Homemade ice cream sandwiches
Treat yourself to a tasty and refreshing treat this summer by learning how to make your very own homemade ice cream sandwiches from scratch. Made with vanilla ice cream and soft chocolate cookies, this ice cream sandwich recipe is absolutely delicious.
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Servings: 10 servings
Calories: 536kcal
Equipment
- Digital kitchen scale
- 9" by 9" (23cm by 23cm) pan
- Saucepan
- Whisk
- Hand mixer
- Rolling Pin
Ingredients
For the ice cream
- 4 egg yolks
- 150 g white granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 100 ml whole milk
- 500 ml heavy cream
For the cookies
- 125 g honey
- 125 g unsalted butter
- 70 g white granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoon baking soda
- 1 large egg whisked in a large bowl
- 300 g all-purpose flour
- 20 g Dutch-processed cocoa powder
Instructions
For the ice cream
- In a saucepan, add the egg yolks, salt, sugar, and vanilla extract. Whisk well until a homogeneous paste-like mixture has formed.
- Add the milk, and heat over medium to medium-low heat stirring continuously until the mixture thickens and leaves a thick film on the back of the spoon. Do not let the mixture boil by controlling the heat.
- Remove from the heat and pour it into a bowl. Cover the mixture with plastic wrap, ensuring that it touches the surface, and let it cool down to room temperature. Speed up the process by placing the mixture in the fridge or freezer.
- Whip up the heavy cream until stiff peaks form and pour in the egg yolk custard. Whisk until homogeneous in consistency.
- Pour mixture into a 9” by 9” (23cm by 23cm) brownie pan lined with parchment paper on the bottom and the sides of the pan. Cover it with plastic wrap so it touches the surface of the ice cream and place it in the freezer until firm enough to assemble the vanilla ice cream sandwiches.
For the cookies
- In a bowl, combine the flour and cocoa powder and set aside.
- In a saucepan, combine the honey, butter, sugar, salt, and vanilla extract. Heat over medium heat until well combined and the first small bubbles are visible on the surface.
- Lower the heat to low and add the baking soda and whisk well. Remove from the heat if the mixture bubbles too much. After a few seconds, the reaction will subside. Cook for 1-minute whisking continuously.
- Remove from the heat and leave to cool down for 2-5 minutes. Then, slowly pour the mixture into the bowl with the egg while whisking vigorously.
- Sift in the dry ingredients and mix until the dough has formed. It should be sticky, like a very thick paste. If the dough is runny, add 1-2 tablespoon of flour and mix again.
- Wrap the dough in plastic wrap and place it in the fridge for 1 hour or overnight.
- Preheat the oven to 170C (340F) and line the baking sheet with parchment paper.
- Roll out the dough on a floured surface so you can cut out two 9” by 9” (23cm by 23cm) squares. Cut out the squares using a small sharp knife or a pizza cutter.
- Place them on a baking sheet lined with parchment paper so there’s at least 1” apart. You can also bake one layer at a time if there’s not enough space on your baking sheet.
- Bake for approximately 10 minutes or until puffed up and the dough is no longer shiny.
- Remove from the oven and let them cool down on the baking sheet for 5 minutes before transferring onto a cooling rack to cool down completely.
Assembling
- Remove the ice cream from the freezer and peel off the plastic wrap. Place the cookie layer on top.
- Prepare a board that can fit in your freezer, lined with plastic wrap big enough to cover the 9” by 9” slab of ice cream sandwiches.
- Flip the pan onto the board with plastic wrap and lift it to release the ice cream. Peel the parchment paper and place the second cookie layer on top of the ice cream block. Cover tightly with plastic wrap and transfer to the freezer until solid enough to cut into portions.
- Remove from the freezer and cut into 10 pieces.
Video
Notes
Freezer for up to 2 weeks.
Store the cookie dough wrapped in plastic wrap in the fridge for up to 4 days.
Store the baked cookie layers wrapped in plastic wrap at room temperature for up to 4 days.
Nutrition
Nutrition Facts
Homemade ice cream sandwiches
Serving Size
1 serving
Amount per Serving
Calories
536
% Daily Value*
Fat
32
g
49
%
Saturated Fat
19
g
119
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
179
mg
60
%
Sodium
716
mg
31
%
Potassium
151
mg
4
%
Carbohydrates
59
g
20
%
Fiber
2
g
8
%
Sugar
35
g
39
%
Protein
7
g
14
%
Vitamin A
1196
IU
24
%
Vitamin C
0.4
mg
0
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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