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Phyllo Berry Ice Cream Sandwiches

Total Time: 6 HR Makes: 12 sandwiches
Prep Time: 20 MIN Cook Time: 25 MIN Additional Time: 5 HR 15 MIN

Ice cream sandwiches are a beloved summer treat. They combine the creamy goodness of ice cream with the satisfying crunch of cookies. While traditional ice cream sandwiches typically use cookies as the outer layers, why not take it up a notch? Our friend Dora Cavallo reached for a box of Athens Phyllo Dough to make a delightful twist on this classic treat. Using phyllo dough creates a crispy, flaky casing for the ice cream sandwiches. The mixed berries in the ice cream add a delicious and festive touch. We have no doubt you will love this refreshing treat all summer long!

  • 1 roll Athens® Phyllo Dough (9” x 14”), thawed
  • 6 tablespoons unsalted butter, melted
  • Raw sugar
  • 2 cups heavy cream, cold
  • 1 can (14 ounce) sweetened condensed milk
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 cups mixed berries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice



Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350ºF. Line 2 sheet pans with parchment paper.

Place the berries, sugar, and lemon juice in a saucepan. Bring to a low boil and simmer for 5 minutes. Remove from the heat and allow the mixture to cool completely. 

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Take one sheet of phyllo dough and place it on one of the lined sheet pans. Brush it lightly with melted butter and sprinkle a pinch of raw sugar over the buttered sheet. Repeat this process with 8 more sheets, stacking them on top of each other. Bake for 12-15 minutes until the dough is golden brown and crispy. Repeat this process with the remaining phyllo dough. Allow the baked dough to cool completely before assembling. 

In a bowl of a stand mixer, whisk the heavy cream until stiff peaks form. Fold in the sweetened condensed milk and salt followed by the cooled berry mixture.

To assemble, line the 9 x 13 x 2 inch pan with plastic wrap, allow for some overhang over the sides. Trim the edges of the phyllo to fit into the pan easily. Place one of the crusts into the lined pan. Spoon the ice cream mixture evenly over the top. Gently press the remaining crust over the ice cream and fold the plastic over. Freeze for 5 hours or until set. Overnight is best.

To serve, use a sharp knife to cut out 12 equal pieces and serve immediately.



Serving size: 1 sandwich, Amount per serving: Calories 500, Total Fat – 17.8g, Saturated Fat – 10.1g, Trans Fat – 0g, Unsaturated Fat – 7.7g, Cholesterol – 54mg, Sodium – 432g, Dietary Fiber – 0.8g, Total Carbohydrate – 78.9g, Total Sugars – 28.6g, Protein – 9.3g


These ice cream sandwiches are a perfect make ahead recipe. Store in the freezer for up to 1 week in an air tight container.

Try any combination of your favorite ice cream flavor. Add some festive sprinkles or a drizzle of chocolate too.

Special Equipment- This recipe requires one – 9″x13″x2″ pan.