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Ice Cream Sandwiches Tested Recipe

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Ice Cream Sandwiches Recipe

Americans love ice cream. By the end of the 19th century ice cream was firmly entrenched in American society and with its popularity came many new inventions. One invention was the ice cream cone which made its debut at the 1904 St. Louis World's Fair. By the 1920s we had the first chocolate-covered ice cream bar (Eskimo Pie), the banana split, ice cream cakes, the first chocolate covered ice cream bar on a stick (the Good Humor Ice Cream Sucker), and the ice cream sandwich. 

 

John Mariani in his 'The Dictionary of American Food and Drink' says that the first ice cream sandwiches were made with cake-like chocolate cookies followed in San Francisco by sandwiches made with oatmeal cookies. In the 1980s the 'Chipwich' became very popular which, as the name implies, were made with chocolate chip cookies. 

Personally, I like to make my ice cream sandwiches by combining chocolate cookies (cake) with vanilla ice cream. In the past I have always used these chocolate cookies but then I found, and adapted, this recipe for Ice Cream Sandwiches from Everyday Food Fresh Flavor Fast that uses a chocolate sheet cake. It makes eight ice cream sandwiches that really do taste like the ones you buy. I like how the chocolate cake stays nice and soft even when frozen. Of course, homemade ice cream is very good in these sandwiches (I used this recipe for Vanilla Ice Cream) but any flavor of good quality store bought ice cream can be used. Another great thing about this recipe is that you can make the ice cream sandwiches up to a week ahead, which is perfect as a make ahead dessert when entertaining.

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Ice Cream Sandwiches: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 7-10 minutes, or until the cake is just dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.

When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.

Makes 8 ice cream sandwiches.

Adapted From:

From the Kitchens of Martha Stewart Living. Everyday Fresh Flavor Fast. Clarkson Potter/Publishers. New York: 2010,

Ice Cream Sandwiches Recipe:

1/2 cup (113 grams) unsalted buttermelted

1/2 cup (100 grams) white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all purpose flour

1/4 cup (25 grams) unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) (950 ml) Ice Cream (any flavor) (Homemade or Store Bought), slightly softened

 
 
     
 

 

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