Ice Cream Sandwiches

  1. Preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
  2. Remove one disk of dough from the refrigerator and let it sit at room temperature for about 15 minutes.
  3. (The dough should be soft enough to roll without cracking, but not yet sticky.)
  4. Place the dough on a piece of parchment paper or on a lightly floured flat surface.
  5. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10).
  6. Lift and rotate the dough between each roll to prevent it from sticking.
  7. Repeat the process until the dough is a little less than 1/4 inch thick.
  8. Using a 3-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans.
  9. Repeat until the pans are full.
  10. (The remaining dough can be kept in the refrigerator until ready to be used.)
  11. Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm.
  12. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
  13. While the cookies are baking and cooling, take 1 pint of ice cream out of the freezer and let it soften at room temperature for 5 to 10 minutes.
  14. While the ice cream is softening, line the insides of 6 to 8 individual ramekins (about 2 1/2 inches in diameter) with plastic wrap (or use a silicone mold with 2 1/2- to 3-inch round cups).
  15. Scoop the ice cream evenly into the ramekins and, using a small offset spatula, spread the ice cream flat inside each ramekin.
  16. Place the ramekins in the freezer and let them set for about 1 hour.
  17. Once the ice cream in the ramekins has set, remove the molded ice cream disks from the ramekins, place them on a plate (still in their plastic wrappers or on a layer of parchment or waxed paper), and return them to the freezer while you repeat the molding process with the second pint of ice cream.
  18. Once the second batch of ice cream has set, place half the cookies bottom side up on a sheet pan or work surface.
  19. Unwrap each portion of molded ice cream and place it on a cookie bottom.
  20. Take the remaining cookies and place one, bottom side down, on top of each ice cream disk.
  21. Gently press each pair of cookies together to adhere the ice cream to the cookies.
  22. Return the sandwiches to the freezer to set for about 10 minutes.
  23. Place the sprinkles in a shallow bowl.
  24. Pour warm water into a small cup and set it aside.
  25. Remove the ice cream sandwiches from the freezer.
  26. Working quickly, dip a small offset spatula into the warm water and run it lightly along the sides of the ice cream.
  27. Then roll the sandwich in the sprinkles, so that they adhere to the ice cream.
  28. Repeat with all the ice cream sandwiches, then return them to the freezer to set (on a plate or sheet pan) for at least 1 hour or up to 1 month.
  29. (Wrap the sandwiches tightly with plastic wrap if you are freezing them for more than 12 hours.)
  30. For a faster, easier way to make the ice cream sandwiches, you can eliminate the steps for molding the ice cream and place a scoop of ice cream directly onto half the cookies bottom side up.
  31. Let the ice cream soften for about 1 minute, then take the remaining cookies and gently press the ice cream down to sandwich it.
  32. Let the ice cream sandwiches set in the freezer, as directed.
  33. Molding the ice cream gives you a cleaner, more polished-looking final product, but this process will save you time and effort.

recipe chocolate cookie, vanilla ice cream, chocolate

Taken from www.epicurious.com/recipes/food/views/ice-cream-sandwiches-388138 (may not work)

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