Sticky Chocolate Wafers · GF (enough for 12 sandwiches)

This is the exact same recipe as used in Fauxreos, but a little bigger and with the addition of hot coffee at the end to create a thick, cake-like batter instead of a cookie dough. The result is a soft cookie wafer with a surface that becomes sticky once it’s frozen, just like ice cream sandwiches straight from the truck.

classic vanilla ice cream sandwich sticky chocolate wafer

Sticky Chocolate Wafers
4 ounces butter, room temperature
5 ounces sugar
2 ounces brown sugar
1 1/2 tsp kosher salt
1/2 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp coffee powder
2 tsp vanilla extract
4 egg yolks
5 1/4 ounces all purpose flour or rice flour, sifted
4 ounces cocoa powder, sifted
6 ounces of hot coffee

2 quarts of ice cream, may I suggest Chocolate, Vanilla Bean, and/or Strawberry?

Preheat oven to 350° and line 2 sheet pans (jelly roll style pans with sides all around) with parchment.

Cream together the butter and sugars, along with the salt, baking soda, powder, espresso, and vanilla. None of that “light and fluffy” business. Just until combined.

Then (while still mixing) add in the vanilla extract and yolks, one at a time. Once they’ve mixed in, scrape the bowl down and turn the mixer back on to low. With the mixer still running, add the flour and cocoa.

Once it’s incorporated, dump in the hot coffee all at once. This will result in a cake-batter like consistency

Divide the batter evenly between the two sheet pans, roughly 15 ounces of batter into each. Use an offset spatula or the back of a spoon to spread the batter into an evenly thin layer. In all honestly, this is the hardest part. Do your best to make it as even as possible; rap the sheet pans against the counter to help level the batter.

Bake for about 7-10 minutes, or until the cookie-sheets have puffed and become firm to the touch.

Cool thoroughly.

Meanwhile, fetch a 9” X 13” brownie pan or, lacking that, some sort of square or rectangular shaped pan that can hold a similar volume. Line it with a sheet of parchment paper, overhanging the long sides by 4 inches or so. You’ll use this as your ice cream sandwich mold.

Freeze or refrigerate the cookie sheets until you can touch them without any chocolate adhering to your finger. If you don’t freeze or refrigerate the cookie a) all the sticky stuff will come off during the next step when you flip it over and b) the cookie will be somewhat fragile and likely break as you handle it.

Once the cookie sheets are cold and solid, trim each cookie into a 9” by 13” rectangle, or into the dimensions of whatever sort of pan you’re using. Discard the scraps (or save them for future exploits!) but leave the cookie sheet attached to the parchment. Store the cookie sheets, until needed, in your fridge or freezer.

To Fill the Ice Cream Sandwiches:

Carefully fit one of the chocolate wafers into the bottom of the parchment lined pan. Gently peel off the parchment stuck to the wafer, then store the pan in the freezer.

If you’re opting for homemade ice cream, you will want to use it immediately after it’s finished churning in your ice cream maker. If you’re using store bought, store it in the refrigerator for 30 minutes or until it has become soft and spreadable.

In either case, take the pan from the freezer and spread the ice cream atop the first chocolate wafer. Use a spoon or offset spatula to push the ice cream up into the corners of the pan, and to distribute it evenly.

Invert the remaining frozen chocolate wafer onto a cutting board. Peel of the parchment paper and then re-invert it, it shiny side up, on top of the ice cream.

Cover the wafer with a piece of parchment or plastic wrap, then use your hands to gently press down and seal it to the ice cream. If you notice there are any thin or uneven places, gently push on the chocolate wafer to redistribute the ice cream below.

Return the pan to the freezer and freeze for at least 12 hours before cutting into individual sandwiches. Or, OMG, enjoy the world’s largest ice cream sandwich as is. A dream come true?

To cut the ice cream sandwiches:

Pull the brownie pan from the freezer. Run a knife around the edges to loosen, then take hold of the overhanging parchment and lift the whole thing out. It may take a bit of tugging on one side, then the other.

Transfer this giant ice cream sandwich to a cutting board.

Use a large chef’s knife to cut it into 12 pieces. It’s easiest to first cut it into quarters, then to cut each quarter into three pieces. Wipe your knife clean with a hot, wet towel between slices for the cleanest cut.

Store the sandwiches in an airtight container or wrap each in parchment paper or tinfoil. (For more detailed instructions on how to wrap the sandwiches, see my original recipe on Serious Eats here)

quarters for the ice cream truck

To make Neapolitan ice cream sandwiches:

Use a few pieces of plastic wrapped cardboard, 9” long and 3” wide as dividers. Make six alternating ice cream stripes, 9” long and 2” wide across the pan, before adding the top wafer and freezing. To cut, you’ll first divide the ice cream sandwich in half (each half having three stripes) and then cut each half “against the grain” so to speak.


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Any questions?

