Dairy Farmers of Canada

Maple Ice Cream Sandwiches

What a better way to celebrate Canada Day than biting into a maple ice cream filled sandwich. Even better? Shape your cookies like maple leaves and you are destined to have a winner.

  • Prep: 1 h
  • Cooking: 15 min
  • Refrigeration: 24 h
  • Freezing: 2 h
  • Baking Time: 10 min
Yields 18 ice-cream sandwiches
maple ice cream sandwiches


  • Maple Ice Cream
  • 2 cups (500 mL) 35 % cream
  • 1 cup (250 mL) Milk
  • 1 pinch salt
  • 6 egg yolks
  • 1 cup (250 mL) maple syrup (preferably dark amber)
  • Cookies
  • 3/4 cup (180 mL) butter softened
  • 1 cup (250 mL) packed light brown sugar or sugar
  • 2 eggs
  • 1/2 tsp (2 mL) maple extract
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
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Maple Ice Cream:

In a medium heavy bottomed saucepan, heat cream, milk and salt over medium heat until bubbles form around the edge. Remove from heat.

In a large heat-proof bowl, whisk egg yolks and maple syrup. Gradually whisk spoonful’s of hot cream mixture into yolk mixture. Return to pan; cook over medium heat, stirring constantly, for about 8 to10 minutes or until thick enough to coat back of wooden spoon. Strain through fine sieve into a heat-proof bowl. Place plastic wrap directly over surface; refrigerate overnight.

Freeze in ice-cream machine (see below for no ice cream machine instructions) according to manufacturer’s instructions. Pack into airtight container and freeze for 1 hour or until firm.


In a medium bowl, with an electric mixer, beat butter and sugar, until light. Add eggs in one at a time. Beat in maple extract. In a separate bowl, whisk together flour and baking powder; stir into butter mixture in 2 additions. Divide dough in half; shape each into disc. Wrap in plastic; refrigerate for at least 1 hour.

Pre-heat oven to 375 °F (190 °C). Line rimless baking sheets with parchment paper. On a lightly floured surface; roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thick. Using a 3-inch (8 cm) maple leaf shaped cookie cutter, cut out shapes, rerolling scraps. Place on prepared baking sheet.

Bake for about 10 minutes or until light golden on bottoms and edges. Let cool on pan on a rack for 2 minutes then transfer to racks to cool completely.

To assemble, take the ice cream out of the freezer to soften. Meanwhile, freeze cookies for 10 minutes or until hard. Carefully smooth 2 to 3 tablespoons (30 to 45 mL) of ice cream on bottom of half of the cookies, sandwich with second cookie. Clean the edges and place on a parchment covered baking sheet; freeze until ready to serve. Transfer to air-tight container and freeze, up to 5 days.


To make fancier, sprinkle the ice cream edges with red sprinkles or maple flakes before putting in the freezer.

No ice cream maker, no worries – prepare the custard base and refrigerate overnight. Stir with a spatula and transfer to a freezer-safe bowl or container. Cover and freeze for 2 hours. Remove from freezer and beat with electric hand mixer to break up ice crystals. Cover and freeze for 2 hours. Beat with mixer again, the ice cream should be thick but too soft to scoop. If it is not thick enough, cover and return to freezer for additional freezing time; and beat again. Cover and freeze until the ice cream is firm.

Store unfilled cookies in an air-tight container at room temperature for up to 5 days.

Nutritional information

Per serving
Energy: 344 Calories
Protein: 4 g
Carbohydrate: 38 g
Fat: 20 g
Fibre: 0.5 g
Sodium: 53 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 74 mg
Folate: 20 %
Riboflavin: 27 %
Selenium: 23 %
Vitamin A: 21 %