National Ice Cream Sandwich Day 2015: Three sweet recipes to make your own

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By: Danielle Waldron
dwaldron@flavor574.com

Wanna Be Creative/Flickr

Few things spell summer nostalgia more than fireflies, the sound of the ice cream truck and eating soft ice cream sandwiches. 

Just before summer winds down, National Ice Cream Sandwich Day is Sunday, Aug. 2, according to Food.com.

We doubt anyone would turn down the classic frozen ice cream treat, even from a box, but these three recipes dress up the simple dessert a bit for the special day. 

OLD FASHIONED ICE CREAM SANDWICH
From Brown Eyed Baker

Ingredients

  • 1 quart vanilla ice cream (store bought or homemade
  • ½ cup vegetable shortening 
  • 1¼ cups light brown sugar 
  • ½ tsp. instant espresso powder 
  • ½ tsp. baking powder 
  • ¾ tsp. salt 
  • ½ cup cocoa powder 
  • ½ tsp. vanilla extract 
  • 2 cups all-purpose flour, divided 

Directions:

  1. Line a 9- by 13-inch baking pan with foil and let the extra hang over the edges. 
  2. For homemade ice cream, spread ice cream in the pan after churning. For store bought ice cream, soften slightly and spread in pan. Freeze overnight. 
  3. Preheat oven to 350 degrees. 
  4. Beat together shortening and brown sugar until combined. Add baking powder, salt, cocoa powder, espresso powder and vanilla. Mix in one cup of flour with two tablespoons of water, then add remaining flour with two tablespoons of water, mixing until combined. 
  5. Turn half of the dough out onto a lightly floured surface and roll to one-eighth of an inch thickness. Cut into 2- by 4-inch rectangles or use a cookie cutter. 
  6. Transfer cookies to lined baking sheet. Poke a pattern in the top of the wafers. Freeze for 10 minutes before baking. 
  7. Bake 7 to 8 minutes. 
  8. Remove from oven and let cool 2 to 3 minutes on the baking sheet. Transfer to cooling rack and cool to room temperature. Freeze for an hour before building the sandwiches. 
  9. To make the sandwiches, match cookies for the top and bottom of the sandwich. Lift the ice cream out of of the pan and place on cutting board. Cut ice cream into 2- by 4-inch rectangles and place between two chilled cookies. Freeze for 30 minutes and store in airtight bag or container. 

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICH
From Mel’s Kitchen Cafe

Ingredients

  • ½ cup butter
  • ⅓ cup packed light brown sugar 
  • ¼ cup granulated sugar
  • 2 tbsp. milk 
  • ½ tsp. vanilla extract 
  • ¼ tsp. salt 
  • 1¼ cup all-purpose flour 
  • 1 cup mini chocolate chips 
  • Quart container of cookie dough ice cream

Directions

  1. Melt butter with brown and granulated sugars in the microwave. Combine. Stir in the milk, vanilla and salt until blended. Stir in flour until smooth. Let cool. 
  2. Line an 8- by 8-inch pan with two pieces of parchment paper and let extra hang over the edge. 
  3. Take half the dough and press into an even layer in the pan. 
  4. Top with a second layer of parchment paper and coat with nonstick cooking spray. Transfer remaining cookie dough to pan and repeat. Freeze for at least one hour. 
  5. Lift dough out of pan and remove parchment from dough. 
  6. Place another set of parchment paper at the bottom of the pan and place one sheet of cookie dough into pan, smooth side down 
  7. Spread ice cream over the top of the dough and take remaining sheet of cookie dough and gently press on top. 
  8. Cover pan for about 6 to 8 hours. Slice sheet into sandwich squares with warm, sharp knife. 

MINT CHOCOLATE CHIP ICE CREAM SANDWICHES
From True Aim Education

Ingredients

  • ½ cup butter softened 
  • ½ cup packed brown sugar 
  • 1 egg 
  • 1 tsp. vanilla 
  • ¼ tsp. salt. 
  • ½ tsp. baking soda 
  • ¼ cup unsweetened cocoa powder 
  • 1¼ cup flour 
  • 3 cups mint chocolate chip ice cream 

Directions

  1. Preheat oven to 350 degrees and line 9- by 9-inch pan with parchment paper, letting extra hang over edge. 
  2. Cream butter and sugar and add egg and vanilla. Mix well. 
  3. Add dry ingredients and mix well. 
  4. Spread half the dough into pan in smooth layer. 
  5. Bake for 13 to 14 minutes Remove from pan by lifting from the parchment paper. Repeat with remaining dough. 
  6. Assemble by putting one cookie sheet back in the pan and spreading ice cream on top. Press remaining cookie sheet on top. 
  7. Let freeze for four hours. Remove from pan and cut into nine squares. 

For anyone who wants to stick with ice cream sandwiches from the freezer aisle, add a crunch and pop of color by dunking the ice cream edges of the treat into a bowl of sprinkles.
 

Follow digital producer Danielle Waldron on Twitter @DanielleWaldron
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