Cakespy: Black and White Ice Cream Sandwich Cookies

Name: Cakespy: Black and White Ice Cream Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 473 milliliters confectioners sugar (keep a little extra on hand in case needed); 2 teaspoons light corn syrup; 2 larges eggs, at room temperature; 473 milliliters flour; 158 milliliters granulated sugar; 1 carton Neapolitan ice cream (or, 1 pint each vanilla and chocolate ice cream of the finest quality); 1 teaspoons lemon juice; 0 teaspoons salt; 118 milliliters unsalted butter, at room temperature; 3 Tbsps unsweetened cocoa powder, preferably Dutch-process; 1 teaspoon vanilla extract; 3 Tbsps water, or more if needed; 6 Tbsps whole milk

You can never have too many dessert recipes, so give Cakespy: Black and White Ice Cream Sandwich Cookies a try. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 289 calories. A mixture of butter, milk, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 375°F. Prepare two baking sheets by lining them with parchment paper and set to the side.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a small bowl, whisk together the flour, baking powder, and salt. In another small bowl, mix together the milk and vanilla.

Ingredients you will need

Baking Powder

Vanilla

All Purpose Flour

Milk

Salt

Equipment you will use

Whisk

Bowl

In a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed until completely smooth. Beat in the eggs one at a time. Stir in half of the flour mixture, then stir in the milk mixture, and then the rest of the flour mixture; beat it all until the batter is smooth. Use a rubber spatula to scrape down the sides of the bowl.

Ingredients you will need

Granulated Sugar

Butter

All Purpose Flour

Egg

Milk

Equipment you will use

Stand Mixer

Spatula

Bowl

Using a cookie scoop or small ice cream scoop (or regular spoon, if you don't have this kind of fancy gear), drop rounded spoonfuls spaced 2 inches apart on your prepared baking sheets.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Baking Sheet

Bake, rotating the sheets midway through baking, until the cookies feel just set in the center, about 15 minutes.

Ingredients you will need

Equipment you will use

Oven

Let cool completely on the baking sheets.

Equipment you will use

Baking Sheet

While the cookies cool, prepare the icings. In a medium bowl, whisk together the 2 cups confectioners' sugar with 2 teaspoons corn syrup, lemon juice, vanilla, and water until smooth.

Ingredients you will need

Powdered Sugar

Lemon Juice

Corn Syrup

Vanilla

Water

Equipment you will use

Whisk

Bowl

Transfer half of the icing mixture into a second bowl, and whisk in the cocoa and remaining corn syrup to make the "black" half of the icing.

Ingredients you will need

Corn Syrup

Cocoa Powder

Icing

Equipment you will use

Whisk

Bowl

Add a little bit more water if it is too thick; you want it to be easily spreadable, but not so thin that it will drip. The two icings should have a similar consistency; if the "white" icing is too thin, add in a little more confectioners' sugar and stir until smooth.

Ingredients you will need

Powdered Sugar

Icing

Water

With a small icing spatula or butter knife, spread white icing over half of the bottom (flat side) of half of the cookies (half of them will be left unfrosted, so feel free to be liberal with the amount of frosting you apply).

Ingredients you will need

Frosting

Butter

Spread

Icing

Equipment you will use

Offset Spatula

Butter Knife

Spread the "black" frosting over the other half, taking care that you get a nice, clean line down the center.

Ingredients you will need

Frosting

Spread

Let the cookies hang out in the fridge, uncovered, for about an hour--this will harden the icing a bit and make them easier to handle while you assemble your sandwiches.

Ingredients you will need

Icing

Get out your ice cream, and let it sit outside of the freezer for 10 minutes or so to soften a bit before assembling. I used a carton of Neapolitan ice cream so that I could grab spoonfuls right along the chocolate-vanilla line to sandwich between my cookies. Turn one of the unfrosted cookies so that the flat side is up; place a nice-sized scoop of vanilla-chocolate ice cream directly on top. Using a spoon, lightly flatten the top of the scoop to make room for the rounded bottom of the cookie that you'll be placing on top.

Ingredients you will need

Chocolate Ice Cream

Chocolate

Ice Cream

Vanilla

Place the frosted cookie on top, and gently press down so that the sandwich comes together. Using a butter knife, gently smooth the sides of the ice cream so that it is flush with the edges of the cookie.

Ingredients you will need

Ice Cream

Butter

Equipment you will use

Butter Knife

Wrap in plastic wrap or waxed paper, and store in the freezer for at least one hour to allow the ice cream to set. Enjoy immediately upon removing from the freezer.

Ingredients you will need

Ice Cream

Wrap