Homemade Ice-Cream Sandwiches

Nothing beats an ice-cream sandwich on a hot summer day.  The soft, chocolaty cookie surrounding the vanilla ice-cream is a sure classic.  Recently, my husband came home with Neapolitan Ice-Cream Sandwiches.  I’ve never seen them before and I didn’t even get to try one before all three of my kids devoured them over the course of a few days.  I’m not a big fan of Strawberry Ice-Cream so I wasn’t sad to see them gone.

This week I chose to make my own ice-cream sandwiches as another submission to Gastropost.  This week’s mission was to make something that reminded you of summers past.  I had a hard time thinking of something so I asked my two boys what reminded them of summer.  They both said my Homemade Ice-Cream Sandwich Cake that I make every year for my son’s summer birthday.  I didn’t want to make a whole cake so I decided to make individual sandwiches and let them decorate their own.  We used sprinkles, chocolate chips, peanut butter chips, Skor bits, and pecans.  I did, however, use store-bought ice-cream this time.  Next time, I think I’ll make my own Mint Chocolate Chip ice-cream to go with these cookies!

Recipe from Not So Humble Pie, originally from Pure Chocolate

Chocolate Sandwich Cookies

By Elizabeth Gorecki Published: July 26, 2012

  • Yield: 24 cookies ( 12 Servings )
  • Prep: 20 mins
  • Cook: 8-10 mins
  • Ready In: 28 mins

Nothing beats an ice-cream sandwich on a hot summer day.  The soft, chocolaty cookie surrounding the vanilla ice-cream is a sure …

Ingredients

Instructions

  1. In your stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed for several minutes until light and fluffy.
  2. Add the cocoa powder, mixing on low speed, scraping down the sides of the bowl occasionally. Then add the vanilla and the egg and blend on medium speed until thoroughly combined.
  3. Remove the cookie dough from the mixer, wrap in plastic and chill until firm (4 hours to overnight). You can store the dough wrapped like this for 2-3 days if you wish to make it in advance.
  4. Remove your dough from the refrigerator. If it's too hard allow to stand at room temperature for a little while before exercising your rolling muscles on it
  5. Add the flour on low speed, mixing until uniform and comes together like a dough.
  6. When ready to bake, preheat your oven to 350°F.
  7. In a small bowl, mix together enough flour and cocoa to dust your cutting board and your dough to keep it from sticking (a mix of 50/50 flour/cocoa). Using cocoa powder to dust will keep the surface of your cookies dark and chocolaty-looking.
  8. Roll out your dough to about 1/8"-1/4" thick and cut into desired shapes. Arrange cut-outs on parchment paper about 1"-2" apart.
  9. Bake for 8-10 minutes, or until the surface is no longer glossy. Allow to cool completely on wire racks. They will be soft fresh out of the oven but will crisp up as they cool.
  10. Once cool, place the cookies in a Ziplock baggie or other container and freeze until ready to use.
  11. I used the same cookie cutter on the ice-cream to cut out my shapes. Once the cookies were cold enough, I sandwiched them with the ice-cream and returned them to the freezer. You can decorate them right away or just before eating. Enjoy!
    bitten

    WordPress Recipe Plugin by ReciPress

    Cheddar Bacon Quick Bread | A Sweet Baker

    Cheddar Bacon Quick Bread

    It’s been so long since I’ve posted last that I actually feel refreshed and energized to get back into the swing of things. Around my neck of the woods the weather has really cooled down and Fall is definitely around the corner. My kids pointed out yesterday the leaves are changing on the trees…..arrgghhh! But, […]

    Cherry Upside-down Cake | A Sweet Baker

    Cherry Upside-down Cake + Two Giveaways!

    It’s cherry season where I live and that means we’ve been stuffing our faces with fresh cherries! I’ve never made an upside-down cake before so when I had two bags of cherries in my fridge I set out to make this Cherry Upside-down Cake.  I’m sure glad I did because it was A-MAZ-ING! The funny […]

    Honey Teriyaki BBQ Chicken with Broccoli Almond Stir Fry | A Sweet Baker

    Honey Teriyaki BBQ Chicken with Broccoli Almond Stir Fry

    Can you believe that summer is FINALLY here?  My family has been looking forward to summer ever since…….well, let’s be honest, last September!  There’s no better time to hang out with friends, go on road trips or have a delicious BBQ with family.  One of our favourite dishes to do on the BBQ is this […]

    Sour Cream Dill Pickle Dip | A Sweet Baker

    Sour Cream Dill Pickle Dip #GayLeaFoods

    Now that summer’s in full swing it seems like the kids can’t get enough of things to snack on.  I always have fresh veggies and fruit on hand but lately we’ve all been tempted by a not-so-healthy snack – chips!   I’m a flavoured chip kinda girl but on occasion I like to indulge in […]

    S'mores Chex Mix | A Sweet Baker

    S’mores Chex Mix (Gluten Free) #SummerWithChex

    Yeah!!!  It’s officially S’more Season and I can’t wait to eat my share of S’mores and S’more-inspired treats (like this S’mores Chex Mix) this summer! There’s nothing  better than sitting around a campfire and toasting up marshmallows and squishing them between a piece of chocolate and two cookies!  Who wouldn’t love that?   But, if […]

    Chicken & Veggie Spring Rolls | A Sweet Baker

    Chicken & Veggie Spring Rolls #BlueDragonMom

    Whenever we go out for Chinese Food I always make sure to order Spring Rolls.  They’re one of my favourite things on the menu and I love dipping them in a sweet sauce. I never thought that making my own Chicken & Veggie Spring Rolls at home would be so easy.  I had these delicious […]

    Comments

    1. These looks so much better than store bought!! I love the colorful ones Liz!! So how did you cut out the ice cream to the perfect thickness? Did you just buy a 1/2 gallon of ice cream and spread it out? I’ve had these on my radar to make for a while and I’ll definitely use your technique as a guide. Love them!!!

      • Thanks Tara! For the ice cream, I bought the one that comes in a cardboard box and just cut slabs of it and then used the same cookie cutter I used for the cookies. I think maybe doing it in a flat dish or on a cookie sheet next time might work better though.

    Leave a Reply