Sunday, May 15, 2005

Classic Ice Cream Sandwiches

Classic Ice Cream Sandwiches (Adapted from Everyday Food)

1/2 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 pints vanilla bean ice cream, softened

Preheat oven to 350.

In a small bowl, whisk together flour, cocoa and salt.

In a medium bowl, whisk together melted butter and sugar until combined. Add egg, vanilla and salt, whisking until combined. Add dry ingredients and stir just until combined. Scoop the mixture into a 10" x 15" baking pan coated with nonstick spray, lined with parchment paper and coated again with nonstick spray. Spread the mixture to a very thin and even layer.

Place into the oven and bake just until the edges begin to pull away from the sides and the top is no longer wet, about 8 to 12 minutes. Transfer pan to a wire rack and set aside to cool completely.

Place a large cutting board on top of the pan and carefully flip over - remove parchment paper and slice the cake in half crosswise. Set one half of cake, bottom side down, on a large piece of plastic wrap. Spoon dollops of the softened ice cream on top and spread smooth with an off-set spatula. Top with remaining half of cake, bottom side up. Place the large sandwich back onto the baking pan and wrap well with plastic wrap. Place into the freezer until firm, about 2 to 3 hours.

To serve, remove from the freezer and unwrap - using a sharp knife, slice the sandwich into 8 individual pieces.

Makes 8 servings.

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1 comment:

  1. This recipe was posted 10 years ago and as I get ready to make it once again, because I am craving a taste from my childhood, I wanted to thank you for putting this on the Internet. This is the only recipe I found that gives the dense cake-like texture I remember so well. Ice cream sandwiches and fudgesicles are two things fondly remembered. I'm happy, and so is my husband who I've introduced to these typical American summer delicacies, that the recipes exist so I can recreate them here in England.