Ice Cream Sandwiches
- Total Time
- 35 minutes, plus cooling and about 8 hours' freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1½sticks/170 grams unsalted butter, melted and cooled slightly, plus more at room temperature for the pan
- 1cup/128 grams all-purpose flour
- ¾cup/75 grams cocoa powder
- ¾teaspoon baking powder
- ¾teaspoon coarse salt
- 1cup/200 grams granulated sugar
- 2large eggs
- 2teaspoons pure vanilla extract
- 2pints/1 quart good-quality vanilla ice cream
Nutritional analysis per serving (12 servings)
324 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 5 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.
- Step 2
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
- Step 3
In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
- Step 4
Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.
- Step 5
When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
- Step 6
Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
- Step 7
Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about ¼ inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.
Private Notes
Comments
Buttering the pan helps keep the parchment paper in place as you spread the batter, which is relatively thick; the parchment itself helps you lift the cake out of the pan after it has baked and cooled. We hope you enjoy the recipe.
I have made ice cream sandwiches before using a different recipe that was more like a cookie. The key to the ice cream is to buy a rectangular box of ice cream- not a tub. Tear away the paper and use a hot sharp knife to slice the ice cream while it is hard. You will get nice, even slices of ice cream.
Ignoring all those ridiculous snarky remarks accompanying the article, I made these and they are delicious! Easy to make, too. Just make sure the ice cream (whatever flavor you use) is spreadable but not melted. Enjoy!
Spread brownie thin and shorten bake time. Cut brownie into rectangles while warm. Cool completely, then freeze solid before filling. Much easier to handle. Press together gently, wrap and freeze. Delicious!
Brownie was DELICIOUS, super soft and cakey even after freezing. Only issue was the assembly was very messy, I don’t recommend adding any cream to the ice cream to loosen it because it melted too quickly. Freeze between every step of the process for least mess.
did anyone else notice that 3/4 c cocoa is NOT 75 grams, but closer to 42 g? I had to throw out my first batch of dry ingredients before I realized I had added almost 1.5 c of cocoa to the flour!
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