We’re all kids when the ice cream truck shows up.
You know a trend has hit high gear when the waiter at one of Toronto’s hot spots suggests you all try their ice cream sandwich for dessert.
We each had our own package to open. No cutlery needed.
I’m five years old again.
Food writers and bloggers are all over this ice cream sandwich craze with unusual flavour combinations and fancy bases like brioche, macarons and croissants. I made my first attempt at this summer staple for my kids birthday parties when a “sammie” was easier to serve a horde of nieces and nephews than a cone.
You’ve all been there. You carefully scoop a round ball of ice cream on a kiddie cone, hand it over and plop! Off it topples, and so begins the wail.
But smushing ice cream between two cookies? Happiness in a bite.
This is my adult version of that delicious summer treat.
Don’t be daunted by the stages required for this recipe. All are easy enough. Bake the biscuits. Freeze them with ice cream. Cut them into small “sammies”. Freeze again. Dip in chocolate. Freeze again.
Once done, you have a delicious buttery cookie treat waiting in your freezer for the kid in all of us.
What you need:
1 cup all purpose flour
1/4 teaspoon baking soda
pinch of kosher salt
1/2 cup ( one stick) unsalted butter
1/2 cup golden brown sugar ( do NOT use dark brown sugar)
2 tablespoons Lyle’s Golden syrup ( if can’t find, use corn syrup)
2 large egg yolks
1/2 teaspoon vanilla extract
Your favourite ice cream* ( coffee or vanilla work best)
1 cup dark chocolate, chopped
2 tablespoons coconut oil
What you do:
Preheat oven to 325 F.
Line a 9 x 13 baking pan with foil, leaving an overhang on long sides.
Brush with a touch of melted butter or baking spray to coat the foil.
Whisk flour, baking soda and salt in a medium bowl.
Melt butter in medium pot over medium heat. Watching carefully, cook until deep golden brown for about 5 minutes, stirring often. Your butter will take on a delicious, nutty fragrance. Do not be tempted to turn up heat to speed it up or you will burn the butter.
Pour the browned butter into a small bowl.
Combine sugar and syrup in large bowl. Pour browned butter over and whisk just to combine-don’t worry if it’s not too smooth at this point.
Whisk in egg yolks and vanilla.
Add dry ingredients and combine just to blend.
With rubber spatula, spread out dough over the greased foil in pan. It will look thin but this is OK. Press it down with the spatula so it’s even.
Bake until edges are just beginning to pull away from pan, approx 15-17 minutes. Do not worry if it looks puffy. You want this cookie to be soft.
Cool completely in pan on rack.
When cool, take out ice cream from freezer to soften slightly.
Lift cookie layer, using foil overhang. Place on work surface. Carefully peel off foil.
Spread 2 layers of plastic wrap in the same 9 x 13 baking pan, one lengthwise, one across, leaving an overhang.
Cut cookie in half crosswise.
Put one half, top side down, in pan snugly.
Spread ice cream evenly over the halved cookie in pan.
Place second half, top side up, on top of ice cream. You are left then with a cookie rectangle, filling up half the pan. Press down slightly on the top.
Quickly fold plastic wrap up and over the sandwich and freeze until firm overnight.
Line baking sheet with wax paper. Unwrap the cookie and cut into squares or strips-whatever size you would like your sandwiches. Place on wax paper and freeze for 4 hours.
Make chocolate glaze: Melt chocolate in a double boiler over low heat. Add coconut oil and stir to combine. Pour into bowl and let sit until chocolate reaches room temperature.
Take out ice cream sandwiches from freezer one at a time. Dip one end into the chocolate glaze then dip into your favourite garnish. Be creative. Use crushed candy bars like Skor bits or toasted nuts or birthday sprinkles. I do mine in a little caramel sugar to give a golden glow.
Or dunk a whole square in the chocolate. It will harden quickly into a smooth finish.
You will need to work quickly and it helps to have a helper to speed things up or else your ice cream will begin to get messy.
Place each sammie back on the wax paper on baking sheet and freezer for another hour.
When ready to serve, provide the lucky taster with a napkin for sticky chocolate fingers.
These are good in fridge for a few days if they last that long. I haven’t had the chance to find out as summer gobblers have finished them off around here.
* Subscribers to my weekly buzz sheet will receive my favourite homemade coffee ice cream recipe that I like to use in these.
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