Ice cream sandwiches = childhood. With so many gourmet sammies out there (although they are delicious) the 10-year-old in me was craving a more classic version, which I decided to try and make after coming across a recipe in June's Bon Appétit. This recipe does take a long time, but there are some perks over buying them: 1) you get to pick your flavour (and no, you do not have to make the ice cream yourself, though kudos if you are embarking on that journey), 2) you get to enjoy a twist on a classic childhood favourite and 3) you get major bragging rights when you host your next BBQ. That being said, I appreciate my first attempt looks like the 10-year-old craving them actually made them.
You can pick 1 or 2 ice cream flavours for the sandwiches
If you pick 2, try and pick ones that complement each other in both colour and flavour (I did strawberry and vanilla)
Work quickly! The hardest part was putting the ice cream in the sandwiches without them melting
Freeze the sandwiches as you go and if you can, try and keep some of the ice cream frozen while you fill them instead of bringing the whole ice cream tray outside (thats how I ended up with the melted mess)
Total Time: Long
Makes 15-18 sandwiches
3/4 cup cocoa powder
1 1/2 tsp salt
1 tsp baking powder
2 1/2 cups all-purpose flour (plus some for dusting)
1 cup unsalted butter at room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 pints ice cream (flavour 1)
2 pints ice cream (flavour 2)
For the Cookies
Whisk cocoa powder, salt, baking soda and flour in a mixing bowl.
In a second bowl, beat butter, brown sugar and granulated sugar in a large bowl until light and fluffy (preferably in an electric mixer).
Add eggs and vanilla to sugar and butter mixture and beat until very fluffy.
Slowly fold in flour mixture and mix until just combined, do not over mix.
Divide dough in half and wrap each half in plastic wrap, pressing down to create 1/2 inch thick discs.
Place dough in fridge to chill for at least 2 hours (or overnight).
Preheat oven to 350 degrees. Let dough sit at room temperature until slightly softened, about 10-20 minutes.
Using a rolling pin, roll out first half of dough on a floured surface until dough is 1/8 inch thick and forms a rectangle that is approximately 16x12''. Dust with flour as needed.
Using a ruler, cut rectangles that are 4x1.5'' and transfer them to a parchment-lined baking sheet and spacing them at least 1'' apart. During this process, if dough starts to get warm and sticky, place in fridge to chill. Repeat process for second half of dough.
Using a toothpick or fork, prick cookies in several places.
Bake for 12-15 minutes, rotating trays to ensure all cookies are evenly baked.
Preparing the Ice Cream
Line a 13x9'' baking sheet with plastic wrap, leaving several inches hanging off the edges.
Take both pints of the first ice-cream flavour and let sit at room temperature until slightly softened.
Transfer to mixing bowl and stir until ice cream is soft (like the consistency of cake batter).
Using a spatula, scrape ice cream onto the lined baking sheet to form an even layer of ice cream that covers the entire tray.
Freeze uncovered for at least 20 minutes.
Repeat the process with the second ice cream flavour and layer it on top of the first flavour on the baking sheet.
Cover ice cream with plastic wrap and freeze for at least 8 hours (or overnight).
Remove ice cream from freezer, remove plastic wrap and transfer to cutting board.
Cut ice cream into 4x1.5'' rectangles.
Line cookies with 1/2 of them flat-side facing upwards.
Working quickly, place the one of the measured ice cream pieces on a cookie that is flat-side up. Top with second cookie (flat-side down). Repeat for all cookies.