Ice Cream Sandwich

Recipe for an actual Ice Cream Sandwich

OVERVIEW AND HISTORY

Ice cream sandwiches are a delightful concoction of ice cream and chocolate-flavored wafers, combined in a sandwich, and are easily portable and carryable. The original can be modified by using several flavors of ice cream, topping the ice cream with fruit, nuts, or compote, and using different types of biscuits or cookies.Making the wafers is the first step in the process. After they have cooled, there are two methods to use. You can either spread one wafer with softened ice cream before covering it with the second biscuit, or you can precut the wafers and the frozen ice cream to the required size before sandwiching them together. The ice cream sandwich, or sandwiches, should then be covered in plastic wrap and kept in the freezer for two to four hours if using the first method.The individual ice cream sandwiches can be consumed right once as they are prepared, but the single sandwich must first be divided into portions.

Principal Ingredients

Salt 🧂

Sugar

Butter 🧈

Eggs🍳

Vanilla🍦

Ice Cream Sandwich

40 seconds for preparation, 

10 seconds for cooking.

SeriousEats.com is where this dish was borrowed from. The recipe calls for chocolate ice cream, but you can substitute your preferred flavor.

INGREDIENTS

1/2 gallon of mildly softened ice cream

135 grams of all-purpose flour

Cocoa powder, 3 ½ ounces

3/4 teaspoon of salt

Granulated sugar, 7 ounces

Butter, unsalted, 10 ounces

Egg yolks, two

2 teaspoon vanilla extract

PREPARATION

Step 1

Smooth the ice cream's top after pressing it onto a 9x13-inch baking pan fitted with parchment paper. Place in the freezer for a minimum of an hour.

Step 2

Place one rack in the upper-middle and the other in the lower-middle of the oven. Then, set the oven to 350°F for preheating.

Step 3

Sift the salt, cocoa, and flour together in a medium basin.

Step 4

The yolks and vanilla are then added while the mixer is still running after the sugar and butter have been creamed on medium speed until light and foamy.

Step 5

Do not overmix when you add the flour and the cocoa mixture.

Step 6

Make each half of the dough into a 5-inch square by dividing it in half. Each square should be wrapped with plastic. 30 minutes should be spent cooling.

Step 7

One rectangle of dough should be placed on a surface that has been lightly dusted with flour, rolled out to an 8x12-inch rectangle, and then cut into 12 4x2-inch cookies. Apply the same technique to the second dough rectangle.

Step 8

The cookies should be put on two baking pans with parchment using a flat spatula. Then, using a pointed item, prick each biscuit with 15 holes.

Step 9

At the 10- to 12-minute mark, rotate the baking sheets from front to back and from bottom to top.

Step 10

Once baked, remove from oven and allow cookies to cool completely before moving on to the next stage.

Step 11

Remove the ice cream from the dish, clean up the edges, and cut it into 12 rectangles measuring 4 by 2 inches.

Step 12

Each rectangle should be sandwiched between two cookies. After that, cover each ice cream sandwich in plastic wrap and place it in the refrigerator overnight to soften.