It's that time of year again; time for cold treats and sweets that will cool you down in the summer heat and satisfy your sweet tooth cravings.
Ice cream is definitely one of the best cold treats. It's smooth, creamy and always hits the spot. If you want to kick things up a notch, take two of the best sweets -- cookies and ice cream -- and make homemade ice cream sandwiches.
Although it may seem simple to stuff ice cream between two cookies, not every cookie works best in an ice cream sandwich. Here is how you can make the perfect ice cream sandwich just in time for summer.
When making an ice cream sandwich, you need to use a cookie that is soft enough to mold to the ice cream with each bite, but not too hard or crispy, otherwise it will be messy and difficult to eat.
My mom has a recipe for brownie sugar cookies. These cookies are perfect for ice cream sandwiches because they are perfectly sweet, perfectly soft and are super easy to make. They have the taste of a cookie with the texture of a brownie.
Simply mix together 1 and 1/2 cups flour, 1/4 teaspoon of baking powder and 1/4 teaspoon salt in one bowl, then mix 1/2 cup butter, 3/4 cup sugar, 1/2 teaspoon vanilla extract, 1 egg and 1/3 cup cocoa powder in a stand mixer. After you incorporate the flour mixture into the butter-sugar mixture, roll the dough into a ball and stick in the refrigerator to firm up.
Once the cookie dough is chilled, roll it flat and cut into any shapes you desire: squares, circles, hearts, animal shapes. This is a great way to make fun ice cream sandwiches. After the cookies have been shaped, place them on a cookie sheet and bake for 8-11 minutes in a 350 degree preheated oven.
The cookies will be puffy and soft like brownies, so they are perfect for an ice cream sandwich. Let them cool completely before stuffing ice cream between two cookies.
You will want to make sure that you have a cookie sheet or baking tray waiting in the freezer to place your ice cream sandwiches into once you stuff ice cream between two cookies.
Bring the ice cream out of the freezer to soften it so it is easy to spread on top of a cookie. Once you place about 1/2 an inch to an inch of ice cream on one cookie, press another cookie on top to seal in the ice cream, then place on the tray or pan in the freezer.
If you're not a chocoholic like me, then substitute 1/4 cup of cocoa for two tablespoons of flour. You can add vanilla beans to make it even more of a vanilla cookie. For a vanilla ice cream sandwich try adding lemon zest and juice to make a lemon-sugar cookie base with lemon ice cream. For more fruitier flavors during the spring and summer, use a peach ice cream with vanilla cookie, strawberry ice cream with the chocolate cookie or blueberry ice cream with a lemon cookie.
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