Ice Cream Sandwiches
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
33
Spice
61
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Sugar1 tbsp
Light Corn Syrup1 large
Egg Yolk1 tsp
Pure Vanilla Extract1 tbsp
Sour CreamDirections:
1
Whisk flour, cocoa powder, baking soda, and salt in a medium bowl
2
Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes
3
Add egg yolk and vanilla; beat until combined
4
Reduce mixer speed to low, add dry ingredients, and mix until just combined
5
Mix in sour cream
6
Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours
7
Preheat oven to 350°F
8
Roll out dough between 2 sheets of parchment to about 1/8" thickness
9
Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes
10
Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle
11
Bake cookie until dry and just set at edges, 8-10 minutes
12
Transfer baking sheet to a wire rack; let cookie cool
13
Trim cookie to a 12x9" rectangle, then cut into twelve 3" squares
14
Scoop ice cream into a medium bowl and mix just until softened, 2-3 minutes
15
Turn 6 cookies bottom side up
16
Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently
17
Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours
18
Cut sandwiches in half on a diagonal to make triangles
19
Wrap in parchment, if desired, and freeze until ready to serve
20
DO AHEAD: Ice cream sandwiches can be made 1 week ahead
21
Keep frozen
22
Whisk flour, cocoa powder, baking soda, and salt in a medium bowl
23
Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes
24
Add egg yolk and vanilla; beat until combined
25
Reduce mixer speed to low, add dry ingredients, and mix until just combined
26
Mix in sour cream
27
Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours
28
Preheat oven to 350°F
29
Roll out dough between 2 sheets of parchment to about 1/8" thickness
30
Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes
31
Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle
32
Bake cookie until dry and just set at edges, 8-10 minutes
33
Transfer baking sheet to a wire rack; let cookie cool
34
Trim cookie to a 12x9" rectangle, then cut into twelve 3" squares
35
Scoop ice cream into a medium bowl and mix just until softened, 2-3 minutes
36
Turn 6 cookies bottom side up
37
Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently
38
Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours
39
Cut sandwiches in half on a diagonal to make triangles
40
Wrap in parchment, if desired, and freeze until ready to serve
41
DO AHEAD: Ice cream sandwiches can be made 1 week ahead
42
Keep frozen