Celebrating National Ice Cream Sandwich Day? These ice cream sandwiches look so good you might just want to reach into your computer screen and grab one.
If the sandwiches aren't available near you, trying recreating them at home with these delicious recipes.
|Laughter and Lemon Sandwich|
These ice cream sandwiches from the good batch are as good as homemade. Spiced waffle, oat chocolate chunk and brown butter are the cookies shown above. All of the ice cream is sourced from Adirondack Creamery and the cookies are available on the company's website.
For the meringue
2 egg whites
2 oz / 1/4 cup white sugar
1/2 t cream of tartar
For the syrup:
1 pound / 2 cups white sugar
6 fluid oz light corn syrup
4 fluid oz water
3 fluid oz fresh lemon juice
zest of 2 lemons
1 oz confectioners sugar
Place meringue ingredients in a standing mixer with whisk attachment. Prepare a sheet pan by lining it with sheet pan and spraying with oil. Place syrup ingredients in a sturdy pot with a candy thermometer and bring to boil. When syrup reaches 230 degrees, begin whisking meringue at medium to high speed. When syrup reaches 260 degrees, remove from heat, turn down mixer speed to medium low, and slowly pour in syrup. Once all syrup is in, turn back up to medium high and whip until substance is light, white, and fluffy, and has cooled down a bit. Blend in lemon juice, zest and powdered sugar.
Pour divinity onto prepared tray, spread evenly, and allow to sit for 2 hours. Spread divinity on sugar cookie or Brown Butter Salty (available at various retail locations). Scoop ice cream into a little puck, and place between cookies.
Recipe courtesy the good batch.
|Two-Story Tahitian Vanilla Bean and Mexican Chocolate Sandwich|
Coolhaus trucks around the country serve up these double sandwiches. Choose your favorite flavors of ice cream and cookies for a customized sandwich. We chose their spicy Mexican chocolate and vanilla.
|Chocolate Chocolate Chip Cookie With Strawberry Ice Cream|
Show here, bright pink strawberry ice cream fills two chocolate cookies. Other popular flavors include date rum pecan, red velvet, pumpkin pie, rootbeer float, molten chocolate cake and Meyer lemon gelato.
|Potato Chip & Skor Bar Cookie With Bourbon Brown Butter Candied Bacon ice|
This browned butter bacon ice cream is sandwiched between two potato chip cookies. This is one recipe you'll want to have on hand for late-night cravings.
Recipe courtesy Coolhaus.
|Ice Cream Sandwich Cakes|
These ice cream sandwich cakes from Delicatessen are perfectly bite-sized. This recipe will work for all three flavors: red velvet, devil's food and vanilla cake.
3 cups sugar
1 cup oil
¾ cup + 1 tablespoon sour cream
¾ cup + 1 tablespoon buttermilk
2 cups + 2 tablespoon all purpose flour
1 tablespoon baking soda
Whip eggs, sugar, oil until fluffy. Add sour cream and buttermilk and mix until incorporated. Add dry, mix until incorporated. Divide mixture equally into 3 separate bowls. Into one bowl, add 1 teaspoon red food coloring and 1 teaspoon strawberry powder (can be found at high end grocery stores) and whisk until combined. Into another bowl, add 2 tablespoons cocoa powder and whisk until combined. In a sprayed mini muffin tin, put enough of each cake mix just to cover the bottom of it.
Bake at 325° F for about 8 minutes or until light brown and springs back to the touch. Cool cakes and fill with a small scoop of your favorite store bought ice cream.
Recipe courtesy Delicatessen.
|Cinnamon Ice Cream Sandwich|
Serve this spicy ice cream in between your favorite snickerdoodle or apple cinnamon cookies.
6 cups whole milk
1 1/3 cups sugar
3 vanilla beans, split in half lengthwise and seeds scraped from the pods
2 tablespoons ground cinnamon
2 bay leaves
8 large egg yolks
Set a large strainer over a large pot and set aside. Bring the milk, half the sugar, the vanilla beans and seeds, the cinnamon, and bay leaves to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.
Whisk the egg yolks with the remaining sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of the spoon, and reaches 170 °F on an instant-read thermometer (note that the mixture can easily overcook and curdle so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the strainer, discarding the vanilla beans and bay leaves. Stir to incorporate. Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.
Makes 2 quarts.
Recipe courtesy The Meatball Shop.
|Chocolate Chip Cookies With Espresso Ice Cream|
These chocolate chip cookies are perfect for housing fresh-scooped espresso or coffee ice cream.
8 tablespoons (1 stick) unsalted butter
1/3 cup firmly packed dark brown sugar
1 cup granulated sugar
1 large egg
1 large egg white
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups semisweet chocolate chips, finely chopped
Cream the butter, brown sugar, and granulated sugar in a large mixing bowl with a hand mixer on high speed until light and fluffy, about 3 minutes. Add the egg, egg white, and vanilla and continue to mix on low speed until just incorporated.
Mix together the flour, baking soda, and salt in a bowl. Add the flour mixture to the butter mixture on low speed, mixing slowly until just combined (do not overmix). Fold in the chocolate chips using a wooden spoon or stiff spatula. Chill the dough covered in plastic wrap in the refrigerator for 30 minutes. Preheat the oven to 350 °F. Butter three 12 x 17- inch rimmed baking sheets. Set aside.
