Ice Cream Sandwich Cookies
Are you getting enough ice cream in your diet? As a country, our love affair with ice cream dates back to colonial times, and supposedly we each eat 19 quarts per year. It may have been a challenge to work toward that quota over the winter months, but now that summer is here, cool, creamy ice cream makes a refreshingly easy dessert. One of the best and simplest ice cream desserts is the ice cream sandwich. Drop cookies, like soft chocolate chip or peanut butter, work well as sandwich material, because they retain some chewiness even when frozen solid. Rolled cookie recipes need some tinkering so they don’t become too hard when you freeze them. The recipe below uses a combination of corn syrup and a little bit of baking soda to keep the cookies tender, along with brown sugar and cocoa for rich flavor. The results are reminiscent of those rectangular treats sold from musical trucks, but the shapes are a lot more fun—and you can use whatever flavor of ice cream suits your fancy.Ice Cream Sandwich Cookies
Makes about 18 cookies, or 9 ice cream sandwiches
It’s important that these cookies be somewhat soft and tender, so don’t roll them out too thick and don’t over bake them. If you like, use a knife to imprint a design in the unbaked cookies, such as the crosshatch design in the ice cream cone above.
Beat together until light and fluffy:
1 cup unsalted butter, softened
1/2 cup light brown sugar
Add the following one at a time, beating after each addition:
1/4 cup light corn syrup
1 large egg
2 teaspoons vanilla extract
Sift together then add:
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Turn dough out onto counter, press into a disk, and wrap with plastic wrap. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350º. Lightly dust counter with cocoa and roll dough out to 3/8” thickness. Cut with your favorite Ann Clark cookie cutters.
Bake 8 to 10 minutes, until surface of cookies looks dry and set. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely.
To make nine ice cream sandwiches, you’ll need about 1 1/2 pints of your favorite ice cream. First, soften the ice cream slightly. The best way to do this is to spoon it into the bowl of a standing electric mixer, then mix with the paddle until it has a smooth, spreadable consistency. Working quickly, spoon about 1/4 cup ice cream onto the bottom side of a cookie and spread with a small spatula, then place a second cookie on top (right-side up). Place the sandwiches in the freezer as you finish them. When they are completely frozen, you may wrap them in plastic wrap to store them.
My favorite shapes for Ice Cream Sandwich Cookies include the Ice Cream Cone cookie cutter, the Car cookie cutter, and the Seashell cookie cutter.
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| I love to bake cookies—it’s relaxing, creative, and the results are delicious! When I couldn’t find the right shapes and a good American-made supplier I decided to start my own company. We make sturdy tin and copper cutters in more than 200 shapes, and the list is always growing. Come and have a look; you’re sure to find the perfect cookie cutter for any occasion. |
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