An Italian Classical Ice Cream Sandwich… Homemade

I used to buy this ice cream sandwich and keep some on our home’s freezer. I was really fond of this ice cream with biscuit, and so were my children when born and grown up.

That’s why when I saw its recipe I didn’t think about too much before trying it… and it worked at the first try. And we liked it at first try too ;-)

It’s a simple biscuit (to which dough I added chocolate chips) filled with a cream mixture, to which I also added chocolate chips.

I used fresh cream, and I believe it makes a difference (instead of packed ones), but it’s up to you. The original recipe that I found on Misya blog, requires cream, without specifying it has to be fresh.

It is a good recipe to be prepared in advance and have available into your freezer for a sweet tooth, for a snack, to offer something fresh to an unexpected visit during Summertime days.

ice cream sandwich

ice cream sandwich

ice cream sandwich

ice cream sandwich

An Italian Classical Ice Cream Sandwich… But Homemade

Homemade ice cream with biscuit


cal Calories 64kcal

fat Total Fat 4g

sat fat Saturated Fat 2g

chol Cholesterol 21mg

sodium Sodium 36mg

carbs Total Carbohydrate 7g

Serving size 22g Calories from fat 35kcal Fiber 0g Protein 1g Sugar 6g
20 servings


  • for the biscuit
  • 1 egg
  • 4 1/2 tbsp of sugar
  • 1/5 cup of butter
  • 1 1/2 + 1 tbsp of flour
  • 1/2 tsp of baking powder
  • chocolate chips (optional)
  • For the ice cream
  • 1 egg white
  • 3/5 cup of icing sugar
  • 4/5 cup of fresh cream


  1. Preheat the oven to 180°C/356°F.
  2. Beat the egg with the sugar until it becomes foamy.
  3. Add the melted butter (cooled) and mix well.
  4. Slowly add the flour and the baking powder.
  5. Mix it all until well combined.
  6. Add the chocolate chips if desired.
  7. Using a rolling pin roll the dough out to a thickness of 3mm/0.1in.
  8. Using a pastry cutter, cut the biscuits and place on an oven pan covered with parchment paper.
  9. Bake for 15 minutes or until the biscuits are colored.
  10. Let them cool.
  11. Beat the egg white until stiff and add the icing sugar and beat until well combined.
  12. Whip the cream separately.
  13. Softly mix the egg white with the whipped cream and add the chocolate chips.
  14. Separate the biscuits in two and place half of them face down on a surface.
  15. Put the cream on each biscuit and cover with the other half.
  16. Put in freezer at least for two hours before serving.


  • Buon appetito!

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