Pop Tart Ice Cream Sandwich Recipe
Toaster pastries are already sturdy and pre-baked, so they hold up to being frozen solid without turning soggy the way regular bread or cookies can, and the frosted side gives a built-in sweet layer that mimics a bakery-style ice cream sandwich with almost no work.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 4 hr 15 min
- Servings
- 4
Ingredients
- 8 pastries frosted Pop-Tarts (any flavor)
- 2 cups vanilla ice cream, slightly softened
- 1/4 cup rainbow sprinkles
Nutrition per serving
- Calories
- 574
- Protein
- 6g
- Carbs
- 97g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Let the ice cream sit at room temperature for 5-10 minutes until scoopable but not melted.
- 2Line a small tray or plate with parchment paper and place it in the freezer so it's ready for the assembled sandwiches.
- 3Lay 4 Pop-Tarts frosted-side down on the counter. Scoop or spread about 1/2 cup of softened ice cream onto each, staying about 1/4 inch from the edges.
- 4Top each with a second Pop-Tart, frosted-side up, and press down gently until the ice cream just reaches the edges.
- 5Working quickly, roll the exposed ice cream edges of each sandwich in the sprinkles, pressing lightly so they stick.
- 6Transfer the sandwiches to the chilled tray, wrap each individually in plastic wrap, and freeze for at least 4 hours, or overnight, until solid all the way through.
- 7Unwrap and serve straight from the freezer.
Tips & variations
- Use s'mores or chocolate fudge Pop-Tarts and swap in chocolate ice cream for a richer, cookies-and-cream-style version.
- Press a few mini chocolate chips or crushed pretzels into the ice cream edge along with the sprinkles for texture.
- For a firmer, bakery-style bite, dip the frozen sandwich edges in melted chocolate and let them set for another 15 minutes in the freezer before serving.
- Sturdier, low-melt ice creams (super-premium, dense pints) hold their shape in the freezer longer once these are unwrapped for serving than lighter, aerated ice creams.
Storage & reheating
Wrap each sandwich individually in plastic wrap, then store in a zip-top freezer bag for up to 2 weeks. Unwrapped sandwiches left out in open air will pick up ice crystals and freezer taste faster, so keep them sealed until ready to eat. These are a freezer-only treat and shouldn't be reheated.
Tips from the Tulo kitchen
- Softening the ice cream in the microwave for 8-10 seconds gives more even control than letting it sit out, since the edges of a pint soften much faster than the center at room temperature.
- Assemble all the sandwiches before rolling any edges in sprinkles, working in a cold kitchen if possible, since the ice cream starts to soften again the moment it's out of the container.
FAQ
Can I use any flavor of Pop-Tart for this?
Yes. Strawberry, brown sugar cinnamon, and s'mores all work well because their frosting stays intact when frozen; just match the ice cream flavor to the pastry for the best combination.
Why did my ice cream squeeze out the sides?
The ice cream was either too soft when assembled or the sandwiches weren't frozen long enough before handling. Freeze them fully solid, at least 4 hours, before unwrapping.
Can I make these ahead for a party?
Yes, they hold well in the freezer for up to 2 weeks if wrapped individually. Pull them out just a minute or two before serving so they're easier to bite into.
Do I need to toast the Pop-Tarts first?
No, use them straight from the package. Toasting makes them crisp and slightly puffed, which causes the ice cream layer to press unevenly and can crack the pastry when frozen.
