This Halloween ice cream sandwich is an easy Halloween treat for kids and adults alike! This Halloween recipe is a fun dessert for any spooky occasion, from a kid’s party to a trick-or-treating night in.
Halloween is all about the candy, but let’s have a moment for Halloween ice cream. There’s nothing better than an ice cream sandwich, unless it’s one using famous chocolate chip pudding cookies.
Use fun halloween M&Ms inside the cookies themselves or get creative with candy eyeballs and Halloween sprinkles around the outside to make these super festive.
They get their extra spookiness from the candy eyeballs surrounding the ice cream, ease from the pre-made cookies, and their deliciousness from the smooth and creamy Edy’s Slow Churned light ice cream.
Delicious, spooky and easy. Those are three killer (get it?) things for a Halloween treat!
Need more ideas for fun Halloween treats? Try another fun treat like Halloween mummy pumpkin bars Halloween candy bark next time.
Ingredients You Need
Here are the simple ingredients for this Halloween ice cream recipe. Skip to the recipe card for exact measurements.
- Flour: all purpose or 1:1 gluten-free flour works.
- Baking soda and salt: for rise and flavor.
- Unsalted butter: at room temperature.
- Sugar: both white and light brown sugar.
- Instant vanilla pudding mix: to make them extra gooey and soft.
- Large eggs: room temp is best.
- Vanilla: for flavor.
- Chocolate: use chocolate chips, Halloween M&Ms, or Reeses’ pieces.
- Ice cream: your favorite store-bought ice cream works. I like vanilla and chocolate but you could do another flavor like Oreo.
- Halloween candy and decorations: I used candy eyeballs, but I’ve also used Halloween sprinkles and Halloween Oreos.
How to Make Halloween Ice Cream Sandwiches
Here are the simple steps, with photos, to make this festive Halloween ice cream. Skip to the recipe card for full instructions.
Step 1. Make the cookie dough: beat the butter and sugars, add the eggs and pudding, then mix in the dry ingredients. Stir in the chocolate chips.
Step 2. Bake cookies and cool: Drop by 1/4 cup onto a parchment lined baking sheet. Bake for 8-10 minutes then let them cool completely.
Step 3. Stuff with ice cream: Add a scoop of ice cream to the bottom of a cookie and sandwich with another. Alternately, use the trick to slice a pint of ice cream for perfectly round ice cream sandwiches.
Step 4. Decorate: place the candy eyeballs around the ice cream or roll them in your favorite Halloween sprinkles.
How to Store
Once you make the cookies and assemble them, wrap them individually in plastic wrap then foil foil and place them in the freezer. You can make them up to 3 months in advance! Let them thaw for a few minutes before serving.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Spooky Halloween Ice Cream Sandwich
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Ingredients
- 2¼ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 2-3 cups Chocolate or Vanilla ice cream
- 1-2 cups Halloween Candy Eyeballs sprinkles, or crushed Halloween oreos (or all 3)
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda and salt and set aside.Using a stand or electric mixer, beat the butter and sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. Once combined, add the pudding mix, vanilla and eggs and beat on high for 2-3 more minutes.
- Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so
- the flour doesn’t get everywhere. Turn the mixer up to high and mix until combined, about 30 seconds. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.
- Scoop ¼ cup of dough and quickly form into ball of dough. Place 2 inches apart onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Be sure to make an even number of cookies. You should end up with 14-16 baked individual cookies.
- Allow baked cookies to cool on the baking sheet for 2-3 minutes then transfer to a baking rack to cool completely.
- Once cooled completely, flip cookies upside down so bottom is facing up. Scoop ¼ cup of ice cream on top of one cookie. Place another cookie bottom-down on top of the scoop of ice cream and press down gently to make a sandwich. Cover ice cream with Halloween Candy eyes. Repeat until all baked cookies are sandwiches.
- Make ahead tip: wrap each ice cream sandwich individually in foil and place in the freezer for up to 3 months.
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