Ice Cream Sandwiches
These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.
- Serves: 12 persons
- 1 ½sticks/170 grams unsalted butter, melted and cooled slightly, plus more at room temperature for the pan
- 1cup/128 grams all-purpose flour
- ¾cup/75 grams cocoa powder
- ¾teaspoon baking powder
- ¾teaspoon coarse salt
- 1cup/200 grams granulated sugar
- 2large eggs
- 2teaspoons pure vanilla extract
- 2pints/1 quart good-quality vanilla ice cream
Step 1Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.
Step 2In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
Step 3In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)
Step 4Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.
Step 5When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
Step 6Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.
Step 7Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.