Ice Cream Sandwich Cakes

Name: Ice Cream Sandwich Cakes
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 18
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 118 milliliters buttermilk; 118 milliliters brewed coffee (not espresso); 177 milliliters Dutch-process cocoa powder; 1 large egg; 177 milliliters all-purpose flour; 118 milliliters granulated sugar; 3 pints ice cream (any flavor); 118 milliliters packed light brown sugar; 0 teaspoons salt; 4 Tbsps unsalted butter, plus more for the pans; 1 teaspoon vanilla extract

Ice Cream Sandwich Cakes might be just the dessert you are searching for. One serving contains 266 calories, 5g of protein, and 12g of fat. This recipe serves 18. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, salt, ice cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes. It is perfect for Summer.

Instructions

Preheat the oven to 325 degrees F. Line the bottom of two 8-inch-square metal baking pans with parchment paper and lightly butter the paper. Sift the flour, baking powder, baking soda and salt into a bowl, then whisk to combine.

Ingredients you will need

Baking Soda

Butter

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Baking Pan

Whisk

Bowl

Oven

Melt the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the cocoa powder and whisk until dissolved, about 1 minute.

Ingredients you will need

Cocoa Powder

Equipment you will use

Whisk

Transfer to a bowl and whisk in both sugars until combined.

Equipment you will use

Whisk

Bowl

Add the coffee, buttermilk, egg and vanilla and whisk until smooth.

Ingredients you will need

Buttermilk

Vanilla

Coffee

Egg

Equipment you will use

Whisk

Whisk in the flour mixture until just combined.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15 to 20 minutes. Cool slightly in the pans, then invert onto a rack to cool completely.

Equipment you will use

Toothpicks

Oven

Transfer the cakes to a baking sheet lined with parchment paper, cover with plastic wrap and freeze until firm, about 1 hour.

Ingredients you will need

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Plastic Wrap

Remove the ice cream from the freezer to soften, 10 to 20 minutes. Clean and dry the baking pans, then line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop all of the ice cream into one of the pans, packing it to make an even 1-inch-thick layer; smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, at least 1 hour.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Offset Spatula

Plastic Wrap

Baking Pan

Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake to cover it and freeze until firm, about 1 hour.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

When ready to serve, unwrap the cake and cut into 9 squares.

Cut each square in half to make 2 rectangles or triangles.

Photograph by Levi Brown

Equipment

Ingredients

Servings:

1teaspoon

baking powder 0teaspoons

baking soda 118milliliters

buttermilk 118milliliters

brewed coffee (not espresso)177milliliters

Dutch-process cocoa powder 1large

egg 177milliliters

all-purpose flour 118milliliters

granulated sugar 3pints

ice cream (any flavor)118milliliters

packed light brown sugar 0teaspoons

salt 4Tbsps

unsalted butter, plus more for the pans 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. 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. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.