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Baking

Ice Cream Sandwich Guide
August 15, 2014 • Posted by Brea Buffaloe

Tis the season to indulge. Summer is the perfect time to enjoy your favorite cold treats. You can’t go wrong when you choose ice cream! Let’s take it up a notch and enjoy a deliciously decadent ice cream sandwich.

There are quite a few ways to make an ice cream sandwich. We like to start with homemade ice cream. It’s easy to do this with an ice cream maker and allows you to choose whatever flavors you’d like whether it be classic vanilla or mocha toffee.

The classic way to make an ice cream sandwich is with cookies. However, there are plenty of other options. Two other good ideas are brownies and pizzelles, which are traditional Italian waffle cookies. It’s easy to make these in a Pizzelle Press. The key to the perfect ice cream sandwich is a warm cookie and cold ice cream.

Traditional Ice Cream Sandwich Cookie

Ingredients
1/3 cup cocoa powder, sifted
1 1/3 cups bread flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso powder
1/2 cup unsalted butter, room temperature and cubed
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons cocoa nibs (These can be found in most gourmet or cooking stores. If you cannot find them, substitute with coarsely chopped, toasted pecans or miniature chocolate chips.)
1/4 cup chopped pecans, toasted

Preheat oven to 350°F. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve. Put the butter into the bowl of a stand mixer, fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). Using medium speed, cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed, mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined. Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down. Bake in the preheated oven for about 15 to 20 minutes, or until the cookie looks dry, but not firm. Let cookies fully cool before assembling.

To assemble: Using a small ice cream scoop, scoop about 3 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes).

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