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The Best Ice Cream Sandwiches
Why this recipe works:
Our ideal ice cream sandwich recipe would have to provide a quick and easy way (even in the middle of July) to make a dessert
with a substantial layer of ice cream and with chocolaty, rich cookies that would not need to be rolled out like cookie dough.
For the cookie part of our ice cream sandwich recipe, we baked a flat, pliable, brownielike batter made with flour, cocoa powder,
eggs, sugar, and chocolate syrup on a rectangular baking sheet and cut out the cookies with a biscuit cutter.
For the ice cream, we cut rounds from round pint containers of ice cream using the same biscuit cutter. Dense, rich ice cream
and smooth—not chunky—flavors make the best sandwiches. See related Quick Tip for ways to dress up the sides of the ice
cream sandwiches with shredded coconut, chopped nuts, sprinkles, or chocolate chips.
1 cup unbleached all-purpose flour (5 ounces)
1/2 cup Dutch-processed cocoa powder (1 1/2 ounces)
1/4 teaspoon table salt
1/8 teaspoon baking soda
2 large eggs
2/3 cup granulated sugar (about 4 3/4 ounces)
1/4 cup chocolate syrup (2 3/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
2 pints vanilla ice cream , chocolate ice cream, or coffee ice cream
1. Adjust oven rack to middle position and heat to 350 degrees. Lightly spray 171/2 by 12-inch half-sheet pan or 17 by 11-inch jelly-roll pan with nonstick cooking spray and line with parchment paper (do not grease parchment).
2. Sift 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.
3. 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, 10 to 12 minutes. Cool in pan on wire rack 5 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.
4. Using 2 3/4- to 3-inch round biscuit cutter, following illustration 1, cut 16 rounds from the baked cookie.
5. Following illustration 2, slice eight 3/4-inch-thick rounds from ice cream pints. Peel away and discard cardboard container. Following illustration 3, use same biscuit cutter to cut rounds out of each ice cream slice. Assemble sandwiches. Serve immediately or place sandwiches on foil-lined baking sheet, cover tightly with second sheet foil, and freeze up to 3 hours. To store sandwiches longer, wrap individually in wax paper, then with foil; freeze for up to 7 days. Let sandwiches frozen for more than 30 minutes stand at room temperature for 10 minutes before serving.
Assembling Ice Cream Sandwiches
1. Using a 2 3/4- to 3-inch biscuit cutter, cut 16 rounds from the baked cookie.
2. Using a serrated knife, slice away bottom of container. Dip knife in warm water, wipe clean, and cut four 3/4-inch-thick rounds, each time making small slice into pint then rotating container, eventually cutting through entire pint.
3. With same biscuit cutter used to cut cookie rounds, cut round out of each ice cream slice. Place cut ice cream round on cookie bottom, then top with another cookie, shiny side up.