Ice Cream Football Sandwiches Recipe tastes like a mash-up of a soft brownie, a chewy cookie, and your favorite ice cream truck treat all in one bite. It works perfectly for game day parties, kids’ birthdays, or any Sunday afternoon when you want dessert in about 45 to 60 minutes, start to finish. I tested this version during a chaotic family watch party, and the tray vanished before halftime.
Why Ice Cream Football Sandwiches Recipe Is Worth It
You get a fun, football-shaped dessert that still tastes like a classic ice cream sandwich. The chocolate cookie layer stays soft and fudgy, so it never turns into a rock in the freezer.
Kids can help cut and decorate the football shapes, which turns dessert into an activity. Adults secretly love them just as much, especially with the thick layer of ice cream in the middle.
“These Ice Cream Football Sandwiches disappeared from the snack table faster than the chips and salsa, and everyone asked for the recipe. ★★★★★”
Ingredients You Need
Cookie sandwich layers
- 1 box chocolate cake mix (about 15.25 ounces; any standard brand works)
- 1/3 cup neutral oil (canola, vegetable, or light olive oil)
- 2 large eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
The boxed cake mix gives you a soft, chewy layer without mixing dry ingredients from scratch. The cocoa powder deepens the chocolate flavor so the cookie stands up to the ice cream.
Ice cream filling
- 1.5 quarts vanilla ice cream, slightly softened
- Optional: 1/2 teaspoon vanilla bean paste for extra flavor
- Optional: 1/4 cup mini chocolate chips, sprinkles, or crushed chocolate sandwich cookies
You can use any flavor you like, but vanilla keeps the football look clear and classic. Let the ice cream sit on the counter for 10 to 15 minutes so it spreads easily but still holds shape.
Decoration
- 1/2 cup white frosting (store-bought tub or homemade buttercream)
- Small piping bag or zip-top bag with a tiny corner snipped off
You only need a little frosting to draw the laces, so leftover frosting from cupcakes or cookies works great. If you use store frosting, chill it for 10 minutes so it pipes clean lines.
Equipment
- 9 x 13 inch baking pan
- Parchment paper
- Large mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Football-shaped cookie cutter (about 3 to 4 inches long) or a small sharp knife
- Offset spatula or butter knife for spreading ice cream
- Wire rack
- Freezer-safe tray or baking sheet
- Plastic wrap or airtight container
If you do not own a football cutter, you can trace a cardboard template and cut around it with a knife. The shapes do not need to look perfect; frosting laces hide a lot.
Quick Tips & substitutions
- Soften the ice cream just until scoopable so it spreads smoothly but does not melt into a puddle.
- Line the pan with parchment and leave overhang on the long sides so you can lift the whole slab out easily.
- Chill the baked cookie slab in the freezer before cutting so you get clean football shapes.
- Use chocolate fudge cake mix for extra rich flavor or regular chocolate mix for a lighter taste.
- Swap vanilla ice cream with chocolate, cookies and cream, or mint chip for a twist.
- Use dairy free ice cream and a vegan cake mix plus flax eggs for a plant based version.
- Draw the football laces with melted white chocolate if you do not want to use frosting.
- Prep the sandwiches a day ahead so they firm up nicely and stay neat when you serve them.
How to Make Ice Cream Football Sandwiches Recipe
Mix the chocolate cookie base
- Preheat your oven to 350°F and line a 9 x 13 inch pan with parchment, leaving some overhang on the long sides.
- In a large bowl, add the cake mix, cocoa powder, and salt, and whisk to break up any lumps.
- Add the eggs, oil, and vanilla, then mix with a hand mixer or sturdy whisk until the batter looks thick and smooth.
- Spread the batter evenly in the prepared pan, using a spatula to push it into the corners.
Bake and cool
- Bake the cookie base for 12 to 15 minutes, until the top looks set and a toothpick comes out with a few moist crumbs.
- Set the pan on a wire rack and let the cookie layer cool completely, about 30 minutes.
- Once cool, place the pan in the freezer for 20 to 30 minutes so the slab firms up for cutting.
Prep the ice cream layer
- While the cookie layer chills, set the ice cream on the counter for 10 to 15 minutes to soften slightly.
