pretty basic cookie that allowed the ice cream to stand out but also had a bit of flavor on its own that would pair well with the blue cheese and walnuts. My first thought was a standard shortbread cookie, but I decided to kick it up a notch by adding some lemon juice and zest for extra brightness.

To make the ice cream sandwiches, I relied on the Tovolo Ice Cream Sandwich Molds. After you bake the rolled-out cookie dough (using your Tovolo Baking Mat, of course!), let it cool for about 10 minutes. You want it to be slightly warm when you go to cut the cookies and press in the design. Then, you’ll want to put the cookies in the freezer for about 15-20 minutes to get them to a similar temperature as the ice cream. This makes so the ice cream doesn’t melt as you build your sandwiches.

After that, you’ll use your mold to build the ice cream sandwich by placing one cookie on the bottom, putting a scoop or two of ice cream in, placing another cookie on top and finishing by pushing the sandwich out of the mold with the press. Freeze for another 15-20 minutes and VOILA! You’ve got yourself a not-so-average ice cream sandwich that is sure to impress your taste buds!


YIELDS 1 quart & 1 sheet  |  PREP TIME  4 hours & 20 minutes  |  PRINT PDF

Gorgonzola Dolce Ice Cream with Candied Walnuts 
From Jeni’s Splendid Ice Creams at Home

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • ½ cup (about 2 ounces) softened Gorgonzola dolce
  • 1 ¼  cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • Honey Walnut Pralines

Prep: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Dream the Gorgonzola with a rubber spatula in a medium bowl until smooth. Fill a large bowl with ice and water

Cook: Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 2 minutes. Remove from heat.

Chill: Gradually whisk the hot milk mixture into the Gorgonzola until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container (we use the Tovolo Glide-A-Scoop Ice Cream Tub), folding in the candied walnuts as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Honey Nut Pralines
From Jeni’s Splendid Ice Creams at Home

  • 1 cup walnuts, halved if you prefer smaller bits
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon fine sea salt

Preheat oven to 350°F.

Combine the nuts with the remaining ingredients in a bowl, tossing to coat. Spread out on a baking sheet and bake for 8 minutes. Stir and bake for another 5 to 6 minutes, stirring twice; the nuts should look bubbly and somewhat dry. Remove from the oven and let cool completely, stirring the nuts every couple of minutes to break them up.

Lemon Shortbread Cookies

  • 2 cups butter, melted
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 Lemons zest
  • 4 cups all-purpose flour

Preheat oven to 350°F.

Cream butter and sugar until incorporated and fluffy. Stir in vanilla and lemon zest. Add flour and mix. Roll dough out on your Tovolo Baking Mat ¼ inch thick. Bake for 12-15 minutes.


  1. Roll or press homemade or pre-made dough out onto a cookie sheet lined with a Tovolo Silicone Baking Mat to 1/4 inch thick
  2. Bake as instructed and let cool for 15-20 minutes
  3. Use the mold to cut out the cookies on the sheet. Before removing the mold, press template firmly into cookie to imprint plate design
  4. Let cookies cool completely. Freezing for 15-20 minutes is recommended


  1. Place one cookie in the bottom of the mold, imprinted side down
  2. Add one scoop of your favorite ice cream
  3. Put the second cookie on top, imprinted side up
  4. Use template to push the ice cream sandwich through the mold
  5. Freeze ice cream sandwich for 15-20 minutes