Summer is here and it's time for ice cream! I've made all kinds of ice cream goodies but never ice cream sandwiches -- until now. Since chocolate is pretty much the best answer to any cookie question in my book, I made my first batch of sandwiches with chocolate cookies.
The key to homemade ice cream sandwiches is soft cookies. Really soft. As in just baked soft. Brown sugar helps. All the tricks you use for chewy cookies (softened not melted butter, a little extra flour) help too. The important thing to remember is that once they go into the freezer, even soft cookies will be crunchy so you want to start with them as soft and chewy as possible.
Before you start assembling your ice cream sandwiches, get everything ready. Match up similar sized cookies and have the plastic wrap handy. It's easiest to work in batches -- 5 or 6 ice cream sandwiches at a time, then everything in the freezer and finish the rest.
1) Place 4 or 5 spoonfuls of ice cream onto the underside of one of the cookies. I spooned out strips of ice cream, patted them on top of each other and then put the other cookie on top. Press together gently.
2) Wrap each sandwich in plastic wrap and place them back into the freezer for about an hour until completely hardened.
3) Place the sprinkles on a plate or in a bowl. Unwrap your sandwiches, a few at a time, and roll the edges in the sprinkles. Shake or lightly brush off any extras or strays. (You can do this step right after you add the ice cream, but if the ice cream gets a little soft, it gets messy fast.)
4) Wrap them up again and keep the ice cream sandwiches in the freezer until you're ready to serve them.
Preheat oven to 350 degrees.
- 2-1/2 sticks unsalted butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2-1/2 cups all purpose flour
- 3/4 cup cocoa
- 1-1/2 tsp baking soda
- 1 tsp salt
1) Cream butter and sugars together.
2) Add eggs, one at a time, until incorporated. Add vanilla.
3) Sift flour, cocoa, baking soda and salt together. Add slowly to mixture.
4) Place cookies on parchment lined cookie sheet. Bake for about 9 minutes or until just done.
5) Cool on rack.
Makes about 24 cookies.