In honor of July and it being National Ice Cream Month we thought we would share some tips and recipes for homemade ice cream sandwiches!  Cool, refreshing and hits the sweet tooth smack down!

Ingredients

  • 2 1/4 cups sugar
  • 8 ounces dark cocoa powder or Dutch processed cocoa powder
  • 12 ounces pastry flour
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 6 eggs
  • 2 cups sour cream
  • 1 3/4 cups chocolate syrup (recommended: Hershey’s)
  • 3 sticks butter, melted
  • 1 gallon ice cream, preferred flavor, softened

Directions

Preheat oven to 325 degrees F.

Line 2 (12 by 14-inch) sheet pans with parchment or buttered waxed paper.

In a medium sized bowl, combine the first 5 ingredients and sift onto a piece of parchment or waxed paper. Set aside.

In an electric mixer fitted with a paddle, beat eggs for 1 minute. Add sour cream and chocolate syrup and mix to combine. With mixer on low speed, gradually add the dry ingredients until incorporated. Add melted butter and mix until fully incorporated.

Spread batter evenly onto the 2 sheet pans. Bake cakes for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

Using a serrated knife, cut off the top crust from the cakes. Freeze the cakes for 5 minutes.

Spread softened ice cream onto 1 cake. Place second cake on top. Freeze until hardened. Cut into 3-inch squares when ready to serve.

TRIED AND TRUE TIPS:

#1 You should start with hot, barely baked cookies, fresh out of the oven.  Bake the cookies for about 14 minutes or until just set. Let them cool for 3-4 minutes; they should still be quite hot but firmed up.  Use an ice cream scoop to portion the dough evenly—uniform cookies make prettier sandwiches.

#2 Then take your ice cream out of the freezer. It should still be hard.   Ideally, you want your ice cream to be around -5°F, or as cold as possible.

#3 Scoop or shave your ice cream in long strips — not in big round balls. You want chunky thin blocks or strips. Lay them on the cookie, top with another hot cookie and eat immediately.

#4   Be creative: Pair plain sugar cookies with an unusual ice cream flavor, or put vanilla ice cream between two different types of cookies.

#5   Sweeten up: Spread a thin layer of caramel, butterscotch or chocolate sauce on a cookie before sandwiching with ice cream

#6   Roll with it: Garnish the sandwiches by coating the sides with chopped nuts, mini chocolate chips or toasted coconut.

If you are running out of time and still wanting to treat yourself to a homemade ice cream sandwich look no more if you are downtown Sacramento!

Stop by Ginger Elizabeth Chocolates for her famous Parisian Macaron Ice Cream Sandwiches:
Pistachio, Lemon, or Salty Caramel

ICE CREAM SOCIAL FUN  @ Ginger’s! Saturday, August 13th
Raw Milk Ice Cream, Salty Marcona Almond Sherbet, Whipped Saint-André, Local Plum Compote, Caramelized Pie Crust, Chantilly Cream

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