Wednesday, June 30, 2010

Bake and Share: Homemade Ice Cream Sandwiches

Homemade ice cream sandwiches can be made ahead for an easy and delicious end to a barbeque gathering. They are also a great way to thank a neighbor for picking up your mail or watering your lawn while you were on vacation. Just wrap in wax or parchment paper, add a stamped gift tag and deliver when you know they are home.

The chocolate cookie recipe is another one from Martha Stewart. Because it uses confectioner’s sugar instead of granular sugar, the cookie has a great denseness. Remember you can also divide the dough and freeze portions for up to three months, so you’ll always be ready with a delicious summer treat.

3 cups sifted all-purpose flour
1 1/4 cups unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 pound (3 sticks) unsalted butter
2 1/2 cups confectioners’ sugar
2 large, lightly beaten eggs
1 teaspoon vanilla

Combine dry ingredients and set aside.
Using an electric mixer combine butter and sugar, beat until fluffy.
Beat in eggs and vanilla.
Add flour mixture on low speed.

Wrap in plastic and refrigerate for at least one hour.
Preheat oven to 350˚ F.
On floured surface, roll dough to 1/8 thick and cut shapes.
Place on ungreased baking sheets.
Refrigerate for 15 minutes.
Bake for 8-10 minutes.

If all you’re doing is circles for ice cream sandwiches then you can skip refrigerating the cut shapes before baking.

Wait for the cookies to be completely cooled before adding the ice cream centers. Use your favorite ice cream flavor and spoon small scoops around the entire surface of the cookie, then add the top cookie applying only a little pressure. If you’re using classic vanilla ice cream, roll the sides in sprinkles for a fun summer look. For a more adult version try a Starbucks ice cream, like Java Chip Frappucino.

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