Ice Cream Sandwiches
User Reviews
4.8
Ice Cream Sandwiches
Description
This recipe begins by softening vanilla ice cream to spread evenly in a parchment-lined pan, then freezing until solid. A chocolate cookie batter, made from all-purpose flour, cocoa powder, baking powder, salt, butter, sugar, vanilla, and eggs, is spread over a prepared large baking sheet and baked until dry to the touch and the sides pull from the pan.
The baked cookie layer is cooled completely before it's pressed on top of the frozen ice cream layer. The assembled slab is re-frozen until firm, then carefully sliced into sandwiches. A serrated knife heated before cutting helps avoid crumbling the cookie or pushing out the ice cream.
These sandwiches can be customized by pressing sprinkles or nuts into the ice cream edges. Using store-bought ice cream is recommended, as homemade no-churn varieties may be softer and less stable between cookie layers. Cooling the cookie layer fully before assembly prevents melting the ice cream.
Proper timing of ice cream softening and thorough freezing after assembly ensures neat slices and good texture.
Ingredients
- 1 (1½-quart) container vanilla ice cream (3 pints or 6 cups)
- 1 cup all-purpose flour (120g)
- 1 cup cocoa powder 100g, unsweetened
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups butter softened (283g, unsalted
- 1¼ cups granulated sugar (250g)
- 1 tablespoon vanilla extract
- 2 large egg
Instructions
- Let the ice cream sit at room temperature until soft, about 30 minutes. Line a 13x9-inch baking pan with parchment paper. Spread the softened ice cream into the pan in an even layer and freeze until solid.
- Preheat the oven to 350F. Butter a large 18x13-inch baking sheet and line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until evenly incorporated. Beat in the vanilla.
- Add the flour mixture and beat on low speed until fully combined, stopping to scrape down the bowl once during mixing. Using an offset spatula, spread batter into the prepared pan in an even layer.
- Bake for 10 to 12 minutes or until the top appears dry, and sides start to pull from the pan. Poke the top with fork tines, if desired. Let cool slightly in the pan. Run a knife or a small offset spatula around the edges of the cookie. Transfer the cookie with the parchment paper to a wire rack to cool completely.
- Transfer the cookie onto a cutting board and remove the parchment paper. Cut the cookie widthwise in half, creating two 9x13-inch slabs. Sandwich the ice cream slab between the cookie slabs, trimming the sides as needed to fit evenly. Wrap in plastic wrap and freeze until firm, 4 hours or up to overnight. Cut into 12 sandwiches using a warm serrated knife when ready to serve.
Notes
- Use a warmed serrated knife to cut sandwiches cleanly without crumbling or displacing ice cream.
- The longer the sandwiches freeze after assembly, the easier they are to cut.
- Enhance edges by pressing sprinkles, chocolate chips, crushed cookies, or nuts into them.
- Softened ice cream should be soft but not melted; set a timer if needed to avoid overheating.
- Store-bought ice cream works best for firmness between the cookie layers; homemade no-churn ice cream may be too soft.
- Ensure the cookie layer is fully cooled to prevent melting the ice cream layer during assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sandwiches
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 184mg | 8% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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