Homemade Ice Cream Sandwiches
Prep Time: 20 minutes
Cook Time:12 minutes
Chilling/Freezing Time: 1 hour hr 30 minutes
Total Time: 2 hours 2 minutes
Ingredients:
½ Cup salted butter at room temperature
½ Cup brown sugar
¼ Cup white granulated sugar
1 egg large
1 Teaspoon vanilla extract
½ Cup Dutch cocoa powder
1 ½ Cups all-purpose flour
½ Teaspoon baking powder
6 Cups vanilla ice cream softened
Directions:
Spread your ice cream out in a 9 x 13-inch cake pan, making sure it’s in an even layer.
Put the pan in the freezer for later.
Make the Cookies:
Combine the sugars and butter in a large mixing bowl.
Use an electric hand mixer to cream the ingredients together on medium-high speed for 2 minutes, or until smooth and creamy.
Whisk in the egg and vanilla until just combined.
Add the flour, baking powder, and cocoa powder to the mixing bowl.
Gently whisk the dry and wet ingredients together until no pockets of dry flour remain.
Cover your cookie dough with plastic wrap and let it rest in the fridge for 30 minutes.
Bake the Cookies:
Preheat the oven to 350°F.
Place the cookie dough on a large sheet of parchment paper.
Roll it out into a rectangle about 9 x 13 inches and put it on a large baking sheet.
Bake the cookie dough for 12 minutes.
Slice the sheet of cookie dough into 10 smaller rectangles as soon as it comes out of the oven.
Let the cookies cool in the fridge for 30 minutes.
Assemble the Ice Cream Sandwiches:
Once the cookies have cooled, take your tray of ice cream out of the freezer and slice 5 rectangular squares about the same size as your cookies.
Sandwich a square of ice cream between 2 cookies and place your ice cream sandwiches on a tray.
Freeze the ice cream sandwiches for an hour before serving.
Notes:
Slicing the cookies: You can also slice your cookie dough before baking it, just try to make the rectangles as even as possible. Let it soften: Soften the ice cream slightly before spreading it into the pan with an offset spatula for easier handling.
Cutting the cookies: Use a serrated knife to cut the cookies and ice cream neatly.
Don’t skip the freeze: Freeze the sandwiches on a baking sheet to help them keep their shape before serving.
Use cooled cookies: Make sure your cookies are cooled before sandwiching the ice cream. You’ll want to prevent the ice cream from getting runny, and warm cookies will cause the ice cream to soak into the cookies, making them soggy and messy.
Rolling out the dough: I like to roll my cookie dough out into a sheet a little bigger than 9 x 13 inches and then trim it down with a knife so the edges are perfectly straight.
Nutritional Facts:
Calories: 784kcal | Carbohydrates: 103g | Protein: 12g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 336mg | Potassium: 534mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1282IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 3mg
Recipe courtesy of XOXOBella.com