5 Vintage Ice Cream Sandwich Makers You Didn’t Know You Needed
You pull a frozen treat from the box and unwrap it. The cookie is soft, the ice cream just right. But store-bought ice cream sandwiches rarely taste like that anymore. Either the wafers turn soggy or the ice cream layer is thin and icy. You start wondering if homemade could be better.
It can. And the right tool makes all the difference. Vintage ice cream sandwich makers—those retro presses and molds from the 1950s through the 1970s—are making a comeback. Not just as decoration, but as genuinely useful kitchen tools. This article walks you through five models worth hunting for, what makes each special, and how to use them with modern ingredients.
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What Makes a Vintage Ice Cream Sandwich Maker Worth Owning
Vintage sandwich makers were built to last. Most are cast aluminum or heavy-gauge steel with Bakelite or wood handles. They don’t crack, warp, or break after a season of use. Modern plastic versions often crack at the hinge within a year.
Another advantage: the shapes. Vintage makers came in scalloped rectangles, classic squares, and even novelty rounds. The edges press a crimp that seals the ice cream inside, which keeps the cookies from sliding apart when you bite. That crimp also traps the filling, so you get less melting down your hand.
One thing you’ll notice: these old tools don’t have non-stick coatings. That’s actually a plus. The bare metal surface gets seasoned over time, much like a cast-iron skillet. A light wipe of butter or oil before pressing gives you a clean release. No flaking Teflon to worry about.
The Five Vintage Ice Cream Sandwich Makers You Should Know
1. The West Bend 1950s Square Press
West Bend produced a heavy cast-aluminum press with a spring-loaded hinge. It stamps out a 3×3-inch sandwich with a tight crimp. The handle stays cool during use. You’ll find these at estate sales and online auctions for $15–35. Look for models with the original wooden knob—replacement knobs are available but don’t match the patina.
One downside: the press only works with soft cookies that you can press flat. Hard biscotti or crunchy wafers will shatter. Stick with chewy chocolate chip or sugar cookies slightly underbaked.
2. The Mirro 1960s Scalloped Rectangle
Mirro made a two-piece rectangular mold with scalloped edges. You lay a cookie in the bottom half, add ice cream, top with another cookie, then clamp the lid shut. The scallops create a decorative border that looks professionally made. The aluminum body transfers cold well, so the ice cream stays firmer during assembly.
This model requires some practice to avoid overfilling. A generous tablespoon of ice cream per sandwich is the sweet spot. More than that and the filling oozes out the sides. Less and the sandwich looks skimpy.
3. The Griswold No. 0 Sandwich Iron
Griswold is famous for cast-iron cookware, but they also made a small sandwich iron in the 1930s–40s. It’s a two-part hinged iron with a long wooden handle. You heat the iron on a stovetop, place a cookie dough round on one side, add ice cream, then close and press with a spatula. The heat toasts the cookie and melts the ice cream slightly, creating a warm-cold contrast that is surprisingly good.
This is the most hands-on maker on this list. It takes trial and error to get the timing right. But the result is a crisp, golden cookie with melted ice cream inside. A proper dessert.
4. The Foley 1970s Round Sandwich Mold
Foley produced a set of four plastic rings that snap together to form a round sandwich. The rings keep the cookies in place while you fill them. This design is less common but very forgiving for kids. You can fill the rings with soft-serve or firm ice cream, then freeze the whole assembly. After freezing, the rings pop off, leaving a perfect circle.
The plastic is thick and does not crack easily. But it is not dishwasher safe. Hand wash only, otherwise the rings warp.
5. The Dazey 1950s Triple Press
Dazey made a press that stamps out three mini sandwiches at once. The aluminum base has three shallow wells for cookies and a top plate with three matching plungers. Load each well with a cookie, add a dollop of ice cream, top with another cookie, and push the plungers down. You get three bite-sized sandwiches in one motion.
This is perfect for parties or for kids who want small portions. The plungers have a slight taper that creates a domed top on each sandwich. It looks like a tiny hamburger. The only catch: the plungers can stick if you don’t grease them lightly. A quick spray of oil before each batch solves it.
