Summer 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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
No. 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.
No. 2
Pierce the surface in a decorative pattern using a wooden dowel.
No. 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.
The Tune
“Summertime” Billie Holiday
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Be sweet.
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