Ice Cream Sandwich | Christine Cushing

IDO UDO
Published on Sep 11, 2020
Ice cream sandwiches bring out the kid in all of us. I show you all the secrets to making homemade ice cream sandwiches without all the additives and stabilizers of store bought. With my method you can make chocolaty cookies and use a premium quality ice cream. Perfect for celebrating National ice Cream Day. FULL RECIPE BELOW.

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RECIPE - HOMEMADE ICE CREAM SANDWICHES

1/2 cup butter at room temperature (110 gm )
¼ cup sugar (50 gm)
¼ cup coconut or brown sugar (45 gm)
2 egg yolks
1/2 tsp. vanilla (2.5 ml)
1 cup all purpose flour (140 gm)
1/2 cup cocoa powder
½ tsp. salt (2.5 ml)
2 lbs or 1 Kg good quality ice cream

Preheat oven to 350 degrees F.

Before you start ensure the following: If you want to use ice cream from a small tub , find a loaf pan and figure out the dimensions that your rectangular ice cream slab needs to be. See video for details. I used a pan -7 ½ x 4“ (for 3cookies each 2.5 x 4 rectangles )

Remove ice cream from freezer and store in fridge for an hour or until soft enough to scoop and mould, but not melting. Line your desired pan with parchment paper and scoop ice cream into mould. With spatula smooth out an even 1“ layer. Cover with parchment and refreeze for 1-2 hours until firm. Alternately, just use an ice cream slab and slice the desired size from frozen.

For Cookies: In a bowl, beat together butter and both sugars, until light and fluffy. Scrape down sides. Add egg yolks and vanilla and beat until fully blended.

Sift together flour, cocoa. Stir in salt. Add to butter mixture. Beat on low speed until mixture just comes together. Transfer dough to counter top and gather up and knead very gently until smooth.

Roll gently into log shape. Roll onto parchment paper until 1/8" - 3 mm thick, without flour. Cut another piece of parchment into 7.5“ x 8 “rectangle and lay over top of dough. (this will give you 6 cookies each 2.5 x 4') With knife or pasta cutter, cut the dough to size of top sheet. Gather up the scraps into a ball. Peel off top piece of paper and cut dough into 6 - 2 ½ x 4 inch rectangles. Reserve this paper to trace ice cream later. Do not pull cookies apart. Slide paper with dough onto a baking sheet. Repeat with the remaining dough.

With a fork, pierce holes in cookies. Bake in 350 F still oven in middle rack for about 10-11 minutes, until just beginning to set but not crisp. Remove and let cool completely.

Can be made in advance and stored in a sealed container. Working with 3 cookies bottoms baked side up, lay the slice of ice cream on top of cookies and top with 3 more cookies, with nice side out. Press down gently .Cut through the ice cream , to match the shape of cookies below. You can now gently pull cookies apart. Press gently to secure each sandwich and quickly freeze them, for at least 2 hrs on a tray to set. Wrap in parchment paper.

Makes 6 sandwiches

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