Summer is in full swing, and who doesn’t love an ice cream sandwich in the sunshine? The best thing about ice cream sandwiches is that you have to eat them fast because they melt, so nobody will look at you funny if you are wolfing this down like it’s your last meal. And you will want to, because it’s delish. It’s a little messy – there are no uniform round cookies with clean edges of ice cream here – but oh my gosh are they tasty.
The cookie recipe and glaze is Martha Stewart’s. Because really, why re-invent the wheel? Martha says it will work, and she’s always right. Make these and you will be happy, and we all need a little chocolatey cookie happiness these days! The cookies take a few minutes, but it’s not difficult and you will be richly rewarded.
- 3 ounces unsweetened chocolate, chopped
- 2 sticks (16 Tablespoons) butter
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups granulated sugar
- ½ teaspoon coarse salt
- 1 ½ teaspoons cinnamon
- ½ cup dutch-process cocoa powder
- Vegetable oil cooking spray
- Vanilla ice cream
- Sprinkles and stuff
- A waffle iron
Melt the chocolate and butter in a saucepan over medium low heat, stirring constantly until melty and gorgeous. Let cool slightly.
Put eggs, vanilla and granulated sugar in the bowl of an electric mixer. Mix on medium speed until pale, about 4 to 5 minutes. Slowly drizzle in the chocolate mixture (make sure it is somewhat cool or it will cook the eggs) and then add the salt, cinnamon, ½ cup cocoa powder and flour. Good grief, this smells amazing!
The batter got wicked thick as it set, so I used a small ice cream scoop to drop the dough onto the sections of my waffle iron. Worked great! If you don’t have one of these, I think my scoops were probably 1 ½-2 tablespoons in size.
When the cookies are done they will be mostly soft, not crisp, and that’s okay because we are going to freeze them. This way, they will still stay together when you bite into them. Set the finished cookies on a cooling rack as you make more batches. This is the most time-consuming thing but it’s worth it.
While the cookies cool, get out the vanilla ice cream and let it soften so you can work with it. Make ice cream sandwiches and press the cookies and ice cream together pretty firmly so that it all stays together. Place on a cookie sheet and freeze for 1 hour.
- ¼ cup butter
- 2 Tablespoons dutch-process cocoa powder
- ¼ cup confectioner’s sugar
- 1 ½ Tablespoons whole milk
Make the chocolate glaze and dip one-third of each sandwich in the glaze and then decorate if you choose, by sprinkling crushed oreos, toffee bits, colored sprinkles or whatever floats your boat. Return to lined cookie sheet and freeze for another half hour, then individually wrap each sandwich in plastic wrap and store in the freezer until your kids find out about them, at which point they will mysteriously disappear. Yum!
From Martha Stewart’s Cookies