ICE CREAM SANDWICHES

Ice Cream Sandwiches are basically a more sophisticated version of everyone’s favorite childhood classic: cookies and milk. Almost any combination of cookies and ice cream will work here, but I’ve included a cookie recipe that is soft and tender and complements all of the ice creams in this chapter. makes 11 to 12 ice cream sandwiches

1 recipe no-churn ice cream, any flavor

2 cups (288 g) plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

½ pound (2 sticks; 227 g) unsalted butter, room temperature

½ cup (99 g) granulated sugar

¾ cup (149 g) packed brown sugar

1 large egg

2 teaspoons pure vanilla extract

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a small bowl, whisk the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium until combined. Add the flour mixture and mix on low until just combined.

Form the dough into 1-ounce (28 g) balls, placing them on the prepared pans. Place 12 cookies on each sheet.

Bake one sheet at a time, 8 to 11 minutes, rotating the pan halfway through, until the sides are set and golden brown, but the center is still slightly underbaked.

Transfer the pan to a wire rack and let the cookies cool completely on the pan before using.

When you are ready to assemble the ice cream sandwiches, take the ice cream out of the freezer and let it soften for a few minutes to make it easier to spread. Spread ¼ cup softened ice cream on the flat side of a cookie. Sandwich the cookies together and freeze until firm, about 1 hour, and serve. Or wrap and freeze for up to 2 weeks.

VARIATION

chocolate chip ice cream sandwiches • Add 6 ounces (170g) bittersweet chocolate, chopped into bite-size pieces, to the dough after mixing in the flour.

NOTES: Other cookies that will work well for ice cream sandwiches are Peanut Butter Cookies, Chocolate Sugar Cookies, and Oatmeal Cookies with White Chocolate and Golden Raisins.

A melon baller is a great tool for making small ice cream sandwich cookies. If making smaller cookies, you will need to adjust the baking time, and take the cookies out a few minutes earlier.

Another good way to eat ice cream sandwiches is to indulge while the cookies are still warm. Let the cookies cool on the pan for about 5 minutes before making a sandwich with ¼ cup ice cream and 2 warm cookies. Eat and enjoy.