Ice Cream Sandwich Pancakes

Ice Cream Sandwich Pancakes are the ultimate mashup of two summer favorites soft golden pancakes and creamy ice cream. These treats deliver the comfort of breakfast with the playful fun of a frozen dessert. A touch of white chocolate adds sweetness and a shell of crisp milk chocolate brings a gorgeous finish. Perfect for impressing friends or just treating yourself after a sunny afternoon

When I first served these at a backyard cookout everyone wanted the recipe and now my family asks for them every July It is our go-to for hot days when regular ice cream cones feel too boring

Ingredients

• All-purpose flour: ensures the pancakes are soft and tender Choose a fresh bag for the best texture
• Granulated sugar: gives subtle sweetness Fresh dry sugar blends best
• Baking powder and baking soda: make pancakes light and airy Always check expiration dates for maximum lift
• Salt: boosts flavor and balances the sweets Use a fine sea salt for even distribution
• Whole milk: adds creaminess and richness Opt for full-fat milk for more tender crumb
• Large egg: binds and enriches the batter Use free-range for bright color
• Unsalted butter: provides flavor and keeps pancakes soft Buy good-quality butter for a deeper taste
• Vanilla extract: rounds out flavors Pure extract gives the most natural aroma
• Raspberry ripple ice cream: adds summery fruit flavor with a pretty swirl Soften slightly for easy scooping
• White chocolate chunks: add creamy sweetness Choose a bar and chop it yourself for better melt and texture
• Milk chocolate: creates the crisp shell Good milk chocolate melts smoother than baking chips
• Coconut oil: thins the chocolate for dipping Use refined if you want a neutral taste

Step-by-Step Instructions

Make the Pancake Batter:

Whisk flour sugar baking powder baking soda and salt in one bowl to distribute dry ingredients evenly. In a separate bowl thoroughly combine milk egg melted butter and vanilla extract so all wet ingredients are blended

Combine Wet and Dry Ingredients:

Pour the wet mixture into the dry mixture and use a spatula or whisk to mix gently until just combined. Stop when you see a few small streaks of flour to keep pancakes tender

Cook the Pancakes:

Preheat a nonstick skillet or griddle on medium heat. Brush lightly with melted butter. Scoop about two tablespoons of batter for each pancake spreading gently to form small rounds. Cook for one to two minutes until bubbles appear on the surface and the edges set. Flip and cook another half to one minute until lightly golden. Let all pancakes cool fully before assembling

Assemble the Sandwiches:

Pair pancakes by size and set six bottoms facing up. Scoop a generous mound of softened raspberry ripple ice cream on each one and lightly press white chocolate chunks into the ice cream. Top with a matching pancake and gently press to sandwich. Use a spatula to smooth the edges for a neat look. Arrange the sandwiches on a parchment-lined tray and freeze for at least two hours until solid

Coat in Chocolate Shell:

Melt milk chocolate and coconut oil together in a heatproof bowl over a pan of simmering water. Stir until the chocolate is smooth and glossy. Let it cool slightly so it thickens but remains pourable. Remove frozen sandwiches and dip each halfway into the chocolate or drizzle over the tops. Set them back on parchment then freeze for ten minutes or until chocolate is firm

Serve:

Serve sandwiches directly from the freezer letting them rest for two to three minutes so the pancake softens slightly before eating

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My favorite part is the raspberry ripple ice cream because it brings out a nostalgic childhood summer vibe. I remember making these with my niece who insisted on extra chocolate chunks which ended up being a tradition for us

Storage Tips

Wrap each sandwich in parchment paper or plastic wrap before freezing to prevent freezer burn. Place in an airtight container for longer storage. If you need to store them for party prep make sure to hide them well or they may disappear before the big day

Ingredient Substitutions

You can make these gluten-free by swapping in a one-to-one gluten-free baking flour. For a dairy-free option use plant-based butter and a coconut or oat milk ice cream. Dark chocolate works beautifully for the coating if you want a deeper flavor

Serving Suggestions

Try topping each sandwich with a few fresh raspberries or a dusting of freeze-dried raspberry for a bakery-style finish. Serve alongside summer berries or with a drizzle of extra melted chocolate for dunking

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Cultural and Historical Context

Ice cream sandwiches have roots in American food stalls dating back over a century. By blending pancakes with this frozen classic you get a playful American brunch dessert that appeals to both kids and nostalgic adults

Recipe FAQs

→ How do I keep the pancakes from getting soggy?

Cool the pancakes completely before assembling to prevent moisture from melting the ice cream and making them soggy.

→ Can I use a different ice cream flavor?

Yes, feel free to substitute with your favorite flavors like chocolate, vanilla, or strawberry for variety.

→ How thick should I make the pancakes?

Keep the pancakes thin, about 3.5 inches wide, so the sandwiches don't become too bulky or hard to bite into.

→ What's the best way to dip them in chocolate?

Dip quickly into slightly cooled melted chocolate, then set on parchment paper and freeze until set for a crisp shell.

→ Can I make these ahead of time?

Yes, assemble and freeze up to a day in advance. Dip in chocolate just before serving for the best texture.

→ Is it possible to make them gluten-free?

Absolutely—just use your preferred gluten-free flour blend in place of regular flour for the pancake batter.