Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
- 1 pint vanilla ice cream
Special equipment needed:
- Baking sheet
- Parchment paper
- Ice cream scoop
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the rainbow sprinkles.
7. Using an ice cream scoop, scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Once the cookies are completely cool, scoop a generous amount of vanilla ice cream onto the bottom of one cookie and top with another cookie, pressing down gently.
11. Wrap each ice cream sandwich tightly in plastic wrap and freeze for at least 1 hour or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Freezing time: 1 hour
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
Makes 6-8 ice cream sandwiches
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 170mg
Total carbohydrates: 46g
Dietary fiber: 2g
Sugars: 31g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Salted butter can be used instead of unsalted butter.
- Chocolate chips or chopped nuts can be used instead of rainbow sprinkles.
- Chocolate or strawberry ice cream can be used instead of vanilla ice cream.
Variations:
- Add a layer of hot fudge or caramel sauce between the ice cream and cookies.
- Use different types of sprinkles for different occasions, such as red and green for Christmas or pastel colors for Easter.
- Use different flavors of ice cream, such as mint chocolate chip or strawberry.
Tips and tricks:
- Use room temperature butter for easier creaming.
- Don't overmix the cookie dough to prevent tough cookies.
- Let the cookies cool completely before adding the ice cream to prevent melting.
- Freeze the ice cream sandwiches for at least 1 hour before serving for easier handling.
Storage instructions:
Store the ice cream sandwiches in an airtight container in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the ice cream sandwiches on a platter with extra sprinkles on top.
Garnishes:
Extra sprinkles or whipped cream can be added on top of the ice cream sandwiches.
Pairings:
Serve with a glass of cold milk or hot cocoa.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the cookies are too soft, bake for an additional 1-2 minutes.
- If the ice cream sandwiches are too hard to cut, let them sit at room temperature for a few minutes before cutting.
Food safety advice:
- Make sure to use pasteurized eggs to prevent foodborne illness.
- Keep the ice cream sandwiches frozen until ready to serve.
Food history:
Ice cream sandwiches were first sold in the United States in the 1890s by street vendors.
Flavor profiles:
Sweet, chocolatey, and creamy.
Serving suggestions:
Serve as a dessert or snack.
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Taste: Sweet, Crunchy, Creamy, Chocolatey