Ice Cream Sandwiches w. Homemade Chocolate Wafers

I was looking for a way to make some ‘lighter’ ice cream sandwich treats, but most recipes called for chocolate wafers which I can never seem to find in the grocery store, so I decided to make my own! Since I have yet to convince my husband that I need an ice cream maker, I just doctored up some store-bought light vanilla ice cream and sandwiched it between these tasty cookies! A couple days later, I realized that happened to make these just in time for National Ice Cream Sandwich Day -- who knew?! I am really in tune with the ice cream universe I suppose.

Ice Cream Sandwiches w. Chocolate Wafers // Makes 12 Sandwiches

MINT COOKIE CRUNCH:

1 c light vanilla ice cream, softened

½ tsp peppermint extract

14 chocolate wafers, divided

ESPRESSO CHIP:

1 c light vanilla ice cream, softened

2 tsp espresso powder, dissolved in 1 tsp water

2 T mini chocolate chips

12 almond chocolate wafers

CHOCOLATE WAFERS{adapted from here}:

1 c sugar

½ c butter

1 egg

1 tsp vanilla

¾ tsp kosher salt

½ tsp baking powder

1 tsp espresso powder

1 ½ c flour

½ good-quality cocoa powder (such as Valrhona)

¼ c sliced almonds for espresso chip version

To make the chocolate wafers:

In a mixer fitted with the paddle attachment, beat butter and sugar together until thoroughly creamed. Beat in the egg and vanilla. Add salt, baking powder, and espresso powder; beat to combine. In separate bowl, sift together the flour and cocoa powder, then carefully add to the butter mixture, pulsing to combine, then thoroughly beating once the risk of flying flour has passed! Split dough in half, form one into a disk, wrap in plastic, and set aside. Add the almond to the remaining dough and mix to combine (you may find this easier to do with your hands); wrap in the same manner and place both disks in the fridge for about 30 minutes. Preheat oven to 350 degrees.

Cover two baking sheets with parchment paper and set aside. Dust a clean countertop with cocoa powder and roll out the chocolate dough, pressing the dough together if cracks form, to about ⅛ inch thick. Cut cookies using a 2 ½ inch round cutter and place on prepared baking sheet.

Cut Out Cookies

Bake 8-10 minutes until the tops are no longer shiny but still give a bit when pressed lightly with fingertip. Remove the chocolate almond dough from the fridge and ice cream from freezer to soften while you bake off the remaining chocolate dough; repeat with almond version. You will be left with more cookies than you need, so you can freeze the rest for a later use, or snack on them when you need a chocolate fix!

To make the filing:

Take two medium sized bowls and place one scoop of ice cream in each; put one bowl and the carton back in the freezer while you make the first flavor. For the espresso flavor, stir in dissolved espresso powder and chocolate chips; place in freezer to firm up. Take out the other bowl and crush two plain wafers into the ice cream, add ½ tsp peppermint extract; stir to combine and place in freezer. If you try to make the sandwiches while the ice cream is too soft, it will melt all over the place in the freezer (ahem...I know from experience…) so check on it and stir it will a spoon so you can tell the true consistency before scooping.

Place six chocolate almond wafers, bottom side up and spaced out, on a cooled baking sheet and then line up the ‘tops’ to the right of them.

Chocolate Almond Wafers

Using a small cookie scoop (about 2 T), scoop out the espresso ice cream onto each of the six bottom cookies. Place the top cookie on, pressing down to distribute the ice cream evenly. Place whole pan in freezer.

Sandwich Building

Repeat process with the plain chocolate wafers and the mint ice cream. Transfer them to the sheet pan that is already in the freezer so you aren’t trying to make room for two of them! Freeze for at least one hour before serving. If you want to keep these in the freezer for future enjoyment, wrap each frozen sandwich individually, then store in a ziploc freezer bag or airtight container in the freezer.

Eat one now, and then one later; repeat each day as needed.

Ice Cream Sandwich w. Homemade Chocolate Wafers

These two flavors may be a bit ‘adult’, although I always loved them, so feel free to leave out the espresso or mint for a classic flavor, or stir in some thawed strawberries instead for a chocolate-covered strawberry sandwich! Ask your friend, lover, or child what they might want and get crazy - it’s summer and ice cream is to be celebrated!

With a full heart and an empty plate,

Katie


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