Ice Cream Sandwiches

Name: Ice Cream Sandwiches
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 59 milliliters natural unsweetened cocoa powder; 1 Tbsp light corn syrup; 1 large egg yolk; 177 milliliters all-purpose flour; 1 pint ice cream (any flavor); 1 teaspoons kosher salt; 1 Tbsp sour cream; 118 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoon pure vanilla extract

Ice Cream Sandwiches might be just the dessert you are searching for. One serving contains 209 calories, 3g of protein, and 11g of fat. This recipe serves 12. A mixture of baking soda, natural cocoa powder, corn syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes.

Ingredients you will need

Cocoa Powder

Baking Soda

Corn Syrup

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add egg yolk and vanilla; beat until combined.

Ingredients you will need

Egg Yolk

Vanilla

Reduce mixer speed to low, add dry ingredients, and mix until just combined.

Equipment you will use

Blender

Mix in sour cream. Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours.

Ingredients you will need

Sour Cream

Dough

Wrap

Preheat oven to 350°F.

Equipment you will use

Oven

Roll out dough between 2 sheets of parchment to about 1/8" thickness.

Ingredients you will need

Dough

Roll

Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle.

Ingredients you will need

Dough

Bake cookie until dry and just set at edges, 8-10 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer baking sheet to a wire rack; let cookie cool.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Trim cookie to a 12x9" rectangle, then cut into twelve 3" squares. Scoop ice cream into a medium bowl and mix just until softened, 2-3 minutes. Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently.

Ingredients you will need

Ice Cream

Equipment you will use

Bowl

Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours.

Equipment you will use

Baking Sheet

Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve.

Ingredients you will need

Wrap

DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen.

Ingredients you will need

Ice Cream Sandwiches

Equipment

Ingredients

Servings:

1teaspoons

baking soda 59milliliters

natural unsweetened cocoa powder 1Tbsp

light corn syrup 1large

egg yolk 177milliliters

all-purpose flour 1pint

ice cream (any flavor)1teaspoons

kosher salt 1Tbsp

sour cream 118milliliters

sugar 6Tbsps

(3/4 stick) unsalted butter, room temperature 1teaspoon

pure 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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.