WARNING: Please skip this blog if you don't like chocolate and ice cream.
Every once in a while you need to have a recipe that is not sugar free, gluten free or vegan and this is that recipe. I think these classic ice cream sandwiches are really good for you, well good for you in the sense that they are fun to make, easy to eat and they put me in a good mood because I am thinking that maybe summer will come sooner. These ice cream sandwiches are 100% Gordy approved!
Ice Cream Sandwiches
This recipe was inspired by Martha Stewart.
Makes 8 ice cream sandwiches.
- 1/2 cup unsalted butter, melted
- 1/2 cup white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 cups Ice Cream, slightly softened (any flavour, but I like
- Preheat oven to 350 degrees F
- Line a 10 x 15 inch jelly roll pan (thats just fancy for rimed baking sheet) with parchment paper, leaving a 2-inch overhang on the two shorter sides.
- Melt butter in small dish in microwave, (or in a small pan on the stove).
- In a medium bowl, (I used my Kitchen Aid Mix Master but you could mix by hand) - whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined.
- Add flour and cocoa, and mix just until smooth.
- Spread in prepared baking pan. Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. Cool completely in pan.
- Using paper overhang, gently lift the cake onto a cutting board. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with softened ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours
- Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately or rewrap individually in wax paper and store in freezer until ready to eat.
- Remember to let ice cream soften a bit before spreading, (about 10 minutes, but will depend on how hard your ice cream is).
- Make sure cakes are cooled before spreading ice cream.