Apparently there is a blizzard coming to NYC this weekend, whatever, I’m posting about ice cream sandwiches. AND there is still one (or at least half of one) sandwich left in the freezer. Maybe you can come over and have it!
Now you may be asking yourself why I would leave a fantastic ice cream sandwich in the freezer for weeks. Simple answer – for the month of February I have given up all meat, diary, eggs, and have gone vegan. Drastic, yes, but not nearly as hard as I thought, at least after seven days.
I feel like I should be filling this blog with vegan recipes this month, but so far I have only 2 that I will eventually post. Both are no-bake, so it’s kind of a cop-out. Perhaps this weekend I will delve into the world of vegan baking, especially if I’m snowed in.
Also, if I’m snowed in, I need to get some wine, lots of wine. I already have plenty of movies, beans, a beautiful orange sled, kale, and coconut milk. Once I have wine and maybe some more clementines I’ll be ready to rock this snow-pocalypse like a boss.
As for the ice cream sandwiches, wonderful. The chocolate base holds up well to the flavorful coffee ice cream. I liked how the cookies retained their crunchiness and did not turn into a soggy mess. The coffee ice cream has already been raved about and the chocolate cookies are probably the easiest recipe I’ve ever used in terms of rolling out dough. Do yourself a favor and make some sandwich cookies while you’re snowed in.
One Year Ago: Pulled Pork Sliders & Cole Slaw
Chocolate Coffee Ice Cream Sandwiches
Adapted from Bake! by Nick Malgieri, page 217
Yield ~ 21-24 cookies
~ 4-10 ice cream sandwiches
8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups flour
1/3 cup Dutch processed cocoa
1/2 cup coffee ice cream per sandwich
- Preheat the oven to 350 F and line cookie sheets with parchment paper.
- Beat together the butter, sugar, salt, and vanilla in the bowl of a stand mixer with a paddle attachment until pale yellow for about 5 minutes. Scrape the bowl as needed.
- Sift the flour and cocoa together and add to the wet in 3 additions, mixing in completely before the next addition.
- Squeeze the dough together and break into 4 pieces. Roll out each piece to 1/4-inch thick on a floured surface. Cut with a round cookie cutter. Mine was about 2 inches in diameter. Place the rounds on a cookie sheet.
- Repeat with the remaining chunks of dough and roll out the scraps. Repeat but only use the scraps once more.
- Bake the cookies for 12-15 minutes or until they are dry looking. Let cool completely on a wire rack.
- Use a standard size ice cream scoop to place a serving of coffee ice cream on the backside of half the cookies. Cover with another cookie.
- Wrap in parchment paper and store in the freezer.