Classic Ice Cream Sandwiches

Name: Classic Ice Cream Sandwiches
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 158 milliliters (3 1/2 ounces) cocoa powder; 2 egg yolks; 378 grams 2/3 cups (about all-purpose flour; 198 grams cup granulated sugar; 1 gallons ice cream, slightly softened (see note above); 1 teaspoons salt; 283 grams 20 tablespoons unsalted butter; 2 teaspoons vanilla extract

Classic Ice Cream Sandwiches might be just the dessert you are searching for. This recipe serves 12. One serving contains 697 calories, 10g of protein, and 38g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up cocoa powder, egg yolks, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Line 9- by 13-inch pan with parchment paper, allowing paper to overhang the sides. Press ice cream into pan and smooth top. Freeze until solid, at least one hour.

Ingredients you will need

Ice Cream

Equipment you will use

Baking Paper

Frying Pan

Adjust oven rack to upper-middle and lower-middle position and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, and salt into medium bowl; set aside.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

In bowl of standing mixer fitted with paddle attachment, cream sugar with butter on medium speed until combined and slightly lightened, about 1 minute.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Blender

Bowl

Mix in yolks and then vanilla.

Ingredients you will need

Vanilla

Egg Yolk

Mix in dry mixture until just combined. Divide dough into 2 pieces and pat each piece into a 5-inch square, wrap with plastic wrap, and chill until firm, about 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

On a lightly floured surface and working with one piece of dough at a time, roll dough into an 8-inch by 12-inch rectangle. Along the long side, use ruler to cut into 2-inch lengths (you should have 6 pieces).

Ingredients you will need

Dough

Roll

Cut each length in half, creating 12 4x2-inch cookies. Use flat spatula to place cookies onto prepared pans. Using the pointy tip of a thermometer, poke about 15 holes into cookies.

Ingredients you will need

Equipment you will use

Kitchen Thermometer

Spatula

Bake until cookies are firm, about 10-12 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool completely.

Ingredients you will need

Equipment you will use

Oven

Remove ice cream from pan and trim the edges to make a neat rectangle. Using the same technique as with the dough, cut the ice cream into 12 4 by 2-inch rectangles. Sandwich the ice cream with the cookies. Wrap and store overnight to soften, or serve immediately.

Ingredients you will need

Ice Cream

Dough

Wrap

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

158milliliters

(3 1/2 ounces) cocoa powder 2

egg yolks 378grams

2/3 cups (about all-purpose flour 198grams

cup granulated sugar 1gallons

ice cream, slightly softened (see note above)1teaspoons

salt 283grams

20 tablespoons unsalted butter 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.