Using an ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving at least 2 inches between cookies. Bake for 12 minutes, rotating the pans halfway through the baking, until the edges of the cookies are golden brown but the centers are soft. Let the cookies cool on the baking sheets for 2 minutes before transferring them with a spatula to wire cooling racks to fully cool.
Makes 3 dozen 3-inch cookies
Recipe courtesy The Meatball Shop.
|Brownie Cookies With Mint Ice Cream|
This cool, minty ice cream has all the flavor of freshly-picked mint.
3 cups heavy cream
1 ½ teaspoons pure vanilla extract
1 bunch fresh mint, Plus 1 cup mint leaves, finely chopped
2 ½ cups whole milk
1 1/3 cups sugar
7 large egg yolks
Combine the cream, vanilla, and chopped mint in a large pot and set aside. Bring the milk, half the sugar, and the bunch of mint to a boil in a medium pot over medium heat, stirring frequently. Once the mixture is at a boil, remove from the heat and allow to steep for 30 minutes.
Remove the mint from the pot and bring the mixture back up to a boil. Once at a boil, reduce heat to low. Whisk the egg yolks with the remaining sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of the metal spoon, and reaches 170 °F on an instant-read thermometer (note the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream and vanilla and stir to incorporate. Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.
Makes 2 quarts
Recipe courtesy The Meatball Shop.
|Macaron Sandwich Cookies|
Delicate, light French macaron cookies sandwich scoops of sorbet. Coconut mango, pistachio raspberry and vanilla brownie are flavors you don't want to miss.
"The macaron is the most Parisian of all cookies, found most famously at the shops Ladurée, Fauchon, or Pierre Hermé. There cannot be a chocolate book by a French pastry chef without a recipe for chocolate macarons! Plus, these can be paired with your choice of vanilla ice cream to make an at-home version of Payard's macaron ice cream sandwiches. Unlike most macaron recipes, other than Ladurée's, these are made with a cooked meringue. Anything with meringue is sensitive to humidity: make them on dry days preferably."
Makes about 50 macarons
4 cups (450 grams) confectioners' sugar
4 cups (400 grams) almond flour or finely ground blanched almonds
6 tablespoons (44 grams) Dutch-process cocoa powder
9 large egg whites, at room temperature
2 cups (400 grams) sugar
Make the macarons: Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 400°F. Line 2 baking sheets with silicone baking mats. If you have enough baking sheets, double them up (this will prevent the macarons from baking too fast). Sift together the confectioners' sugar, almond flour, and cocoa powder over a large bowl. Stir in 4 egg whites, until the mixture is smooth and lump-free. With a candy thermometer handy, combine the sugar and ½ cup (125 grams) water in a medium saucepan over medium-high heat. If sugar sticks to the sides of the pot, dip a pastry brush in water and brush the sides.
While the sugar is cooking, put the remaining 5 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Once the sugar reaches 221°F on the candy thermometer, start beating the eggs on high speed. When the sugar reaches 250°F, pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl. Continue beating until the meringue is thick and the bottom of the bowl is cool to the touch.
With a silicone spatula, gently fold the meringue into the dry ingredients, in 4 increments. Fold until everything is well combined. Spoon the batter in a pastry bag or resealable plastic bag, and cut a ½-inch opening in the tip or corner of the bag. Pipe the batter into quarter-size circles onto the prepared baking sheet, leaving about 1 inch in between each macaron. The macarons should have a uniform size. Let them sit out at room temperature for 15 minutes, until a skin forms. This will transform into a beautiful crust on the finished macarons.
Put the macarons in the oven, and turn the oven off for 5 minutes. After that time, turn it back on to 400°F, and continue baking for 8 minutes, until a crust forms and they are soft inside. Remove from the oven, and let the macarons cool in the pans. Assemble the macarons: Turn the silicone baking mat over, and carefully pull it away from the macarons, to free them up. Turn half of the macarons over, so that their flat side is facing up.
Place a scoop of your favorite ice cream on the macaron and top with the second cookie. Once the ice cream is sandwiched between two of the macarons, they can be stored in the freezer for up to 2 months.
Recipe courtesy Francois Payard.
|Signature Chocolate Cookies With Cookies and Cream Ice Cream|
1 ½ cup butter
8 cups all purpose flour
1 cup cocoa powder
4 ½ cups granulated sugar
1 ½ teaspoon baking soda
1 tablespoon baking powder
1 ½ teaspoon salt
6 ounces cream cheese
1 cup vegetable oil
1 ½ ounces whole milk
3/8 ounce (dash) vanilla extract
Yields: 3 dozen cookies
Preheat Convection Oven to 350 degrees. Melt butter in a microwave safe bowl, allow to cool slightly before adding to the dry ingredients. Combine flour, cocoa powder, sugar, baking soda, baking powder, & salt in a large bowl, whisk together. Add bowl to the electric mixer. Add all remaining ingredients to the dry ingredients. Mix on low until thoroughly combined. Scrape down sides as needed to incorporate ingredients. Do not over mix. Bake for 12-16 minutes.
Recipe courtesy Sift Cupcake & Dessert Bar.