Sandwich #11– “Welcome Home–Made” Ice Cream Sandwiches

By 300 Sandwiches

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E and I went our separate ways this weekend.

Though both of our parents live in Michigan, they live 3 hours away from each other on opposite sides of the state. Since we only had the two day weekend off from work, E and I visited our respective families separately this time. Funny thing is we did the same thing while we were apart–went to the lake and hopped on our families’ boats, ate a bunch of food, drank a bunch of wine and gossiped about those family members that are “always asking for money and are married to that jerk with the bad hair plugs.”

While I was home, I decided to learn to make homemade ice cream sandwiches. I knew it couldn’t be that hard, and a recipe on proved me right. I tweaked it by using dark chocolate cocoa instead of the basic, and using Sherman’s Vanilla Ice Cream–made in good ol’ South Haven, Michigan–as my cool, creamy middle.

I whipped it up in no time and left my family shocked at my culinary skills. “I had no idea you knew how to cook,” my mom raved. “E is in for a treat.”

He sure was.

1/2 cup (1 stick) of butter, melted
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1 pint ice cream (choose your flavor, preferably something that goes well with chocolate)

Preheat oven to 350 degrees. Butter a 9 by 13 inch jelly roll pan and line it with either parchment paper or aluminum foil. Leave a bit of extra paper or foil along the edges. Mix melted butter and sugar in bowl until smooth. Then add egg, vanilla and salt until smooth. Then add flour and cocoa powder until–wait for it!–smooth. Spread into parchment paper lined baking sheet. Bake 10-12 minutes. Let cool completely, at least an hour.

When cool, cover a cutting board with plastic wrap, leave plenty to wrap around the finished sandwich. Remove the cooked cake onto the plastic wrap by lifting the sides of the parchment paper or foil and place on cutting board. Cut the cake in half, then add ice cream to one half of the cake. Spread until evenly coated, then top with other side of cake. Wrap tightly and freeze for at least an hour. When ready, cut into portions of your choosing. Makes at least eight sizable squares.

“Chocolatey and sweet. Just like you,” E said when I made them for him.

Recipe adapted from this Martha Stewart goodness.

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