By 300 Sandwiches
Ice cream sandwiches are not a Breakfast of Champions. They’re filled with sugar and offer little caffeine or protein or other nutrients (maybe dairy. But that’s really all). They’re so not the ideal breakfast for a boyfriend who just came back from CrossFit.
I don’t care. It’s my birthday, and everyone is going to celebrate. E is getting ice cream sandwiches for breakfast.
It’s my mission to find the best ice cream sandwich recipe by the end of the summer. I made one last year from Martha Stewart, which served me well. And I’ve made a few with my favorite cookies and even waffles. This time, I tried try something with a little more variety: homemade sugar and spice cookies, with ginger and black pepper.
I’m not too sure about the recipe I snagged from Delish.com: they say slice lengthwise, but I had to cut it width-wise, and slice those small widths in half carefully. It would have been better to roll them out into 8″ x 11″ sheets, and slice them with a pizza cutter into the appropriate sandwich sizes.
No matter, I slathered vanilla ice cream on top and sprinkled red, white, and blue sprinkles on top and suddenly got into that holiday spirit. I also tried some with mint chocolate chip ice cream. That really got the fireworks in my mouth going.
To America, and me, Happy Birthday!
1 1/2 cups flour
1/2 cups unsweetened cocoa
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter
1 large egg
1 teaspoon vanilla extract
1 pint ice cream of your choice (I liked the mint chocolate chip best)
In a medium bowl, combine flour, cocoa, ginger, cinnamon, baking powder, baking soda, salt and pepper. Then, in a large bowl, beat brown sugar with butter until creamy. Beat in egg and vanilla until well blended. Finally, beat in flour mixture just until combined.
Divide dough into 4 equal pieces. Shape each piece into a rectangular block, 3 inches long, 2 inches wide and 11⁄2 inches high. Wrap blocks separately in plastic wrap and freeze until very firm, at least 1 hour or overnight.
Preheat oven to 350 degrees. Slice 1 block of cookie dough width-wise into 8 equal slices. Arrange slices about 1 inch apart on a large ungreased cookie sheet. Repeat with another block of dough. Bake 10 to 12 minutes. Cool cookies completely on baking sheet, then transfer to a plate. Repeat with the 2 remaining blocks of dough.
To make sandwiches, place one heaping tablespoon softened ice cream on top of one cookie, spread it almost to the edges and top with another cookie. Repeat with remainder of cookie pieces. Wrap individually in foil or plastic wrap, and freeze at least 1 hour or up to a week.
Adapted from this goodness.by