Since I began making homemade ice cream, I have had the grand desire to make great homemade ice cream sandwiches. I've seen many reviews of big fat ice cream sandwiches on huge cookies. But I don't necessary think bigger is always better. And I think after a while of eating all that ice cream your frozen taste buds won't be able taste the cookie or ice cream anymore.
This Christmas my lovely wife bought a set of ice cream sandwich molds, which really got my juices flowing. I read the instructions for the molds and they suggest using a store-bought cookie dough and rolling it out into a baking sheet. Once the cookie is baked and still soft, the instructions say to use the mold to punch out the top and bottom part of the ice cream sandwich.
I wanted to bring up the degree of difficulty and make my own cookie dough, so I searched my favorite food sites and blogs and landed on a sugar cookie recipe. When I was rolling out the sugar cookie dough, I thought it would be easier to stamp them with the mold and then bake them since sugar cookies for the most part retain their shape during baking.
I think my steps worked out pretty well, for the most part. I was able to place the bottom part of the cookie in the mold and fill in the chocolaty homemade ice cream. I then removed the mold and placed the top cookie. The ice cream sandwich was good but not great. I'm going to have to try again as it was a little messy to eat. I was looking for a softer cookie so that when you bite into the ice sandwich it doesn't push the ice cream out.
As a quick alternative, I had some Trader Joe "Joe Joe's" (Oreo-like cookies), so I scraped out the creme and stuffed it with some dark chocolate ice cream. These were delicious and almost bite size, mini ice cream sandwiches.
Thank you for reading my first ice cream post of the year. Stay tuned for exciting new flavors.
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