Ice cream sandwich: It’s a scoop of ice cream sandwiched between two cookies – how hard could it really be? As it turns out, it’s probably the most difficult dessert I’ve ever had to make. Forget chocolate chip cookies or Classic Sponge cake with strawberries and cream – those I managed to make in an hour, the ice cream sandwich took me a week.
This recipe really tested me. Besides the tropical weather being a complete pain in the ass, the constant freezing, defrosting, baking, freezing again drove me up the wall. Nope, making an ice cream sandwich is no easy task. At the end of day one, I was banging cabinet doors.
One of the things I learned from my weeklong attempts at making this dessert was that it’s of utmost importance you know your ice cream. Soft scoop, low fat ice cream, animal fat, etc etc – yup all those details are important. Also, there is a reason why this dessert is best for children – they don’t really care about sloppy presentation. A piece of advice, if you are planning to make this for someone special or for an event, I would strongly suggest that you have a couple of trial batches. My original plan was to make these heart shaped ice cream sandwiches for my dad, as it turns out, my dad had to return home before being able to try these ice cream sandwiches.
I adapted the recipe from Martha Stewart and here’s how you can recreate it. For those living in cooler places, this recipe won’t take you as long as it took me.
Chocolate Strawberry Ice Cream Sandwich
Adapted by Martha Stewart
2 3/4 cups all-purpose flour
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter, room temperature
1 1/2 teaspoons vanilla essence
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints ice cream, softened [I used a local strawberry ice cream and Haagen Dazs strawberry cheesecake]
– Sift together flour, cocoa powder, baking powder and salt.
– In another bowl, cream butter, vanilla essence and sugar with a wooden spoon or electric mixer with paddle attachment. Add eggs and milk; mix until combined.
– Add the flour mixture and mix on low speed until incorporated.
– Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and chill until firm for a 1 to 1 and ½ hours.
– Preheat oven to 350°F/ 175°C.
– Using a plastic sheet [I used an old plastic grocery bag] roll out the dough to 1/8inch thick. Cut dough using a variety of cookie cutters of 2 ½ to 3 inches in diameter.
– Place cookies on a parchment lined baking sheet or tray; chill until firm for about 30 minutes.
– Remove from refrigerator; use a fork to prick the cookies all over with holes.
– Bake until just firm for 12-15 minutes.
– Let cool on baking sheet
– With the underside of half the cookies face up, spoon softened ice cream about ½ inch thick to cover one side. Place matching cookie on top of ice cream.
– Transfer immediately to freezer to harden. Repeat with remaining cookies and ice cream.
– Serve immediately from freezer.