Over the years I have tried several different variations on homemade ice cream sandwiches. I had always been underwhelmed. Homemade ice cream is awesome. It always seemed as though homemade ice cream novelties should be equally awesome! Right? Is that so much to ask?? But the recipes that I found always made it seem like you were trying to squish bits of ice cream between two cakey bits of sandwich that was making everything melt too quickly and ooze out too soon so that you ended with a bit of a globby mess. Or using some contraption that was supposed to squish everything together so that it would magically cut it all into the right shape. (Which it never did.) Yeah, I wasn’t a fan.
Then once at the library I came across a method in Jennifer Steinhauer’s Treat Yourself to freeze the ice cream in one big casserole dish as well as the baked cake pieces, so that everything could be made into one giant ice cream sandwich and cut into pieces. YES!!! Why wasn’t EVERYBODY doing it this way?!? It clearly seemed like the only sane option. So, everyone, I give you the only workable way to make an ice cream sandwich at home that is delicious, not messy, and gives you beautifully even, straight-edged novelties. Enjoy!
This recipe was featured in the July 2016 issue of Family Magazine.
What you need:
For the ice cream:
- 2 pasteurized eggs*
- 2 c. heavy whipping cream
- 1 c. whole milk
- 3/4 c. sugar
- 2 t. vanilla
For the sandwich cakes:
- 1 c. salted butter
- 2 c. (12 oz.) dark chocolate chips
- 1 c. sugar
- 4 eggs
- 1/2 c. flour
- 1/4 t. salt
- 1/4 t. baking powder
*Pasteurized eggs are eggs that have been pasteurized (heated to a certain temperature) in order to reduce the risk of foodborne illness in dishes that are not cooked or are only lightly cooked. If you do not buy already pasteurized eggs, you will have to pasteurize them yourself by whisking your eggs, milk, and cream together and heating the mixture in a saucepan to 160F, being careful not to boil the eggs.
- medium saucepan
- mixing bowl
- kitchen thermometer
- ice cream maker
- three 9 x 13 dishes
- large microwave-safe bowl
- aluminum foil
- wire racks
Time: (Ice Cream Maker Bowl needs to be in the freezer at least 24 hours in advance) 15 minutes prep, 4-8 hours chill, 30-40 minutes baking, 45-60 minutes chilling and assembly
Serves: Makes 16 ice cream sandwiches (1.5 inches x 4.5 inches)
Multiplying the recipe: No.
Homemade Ice Cream Sandwiches:
Make sure that your ice cream maker bowl is fully frozen (preferably 24 hours in the freezer).
In a mixing bowl, beat the eggs, cream, and milk. If your eggs are not already pasteurized, heat the mixture in a saucepan to 160F. Remove from heat. Whisk in 3/4 c. sugar and vanilla. Place in a sealed container and refrigerate overnight (or 8-12 hours). If you used pasteurized eggs and did not need to heat your mixture, you can chill it for only 4 hours. The chilling process helps the proteins bind to the sugars and yield a creamier ice cream.
Line a 9 x 13 dish with aluminum foil. Process mixture in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to the prepared dish, making it as flat as possible. Press plastic wrap against the surface of the ice cream and then cover with a lid. Place in the freezer, making sure that it is level. It would be ideal to let the ice cream freeze for 4 hours before sandwiching it so that it does not melt quickly in the process.
Preheat the oven to 325F. Line two 9 x 13 baking dishes with aluminum foil and spray with oil. Set aside. In a microwave-safe bowl, melt butter and dark chocolate in the microwave for about 90 seconds, stirring every 30 seconds.
In the bowl of a stand mixer, beat the sugar and eggs on high for five minutes. Gently fold the egg mixture into the melted chocolate mixture. Sift the flour, salt, and baking powder and gently fold in the dry ingredients just until the flour is incorporated but without overworking the dough or deflating the eggs. Divide the batter evenly between the two prepared pans. (There will be about 2.5 cups of batter in each pan.) Bake for 23-25 minutes.
Lift the cakes out of the pans by the aluminum foil and put on wire racks to cool. Cover the tops of the cakes with paper towels. Let the cakes cool for 10 minutes, then remove the paper towels and cover the cakes with aluminum foil. Freeze the cakes for at least 30 minutes, making sure that they were level in the freezer.
Unwrap one cake and place it on a cutting board. Lift the ice cream out of the 9 x 13 by the aluminum foil, gently peel the foil away, and stack on top of the first cake. Unwrap the second cake and place it on top of the ice cream. If the ice cream seems soft, place the sandwiched pieces in the freezer for at least 10 minutes.
Cut the 9 x 13 layered rectangle into quarters, and then each quarter into 4 equal rectangles, each measuring about 1.5 inches x 4.5 inches. Wrap each sandwich in plastic wrap and place them in a freezer-safe container to keep in the freezer for up to 3 months.