Whole Grain Ice Cream Sandwiches
These ice cream sandwiches incorporate nutritious whole wheat flour into the soft, delicious chocolate cookie of the store-bought classic. Keep a stash of these homemade ice cream sandwiches in your freezer to enjoy all summer.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 100 g white sonora whole grain flour or home-milled Pima club wheat berries (3/4 cup flour)
- 65 g cocoa powder, Dutch process if possible (3/4 cup)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 90 g hot coffee or hot water (1/3 cup+ 1/2 Tbsp)
- 57 g unsalted butter (4 Tbsp)
- 100 g brown sugar (1/2 cup)
- 1 egg
- 1/2 tsp vanilla extract
- for the filling, a bit less than 1 quart ice cream
Instructions
- 1
Preheat your oven to 325°F and line a 9×13-inch baking pan with parchment paper going up at least two opposite sides for later lifting out of the "cookie." Put a little oil or butter under the parchment to hold it in place then grease the exposed parts of the paper.
- 2
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- 3
In a small bowl or pyrex, melt the butter in the hot coffee, then mix in the egg, sugar, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix thoroughly.
- 5
Spread the batter in the pan, smoothing it with a dough scraper or offset spatula.
- 6
Bake for 13-15 minutes, until the top no longer looks wet.
- 7
Dock the top of the cookie if desired. Let cool at room temp about 15 minutes and then put the entire pan in the freezer for 45 minutes.
- 8
Pull your ice cream out of the freezer about 5 minutes before you begin assembling the sandwiches.
- 9
Using the edges of the parchment paper, lift the cookie out of the baking pan and place it on a cutting board. Cut it in half on the long edge (about 6 1/4 inches is the mid-mark).
- 10
Return the sheet of parchment paper to the pan and place one of the cookie halves on it, shiny side down.
- 11
Place 6-8 scoops of ice cream on the cookie half. Spread with an offset spatula then set the second cookie-half on top. Clean up the edges and cover with excess parchment paper.
- 12
Return the pan to the freezer for a minimum of 4 hours, overnight if possible for neater lines between ice cream and cookie when you cut the sandwiches.
- 13
Transfer the fully frozen ice cream cookie block to a cutting board and slice it into 6-12 pieces, depending on your desired serving size. Clean your knife between cuts for a neat look.
- 14
Immediately return the sandwiches to the freezer. Store them in a tupperware or individually wrapped in plastic.