Pure Nostalgia Classic Ice Cream Sandwich: Vanilla Ice Cream on Soft Chocolate Cookie Bars {and I Scream Sandwich Cookbook Giveaway}

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I am in love with these nostalgic ice cream sandwiches! Don’t they look amazing? Tomorrow, August 2nd, is National Ice Cream Sandwich Day and there couldn’t be a more perfect way to celebrate than by making a batch of these frozen treats! The recipe comes from the cookbook, I Scream Sandwich!  by Jennie Schacht.

Let me tell you, I adore this cookbook! I’ve inherited what I like to call the “ice cream gene” from my grandfather, and have compiled a list, a very long list of recipes I can’t wait to try. My family just got home after a wonderful visit with my grandparents so I’m feeling a bit nostalgic which is why picked this classic ice cream sandwich recipe to share with you, but don’t be fooled, this is just the tip of the ice cream ice burg because book is packed with all sorts of yummy confections. My top two are the Inside Out Carrot Cake (cream cheese ice cream on soft carrot cake cookies) and Lemon Zinger recipes (soft ginger cookies filled with lemon curd ice cream). This dreamy book also features Blueberry Muffin, Dreamsicle, PB&J, Banana Split, Winter Holiday, and Cookie Monster ice cream sandwich recipes as well as many others. I’m so happy there’s still a good month of summer left because we’ve got plenty of time to try all these out {I’m giving away a copy below, so you can too:)}!

PURE NOSTALGIA: Vanilla Ice Cream on Soft Chocolate Cookie Bars
Makes 16
*Reprinted with permission from I Scream Sandwich! (Stewart, Tabori & Chang)

This is the quintessential sandwich: vanilla ice cream encased in a cookie that invites licking sticky chocolate crumbs from your fingers. This is the one that takes me back to Maplewood Pool in New Rochelle, New York, where I generated plenty of heat climbing the steep hill to the pool on summer afternoons, cooled down as I swam laps, and refueled with an ice cream sandwich from the vending machine before heading home for supper. The cookie is adapted, with appreciation, from a recipe by Abigail Johnson Dodge on Fine Cooking’s website.
Vanilla Ice Cream (GF)
2 cups (480 ml) whole milk
¹⁄³ cup (67 g) granulated sugar
2 tablespoons inverted sugar syrup (page 27),
golden syrup, or light agave nectar
2 tablespoons tapioca starch
¼ teaspoon kosher salt
1 cup (240 ml) heavy cream
½ teaspoon pure vanilla extract
Whisk ½ cup (120 ml) of the milk with the sugar, syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1½ cups (360 ml) milk and the cream. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, about 4 hours.
Soft Chocolate Cookie Bars
Neutral vegetable oil, for the parchment
1¼ cups (165 g) all-purpose flour
½ cup (50 g) unsweetened Dutch-processed
cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons (85 g) unsalted butter, softened
½ cup (100 g) granulated sugar
¼ cup packed (50 g) light brown sugar
1 teaspoon pure vanilla extract
²⁄³ cup (160 ml) whole milk
Preheat the oven to 350ºF (175ºC) with a rack in the center of the oven. Line a baking sheet (preferably rimless) with parchment paper and lightly oil the parchment. Sift the flour, cocoa powder, baking soda, salt in a medium bowl; set aside. Beat the butter with the granulated and brown sugar on medium-high speed using a stand mixer and the paddle attachment until light and creamy, about 3 minutes. Add the vanilla on low speed. On low speed, add half of the flour mixture, then all of the milk, then the remaining flour, scraping the bowl between additions. (Alternatively, use a handheld mixer.) Dollop the batter all over the parchment paper, then spread it as smoothly and evenly as possible with an offset spatula to make an 18-by-12-inch (46-by-30½-cm) rectangle. Bake just until the bar loses its shine, a 10 minutes, rotating the pan front to back halfway through baking. Remove from the oven and, while still warm, use a ruler as a guide to cut the cookie crosswise to make two 12-by-9-inch (30½-by-23-cm) cookie slabs. Use a fork to prick the surface of the slabs in neat rows, like the top of a traditional ice cream sandwich. Slide the parchment with the cookie bars onto a rack to cool completely.
Sandwich
Form sandwiches on a baking sheet lined with plastic wrap (rather than in a pan) using Method #4 on page 19. Once firmly frozen, cut the sandwiches into 4 strips in each direction to make 16 bars. 

I’ve got one copy up for grabs!!!! Who wants it???? 
Use the Rafflecopter Widget below to enter!!!

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a Rafflecopter giveaway 

This giveaway opens immediately (US only, please) and closes at 12:00 AM on August 9th, 2013. Winner will be announced here on the Rafflecopter form, contacted by email and has 48 hours to claim their prize by responding with their mailing information or another winner will be drawn. Good luck:)! 
Disclosure: I was provided with a cookbook for review. I did not receive monetary compensation and was under no obligation to provide a positive review. All opinions are my own.

#frozenfun#icecreamsandwich#cookbookgiveaway#iscreamsandwhich

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20 thoughts on “Pure Nostalgia Classic Ice Cream Sandwich: Vanilla Ice Cream on Soft Chocolate Cookie Bars {and I Scream Sandwich Cookbook Giveaway}

  1. Karen

    I love Heavenly Hash ice cream, which is amazingly difficult to find around here anymore.

    I do enjoy treats like your scrumptious looking ice cream sandwiches, too, but good ol’ Heavenly Hash (in a waffle cone, especially) is my favorite ice cream treat.

    Reply
  2. Maj-le Bridges

    My favorite ice cream treat is Frozen Custard from Kopp’s Frozen custard in Wisconsin. Being from the west coast, I had never had frozen custard. It is so wonderfully creamy!!

    Reply
  3. BakingCookies34

    My most favorite ice cream treat is a Turtle sundae from Frosty Boy’s. It starts off with vanilla ice cream, then they drizzle it with hot fudge sauce, then the second layer is hot Carmel sauce , then they sprinkle hand full of toasted chopped pecans all over the sundae. Last but not least ready whip and cherry on top. It is pure heaven :)!

    Reply
  4. Denise Bryant

    I am an ice cream fan too! My absolute favorite is one that’s seasonal, called Raspberries ‘n Fudge from Crystal Ice Cream. It’s a vanilla ice cream with a swirl of raspberries and chocolate fudge chips. I can usually find it in September/October.

    Reply
  5. Ed McGee

    I don’t eat ice cream, but my wife LOVES ice cream sandwiches. I will be making these for her and would love any other good ideas from a new cookbook.

    Ed

    Reply
  6. Jennie

    Thanks for sharing this recipe, Jasey! I just made these again the other day — they bring me back to that first childhood taste of an ice cream sandwich every time!

    Reply

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