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What says happy summer celebrations more than ice cream and cookies? How about an ice cream cookie?! How about my favorite old fashioned easy whoopie pies made with ice cream? They’re easy to make and such a hit with my family. They’re perfect for summer parties, outdoor entertaining and 4th of July parties. I feel like celebrating right now. 

I adore whoopie pies. They’re such a nostalgic treat. They remind me of lazy summer days with my grandmother and visiting my great-grandparents’ farm. They remind me of gingham, fresh milk and fresh fruit straight from the garden. They’re a taste of carefree childhood memories. 

As fond as I am of old fashioned easy whoopie pies, I thought it would be fun to make them with a twist – ice cream filling. So really they’re more of an ice cream cookie or ice cream sandwich cookie. They’re now a new nostalgic treat.

Easy Whoopie Pies with Ice Cream

When I found these little single server ice cream containers at the store, I knew it would be so easy to make the ice cream whoopie pie filling. Embarrassingly easy.

I prefer to make smaller cookies (you can always eat two or three smaller cookies) rather than larger cookies, especially since these are sandwich cookies. If you would rather make a larger cookie, then purchase a round carton of ice cream that’s about the size of the cookie you want to make. 

Simply let the ice cream sit out 5-10 minutes, just until you can slice it (squeeze the container and it gives a bit). Use kitchen scissors to remove the carton. Then simply slice the ice cream into rounds. The small carton is the perfect size to fit between cookies.

Roll the whoopie pies in red, white and blue sprinkles for a patriotic treat. I found it easiest to pour the sprinkles into a shallow plate and roll the cookies through the sprinkles. 

Easy Whoopie Pies with Ice Cream

Yield: 24

Easy Whoopie Pies with Ice Cream

Print

A nostalgic summer cookie updated with an ice cream filling.

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 37 minutes

Ingredients

• 1/2 cup cocoa
• 1/2 cup hot water (I use hot tap water)
• 1/2 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 2/3 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup buttermilk
• Vanilla Ice Cream in round container size of cookie diameter
• Sprinkles

Instructions

1. Mix cocoa and hot water in a small bowl or measuring cup. Cool.
2. In mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla. Mix well.
3. Combine dry ingredients. Add to creamed mixture, alternating with buttermilk. End with the addition of dry ingredients. Mix well.
4. Drop by tablespoonfuls onto cookie sheet.
5. Bake at 350F for 9-12 minutes, until firm when pressed gently.
6. Cool on wire racks.
7. Cut ice cream into 1/2 inch slices.
8. Place one ice cream round between two cookies.
9. Roll in sprinkles.

Notes

Store in freezer

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 97mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g

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Who else is ready for an outdoor party complete with easy whoopie pies with ice cream? I know my family sure is. 

I’m excited to share my easy whoopie pie with ice cream recipe at Fill the Cookie Jar. Be sure to check out all the other summer cookie recipes from a collection of amazing bloggers. 

 S’mores Sandwich Cookies by Jolene’s Recipe Journal

Pink Lemonade Cookies by Palatable Pastime

Lemon Bars by A Day In The Life on the Farm

Double Strawberry Hazelnut Cookies by Cindy’s Recipes and Writings

Red White and Blue Striped Tuiles by That Recipe

Check out my favorite patriotic crafts, printables and recipes in the table below. You can scroll though the table and look for ideas or search for specific ideas with the magnifying glass in the upper right-hand corner (on desktop). Click on the topic and then click through the specific article.