What’s better dessert than having ice cream as a filling, right? This ice cream sandwich recipe is one of the best desserts you could serve to your kids! A true summer go-to dessert.
Today, we’re not just going to make a delicious ice cream sandwich but also let you see amazing designs that you can also make at the comfort of your home. So what are you waiting for? Let’s get this going!
Method:
To make the dough:
- Combine the powdered sugar, softened unsalted butter and salt in a mixing bowl and mix until well combined and the texture is smooth.
- Add the eggs and vanilla extract and mix until well incorporated.
- Mix in the all-purpose flour until you form a dough texture.
- Cover it with plastic wrap to avoid drying and chill in the fridge for about an hour.
- Pre-heat the oven to 175 degrees Celsius or 347 Fahrenheit.
- Roll the dough between two pieces parchment paper and cut out your desired shape.
- Bake the cookies for 15-20 minutes depending on the size of the cookie.
To make the icing:
- Combine the powdered sugar, lemon juice and egg whites in a bowl and mix until combined.
- Divide the sugar icing and color them according to your preference. Please do note that exposed icing sugar dry easily so it is important to cover it with wet paper towel.
- Once cookies have cooled down, design and dry them at room temperature.
Time to build it up!
- Shape the ice cream the same size as the cookie.
- Put it in between the two cookies.
- Plate and serve! Enjoy your delicious ice cream sandwich dessert!
Ice Cream Cookie Sandwich Recipe
Ingredients
- 158 g Powdered Sugar
- 73 g Unsalted Butter
- 1/4 tsp Salt
- 2 pcs Egg
- 1/2 tsp Vanilla Extract
- 160 g All-purpose flour
- 1/2 tsp Lemon Juice
- 2 tsp Gel Food Color
- 1 tsp Water
- 475 mL Ice Cream
Instructions
Dough:
- Combine the powdered sugar, softened unsalted butter and salt in a mixing bowl and mix until well combined and the texture is smooth.
- Add the eggs and vanilla extract and mix until well incorporated.
- Mix in the all-purpose flour until you form a dough texture.
- Cover it with plastic wrap to avoid drying and chill in the fridge for about an hour.
- Pre-heat the oven to 175 degrees Celsius or 347 Fahrenheit.
- Roll the dough between two pieces parchment paper and cut out your desired shape.
- Bake the cookies for 15-20 minutes depending on the size of the cookie.
Icing:
- Combine the powdered sugar, lemon juice and egg whites in a bowl and mix until combined.
- Divide the sugar icing and color them according to your preference. Please do note that exposed icing sugar dry easily so it is important to cover it with wet paper towel.
- Once cookies have cooled down, design and dry them at room temperature.
Video
The solution is to wrap each sandwich as you make it with waxed paper or parchment to hold the ice cream in. Secure the folds with twine or a rubber band (you won’t be able to reuse the rubber band). Place on a baking sheet and freeze. – All Recipes
There are at least 75 calories per 30 grams of ice cream cookie sandwich.
Store the ice cream sandwiches tightly wrapped in plastic wrap in the freezer for up to 2 weeks. – The Kitchn
