Description
Cool summer days find magic in homemade Vanilla Ice Cream Sandwiches, nestled between perfectly crisp chocolate cookies. Creamy vanilla ice cream and rich chocolate wafers merge into an irresistible dessert that promises sweet comfort with each delightful bite.
Ingredients
Scale
Chocolate Wafers:
Main Ingredients:
- 1 ¼ cups (283 grams/10 ounces) unsalted butter, softened
- 1 ¼ cups (250 grams/8.8 ounces) granulated sugar
- 2 large eggs
Dry Ingredients:
- 1 cup (120 grams/4.2 ounces) all-purpose flour
- 1 cup (100 grams/3.5 ounces) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Flavor Enhancers:
- 1 tablespoon vanilla extract
Filling:
- 1 ½ quarts (6 cups/1.4 liters) vanilla ice cream, softened
Instructions
- Craft the frozen vanilla essence base by lining a rectangular container with parchment paper, ensuring overhanging edges for effortless extraction. Distribute the softened vanilla cream uniformly across the surface, creating a smooth, level plane. Chill thoroughly in the freezer until solidly set.
- Heat the oven to moderate temperature at 350°F. Prepare a baking surface with protective parchment. Combine flour, cocoa, leavening agent, and seasoning in a mixing vessel. In a separate large container, thoroughly blend butter and sugar until airy and voluminous. Incorporate liquid vanilla and eggs, whisking vigorously after each addition. Gradually fold dry ingredients into wet mixture, mixing minimally to prevent toughness.
- Partition dough into two equal portions. Roll each segment between parchment sheets until achieving a thin, uniform consistency. Transfer carefully to prepared baking surface, removing top parchment layer. Bake until edges appear crisp and center sets, approximately 10-12 minutes. Allow complete cooling.
- After wafers reach room temperature, trim edges to create precise rectangular shapes. Slice each sheet into 12 identical sections. Extract frozen cream base and cut matching rectangular portions.
- Construct sandwiches by positioning a cream rectangle between two chocolate wafers, applying gentle pressure to secure. Individually wrap each creation in parchment, then return to freezer until thoroughly chilled and stabilized.
Notes
- Chill baking pan thoroughly before spreading ice cream to ensure a smooth, even layer without melting or creating air pockets.
- For uniform wafer thickness, use rolling pin guides or wooden dowels on either side of dough to maintain consistent 1/4-inch depth.
- Dust work surface with cocoa powder instead of flour when rolling chocolate wafers to enhance rich chocolate color and prevent drying out.
- Experiment with alternative ice cream flavors like mint chocolate chip, coffee, or salted caramel for unique sandwich variations that complement chocolate wafers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 353
- Sugar: 22g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg