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Summer Patio Parties: Ice Cream Sandwiches August 11, 2010

Filed under: Refreshments — brilliantbash @ EDT
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Who doesn’t love an ice cream sandwich?

They’re tasty, easy to eat (though they can get a bit messy), and can be created in all shapes and colours.  As the outdoor entertaining season is winding down, ice cream sammies are the perfect treat for your guests – they’re refreshing, fun to eat, and fun to look at.

Ice Cream Sammies

As a master chef (eeep), I prefer to purchase my ice cream sandwiches from a shop, when available.  Cold Stone Creamery offers this option and their sammies are delicious!  Dairy Queen and your local grocery store also offer palatable, though not as visually appealing, options.  If you would like to forego the ready-made variety and dare to mix and match cookie and ice cream flavours, the easiest option is to pick up the desired cookies and ice cream from a shop.  For those of you who prefer to take the easy route, here are some quick and easy steps toward creating your ice cream sandwich masterpieces:


  • Step 1

Start with chocolate chip cookies (such as Tollhouse homemade – recipe from the bag of chocolate chips), but if you are short on time, the pre-mixed doughs will do great! Bake the cookies according to instructions and let them cool on a wire rack before starting this recipe! Take a small plate and pile the mini chocolate chips on it and set it aside for later use. (this is where you can get creative and try different add-ons, ie…sprinkles, crushed up candy bars, etc…

  • Step 2

Once the cookies have cooled completely on the wire rack, place them in the freezer for approximately 1 hour to allow the cookies to become hard to avoid breaking in a later step (squishing the ice cream in between the cookies to make a sandwich).

  • Step 3

About 10 minutes before pulling the cookies out of the freezer, pull your ice cream or frozen yogurt of choice out of the freezer and let it sit at room temperature for that remaining 10 minutes – you want the ice cream to be soft and easy to “squish” between the cookies (some ice creams may require longer than 10 minutes to get to this consistency – be careful not to let it sit out for too long that it becomes runny).

  • Step 4

Pull the cookies out of the freezer after 1 hour and take about 1/4 cup of ice cream and spoon it onto the bottom of one cookie (I usually eyeball this – you want enough ice cream on the cookies so that when you add the other cookie and squish them together, the ice cream spills just outside of the circumference of both the cookies! You will want to choose 2 cookies that are identical in size/shape to make sure the sandwich looks proportionate.

  • Step 5

Once the ice cream is on the bottom of one cookie, take another cookie and squish it (bottom side towards the ice cream as well) onto the other cookie until the ice cream just starts to go beyond the edges -this will make it easier to roll the cookie and get good coverage when adding the chocolate chips.

  • Step 6

Once the sandwich is made, take the plate of mini chocolate chips and roll the ice cream edge around until the chocolate chips start to cover what is visible of the ice cream. This can get a little messy, but using a small plate to hold the chips works pretty well to contain any runny ice cream or straggler chocolate chips that don’t stick.

  • Step 7

Place immediately on a serving tray and repeat with remaining cookies until desired amount. You will want to place these cookie sandwiches in the freezer for approximately a 1/2 hour prior to serving as the ice cream/yogurt will melt slightly during the time it will take to you to make the sandwiches. Pull them out after that half hour and ENJOY!!!

Chocolate Cookie Ice Cream Sandwiches

On the other hand, if you are far more ambitious than I, and you wish to craft the ice cream and/or cookies yourself, Not So Humble Pie offers excellent instruction:

From Not So Humble Pie

Chocolate Sandwich Cookies
yields 3-4 dozen 2.5″ cookies
1 1/2 sticks (12 tablespoons) (170 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
2/3 cup (61 grams) extra dark Dutch processed cocoa, sifted
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cup (170 grams) all purpose flour

extra flour and cocoa for dusting

In your stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed for several minutes until light and fluffy.

Add the cocoa powder, mixing on low speed, scraping down the sides of the bowl occasionally. Then add the vanilla and the egg and blend on medium speed until thoroughly combined.

Add the flour on low speed, mixing until uniform and comes together like a dough.

Remove the cookie dough from the mixer, wrap in plastic and chill until firm (this should take several hours). You can store the dough wrapped like this for 2-3 days if you wish to make it in advance.

When ready to bake, pre-heat your oven to 350°F.

Remove your dough from the refrigerator, if it is hard as a rock allow to stand at room temperature for a little while before exercising your rolling muscles on it.

In a small bowl, mix together enough flour and cocoa to dust your cutting board and your dough to keep it from sticking (a mix of 50/50 flour/cocoa). Using cocoa powder to dust will keep the surface of your cookies dark and chocolaty looking.

Roll out your chilled dough to about 1/8″ thickness and cut out your shapes.  Arrange the cutouts on parchment paper or silpats, they spread only a little so don’t be too concerned about crowding.

Bake for 10 minutes, until the surface is no longer glossy. Allow to cool completely on wire racks. They will be soft fresh out of the oven but will crisp up as they cool.

Once cool, place the cookies in a ziplock baggie or other container and freeze until ready to use.

To make the sandwiches with homemade ice cream:

Line a baking dish (or other flat container with 1.5″ sides) with plastic wrap. How large a dish will depend on both how thick you want your sandwiches and the capacity of your ice cream maker. A 9″x9″ pan or a 9″x13″ pan should work well.

Whip up your desired ice cream flavor, according to your machine’s instructions. When ready to chill, pour the ice cream into the bottom of your prepared pan. Spread the ice cream to fill the pan evenly (aim for a thickness between 1/2″ or 1 1/4″) and then place another sheet of plastic wrap on top, pressing it onto the surface of the ice cream. Chill this in the coldest part of your freezer until very, very firm (ideally 24 hours).

When the ice cream is cold, remove the top layer of plastic and using the same cookie cutter you used for the chocolate wafers, cut out shapes from the ice cream. Working quickly, place the ice cream cutouts between two frozen chocolate cookies and return to the freezer.

If desired, roll the ice cream sandwiches in sprinkles, chopped nuts, crushed candy or any other delicious topping you can think of.

Chill until firm and then they are ready to eat.

To make ice cream sandwiches with store bought ice cream:

The easiest way to do this is to choose an ice cream that comes in a box, one that you can unwrap completely and slice. Cut out the shapes from these ice cream slices in the same way you would the homemade method.

You can also attempt to line a pan with softened store bought ice cream, as you would with the homemade version. However you need to be careful how soft the ice cream gets, or the texture will suffer when it refreezes.

Again, while cutting your ice cream, place each cutout between two frozen chocolate cookies and return to the freezer.

If desired, roll the ice cream sandwiches in sprinkles, chopped nuts, crushed candy or any other delicious topping you can think of.

Chill until firm and then they are ready to eat.


Homemade Ice Cream Sandwiches

***UPDATE: In Toronto at Sweet Flour, you can order custom ice cream sandwiches.  How easy can it get?

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