Sep 24, 2011 ·  5:39 AM

The sandwich ice cream looks so delicious. stop by to grab a bite at my site

 · myFudo ·

Sep 24, 2011 ·  2:21 PM

@MyFudo, thanks so much.


Oct 13, 2011 ·  2:50 PM

Looks delicious!!

 · Jessica @ Jessiker Bakes ·

Nov 07, 2011 ·  2:25 PM

Love your blog and recipes!!

 · Americana ·

Nov 07, 2011 · 10:08 PM

@Americana, thanks so much, I’m glad you stopped by.


Mar 16, 2012 · 12:29 AM

Do you have to use the hot coffee?

 · Kristin · 

Mar 16, 2012 · 10:49 AM

@Kristin, hot coffee is the best option, it has a subtle bitterness that really balances the flavor of the wafers (not coffee-y at all, though). But, the important part is that it’s hot. Hot tea. Hot water. If coffee’s not your thing, just be sure your replacement is hot too. The hot liquid melts the butter in the batter to create a thinner, spreadable mixture and it also melts out some air, which makes the wafers nice and dense, like the originals.


Jun 01, 2012 ·  9:54 PM

What kind of coffee do you use?

 · Molly · 

Jun 02, 2012 · 12:07 PM

@Molly, whatever I have on hand, haha. At work, that usually means a blend we have from a local coffee roaster (Peruvian and Mexican, I think… . Bright, acidic coffees wouldn’t be my first choice, but in the end it shouldn’t make a huge difference. The coffee isn’t there to give a coffee flavor so much as it is to deepen the chocolate flavor by adding a little bitterness.


Jun 29, 2012 ·  8:27 PM

Will instant expresso powder work?

 · Sara · 

Jun 29, 2012 ·  8:52 PM

@Sara, it will, but you’ll only need half as much.


Jul 27, 2012 ·  6:26 AM

Hey Stella! So, I was looking at the Serious Eats link to see how to wrap the sandwiches, but I saw that the ingredients called for instant expresso powder (in the same amount). Which one is better to use? Above, you said to use less.

 · Sara · 

Jul 27, 2012 ·  8:48 AM

@Sara, it’s a typo in the SE version, thanks for the heads up! I’ll go over and correct it. I had thought I was using espresso powder but when I examined the container (which was all in Italian) I realized it was instant coffee. I had ordered instant espresso powder from our vendor and just assumed they’d sent me the right stuff. So I wound up calling for espresso powder in a lot of recipes before I realized that I had coffee powder instead. The recipes I post here are generally ones I’ve had more time to tweak, so the ones on SE will work fine, but the ones have been updated slightly.


Jul 29, 2012 ·  7:06 PM

Thank you for the clarification. I am so excited to try these!

 · Sara · 

Jul 30, 2012 ·  6:50 PM

@Sara, awesome! Happy baking.


Jul 31, 2012 ·  8:25 AM

What kind of cocoa power? Dutch or regular?

 · Jen · 

Jul 31, 2012 ·  9:16 AM

@Jen, you can use either, the recipe is very flexible like that. I use natural at work.


Aug 03, 2012 · 11:05 AM

I only have really big jelly roll pans what size are your’s?

 · Jen · 

Aug 03, 2012 ·  6:01 PM

@Jen, I think we’re talking about the same thing. Mine are 17.8 × 12.9. Here’s a link to Amazon if you want to see what I’m using.


Mar 24, 2013 ·  5:15 PM

I am so can’t wait to do these. I’m a big “Fat Boy’s” fan. I love it when I can find a recipe that does a awesome job making it better then the original. Could you please tell me what you would use to wrap individually that would be just as deserving as the treat it will hold?

 · Dot · 

Mar 25, 2013 · 10:23 PM

Hi Dot! I make my own wax-lined foil, just like the ones you get from the ice cream truck! Take a big sheet of tinfoil (shiny side up) and brush it with melted butter. Then set a big sheet of wax paper right on top. Use a spatula to sort of squeegee out all the air bubbles. They will bond together right away because of the butter! Then just use a pair of scissors to cut it into whatever size pieces you need to wrap your sandwiches (give yourself an extra half inch on either side). You can make as many “papers” as you need with this method, and can even doodle on the foil using markers, etc. Good luck!


May 16, 2013 ·  1:34 PM

This is so totally mind-blowing. The quarters in the photo, even! Full sensory memory flashback. Just … amazing.

 · Sarvi · 

May 16, 2013 ·  6:32 PM

Hey Sarvi! It’s crazy how our brains work, huh? I heard the first ice cream truck of the year go by a few weeks ago and I jumped up out of my seat, totally without thinking. Haha. Glad Sarah and I could jog your memory.


Oct 31, 2013 ·  4:53 AM

Great recipe. Thanks! I spent hours looking for exactly this. Any chance you have a recipe for a vanilla version?

 · Suzy · 

Nov 05, 2013 ·  9:51 AM

Hi Suzy! I hope these turn out just how you’d like! I don’t have a vanilla version on the blog, but there will be one in my book when it comes out! Stay tuned.


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