Ice Cream Sandwiches

Ice Cream Sandwiches

  • Servings: Six
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1-1/8 cups (142 g) unbleached all-purpose flour
1/2 cup (42 g) Dutch-processed cocoa powder
1/4 tsp table salt
1/8 tsp baking soda
2 large eggs (114 g)
2/3 cups (135 g) granulated sugar
1/4 cup (78 g) chocolate syrup
1 stick or 1/2 cup (113 g) unsalted butter, melted
2 pints (960 ml) ice cream of your choice (Alden’s strawberry is amazing)*

* Dense, rich ice cream and smooth – not chunky – ice creams make the best sandwiches.

Adjust oven rack to middle position and heat to 350°F / 176°C. Lightly spray 17×11 jelly-roll pan with nonstick cooking spray and line with parchment paper (don’t grease parchment). Thinner is better (mine are slightly too thick in this batch).

Stir flour, cocoa, salt and baking soda into medium bowl. Beat eggs, sugar and chocolate syrup in large bowl until light brown. Add melted butter and whisk until fully incorporated.

Add dry ingredients to egg mixture. With rubber spatula, gradually incorporate dry ingredients into wet; stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan. Bake until cookie springs back when touched with finger, 9-10 minutes. Cool in pan on wire rack five minutes, then run paring knife around perimeter of baking sheet to loosen. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.

Using 3-inch round biscuit cutter, cut 16 rounds from the baked cookie. (I made six 3-inch sandwiches and six smaller ones with the scraps using a different ice cream).

Peel away and discard cardboard container. Slice eight 3/4-inch thick rounds from ice cream pints. Use same biscuit cutter to cut rounds out of each ice cream slice. Assemble sandwiches. Serve immediately or place sandwiches on foil-lined baking pan and freeze until ready to eat.

Recipe from Cook’s Illustrated

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