Ice cream sandwich is love! Especially vanilla ice cream in between two chocolate cookies, just makes me look back during my school days when I would save up some money just to buy my childhood favorite, Presto Funwich.
Valentine’s Day was spent at home, with a homemade dinner for 4… with the baby on my lap, wide-eyed, watching us eat like she wanted to have some too. I guess she’s excited as we are for her to start on solids.
We are not so much into flower-giving, but Daddy surprised her 2 lovely ladies with single stemmed roses, peach for baby and purple for mommy. I asked him “Why not red?” He answered, “Because peach and purple are our wedding’s color motif.” Actually, it’s purple and orange, haha. But nonetheless, he’s too sweet to remember that!
As I mentioned, I love ice cream sandwich, so I made us some for dessert. Unfortunately, it wasn’t successful as a sandwich. But the cookies are so delicious that we didn’t mind the failure and turned them into toppings.
Ice Cream Sandwiches
Recipe from Missy
- 1 cup (1 stick) room temp butter
- 1 1/4 cup brown sugar
- 1 1/2 tsp vanilla
- 2 tbsp milk
- 1 egg
- 1/2 cup cocoa
- 1 3/4 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- ice cream in rectangular cardboard container (I used the normal scoopable ice cream, not recommended!)
- Preheat oven to 180 C.
- Beat butter and brown sugar with an electric mixer on high until creamy.
- Turn mixer to low and add egg, vanilla and milk.
- Sift together flour, cocoa, baking powder and salt in a medium-sized bowl. Be sure to sift or cocoa clumps will remain in the batter.
- Slowly add flour to butter mixture (turning off mixer in between and scraping down the sides of the bowl with a spatula) just until combined. Dough will appear sticky.
- Remove dough only a lightly floured surface, combine into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
- Remove from fridge, flour a rolling pin and roll dough (1/4 inch thickness) on existing plastic wrap to keep from sticking.
- Cut cookies using cookie cutter of choice and place on a parchment lined baking sheet. You can design your cookie with a skewer or a smaller sized cookie cutter (like I did!).
- Bake for 5-6 minutes. Cookies should be slightly underdone. Let it cool completely on a wire rack.
- Using scissors, cut down the sides of the ice cream container to completely remove ice cream in one block. (This is where I failed for using the wrong ice cream type.)
- Cut the ice cream into 1 inch slices. Using the same cookie cutter used for the cookies, cut out the ice cream and place between 2 cookies. Slightly smash the sandwich together to evenly distribute the ice cream.
- Place assembled sandwiches back on the cookie sheet and freeze for 1 hour.