July is National Ice Cream Month and yesterday was National Ice Cream Day! That's my kind of holiday. We celebrated with a trip to the ice cream shoppe for some Triple Chocolate Confusion and Raspberry Fudge. Yum.
But sometimes you want an ice cream treat but don't want to leave your house. Like when it's 90*F outside with a heat index of 99. Because you will be sweating buckets just getting into your car. And by the time you get your ice cream cone and attempt to eat it, it will become a big puddle of ice cream soup on the ground. No bueno.
That's why you should make a batch of these Homemade Ice Cream Sandwiches, and keep them in the freezer for those days when it's too hot to do anything but sit on the couch and watch HGTV. Or nap all afternoon. Or solve critical thinking math problems from your students' textbooks. Not that I do that or anything.
The cookie base is essentially the clone of an Oreo. But a bigger, badder, more chocolatey Oreo. I sandwiched cookies & cream ice cream between two cookies to create an even more Oreo-y treat. ("Oreo-y?")
If I was really channeling my inner-Martha Stewart, I would have made homemade ice cream to go between the cookies. But it's kinda hard to do that without an ice cream maker. (But I do have a surprise coming in the mail soon so that might be changing!)
But these are good. Even with store-bought ice cream. Really good. And the good news is that since they're frozen, they won't go stale after 2-3 days like regular cookies do. But that's not a guarantee they'll last more than 2-3 days in your freezer. ;)
It's a little tricky to assemble them; the best type of ice cream to buy is the kind that comes as a big rectangular prism. (Yes, a rectangular prism. Remember, I teach geometry.)
You then slice it wedges, and use a cookie cutter or small glass to cut out cylinders about the size of your cookies.
Once they're frozen solid, you can wrap them individually in parchment.
- 1¼ cups all-purpose flour
- ½ cup dark cocoa powder
- 1 tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1½ cups sugar
- 10 tbsp. butter, softened
- 1 large egg
- ½ gallon ice cream, any flavor (packaged in a rectangular prism)
MethodPreheat oven to 375*F. In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar. On low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
Using a tablespoon measure, scoop out dough and roll into balls. Place on baking sheet, and flatten slightly. Bake 9 minutes, until edges are set but inside is still soft. Let cool before assembling.
Take your ice cream out of the freezer and place onto a large cutting board. Unfold and throw away the box. Slice into pieces about 3/4 to 1-inch thick. Using a small glass or cookie cutter, cut out a circle of ice cream about the size of your cookies. Sandwich between two cookies. It will be messy. That's okay. You have to work quickly.
Place ice cream sandwiches in sealed container and place back in freezer. Once frozen solid, wrap individually.
Source: Smitten Kitchen