Saturday, July 23, 2011

#55 - Chocolate-Dipped Ice Cream Sandwiches

We like ice cream, we like sandwiches, and we most definitely like ice cream sandwiches. So when we saw pictures of these chocolate-dipped ice cream sandwiches in a recent Bon Appetit magazine, we knew we had to try this one out ourselves.

Chocolate-Dipped Ice Cream Sandwiches

From Bon Appetit
There are tons of things in this picture, but we made our own homemade ice cream, so if you're not going that route, just buy some of your favorite flavor and your countertop will have a lot less stuff on it.
To make ice cream sandwiches, you need two things: the ice cream and the "bread." To start out, we have to make one big cookie that'll form the outside of the sandwiches.
Then for the inside of the sandiwches, we made some homemade strawberry ice cream.
The next step is to cut the cookie sheet in half, layer the ice cream, and plop the other half on top. Then you put it in the freezer to firm up, and cut them to the size sandwiches you want. And the extra goodness is to dip it in some chocolate and add sprinkles when you're done.
These things were awesome. The chocolate coating was fun and made them pretty, but the best part was the ice cream sandwich itself. The cookies were tasty, ice cream is always good, and putting them together made us feel like we were king confectioners.
Even if you're not in the mood for some tasty frozen desserts, make these now and freeze them for later.

Strawberry Ice Cream
  • 2 1/2 cup half-and-half
  • 8 egg yolks
  • 1 cup sugar
  • 2 1/2 cups whipping cream
  • 4 tsps vanilla
  • 1/8 tsp salt
  • 2 cups fresh strawberries, chopped
  • 2 to 3 tsps sugar
  1. In a medium pan, heat the half-and-half over medium heat until very hot but not boiling, stirring often. Remove from heat and set aside.
  2. Whisk together the egg yolks and sugar for 30 seconds (on Speed 2 of your KitchenAid).
  3. Gradually add half-and-half while continuing mixing.
  4. Return the mixture to medium heat until very hot and steaming, constantly stirring. Do not boil.
  5. Remove from heat and transfer mixture into a large bowl and stir in whipping cream, vanilla, and salt.
  6. Cover bowl and chill for at least 8 hours.
  7. Prepare your ice cream maker for use.
  8. Pour chilled mixture into your ice cream maker and stir for 15 minutes (on Speed 1 of your KitchenAid).
  9. While processing, combine strawberries and 2 to 3 teaspoons sugar in a medium bowl and let stand.
  10. While still mixing, add in chopped strawberries and stir for an additional 3 to 5 minutes or until the ice cream is thickened.
  11. Pour ice cream into a freezer safe air-tight container, and return to freezer for several hours before serving.

Chocolate-Dipped Ice Cream Sandwiches
  • Nonstick vegetable oil spray
  • 1 cup flour
  • 1/4 tsp baking soda
  • Salt
  • 1/2 cup unsalted butter, cut into 4 pieces
  • 1/2 cup golden brown sugar, packed
  • 2 Tbs golden syrup
  • 2 large egg yolks
  • 1/2 tsp vanilla extract
  • 2 2/3 cups ice cream, softened
  • 9 oz bittersweet chocolate, chopped
  • 3 Tbs vegetable oil
  • Assorted decorations
  1. Preheat oven to 325.
  2. Line 13x9x2 inch metal baking pan with foil, leaving 1-inch overhang on long sides. Coat lightly with nonstick spray.
  3. In a medium bowl, whisk flour, baking soda, and a pinch of salt.
  4. Melt butter in a medium skillet over medium heat. Cook until milk solids on bottom of pan turn deep golden brown, stirring frequently, about 5 minutes. Transfer into small bowl.
  5. Put sugar and syrup in a large bowl. Pour in browned butter and whisk to combine.
  6. Whisk in egg yolks and vanilla.
  7. Add flour mixture and stir just to blend.
  8. Transfer dough to prepared pan and press into an even layer.
  9. Bake cookie for 15 to 17 minutes, until golden brown and sides pull away from pan edges.
  10. Cool completely in pan on rack.
  11. Using foil overhang, lift cookie layer from pan and place on work station.
  12. Place sheet of plastic wrap lengthwise in same pan, leaving overhang on both short sides of pan. Place another sheet of plastic wrap crosswise in pan, leaving overhang on long sides.
  13. Cut cookie layer in half.
  14. Return 1 cookie half, top side down, to 1 short end of the pan.
  15. Slightly soften ice cream in microwave in 15 second intervals.
  16. Spread ice cream evenly over cookie in pan.
  17. Place second cookie half, top side up, on top of ice cream, pressing slightly.
  18. Fold plastic wrap over ice cream-filled cookie, and freeze until firm, at least 4 hours.
  19. Line baking sheet with wax paper.
  20. Use serrated knife to cut cookies lengthwise in half, then cut each strip crosswise into 4 sandwiches.
  21. Place on baking sheet and freeze.
  22. Stir chocolate and vegetable oil in medium metal bowl over a saucepan of barely simmering water until melted and smooth. Cool to lukewarm.
  23. Working with one sandwich at a time, dip half of sandwich in melted chocolate,allowing excess to drip back into bowl.
  24. Press sandwich into decorations on a plate, and return to baking sheet in freezer. Repeat for each sandwich.
  25. Freeze until chocolate sets and freezes, about 1 hour.

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