Tuesday, January 11, 2011

Heart Shaped Chocolate Ice Cream Sandwiches: How To

I've always loved Ice Cream sandwiches but I can never find a good place to buy it from other than Dairy Queen. Plus, I was in need of a good recipe for my next article. So I'm like, what the heck! I'm going to make Ice Cream Sandwiches.

This recipe is going take a bit of patience because you constantly have to keep the dough chilled for you to be able to cut it. So a little tip: While the first batch is baking, cut out the next batch and then place them on parchment paper or foil with a little bit of flour and put them back into the chiller. When the first batch is finished baking, place the precut ones you’ve chilled beforehand onto the baking sheet and repeat the process. Bakenjoy!

Ice Cream Sandwiches 
(adapted from Martha Stewart's Chocolate Strawberry Ice cream Sandwich Recipe)

Depending on how thick or thin you roll the dough out, the amount may vary.

·  2 3/4 cups all-purpose flour, plus more for dusting
·  1/2 cup cocoa powder
·  2 1/2 teaspoons baking powder
·  1/4 teaspoon salt
·  12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
·  1 1/2 teaspoons Vanilla Extract
·  1 1/2 cups sugar
·  2 large eggs
·  1 tablespoon milk
· Optional: Sprinkles, Chocolate Chips, m&m, etc.
·  Ice Cream

  In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside.

 In the bowl of an electric mixer fitted with the paddle attachment, or with just a spatula or spoon, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined.

Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour. 

  Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 7-12 minutes. Let cool on baking sheet; transfer to a wire rack. 

  With the underside of half the cookies face up, place cookie cutter on the cookie, and spoon softened  ice cream into the cookie cutter about 1/2 inch thick to cover one side. Smoothen the top and spread to sides until the ice cream takes the shape of the heart, and with your spoon on the smooth surface, pull the cookie cutter off. Place matching cookie on top of ice cream, top side facing out. Optional: Add the sprinkles. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

And there you have it! Instant bliss~ aahh

They were quite delicious. Let them chill overnight for best results, so the cookie can soften and set onto the Ice Cream. So its best to do this a day before serving. But I just know you're biting into it the moment you've placed the top cookie on! Well, that's what I did!

I hope you enjoyed this little How-To, and I hope you enjoy these little beauts as much as I did.

Happy Tuesday!~

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