We are in the middle of December and the weather outside is proverbially “frightful” but that doesn’t mean you can’t make a cool snack indoors that will chill, yet delight your taste buds. We all scream for ice cream regardless of what time of the year it is. In regards to the frigid weather outside, Wouldn’t it be great to enjoy an old-fashioned ice cream sandwich that was homemade? The first ice cream sandwich was made with a cake-like chocolate cookie and then after that they were made from an oatmeal cookie in San Francisco.
There are a variety of ways to make a great ice cream sandwich from your own home. The difference is the ingredients you use to make each sandwich. Most people use chocolate cookies but the following recipe will show you how to make ice cream sandwiches using chocolate sheet cake instead. Homemade ice cream is probably the best ingredients to use in this recipe but these aren’t hard and fast rules.
Ingredients
- ½ cup (113 grams) unsalted butter, melted
- ½ cup (100 grams) white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (65 grams) all purpose flour
- ¼ cup (25 grams) unsweetened cocoa powder
- ¼ teaspoon salt
- 4 cups (2 pints) (950 ml) Ice Cream (Any flavor. Homemade or Store Bought), slightly softened
Directions
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non-stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
Chop the cake sheet in half with a serrated knife (ideally a 8103921 F. Dick Bread Knife 8? works great for this process) . Place half of the cake sheet on a cutting board, top side down, on a large piece of plastic wrap. In this case, it would be ideal to use a 33 Norpro Cutting Board 18.5 x 12.5 Spread the softened ice cream with the opposite side of the Norpro 684 Ice Cream Sandwich Maker onto the cookie sheet. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. We recommend a PBA-1611 Admiral Craft Open Bake Pan for this specifically. Place in the freezer until firm, about two hours or overnight.
When ready to serve, remove the dessert from the freezer, unwrap, and with the Norpro Ice Cream Sandwich Maker, cut the cookie sheet and ice cream layers into eight perfect squares of rectangles. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.
Makes 8 ice cream sandwiches.
