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Root Beer Float Cookie Ice Cream Sandwiches

Root beer float ice cream sandwiches made with molasses-and-root-beer soft cookies, then filled with vanilla bean ice cream and finished with a root beer caramel drizzle. These nostalgic frozen sandwiches bake up tender and set in the freezer for a scoopable, hand-held treat.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the root beer cookies
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 stick unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup molasses
  • 1 egg
  • 1 tbsp root beer extract or flavoring
  • 1 tsp vanilla extract
Ice cream filling
  • 0.5 gallon vanilla bean ice cream
Root beer caramel sauce
  • 0.5 cup caramel
  • 1 tsp root beer extract

Equipment

  • 1 sheet pan

Method
 

Bake the root beer cookies
  1. Preheat oven to 350F and place a sheet pan in the oven to warm slightly. Whisk all-purpose flour, baking soda, cinnamon, and salt in a bowl until evenly combined.
  2. Beat unsalted butter and granulated sugar until fluffy, scraping the bowl as needed. Add molasses, egg, root beer extract or flavoring, and vanilla extract and mix until smooth.
  3. Stir the flour mixture into the wet ingredients until just combined and no dry streaks remain. Scoop into rounded mounds and press flat onto the sheet pan.
  4. Bake at 350F for 10-12 minutes until the cookies look set at the edges. Cool completely before assembling.
Assemble and freeze
  1. Stir 1 teaspoon root beer extract into 1/2 cup caramel until the sauce tastes evenly flavored. Sandwich vanilla bean ice cream between two cooled root beer cookies to form ice cream sandwiches.
  2. Drizzle root beer caramel over the top of each sandwich so it lightly coats the cookie surface. Freeze at least 1 hour until firm.

Notes

Pro tip: Freeze the finished sandwiches on a parchment-lined tray so the caramel drizzle doesn’t smear; if the caramel thickens, warm it briefly until pourable. Store in the freezer up to 2 weeks in an airtight container; freezer yes. For a dairy-free swap, use a vanilla-bean non-dairy ice cream alternative and dairy-free caramel.