Ice Cream Whoopie Pies Recipe

Photo by Steve Painter

Ice cream sandwiches are a delicious cold dessert that is easy to make at home, of course, but for successful treats, you don’t want to use just any cookie. If you use crunchy cookies, take one bite and the ice cream often squishes out. You’ll want something a bit softer to keep the components together for bite after delicious bite. That’s where these Ice Cream Whoopie Pies come in. In this recipe by Hannah Miles, which is from “Frozen Sweet Treats and Desserts,” a collection of recipes by Ryland Peters & Small, these ice cream sandwiches combine the classic slightly chewy and cakey texture of the chocolate whoopie pie, which is somewhere between a cookie and cake, with cold, creamy ice cream in place of the customary creamy frosting filling. You can substitute any flavor of ice cream you like, such as chocolate for a double chocolate treat, or mint chocolate chip for that delicious chocolate mint combination. Keep in mind you’ll need to assemble these at the last minute so that the ice cream doesn’t melt.

Ice Cream Whoopie Pies

Makes 12 | Recipe by Hannah Miles

For the Whoopie Pies
9 tablespoons unsalted butter or vegetable shortening, softened
1 cup dark soft brown sugar
1 egg
1 teaspoon vanilla extract
2 cups plus 2 tablespoons self-rising flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup plain yogurt
7 tablespoons hot (not boiling) water

For the Ice Cream Filling
14 ounces vanilla ice cream in a block
Multicolored sprinkles, to decorate

Special Equipment
2 (12-hole) whoopie pie pans, greased (see Cook’s Note)
3-inch round cookie cutter

1. Heat the oven to 350°F.
2. To make the pies, cream together the butter and brown sugar in a mixing bowl for 2 to 3 minutes using an electric hand-held mixer, until light and creamy. Add the egg and vanilla extract and mix again. Sift the flour, cocoa, and baking powder into the bowl and add the salt and yogurt. Whisk again until everything is incorporated. Add the hot water and whisk into the mixture.
3. Put a large spoonful of mixture into each hole in the prepared pans. Allow to stand for 10 minutes, then bake the pies in the preheated oven for 10 to 12 minutes. Remove the pies from the oven, let cool slightly, then turn out onto a wire rack to cool completely.
4. Shortly before you are ready to serve, remove the ice cream from the freezer and allow to soften slightly. Cut 12 slices each about ¾-inch thick and, using the cookie cutter, stamp out a round from each slice. Sandwich an ice cream round between 2 cooled pie halves. Working quickly, put the sprinkles on a flat plate and roll each pie in them so that the ice cream is coated. Serve your whoopie pies immediately with napkins to catch any ice cream drips.

Cook’s Note: If you don’t have whoopie pie tins, you can use 2 large baking/cookie sheets lined with parchment paper or silicon mats. Make mounds of the mixture using an ice cream scoop, shape them with 2 spoons, or spoon the mixture into a piping bag fitted with a large round nozzle and pipe 2½ -inch diameter circles directly onto the sheets. Then proceed with the recipe as directed.

Photo by Gareth Morgans

Hungry for More?

Grown-up Frozen Treat Recipes: Can’t decide between having dessert or mixing up an after-dinner cocktail? You don’t have to choose: Mix after-dinner drinks with dessert in frozen spirited shakes and sundaes—plus ideas for the whole family.

S’more Ice Cream Cake Recipe: A favorite campfire treat becomes an ice cream cake, which is also way do-ahead for easy entertaining.

Recipe and photo from “Frozen Sweet Treats & Desserts: Over 65 Recipes for Popsicles, Sundaes, Shakes, Floats & Ice Cream Cakes” ©2023 used with permission from Ryland Peters & Small.