The Ice Cream Sandwich: Swedish Sandwich Glass, Homemade Vanilla Ice Cream & The Perfect Cookie

What makes an ice cream sandwich so unforgettable?

In this episode of Flour & Fika, Ammna from Baked by Ammna explores the history of the ice cream sandwich, from its origins as a New York street food to Sweden's beloved Sandwich Glass. We dive into food nostalgia, baking science, Scandinavian food culture, and the secrets behind creating the perfect homemade ice cream sandwich.

You'll learn why some cookies become too hard in the freezer, what makes a cookie soft enough for ice cream sandwiches, and why peanut butter cookies are one of my favorite choices for homemade ice cream sandwiches.

We also explore modern ice cream sandwich trends from around the world, including brown butter cookies, pistachio ice cream, matcha desserts, gourmet cookie sandwiches, and the growing popularity of nostalgic desserts.

In This Episode

• The history of the ice cream sandwich

• Sweden's iconic Sandwich Glass

• Why ice cream sandwich cookies need to stay soft

• Brown sugar vs white sugar in cookie baking

• The science of freezer-friendly cookies

• Homemade vanilla bean ice cream

• Modern ice cream sandwich trends

• Peanut Butter Ice Cream Cookie Sandwiches

Peanut Butter Cookie Ingredients

• 1⅓ cups packed brown sugar

• 1 cup creamy peanut butter

• ½ cup unsalted butter

• 1 egg

• ¾ tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking soda

Vanilla Bean Ice Cream Ingredients

• 3 cups heavy cream (or 2 cups cream + 1 cup whole milk)

• ¾ cup sugar

• Pinch of salt

• 1 vanilla bean

• 2–3 tsp vanilla extract or vanilla bean paste

Method

1. Pour 1 cup of the cream into a medium saucepan.
2. Add the sugar and pinch of salt.
3. Scrape the seeds from the vanilla bean into the saucepan and add the vanilla pod.
4. Warm over medium heat, stirring occasionally, until the sugar has completely dissolved.
5. Remove from the heat.
6. Add the remaining cream (or remaining cream and milk) along with the vanilla extract or vanilla bean paste.
7. Transfer the mixture to the refrigerator and chill thoroughly until completely cold.
8. Remove the vanilla bean pod before churning. Rinse and save the pod for another use if desired.
9. Churn according to your ice cream maker manufacturer's instructions.
10. Freeze until firm enough to scoop and assemble.

Assembly

1. Match cookies into pairs of similar size.
2. Scoop vanilla ice cream onto the flat side of one cookie.
3. Gently press a second cookie on top.
4. Smooth the edges if desired.
5. Freeze for at least 1–2 hours before serving.
6. Enjoy straight from the freezer.

About Flour & Fika

Flour & Fika is a baking and food culture podcast hosted by Ammna from Baked by Ammna in Malmö, Sweden.

Each episode explores Scandinavian baking traditions, Swedish fika culture, baking science, nostalgic recipes, modern dessert trends, and the stories behind the foods we love.

New episodes released regularly.

If you make these Peanut Butter Ice Cream Cookie Sandwiches, I'd love to see them!

Tag me on Instagram:

@bakedbyammna

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Thank you so much for listening, and I'll see you in the next episode.