By 300 Sandwiches
As mentioned, I made s’mores ice cream the other day. But it took me forever to make the darn cookies to make the sandwich topping, mainly because I could not for the life of me come home at a decent time to bake them. I was too tempted by al fresco dinners and after work drinks before the summer ended. (Next year, I’m taking more of a summer vacation, if only to afford me more time to make ice cream sandwiches.)
E and I kicked off Labor Day weekend with a small dinner for a friend of ours in town from Miami. I used the s’mores ice cream to pack ice cream sandwiches for dessert, which we ate on our rooftop, taking in the view of downtown Manhattan and the East River as we caught up.
It’s still warm out. Means I’ve got time to make a few more batches of ice cream before packing away my ice cream maker for the season.
2 cups flour
1 1/4 cup cocoa powder
1 cup butter, softened
1 1/2 cup confectioners’ sugar
2 egg yolks
1 teaspoon vanilla extract
1 pint s’mores ice cream
Sift together flour, cocoa powder and salt into a medium bowl. In another large bowl, cream together butter and sugar either by mixer or by spatula, until mixture is soft and fluffy. Stir in egg yolks, then vanilla extract. Then, mix the dry flour mixture into the wet ingredients until a sticky dough forms. Divide mixture in half and form into a rectangle. Wrap with plastic wrap and refrigerate for about 30 minutes. Repeat with other half of dough.
Preheat oven to 350 degrees. Remove dough from refrigerator and sprinkle flour on a flat workable surface. With a rolling pin, flatten dough, and then cut dough into cookie shapes with a round cookie cutter. Place on greased baking sheet, and bake for about 10 minutes. Let cool completely on cooling rack.
When cookies are completely cool, spread ice cream in between two cookies. Wrap in plastic wrap and freeze until ready to eat. Makes at least 24 cookies, or 12 sandwiches.
I still think that Smitten Kitchen knows what they’re preaching about ice cream sandwiches, including the tips on how to get perfectly packed ice cream onto the cookies. I sort of winged it, along with measurement guidelines from this recipe, but used my own technique of smoothing on softened ice cream onto the individual cookies, rather than smoothing ice cream onto a baking sheet and cutting the ice cream into rectangles, then assembling. Since it’s still 90 degrees out this week, I have a few more days to try both methods.by