Chocolate Ice Cream Sandwiches

Soft and fudgy cake-like chocolate cookies made with our organic Standard All Purpose flour, and filled with vanilla bean ice cream makes for one decadent summer treat! Stock the freezer for those nostalgic cold treat cravings! 

Download a printable version of the recipe here.

Ice Cream Sandwiches

Yield: 10 sandwiches or 20 minis

Ingredients:

Cookie dough:

180g BSM standard AP flour

120g BSM Sonora whole wheat

50g cocoa powder (natural 100% cocoa)

4g baking powder

4g baking soda

3g fine sea salt

200g cane sugar

113g unsalted butter (softened)

1 large egg + 1 large yolk (room temp)

180g full fat sour cream (room temp)

8g vanilla extract

Ice cream:

4 cups vanilla bean ice cream (or preferred flavor)

Garnish: optional drizzle for tops

120g Semi-sweet chocolate chips

20g canola or coconut oil

 Method:

 In the bowl of a stand-up mixer, combine the butter and sugar. Cream with the paddle attachment on medium speed for 2 min. Add the eggs, vanilla, and sour cream. Continue to cream on medium and scrape the sides of the bowl until the mixture is fully emulsified.

In a separate bowl, combine the dry ingredients. Whisk to incorporate. Add the dry in two increments to the wet mixture. Mix on low speed until the mixture becomes a dough.

Spray the bottom of a baking sheet with pan spray, and line with parchment. Press the dough into the bottom of the pan as evenly as possible. Chill the dough in the pan for 30 min.

Preheat an oven to 350°F. Bake the dough for 25 min or until it looks slightly puffed and crackled on top. Allow to cool slightly, and press another sheet tray then into the cookie to slightly flatten and make it even across the top.

Store in the fridge and chill completely (2 hrs. or overnight) before moving onto the next step as it will be easier to work with the cookie once firm.

Remove the ice cream from the freezer and allow to soften somewhat in the fridge.

Remove the cookie from the sheet tray gently by running a knife along the edges to release from the pan. Reverse the cookie face down onto another piece of parchment. Cut the cookie in half vertically, then place one side face down onto another piece of parchment. Spread the softened ice cream evenly across the top of one cookie rectangle, and press the other cookie half into the top gently yet somewhat firmly. Place one of the used parchment pieces over the top and wrap the edges around completely. Wrap in plastic wrap tightly, and place in the freezer. Allow to chill for 4 hrs. or overnight before removing from the freezer. Sit out the large sandwich for 5 min before slicing into square or rectangular bars of preferred size. This should yield about 10-20 ice cream sandwiches depending on size preference.

Melt the semi-sweet chocolate chips in a microwave safe bowl for 30 sec increments until melted. Whisk in the oil to emulsify with the chocolate. Drizzle the chocolate topping on one side of the sandwich, and sprinkle with sea salt for the “chef’s kiss”.

Wrap each ice cream sandwich individually in wax paper and store in a freezer bag to be enjoyed over time this summer! Will hold in the freezer for up to 2 months.