I loved those ice cream sandwiches from the vending machine, where the cookie would stick to your fingers, and the neapolitan rarely tasted different than just plain vanilla. But the amazing thing about making these at home is that the flavors are so much stronger, and better yet, customizable. You can do this with your favorite combinations of ice cream flavors – imagine coffee, butter pecan, and chocolate chip together! It’s a fun, delicious, and really easy to put together idea. Enjoy!
For 8 to 10 Ice Cream Sandwiches
1 recipe Chocolate Wafer Cookies (below)
1 pint strawberry ice cream, slightly softened
1 pint vanilla ice cream, slightly softened
1 pint chocolate ice cream, slightly softened
Place a layer of plastic wrap or parchment paper in the bottom and up the sides of a standard loaf pan (it’s best if the sides go straight up rather than angled). Scoop the entire pint of chocolate ice cream onto the bottom of the pan, and spread evenly with an offset spatula. For sure even lines, freeze for 20 minutes between layer. If you’re in a hurry, just bang out each layer. Repeat with vanilla, and then strawberry. Lay plastic wrap on top and freeze for at least an hour.
When ready to serve, pull the ice cream out of the pan, and slice into 1 inch slices. Layer between cookies. For a more compact cookie, freeze the ice cream sandwiches for at least an hour before serving. If you don’t mind a messier cookie, then enjoy right away.
INGREDIENTS (CHOCOLATE WAFER COOKIES):
For 8 to 10 cookies
1 cup white sugar
4 ounces (one stick) unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups All-Purpose Flour
1/2 cup unsweetened cocoa powder (use the best you can find, like Valrhona or Scharfenberger)
Line two baking sheets with parchment, or more if you have them; you’ll make 3 to 4 baking sheets’ worth of cookies.
In a medium-sized bowl, beat together the sugar, butter, salt, and baking powder until light and fluffy.
Beat in the egg and vanilla, then the flour and cocoa until just combined. Cover the dough, and chill in the fridge for 30 minutes.
Preheat the oven to 350°F.
Between two pieces of parchment paper, roll the dough about 1/8″ thick; use cocoa instead of flour to dust your rolling board and the dough. Slice into 2 1/2 x 3 1/2 inch rectangles. Using a fork, poke a row of holes in the cookies down their centers.
Bake the cookies for 10 to 15 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate, take them out. When they’re done, remove the cookies from the oven, and allow them to cool completely.