Ice cream sandwiches win at dessert. You get ice cream and cookies. And when you make it yourself, they can be as monstrous as you want. As shown.
It was a no-brainer to make ice cream sandwiches for our first official ‘barbecue.’* I had been eyeing this recipe for longer than I’d care to admit, (Ahem, 2 years) and was glad to finally have an excuse to make it. I had made ice cream sandwiches before, but they were more on the disco side of things. Not that there’s anything wrong with that, but I wanted the novelty of childhood Dickie Dee deliveries. Minus the creepy man that drove the bike. Also, it was requested that the cookies didn’t get stuck to the roof of your mouth.
These were a bit time consuming, but it was the long weekend; I wanted an excuse to lick ice cream out of a bowl and have no agenda doing so. The cookies were easy enough, it was just the waiting for the dough and ice cream to chill that took the longest. The measuring of the cookies was a bit tedious, but I can’t say I was truly accurate in that step, thus cutting down my prep time a bit. By all means, you are welcome to make even and straight cookies. But really, we just want two vessels to wedge ice cream inside. Do we really care if they’re the same size?
Well, my roommates didn’t mind. The sandwiches last all of 24 hours. Maybe less. And that’s only because we were all too full to eat them all at once. The cookies didn’t get too hard after freezing and the ice cream was perfectly firm. I might recommend undercooking the cookies a little bit, perhaps by 5 minutes at the most; just to avoid the infamous ice-cream-ooze when you bit into the sandwich. Or you could leave them out for 5 minutes as well, just to soften everything up for maximum ice cream enjoyment.
*We ran out of propane and ate inside because it was too cold to dine al fresco. The spirit was there.
Double Chocolate Ice Cream Sandwiches
Makes about 10
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1/2 cup (200 grams) granulated sugar
1/2 cup (200 grams) brown sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
1/2 gallon (8 cups or approximately 1050 grams, weight will vary by brand/variety) ice cream, your choice of flavour (I used chocolate caramel.)
1. Line the bottom of a 9-by-13-inch pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour.
2. Preheat oven to 350°F degrees.
3. Line two baking sheets with parchment paper. Mix the flour and cocoa together and set aside.
4. In a separate bowl, beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined.
5. Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (I recommend 30 minutes only; any longer and it becomes crumbly to roll out).
6. Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of 24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches. Those are Deb’s instructions, I just rolled it out and tried to make uniform-ish rectangles. As you know, I’m not the most precise person.
7. Use an offset spatula to transfer the rectangles to the prepared sheets; you’ll only need an inch space between them. Use the tip of a spoon to poke the cookies with holes.
8. Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
9. Run a knife along the exposed sides of the pan of ice cream to loosen it. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface.
10. Using one of the cookies as a template, cut ice cream into the same shape. Lift each piece of ice cream with cookie and sandwich with a second cookie. This is a messy, sticky ordeal. I didn’t wait for my ice cream to freeze enough, I’m sure it would be less frustrating when your ice cream isn’t that of soft serve.
11. Eat immediately or freeze until ready to enjoy!