I don’t know if I’ve mentioned exactly the extent to which I love ice cream. I worked at Baskin Robbins for a few years in high school and I haven’t been able to get enough of the stuff since. No joke, given the flavor and brand, I could eat a gallon of ice cream with no problem at all. It helps that I don’t have a lactose-intolerant bone in my body. Well, sometimes it’s not helpful. Sometimes it’s down right annoying. I’d love a reason to stop me from consuming the calories. As it stands, it’s an internal battle raging in my head. Very often, ice cream wins said battle.
It’s been at least a month since I’ve had any ice cream, and as a reward for my good behavior, I’ll eat some ice cream. Ice cream sandwiches are of course a favorite dessert of mine, so I thought I’d try my hand at making some. It was a lot simpler process than I’d imagined. I will say, the freezing of the sandwich is key to its success. They were MUCH better after being frozen overnight, as opposed to 30 minutes.
This dough recipe is also great, though I must admit, not perfect. It’s delicious, but doesn’t have the same soft and chewy texture of a traditional ice cream sandwich. I don’t see this outcome as a problem, only as an opportunity to make more ice cream sandwiches :)
2 cup(s) All-Purpose Flour
1/2 cup(s) Cocoa Powder
2 tablespoon(s) Cocoa Powder
1/4 teaspoon(s) Salt
1 cup(s) (2 sticks) Unsalted Butter, softened
1 1/2 cup(s) Confectioners’ Sugar
2 large Egg Yolks
1 teaspoon(s) Pure Vanilla Extract
2 quart(s) Mint Chocolate-Chip Ice Cream, slightly softened (Or flavor of choice)
Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.
Shape the cookies: Line a 13- by 9-inch baking pan (or large plastic tupperware) with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness — approximately 9 by 11 inches. Cut the dough into six 2 1/2- by 5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2- by 5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set — Minimum 30 minutes, best overnight.