- Scoop the softened ice cream into a parchment lined 9 x 13 inch pan or onto a parchment lined baking sheet.
- Spread it into an even layer about 3/4 to 1 inch thick, using an offset spatula.
- Freeze the ice cream layer until firm, about 30 to 45 minutes.
Cut the football shapes
- Lift the chilled cookie slab out of the pan using the parchment overhang and place it on a cutting board.
- Use a football shaped cookie cutter to punch out as many shapes as possible, then gather the scraps and cut more if you can.
- Count the football pieces and pair them up so you know how many sandwiches you can build.
- Keep the cut cookie pieces on a tray in the freezer while you work so they stay firm.
Assemble the sandwiches
- Lift the firm ice cream slab out of its pan and place it on a cutting board.
- Use the same football cutter to cut matching ice cream shapes.
- Place one cookie football flat side up, top it with an ice cream football, then cap it with a second cookie.
- Press gently so the ice cream reaches the edges but does not squeeze out too much.
Freeze and decorate
- Line a baking sheet with parchment and arrange the sandwiches in a single layer.
- Freeze the sandwiches for at least 1 to 2 hours so they firm up and hold shape.
- Fill a piping bag or zip-top bag with white frosting and snip a tiny opening.
- Pipe one long line down the center of each sandwich, then add short cross lines to mimic football laces, and freeze again for 15 minutes to set.
Recipe Variations
- Gluten free: Use a gluten free chocolate cake mix and confirm your ice cream and frosting use gluten free ingredients.
- Vegan: Use a vegan chocolate cake mix, replace eggs with flax eggs, and choose dairy free ice cream and vegan frosting.
- Low sugar: Pick a sugar free or reduced sugar cake mix and low sugar ice cream, and decorate with a light drizzle of sugar free white chocolate.
- Flavor twist: Use strawberry, peanut butter, or coffee ice cream between the chocolate layers.
- Texture boost: Roll the sides in mini chocolate chips, crushed cereal, or sprinkles before the final freeze.
Ways to Serve
- Set them on a platter over crushed ice during game day so they stay cold while guests snack.
- Slice each sandwich in half for kid sized portions or for a dessert sampler tray.
- Serve with fresh fruit like sliced strawberries or apple wedges for a fun contrast.
- Pair with hot chocolate or iced coffee for a cozy game night treat.
- Wrap a few and tuck them into a cooler for a backyard picnic or tailgate style party at home.
Storage Success
Place the finished Ice Cream Football Sandwiches in a single layer on a parchment lined tray and freeze until solid. Once they feel firm, wrap each sandwich tightly in plastic wrap, then store them in a freezer bag or airtight container. They keep great for up to 2 weeks and still taste fresh. Let them sit at room temperature for 3 to 5 minutes before serving so the cookie softens slightly and the ice cream reaches that perfect creamy texture.
Ice Cream Football Sandwiches Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Lightly flour a work surface and roll the dough to about 1/4-inch thickness.
- Using a football-shaped cookie cutter, cut out shapes and place them on the prepared baking sheets about 1 inch apart. Reroll scraps as needed.
- Bake for 8–10 minutes, or until the edges are set. Do not overbake to keep them soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Line a rimmed baking pan with parchment paper. Scoop or spread about 1/4 cup of softened vanilla ice cream onto the flat side of one cooled cookie.
- Top with another cookie, flat side down, to form a sandwich and gently press to spread the ice cream evenly to the edges.
- If using, press chocolate chips or melted chocolate around the exposed ice cream edges for extra flavor and texture.
- Place assembled sandwiches on the prepared pan and freeze for at least 2 hours, or until firm.
- Once frozen solid, pipe white decorating icing onto the tops of the sandwiches to create football laces.
- Return sandwiches to the freezer for 10–15 minutes to set the icing, or serve immediately if preferred.
- Store leftover ice cream football sandwiches in an airtight container in the freezer for up to 1 week.
Notes
Approximate per 1 sandwich (1 of 12): 280–320 calories; fat 15 g; saturated fat 9 g; carbohydrates 38 g; fiber 2 g; sugars 25 g; protein 4 g; sodium 140 mg. Values will vary based on exact cookie size, ice cream brand, decorations, and portion size.