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Easy Ice Cream Sandwiches




Source of Recipe


Marla


List of Ingredients




Easy Ice Cream Sandwiches

18 Servings

Create your own homemade ice cream sandwich with desired decorative cookie cutters.


•
1 pint ice cream or frozen yogurt

•
1 1/2 cups fresh strawberries or peaches, chopped (optional)

•
1/3 cup butter, softened

•
1/3 cup granulated sugar

•
1/4 cup packed dark brown sugar

•
1 1/2 teaspoons unsweetened cocoa powder

•
1/4 teaspoon baking powder

•
1 large egg

•
1/2 teaspoon vanilla

•
1 1/2 ounces unsweetened chocolate, melted and cooled slightly

•
1 cup plus 2 tablespoons all-purpose flour

•
2 - 3 assorted colors granulated sugar (optional)




Recipe



1. Let ice cream or frozen yogurt stand for 15 minutes to soften. Stir in fresh chopped fruit, if using. Spread mixture evenly in a 2-quart rectangular baking dish. Cover and freeze until firm.

2. Preheat oven to 350 degree F. Beat butter in a large mixing bowl with an electric mixer on high speed for 30 seconds. Beat in granulated sugar, brown sugar, unsweetened cocoa powder, and baking powder until just combined. Beat in egg and vanilla until combined. Stir in melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

3. Divide dough in half. Roll each portion of dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 3-1/2-inch decorative cookie cutter. Cut out centers with a 3/4-inch decorative cookie cutter, if desired. You should have a total of 36 3-1/2-inch cookies. Place cutouts on ungreased baking sheets.

4. Brush cookie edges with water and sprinkle with colored granulated sugar, if desired. Bake for 12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks to cool completely.

5. To assemble, let ice cream or frozen yogurt stand for 5 minutes to slightly soften. Cut with the same 3-1/2-inch cookie cutter used for the cookies. Set out half the cookies with the "wrong" side up. Place an ice cream cutout on top of each cookie. Top with a second cookie, pressing slightly to seal to ice cream.

6. Wrap each ice cream sandwich individually in plastic wrap; freeze at least 2 hours. Let stand at room temperature for 5 minutes before serving. Freeze for up to 1 month.