Yield: Yields 12 ice-cream sandwiches, each 2-3/4 inches square.
You can design your own sandwich combinations by choosing the ice cream, adding flavor to the chocolate cookie (see Variations below), and picking your favorite garnish.
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Make Ahead Tips
Individually wrapped sandwiches will keep for up to two weeks in the freezer.
Garnish ideas: finely crushed peppermint candies, finely chopped or grated bittersweet chocolate, minced crystallized ginger, finely chopped toasted pecans, crushed toffee chips, toasted sweetened coconut flakes, crushed amaretti cookies.
As a subscriber for many years, I think this is one of the best articles & recipes from FC. I've made a few times now. It requires a delicate touch--the cookie is indeed, fragile. I find that a careful spread of the batter negates the use of the oiled parchment to smooth. I do use parchment sheets to support the cookie whenever I maneuver it. Cutting the ice cream boxes really helps. I prefer the ice cream on the thicker side, e.g. 3/4"-1", because it smooshes a bit, too. I find cutting the 12 pieces into 24 rectangles makes a nicer size. A long ruler is essential. Toppings really make a difference. Mini chips were nice, as are a crunchy chocolate sphere I get at a specialty store. The outside edges were still a bit messy so I gave them a fresh cut with a clean/wiped knife before wrapping in plastic. Vanilla ice cream is pretty and traditional, but I prefer more exciting flavors (e.g., coffee). The key to this recipe is to have a couple of days so you can do a step at a time.
This is a great recipe and really replicates the cookie used in an ice cream sandwich. I've made it several times. My problem was about aesthetics... They looked nothing like the photos, and the cookie was really hard to work with. I'm going to try just dolloping and spreading the cookie in individual rounds and baking, to eliminate the cracking and crumbling I experienced. Would be easier to spread ice cream on them as well. I'll let you know!!
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