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Ice Cream Sandwiches




It is HOT! Like...too hot to be making ice cream sandwiches ๐Ÿ˜‚ but the perfect day to eat one!


It's things like this that keep me up at night. "How do ice cream sandwiches not get hard when frozen?" We have all sandwiched ice cream between two cookies, but it's not the same as the nostalgic soft chocolate sandwiches with vanilla ice cream.


I don't know their secret per se, but I have a recipe that kept the cookies nice and soft, even after being frozen for hours. The secret? CORNSTARCH! That and baking the cookies justtttt enough makes them the perfect ice cream sandwich cookie.


For the ice cream part, I love the look of a cleanly cut ice cream center. I recommend a few things.


If you choose to make a rectangle cookie, buy a pint of ice cream, cut 'slices' of it, and make the same size as your cookie. If using a round, get a pint with a paper package, peel away the paper, and slice.


Alternatively, if you let the ice cream melt and smooth it into a 9x13 pan lined with wax paper, you can create a nice even layer. Re-freeze and then use a cookie cutter (the same as the one you use for the cookies) to cut it out. I find this method allows you a little more time and workability of the ice cream, especially on days like today.


Recipe adapted from Preppy Kitchen


Ingredients


For the Cookies:


  • 1 cups unsalted butter (2 standard sticks)

  • 1 cups sugar 200g

  • 1 large egg

  • 1/4 cup corn starch 30g

  • 2 cups all-purpose flour 240g

  • 3/4 cups cocoa powder 75g

  • 1/2 tsp salt 2.1g

  • 1 tsp vanilla 5mL



For the Assembly:

  • 2 pints of your favorite ice cream




Instructions:

  • Preheat oven to 350 degrees.

  • Combine room temperature butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Donโ€™t over mix.

  • Add eggs and mix and scrape the sides of the bowl.

  • Stir in vanilla.

  • Sift together flour, corn starch, cocoa, and salt.

  • Add in flour mixture to the bowl. Mix at low speed for 30 seconds.

  • The dough is ready when it sticks to the paddle mixture. Do not over mix.

  • Roll out the dough between 2 pieces of parchment paper.

  • Use a round cookie cutter to cut out circles.

  • Bake for 8-10 minutes, just until centers are set.

Assembly:


Prepare ice cream as explained above -- depending on shape of cookie and ice cream of choice. Sandwich between two cookies and freeze until ready to eat!


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