Happy New Year! It’d make more sense for me to be posting light and healthy weight-loss recipes, but I have too many goodies to share from the holidays! Sorry – bear with me and I’ll get to the healthy stuff once I’m through. I hosted a small event a week or two before Christmas – heavy apps and desserts. It was a potluck sort of thing so I only had to make one app and one dessert. I thought to myself, what are the culinary advantages to hosting? You get to make food that needs to be served hot, or needs to be served frozen. Usually I avoid these recipes because I don’t want to deal with travel hassle. Hmm… what’s a crowd pleasing frozen dessert that won’t create more dishes for me?
Of course it just HAD to be 21 degrees this particular evening – but we all have heated houses, right? Needless to say, no one complained. I took these right from the freezer and passed them around with a napkin (no forks needed, nice). I mean, who doesn’t love an ice cream sandwich? I’ve made a few in the past and finally feel that I’ve perfected the art – let me elaborate.
First, you need a paper thin cookie – akin to those paper wrapped ice cream sandwiches of our past. This way you don’t embarrass yourself when you bite on in. Second, for the same reason you should use a small amount of ice cream. No one wants melting ice cream squishing out on their laps. Finally, for the looks factor as well as the taste, you need to roll the edges in something delicious. This will help keep it all together as well as cover up any ice cream packing messiness.
Bottom line is that ice cream sandwiches are NOT just for warm weather. These are a go-to for me since they can be made ahead (not only the cookies but the whole shebang), please kids and adults alike, and are highly customizable.
For an overview of how the cookies should look, check this post.
Ice Cream Sandwiches
Makes 16-20
Cookies
1 c. sugar
1/2 c. butter, softened
1/2 c. canola oil
1 tsp. vanilla extract
1 egg
1Â 1/4 c. flour
1 c. whole wheat flour
3/4 c. dark unsweetened cocoa powder
1/2 tsp. salt
Assembly
1 pint peanut butter swirl ice cream, slightly softened
1 1/2 c. mini chocolate chips
1 1/2 c. crushed honey roasted peanuts
1. Beat butter, oil, and sugar with electric mixer until combined – about 3 minutes on medium speed.
2. Add egg and vanilla and beat until combined.
3. In another bowl, whisk dry ingredients.
4. Add dry ingredients all at once and beat until JUST incorporated (over-beating will develop the gluten in the flour and make your cookies tough).
5. Lay two sheets of waxed, parchment, or plastic wrap on the counter and divide the dough between them. Cover the dough with a second sheet.
6. Roll out the dough to 1/4-1/2 in. thickness.
7. Lay sheets in fridge and chill for about 45 minutes (or longer, if you have to go somewhere.. it will be fine for a day or two).
8. Preheat oven to 375 degrees and take sheets out of fridge. Cut cookies with a round biscuit cutter or cookie cutter, cutting the cookies close together (you want to re-roll your dough as little as possible). Re-roll scraps as necessary. You can also use the rim of a drinking glass.
9. Transfer dough rounds to parchment or silpat lined baking sheet. Bake for 8-9 minutes. Let cool slightly on sheet then transfer to wire rack to cool completely.
10. Once cookies are cool, pair them together and place a small scoop of ice cream on the bottom. Top with second cookie and press together holding the middle of the cookies instead of the edges (will prevent breaking).
11. Stir together chips and peanuts and place in a shallow bowl. Squish ice cream to edges of sandwich and roll in mixture to coat exposed ice cream. Freeze immediately on a dinner plate while you work with the next batch.
12. Once all sandwiches have been frozen, place separated with waxed paper or parchment in tupperware container or gallon sized freezer bag. Freeze until serving.
