Ice Cream Sandwich
There is nothing more nostalgic than the classic ice cream sandwich. This would be my go to dessert during backyard BBQs, after travel baseball games, or even as a weeknight snack throughout the summer.
Every time I had one of the classics, it wasn’t just one… I had to have at least 2… or 3… or maybe even more if I was at a BBQ. I don’t know what it is, but for some reason you can eat like 10 of them in one sitting and you’re totally fine. It’s almost as if the ice cream gods created a hole in your stomach so you can enjoy as many as you want. But hey, I’m not complaining!
So I decided to take a crack at making one of my favorite summer time treats. And I must say, these are totally worth it. They’re the perfect thickness, have the perfect chew, and have that sticky cake like consistency just like the classic. If you want to take it one step further, take a stab at making your own homemade vanilla ice cream. Once you make your own ice cream, you’ll never go back.
Head over to my website for my homemade vanilla ice cream recipe, or follow my Instagram for my most recent posts!
Ice Cream Sandwich
- Vanilla Ice Cream
- 1/2 cup AP flour
- 1/2 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp butter
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1/2 tsp vanilla
- 1 whole egg, at room temp
- 1 egg yolk, at room temp
- 1/4 cup hot espress/coffee (can sub for hot water)
- Preheat your oven to 325º and line a 9x13 inch baking sheet with parchment paper that extends up the two short sides. Coat the parchment paper with nonstick spray
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Then set aside.
- Add the butter to a bowl of a stand mixer, and whisk in the sugars and vanilla. Once the butter and sugars are creamed, add in the egg and egg yolk. Once the eggs are fully incorporated, slowly add in the dry ingredients and mix until combined. Once the dry ingredients are fully combined, add in the hot espresso/coffee (or hot water if using). Mix until the liquid is fully incorporated.
- Spoon the batter in the baking sheet, and spread it in an even layer. Bake for 10 - 15 minutes. Once the cake is done, immediately transfer the cooked cake to the freezer and freeze for at least 20 minutes.
- Once the cake has cooled completely, cut it in half widthwise. You should have two halves that are approximately 9x6.5. Then spoon the ice cream over one half of the cake, and spread it in an even layer (roughly 1/2 to 1 inch thick). Top with the other half of cake to make a sandwich and then transfer to the freezer until it completely sets.
- Once the ice cream sandwich is complete frozen, transfer it onto a cutting board and cut into 8 sandwiches. Depending on the temperature of your kitchen (it will increase if the oven was on), you'll want to work quickly so the ice cream doesn't melt.
- Once all the sandwiches are cut, transfer them to a zip lock back or wrap them in wax/parchment paper.
Yummy! A new summer fave! Thanks!!
I don't see where the whole egg and the one egg yolk at room temperature are used/incorporated into the mix.where do they get used?