When you were a kid, do you recall racing to the sound of an ice cream truck in the midst of a hot summer so you could have an ice cream sandwich?
How thrilled were you, years later, to find that a whole box of them was available at the supermarket?
Okay, time to be enthusiastic once again! This recipe for homemade ice cream sandwiches will teach you how to prepare a delicious frozen treat right in your own kitchen.
There is some waiting time in this recipe, but it is well worth it.
DIY Recipe for Ice Cream Sandwiches
Ingredients
- All-purpose flour
- Cocoa powder
- Salt
- Granulated sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
While vanilla ice cream is specified in the recipe, feel free to substitute your favourite flavour. Try your hand at making some with our recipe for Homemade Vanilla Ice Cream.
But if I had to choose, I’d go for Mint Chocolate Chip ice cream.
Instructions
- To make homemade ice cream sandwiches, first soften the ice cream. You may do this by letting it sit out for 30 minutes at room temperature.
- Then, use parchment paper to line a 9-by-13-inch baking dish and let the paper hang over the edges. Put the thawed ice cream on the pan and level it with a silicone spatula.
- Then you need to freeze the pan for at least an hour, or until the ice cream is firm.
- While the ice cream is setting, get the cookie dough ready. Put two baking sheets on a piece of parchment paper and set them aside.
- Then, in a separate basin of similar size, add the flour, cocoa, and salt and whisk until combined. Putting aside.
- Place sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed for at least one minute.
- Add the egg yolks and vanilla extract after the batter has reached the desired fluffiness. Then incorporate the dry ingredients gradually, stirring until incorporated.
- Gather half the dough and take it from the basin. Then, shape each section into a square that’s about 5 inches on a side.
- Wrap each piece in plastic wrap and refrigerate in the fridge for at least 30 minutes.
- After the dough has chilled and firm up, you can roll it out to produce the crust for your homemade ice cream sandwiches.
Rolling Out And Slicing The Pastry
- First, flour your work surface and rolling pin. Then, flatten each ball of dough into a rectangle that is 8 inches by 12 inches.
- Always use a ruler when rolling out cookie batter to ensure uniformly sized cookies.
- Cut the dough into 6 equal pieces by cutting it into 2-inch strips, starting at the 12-inch end. Next, divide each section in half lengthwise to get 12 pieces that are 4 inches by 2 inches.
- Spread the cookies out on the prepared baking pans using a flat spatula. Then, you should prick each cookie 15 times with a plastic toothpick or a chopstick.
- To bake the cookies, put the baking sheets in an oven that has been warmed to 350 degrees and let them there for 10 to 12 minutes. Halfway through cooking time, swap the positions of the baking sheets.
- When the cookies are finished baking, take them out of the oven and let them sit on the baking sheet for 5 minutes before moving them to a cooling rack. Let them cool down fully.
Guidelines for Assembling
- The handmade ice cream sandwiches may be put together once the cookies have cooled. The ice cream should be taken out of the freezer. Then, lift the ice cream out of the pan by the parchment paper’s edges.
- The ice cream may be shaped into a rectangle by trimming the edges. Just as you would with cookie dough, slice the ice cream into 12 x 4 x 2 inch rectangles.
- Finally, stack two cookies on each ice cream rectangle. Proceed once more.
- You need to freeze traditional ice cream sandwiches for at least a full night before you can enjoy their signature soft and sticky coating.
- By doing so, the cookie may soak up some of the ice cream’s liquid and soften.
- If you like a firmer cookie, though, feel free to skip the waiting period. However, unlike conventional ice cream sandwiches, this cookie will have a crispier texture.
- Wrap the cookies in parchment paper or wax paper, part by section, so they don’t cling together. Not to mention, they’re more convenient to consume with one hand.
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