Smoked Ice Cream Sandwiches

Smoked Ice Cream Sandwiches
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  • Servings:



These grilled ice cream sandwiches have it all. Chocolate, walnuts and applewood combine over the heat of the grill for a treat that’s perfect for a warm summer evening. You can substitute other types of roughly chopped nuts for walnuts, and even omit the chocolate if you like. Swap in the same amount of almonds, pecans or hazelnuts for walnuts, if desired. You can make the cookies a day ahead. Store them in an airtight container until you're ready to serve them.


  • 1 cup brown sugar, firmly packed
  • ¼ cup white sugar
  • ¾ cup unsalted butter, melted
  • 1 egg, plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • ¾ tsp. baking powder
  • Pinch salt
  • 2 cups dark chocolate (70% cacao), roughly chopped
  • 1 cup walnuts, roughly chopped
  • Vanilla ice cream
  • Aluminum pie tin
  • ½ cup applewood chips


  1. Heat one side of the grill to high and leave the other side off or cold. Close the lid and let the grill heat to 350° F.
  2. Mix the brown and white sugar in a bowl. Drizzle in the melted butter and mix it with the sugar until it resembles moist sand, about 3 minutes when using an electric mixer.
  3. Add an egg to the sugar and butter. Incorporate the egg, then add a single egg yolk. Scrape down the sides of the bowl and incorporate the egg yolk and vanilla.
  4. Whisk together the flour, baking powder and a pinch of salt in a separate mixing bowl. Add about half the flour to the wet ingredients and combine them with a wooden spoon. Add the remaining flour and mix until just combined. Try not to overwork the dough.
  5. Fold in the chocolate and the walnuts.
  6. Wrap a sheet pan in heavy-duty aluminum foil and turn it over.
  7. Roll the dough into 3" balls. Arrange the dough balls on the inverted sheet pan, spacing them 2" apart. Let the grill return to 350° F before adding each new batch if you're baking them in batches.
  8. Set an inverted pie tin on the grill. Sprinkle a handful of applewood chips on the barbecue coals or add them to the wood chip box of a gas smoker.
  9. Set the pan of cookies on top of the inverted pie tin. Close the grill.
  10. Smoke the cookies for 20 minutes. Take the cookies off the grill and let them cool for 15 minutes on a wire rack.
  11. Lay half the cookies on the serving dish. Top each cookie with a large scoop of vanilla ice cream. Lay a second cookie on top of each scoop of ice cream and serve immediately.
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