Do you know anyone who doesn’t like ice cream sandwiches? No? Thought so. Ice cream sandwiches are one of Chris’ all time favorite desserts, specifically the ones from Dairy Queen… he loves them.
I’ve made ice cream sandwiches before using a Martha Stewart recipe, but didn’t really like how the cookies turned out, so I decided to try another. The problem that I found with the first recipe was that the cookies turned out too crunchy. When you bite into an ice cream sandwich, you expect the cookie to be somewhat soft (definitely not crunchy). So this time round, I wanted to try another recipe that would produce a softer cookie.
I went with Martha’s Grasshopper Ice Cream Sandwich recipe, paired with vanilla ice cream. Made a small batch, just to try the recipe. Verdict: the cookies are cakey and soft when eaten straight up, but they turn really crunchy when sandwiched with ice cream…
Ice Cream Sandwich Cookies
This recipe has been halved from the original, makes about 6 sandwiches.
- 1/3 cup unsalted margarine, room temperature, plus more for baking sheet
- 3/4 1 tablespoon all-purpose flour, plus more for baking sheet
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1 large eggs
- 1/2 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees. Butter baking sheet and dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
2. Cream margarine and sugar until smooth. Add egg and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
3. Roll out dough between 2 pieces of parchment paper into a rectangle. (I got lazy and didn’t bother to do this) Instead, I put the dough directly on the floured baking sheet, put a piece of parchment over the dough and rolled.
4. Score into squares with a pizza cutter or knife. Pierce holes over squares with a fork.
5. Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
6. Sandwich ice cream between two cookies. Wrap in plastic; freeze to set, 5 to 10 minutes.
I don’t have much to say about crunchy ice cream sandwiches, just that they suck… ice cream should not be squirting out the sides and falling out when you bite into an ice cream sandwich. According to the original recipe, you can eat the sandwiches after 5-10 minutes of freezing, but I think I’ll let them sit in the freezer for a week or two… maybe they’ll soften up?
Just tried a sandwich that has been sitting in the freezer for 3 days, and it’s soft!