Homemade Ice Cream Sandwiches
Homemade Ice Cream Sandwiches feature 2 Chocolate cookies sandwiched with a filling of Caramel Brickle Ice Cream dripping of caramel and crunchy from the brickle for this ice cream treat.
Servings: 9 sandwiches
Calories: 450kcal
Ingredients
- 2 1/2 cups all-purpose flour (350 grams)
- 1/2 cup cocoa (45 grams)
- 3/4 cup powdered sugar (90 grams)
- 3/4 teaspoon salt
- 1 1/2 cups unsalted butter (285 grams)
- 2 teaspoons vanilla extract (McCormick's if fine)
- Caramel Brickle Ice Cream
Instructions
Chocolate Cookies
- Sift together the flour, cocoa, sugar, and salt. Set aside.
- Beat the butter and vanilla until creamy. Add the flour mixture, beating until combined. Chill the dough if it is too soft to roll.
- Roll half the dough (about 390 grams each) into a 10x10 inch rectangle about 1/4” thick between wax paper (see why I prefer wax paper in Cut Out Cookies Wax Paper Technique)
- Trim the edges to make a 9x9 inch square. With a ruler mark 3 across and 3 down for 9 squares. Press the ruler to the bottom of the markings but do not go through the dough. Prick each cookie as shown to keep it from baking unevenly. Freeze hard. Repeat with the second half of the dough.
- While the cookies are freezing, preheat oven to 350°F / 175°C. Line baking sheets with parchment paper and set aside.
- When the cookies are frozen, break the squares apart. Place on the prepared baking sheets. There will be 18 squares.
- Double pan to prevent over browning of the bottom of the cookies and bake 14 to 16 minutes very firm. They will continue to firm up as they cool. Cool completely. At this point they can be stored in an airtight container for days until needed.
Assembly
- Pair the cookies for size. Turn the bottom cookie upside down. Set aside.
- Remove the ice cream from the freezer. Pull down the foil from around the edges.
- Cut into 9 equal portions - about 2 3/4" each.
- Place one square of ice cream on the bottom cookie. Place the second cookie on top.
- Freeze hard. Wrap each one in foil and store in the freezer for up to a month.
Notes
There is always an abundance of photos to guide you in the post above.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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If you're using the Caramel Brickle Ice Cream, have it in the freezer if you want to eat these right away.
The chocolate cookies, being shortbreads, are great by themselves and will hold in an airtight container for a week ready to use when you are.
Dutch cocoa is preferred as it gives a deeper color and taste. Natural will also work.
Powdered sugar used in cookies makes a more tender cookie than granulated sugar.
Nutrition
Serving: 9sandwiches | Calories: 450kcal | Carbohydrates: 39g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 200mg | Potassium: 120mg | Fiber: 3g | Sugar: 10g | Vitamin A: 945IU | Calcium: 21mg | Iron: 2mg
