When it’s over, I want to say all my life I was a bride married to amazement. How to make ice cream sandwiches!
In your stand mixer cream the butter and sugar on medium-high speed for several minutes until light and fluffy.
On low speed, add cocoa powder, scraping down the sides of the bowl occasionally. Then add the ground chocolate, vanilla and egg and mix on medium speed until thoroughly combined.
Add the flour on low speed, mixing until uniform and comes together like a dough.
Remove the cookie dough from the mixer, wrap in plastic and chill until firm about 1 hour or up to 3 days.
When ready to bake, preheat your oven to 350°F.
Remove the dough from the refrigerator. If it is hard as a rock allow to stand at room temperature for a little while.
In a small bowl, mix together enough flour and cocoa to dust your cutting board and your dough to keep it from sticking (a mix of 50/50 flour/cocoa). Using cocoa powder to dust will keep the surface of your cookies dark looking.
Roll out your chilled dough to about 1/4″ thickness and cut out your shapes. Arrange the cutouts on parchment paper or silpats. They don’t tend to spread.
Bake for 10 minutes, until the surface, is no longer glossy. Allow to cool completely on wire racks. They will be soft and fresh out of the oven but will crisp up as they cool.
Once cool, place the cookies in a ziplock baggie or other container and freeze until ready to use.
You can make your own homemade ice cream, or use store-bought. In either case, spread out the ice cream evenly on a sheet pan, about 1 inch thick and refreeze until hard.
Use the same cookie cutter s you used for the cookies. Place the cookie cutter in bowl of very hot water so it is warm.
Quickly press down into the ice cream. Using a metal spatula lift ice cream and the cookie cutter up, and carefully push the ice cream out. Put the cookie cutter back in the hot water in between each cut.
More treats you may like!
Chocolate Hazelnut Shortbread Cookies
Easy Flourless Chocolate Torte
Double Chocolate Zucchini Muffins with Dried Cherries
On the homefront: Oh love… I hesitate to bring this up. How much to say, how little. We each have our love stories, and within each story, a million more stories, like breaths, here for a moment and gone. Love can wreck us, teach us, inspire us, surprise us…and if we allow it, crack us open like an egg and reveal us.
To live this life fully, we must dive in and love, over and over, letting it overcome us, letting it have its way with us. It may not last. We may get all busted up. It will get messy. Often it turns our world upside down, but on some level…. perhaps we all know we need this.
But an unexpected and amazing thing can happen. It almost always forces you to grow. To examine yourself. To acknowledge the humanness in ourselves and others…and to forgive. And somehow through the process, our hearts expand, even more than we thought possible. We can become more compassionate, more human, more real, having gone through it.
Thankfully there often come moments of profound connectedness. Of joy, of lightness and laughter. Times when we are in complete harmony with each other, and filled will gratitude for the other person. Somehow in those moments, it feels all worth it.
xoxo
Ice-Cream Sandwiches
- Prep Time: 60 mins
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: 12-14 1x
- Category: Dessert
- Method: baked
- Cuisine: pacific northwest
Description
Homemade heart-shaped Ice-cream Sandwiches made with crispy, dark chocolate wafers and vanilla ice cream. Perfect for your valentines day dessert.
Ingredients
- 1 1/2 sticks (12 tablespoons) butter, at room temperature
- 1/2– 3/4 cup granulated sugar
- 1/2 cup extra dark Dutch processed cocoa, sifted
- 1/2 cup ground bittersweet chocolate or mixed with some unsweetened chocolate ( 2 oz)
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 1/8 cup all purpose flour
- 1/4 tsp salt
- Vanilla Ice-cream for filling
- Decoratoring Sugar
Instructions
- In your stand mixer cream the butter and sugar on medium-high speed for several minutes until light and fluffy. On low speed, add cocoa powder, scraping down the sides of the bowl occasionally. Then add the ground chocolate, vanilla and egg and mix on medium speed until thoroughly combined. Add the flour on low speed, mixing until uniform and comes together like a dough.
- Remove the cookie dough from the mixer, wrap in plastic and chill until firm about 1 hour or up to 3 days.
- When ready to bake, pre-heat your oven to 350°F. Remove dough from the refrigerator. If it is hard as a rock allow it to stand at room temperature for a little while.
- In a small bowl, mix together enough flour and cocoa to dust your cutting board and your dough to keep it from sticking (a mix of 50/50 flour/cocoa). Using cocoa powder to dust will keep the surface of your cookies dark looking.
- Roll out your chilled dough to about 1/4″ thickness and cut out your shapes. Arrange the cutouts on parchment paper or silpats. They don’t tend to spread.
- Bake for 10 minutes, or until the surface is no longer glossy. Allow to cool completely on wire racks. They will be soft fresh out of the oven but will crisp up as they cool.
- Once cool, place the cookies in a ziplock baggie or other container and freeze until ready to use.
- Ice cream – You can make your own homemade version, or use store-bought. In either case, spread out evenly on a sheet pan, about 1 inch thick and refreeze until hard.
- Use the same cookie cutter as you used for the cookies. Place the cookie cutter in bowl of very hot water so it is warm. Quickly press down into the ice-cream. Using a metal spatula lift ice cream and cutter up, and carefully push the ice cream out. Put the cookie cutter back in the hot water in-between each cut. Working quickly, assemble your sandwiches and put them back into the freezer. Dip in course sugar, wrap or decorate however you like.
Nutrition
- Serving Size:
- Calories: 395
- Sugar: 30.6 g
- Sodium: 130 mg
- Fat: 29.9 g
- Saturated Fat: 18.6 g
- Carbohydrates: 43.4 g
- Fiber: 1.4 g
- Protein: 6.3 g
- Cholesterol: 144.3 mg
TASTY, but this was a bear. The dough was too soft to manipulate easily and it probably is my freezer – or the ice cream, but it too melted faster than I could easily shape, assemble, wrap & refreeze.
Oh shoot. I wonder if kitchen was too warm? I made this in winter- and it was a long time ago.
So good. Made with my kids, we loved them!
Absolutely picture perfect! This recipe sounds delightful, and I could see it used for so many occasions! Thank you for sharing these lovely little bites with us, and a very Happy Valentines Day to you!
Happy valentines day to you as well.
I love those quotes and the thoughtfulness behind this post. Bravo.Bethanyaluckyfifth.com
Thanks Bethany!