Ice Cream Sandwiches
Create a calliope of flavors and textures of ice cream and munchies. So fun to make them yourself and have the kids create their own flavor combos, rolling them in their favorite garnishes!
Ice Cream Sandwiches
vegetable oil cooking spray
½ cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
⅓ cup unsweetened cocoa powder
3 tablespoons unsalted butter, softened
¼ cup white sugar
2 tablespoons brown sugar
1 teaspoon pure vanilla extract
⅓ cup whole milk, at room temperature
6 scoops ice cream of favorite and various flavors
Small candies, crushed candies, chopped nuts, toffee bits, mini M&Ms, mini chocolate chips, etc.
-Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner and spray with cooking spray and rub it in to be sure it's completely covered. Or use parchment paper.
-Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined.
-Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops of batter onto the prepared baking sheet, making 12 cookies.
-Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
-Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
-Remove from the freezer and remove cookies from the pan by lifting the liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp end of a chopstick or a knife point. Return to the freezer until ready to assemble.
-When ready to assemble, remove cookies from the freezer. Turn one cookie upside down, place 1 scoop ice cream, slightly softened (approximately 3/4 cup of ice cream) on top, and sandwich with a second cookie of similar size. Push down firmly but gently so that the ice cream comes out just a bit from the edges of the cookies.
-Place candies/nuts in a small bowl and immediately, roll the edges of the ice cream in the candies, coating the sides of the ice cream sandwiches. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to create remaining ice cream sandwiches. Makes 6 ice cream sandwiches.
Let the baked cookies chill then fill them with favorite ice cream flavors.
Roll the edges of the sandwiched ice cream in small candies, chopped nuts and other crushed candies.
Vanilla ice cream loves to be festooned with rainbow candy sprinkles in a favorite child’s combo!
Pistachio ice cream-filled sandwiches are perfectly garnished with ground pistachio nuts!
PERSNICKETY NOTES:
**Suggested great flavor and garnish combos include:
-pistachio ice cream rolled in chopped pistachio nuts
-peppermint ice cream rolled in crushed candy canes
-chocolate ice cream rolled in crushed Butterfinger candy bars or peanut butter
morsels, chopped nuts
-butterscotch ice cream rolled in crushed toffee bits or crushed Heath bars
-strawberry ice cream rolled in mini white chocolate chips
-moosetracks ice cream rolled in crushed pretzels
**Let your ice cream soften slightly before scooping it onto the bottom cookie. Add cookie top and press firmly but carefully so that enough ice cream extends beyond the cookie edges to allow you to roll the ice cream edges in the garnishes. Serve immediately or place on a metal tray that has been in the freezer, right after rolling in garnishes. Freeze for at least 3 hours before placing in a plastic ziplock bag to save.
