Ice cream sandwiches hold special memories for both the young and the old; we all remember eating them in the hot summer heat, with ice cream melting down our arms as we try to scarf down the sweet treats as fast as we can. Although ice cream sandwich recipes have been around forever, this nostalgic summertime treat hasn’t changed, which is probably why we love it so much. In honor of #NationalIceCreamSandwichDay we wanted to just slightly update the timeless chocolate ice cream sandwich recipe while still giving you plenty of #tbt’s to your childhood summers. The Cookie Bites add a special crunch to the ice cream sandwiched between chocolatey cake layers. Be sure to have plenty of napkins on hand for these messy, but delicious hot weather treats!
Biscotti Ice Cream Sandwiches
Adapted from The New York Times Cooking recipe
Makes 12 servings
1 ½ sticks unsalted butter, melted and cooled slightly, plus more at room, temperature for the pan
1 cup all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
¾ course salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 pints/1 quart good-quality vanilla ice cream (or make your own!)
- Heat oven to 350 degrees. Butter a 13x18 inch rimmed baking sheet and line it with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
- In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
- Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set 10-12 minutes. Transfer pan to a rack to cool completely.
- When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
- Remove cookie bites from packaging and put in large plastic bag. Seal closed. Using mallet or rolling pin, pound cookies until you have crumbs and small chunks. Alternatively, you could use a blender or food processor and pulse until you have fine crumbs and small chunks.
- Mix cookie crumbs into softened ice cream.
- Using the parchment paper, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
- Remove the large sandwich cake from the freezer and take it off the plastic wrap. Trim about ¼ inch off each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.