Summer Entertaining: Ice Cream Sandwiches

Baking Tutorials. Buttermilk Gingerbread Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer TV Cooking Personality Writer Food Stylist Game Day Entertaining Modern Southern SocialsSummer Entertaining

Southern Socials

Ice Cream Sandwiches

Ice cream & cookies have always been a favorite summertime treat & handcrafting a rich chocolate dough makes them even better. Classic Ice Cream Sandwiches offer a traditional approach to this childhood favorite however portioning the cookies into two bite servings makes them the ideal dessert when entertaining. Divide the ice cream between all of the cookies up to a day ahead of time for simple serving. Two tiny scoops using a very small disher fit perfectly on these irresistible morsels & it’s best to fill just a few at a time to ensure the ice cream remains icy cold. Learn how to make Classic Ice Cream Sandwiches.

How To Make Classic Ice Cream Sandiwches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Tailgating Recipes Modern Southern Socials Summer Entertaining Southern Hostess Recipes Party Menus

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick Classic Ice Cream Sandwiches
makes 3 dozen tasting servings

1/2 cup butter, softened
1 1/4 cups dark brown sugar
1/2 tsp vanilla bean paste
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
  6 Tbsp whole buttermilk
2 quarts premium vanilla ice cream

Cream the butter & the brown sugar in an electric stand mixer until light & fluffy stopping occasionally to scrape down the bowl sides, about 4 minutes. Add the vanilla paste. Sift together the flour, the cocoa, the baking powder & the salt over a small bowl. Add half of the flour mixture alternately with half of the buttermilk. Blend on Low speed just until combined. Add the remaining flour & buttermilk. Blend on Low speed just until a soft dough forms.

Preheat the oven to 350 degrees. Turn the dough out onto a well floured surface. Roll to a 1/4-inch thickness. Cut the dough using a 2 1/4-inch square cutter & cut each in half. Place the dough 1/2-inch apart on parchment paper-lined half sheet pans. Gather & reroll the dough. Repeat the process until all of the dough has been portioned. There should be approximately 72 rectangles. Pierce the surface in a decorative pattern using a wooden dowel. Bake 7 to 8 minutes or until the cookies are just set. The surface will have a matte appearance. Remove from the oven. Cool completely on the pans. Freeze the cookies 1 to 24 hours.

Portion the ice cream using a very small spring release disher & sandwich between two frozen cookies. Place them back into the freezer onto a cold parchment paper-lined half sheet pan until firm, about 2 hours. Wrap in parchment paper, if desired, before serving. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Classic Ice Cream Sandwiches

The key to preparing quality Classic Ice Cream Sandwiches depends on the type of cookie used. If it’s too crisp they’re close to impossible to eat once frozen. The dough used in this recipe application is a smidge sticky so use plenty of flour when rolling it with the pastry pin. Once baked, expect a soft set cookie. When they are filled with the ice cream, the cookies will be more firm but still easy to eat. If left to stand in the freezer filled, they do soften just a bit more. 

How To Make Classic Ice Cream Sandiwches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Tailgating Recipes Modern Southern Socials Summer Entertaining Southern Hostess Recipes Party Menus

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

How To Make Classic Ice Cream Sandiwches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Tailgating Recipes Modern Southern Socials Summer Entertaining Southern Hostess Recipes Party MenusNo. 1

 Turn the dough out onto a well floured surface. Roll to a 1/4-inch thickness. Cut the dough using a 2 1/4-inch square cutter & cut each in half. Place the dough 1/2-inch apart on parchment paper-lined half sheet pans. Gather & reroll the dough. Repeat the process until all of the dough has been portioned. There should be approximately 72 rectangles. 

How To Make Classic Ice Cream Sandiwches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Tailgating Recipes Modern Southern Socials Summer Entertaining Southern Hostess Recipes Party MenusNo. 2

Pierce the surface in a decorative pattern using a wooden dowel.

How To Make Classic Ice Cream Sandiwches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Tailgating Recipes Modern Southern Socials Summer Entertaining Southern Hostess Recipes Party MenusNo. 3

 Bake 7 to 8 minutes or until the cookies are just set. The surface will have a matte appearance. Remove from the oven. Cool completely on the pans. Freeze the cookies 1 to 24 hours before filling with ice cream. 

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“Summertime” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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