Comparing the Five Makers: Which One Fits You?
| Maker | Material | Output Shape | Best For | Learning Curve |
|---|---|---|---|---|
| West Bend Square Press | Cast aluminum | 3×3-inch square | Classic sandwiches, firm ice cream | Low |
| Mirro Scalloped Rectangle | Aluminum | Scalloped rectangle | Decorated edges, consistent thickness | Medium |
| Griswold Sandwich Iron | Cast iron | Round, toasted | Warm-cold contrast, adventurous cooks | High |
| Foley Round Mold Set | Plastic | Circle | Kids, soft-serve, make-ahead freezing | Low |
| Dazey Triple Press | Aluminum | Three small rounds | Parties, portion control, minis | Medium |
How to Use a Vintage Ice Cream Sandwich Maker the Right Way
First, chill the maker. Aluminum and cast iron work best when cold. Pop the press or mold in the freezer for 15 minutes before assembling. This stops the ice cream from melting the moment it touches the metal.
Second, choose the right cookie. You want a cookie that is soft enough to press without shattering but firm enough to hold its shape. Think chewy chocolate chip, oatmeal raisin, or shortbread. Slice-and-bake dough works great because you can bake it slightly underdone.
Third, spread the ice cream evenly. Use a small offset spatula or the back of a spoon. Fill to the edges but not beyond. A little overflow will press out when you close the mold. If you overfill, scrape the excess off with the spatula before freezing.
Fourth, freeze the assembled sandwiches. Place them on a parchment-lined baking sheet and freeze for at least two hours. This sets the crimp and firms the filling. After that, you can wrap each sandwich individually in wax paper and store them in a freezer bag for up to two weeks.
One more tip: if you want to add mix-ins, press them into the ice cream layer before closing the second cookie. Sprinkles, mini chocolate chips, or crushed cookies work well. The vintage crimp holds them in place.
Frequently Asked Questions About Vintage Ice Cream Sandwich Makers
Can I use store-bought ice cream in these makers?
Yes. Soften the ice cream at room temperature for 5–10 minutes until it is spreadable but not melted. Hard ice cream will crack the cookies. Homemade ice cream works best because you can control the fat content and churn it softer.
Do I need to season a cast-iron sandwich maker?
Yes, if it is bare cast iron like the Griswold. Rub a thin layer of vegetable oil inside the molds and heat them on low for 10 minutes. Let it cool and wipe off excess. Season once before first use and again if food starts sticking.
How do I clean a vintage aluminum press without damaging it?
Hand wash with warm water and a soft sponge. Mild dish soap is fine. Avoid steel wool or abrasive scouring pads—they scratch the surface and make the metal rough. Dry immediately to prevent oxidation. If the press gets sticky, wipe it with a paper towel dipped in cooking oil.
Where can I find these vintage makers?
Check estate sales, flea markets, and online marketplaces like eBay and Etsy. Search for “vintage ice cream sandwich press,” “retro sandwich mold,” or specific brand names like West Bend or Mirro. Expect to pay $10–50 depending on condition and rarity. Some sellers also list them on vintage electric tea kettle pages as part of retro kitchen collections.
Can I make gluten-free or vegan ice cream sandwiches with these tools?
Absolutely. Use gluten-free cookie dough that is sturdy enough to hold shape. Coconut-based or oat-milk ice creams work well, though they melt faster than dairy. Chill the maker longer and work quickly. The molds themselves do not contain gluten or animal products.
What to Do Next: Your Action Plan
- Pick one maker from the list that fits your kitchen style and skill level. The West Bend square press is the best starting point.
- Source a reliable ice cream maker like the Nostalgia electric model. Having fresh ice cream on hand turns these vintage tools from shelf decorations into daily drivers.
- Test your first batch with simple chocolate chip cookies and vanilla ice cream. Note the fill level and press pressure. Adjust for the next batch.
- Freeze sandwiches in a single layer on a baking sheet before stacking them. This prevents them from sticking together or losing shape.
- Experiment with flavors: cookies and cream, mint chip with dark chocolate cookies, or lemon sorbet with shortbread.
- Clean your vintage maker right after use. A small investment in care keeps it working for another 50 years.
- Share a batch with friends. Vintage ice cream sandwich makers spark conversation and make people smile—especially when you tell them the press is from 1958.