Salted Chocolate & Vanilla Ice Cream Sandwiches
We can’t say goodbye to summer without one final ice cream treat, so this Labor Day we are savoring the last of the warm weather with these adorable and delicious ice cream sandwiches.
I can honestly say that this vanilla ice cream is the best vanilla ice cream I have ever eaten. It’s so creamy, I almost can’t believe I made it! It has this pillowy smoothness akin to soft serve, and yet it maintains the toothsomeness and flavor of hand dipped ice cream. I usually only eat vanilla ice cream with other desserts - like pie or brownies - but I would happily scoop up a big bowl of this sweet vanilla ice cream in a heartbeat.
That’s not to say that the cookies aren’t also worth making. They’re pretty spectacular themselves. With the deep flavor of a good brownie and the perfect touch of flaky salt mixed into the dough, they’re a sophisticated take on a chocolate biscuit, and the perfect vehicle for transporting this amazing ice cream into eager tummies everywhere.
Here are some tips for success. With ice cream it really helps to break up the process over a couple days. Make the custard on one day, and let it chill completely in the refrigerator over night before freezing it in the ice cream maker. Then leave the ice cream to freeze again over night before cutting it for the ice cream sandwiches. There is nothing more frustrating than working with melted ice cream, so save yourself the hassle, and let time do the hard work for you.
For the cookies, be mindful to chill the dough after rolling and cutting and before transferring them to the baking pan. The dough doesn’t need to chill for too long (only about 30 minutes), but again the chilling time will save you a lot of headache. If the dough is too warm, the cut cookies will break and stick to your fingers as you transfer them to your pan.
Lastly, err on the side of slightly underbaked as opposed slightly over. The cookies will firm up in freezing, so having a softer cookie to begin with will make for a better sandwich in the end.
Overall, these ice cream sandwiches are not too difficult, but they do take time to make. So plan them for a long weekend with your kids when you can spread the steps out and really enjoy the process as well as the results.
Salted Chocolate & Vanilla Ice Cream Sandwiches - makes about 12 sandwiches
Vanilla Ice Cream- makes about a pint
Equipment:
Ice cream maker
Fine mesh sieve
9x13in rimmed baking pan
Ingredients:
1 cup half and half
2 cups heavy cream
6 large egg yolks
2/3 cup sugar, divided
Pinch kosher salt
1 tsp. vanilla extract
Method:
In a medium bowl whisk together the egg yolks, 1/3 cup sugar, and salt until the sugar begins to dissolve and the mixture becomes slightly thickened and pale yellow. Set aside.
In a medium saucepan, heat the half and half, cream, and remaining 1/3 cup sugar over medium heat until just before boiling. Remove the pan from the heat.
Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour the egg mixture back into the pan with the remaining cream. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream and reaches between 170-175ºF. Be careful never to bring the mixture to a boil.
Pour the custard through a fine mesh sieve into a clean bowl and stir in the vanilla extract. Allow the custard to cool enough to refrigerate. Chill in the refrigerator for several hours or overnight.
Once the custard is cold, freeze it in the ice cream maker according to the manufacturer’s instructions.
While the ice cream is churning, line the 9X13in baking pan completely with plastic wrap. Transfer the churned ice cream to the prepared pan, and smooth it into an even layer using a rubber spatula. Once it’s smooth, cover the ice cream with another layer of plastic wrap to prevent icing. Store it in the freezer for several hours or overnight before cutting it for ice cream sandwiches.
Salted Chocolate Cutout Cookies- makes about 24 cookies
Equipment:
Stand mixer
Rolling pin
Fluted or circle cookie cutters, 2.5-3in. diameter
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder
1/2 tsp. baking soda
11 TBS. unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/2 tsp. Maldon flaky sea salt
1 tsp. vanilla extract
Method:
Preheat the oven to 325ºF, and line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, and baking soda in a medium mixing bowl. Use a fork to thoroughly mix all the ingredients together, and then set the bowl aside.
In the bowl of the stand mixer fitted with the paddle attachment, cream the sugar and butter together until the sugar is dissolved and the mixture is fluffy. Add the egg and beat until just incorporated. Then add the salt and vanilla and mix, again until just incorporated. Scrape down the bottom and sides of the bowl as needed with a rubber spatula.
Add the flour mixture and beat on medium low until the flour is completely mixed in and the dough forms a nice ball.
Turn the dough out onto a parchment paper placed on a clean work surface. Shape the dough into a disk then cover it with a second piece of parchment paper. Roll the dough out to an even 1/4 in. thickness between the two parchment papers. Then use your cookie cutter to cut 24 cookies. Trim and re-roll the dough as necessary.
Chill the cut dough on the parchment in the refrigerator for at least 30 minutes before transferring it to the baking sheet. This will keep the cookies’ shapes intact. Space the chilled cookies about 2 inches apart on the baking sheets. Bake for 10-12 minutes or until fragrant and puffed. Do not over bake.
Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
Assembly:
Working quickly, use the same cookie cutter you used for the cookies to cut disks of ice cream. You can rinse the cutter in hot water between cuts for smoother edges. Sandwich the cut ice cream between two cookies. Store the finished sandwiches on a baking sheet in the freezer while you assemble the rest.
If your ice cream starts to melt too much to cut, you can place it back in the freezer to firm up before continuing. Assembled ice cream sandwiches can be stored covered in the freezer for up to 3 months.
Recipe adapted from The Blue Bottle Craft of Coffee
