Make Your Own Ice Cream Sandwiches
by Dennis Weaver

Description: Make your own homemade ice cream sandwiches with this easy recipe.

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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.

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.

Visit http://www.preparedpantry.com/icecreamssands.htm for a cool ice cream making tool from The Prepared Pantry.

Dennis Weaver is a baker, a recipe designer, and a writer. He has written extensively about baking including How to Bake, a comprehensive baking and reference e-book--available free at The Prepared Pantry which sells baking supplies and tools and has a free online baking library.

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