Make
Your Own Ice Cream Sandwiches
You
can make delightful ice cream sandwiches for much less than store-bought
ones. Besides you get to be creative. While these are square chocolate
cookies with vanilla ice cream, be creative. Make them round with cherry
ice cream . . . or whatever you would like.
Ice Cream
Sandwiches Recipe
This is a chocolate
shortbread recipe. You may use any tender cookie recipe. You merely
need a cookie that crumbles when bit rather than squishing the ice cream
out. Both sugar cookies and shortbread cookies make excellent ice cream
sandwiches. The shortbread cookies from our Tally Nut Sandies work well
as do the chocolate and vanilla sugar cookies from The American Classic
Sugar Cookie Kit.
See this ice cream sandwich making tool
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how to make ice cream sandwiches with this easy tool.
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Ingredients
3 one-ounce squares
of semi-sweet baking chocolate
1 tablespoon butter
1 cup butter
1 cup powdered sugar
1 dash salt
4 large egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour
Ice
cream
Directions
1. Melt the chocolate
and one tablespoon butter in the microwave. Set aside.
2. Cream the remaining butter and powdered sugar together. Add the salt.
3. Add the four egg yolks, beating after each. Add the vanilla.
4. Add the flour in three parts, beating after each addition.
5. Scrape the dough onto a large sheet of waxed paper. Pat the dough
into a square or round log. Wrap it in waxed paper and smooth the edges
into a uniform log. Refrigerate the log for at least an hour.
6. Preheat the oven to 350 degrees. Cut the dough into 3/16-inch thick
slices. Place them on an ungreased baking sheet. Bake for eight to ten
minutes or just until set. Cool on a wire rack. Once cooled, place the
cookies in the freezer to chill.
7. Once the cookies have chilled, fill them with slightly softened ice
cream. The top sides of the cookies should be facing out. Place the
sandwiches in the freezer until they are completely firm.
Baker’s
Notes:
1. The dough
can be stored in the refrigerator for up to two weeks or frozen for
two months.
2. For a richer chocolate cookie, use four ounces unsweetened chocolate
instead of the semisweet. Add two tablespoons powdered sugar.
Why
it Works:
This dough creates
thin, dense, rich shortbread cookies that work well with ice cream.
The cornstarch in the powdered sugar holds the cookie together to make
it less crumbly. If granulated sugar was used, the grains would cut
through the butter leaving tiny air pockets that would tend to leaven
the cookie and make it less sturdy.
Printable
Version
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