Claire Makes Homemade Ice Cream Sandwiches | From the Test Kitchen | Bon Appétit

I have to say I thought oh these ice

cream

sandwiches

yeah they're adorable okay relax chat okay the ice

cream

is melting everyone I'm Claire we're in the bi Test Kitchen and today we're making

sandwiches

of

homemade

ice cream inspired by Good". Mood bars you grew up with, but with a really lovely

homemade

cookie and store-bought ice cream, so it's a little baking, a little assembly and the result is a really fun summer treat, so step one It's making the cookies, so we're making them. a chocolate rolled cookie that has a little bit of a doughy texture to mimic that really doughy ice cream sandwich that comes out of the paper package, so I start with my dry ingredients, so I have two and a half cups of all-purpose flour. /4 cup unsweetened cocoa powder, a teaspoon and a half of kosher salt and a teaspoon of baking powder so the baking powder gives the cookies a little lift and a little lightness, which is really nice and our ice cream sandwich you don't.

I want the cookie to be so hard that when you bite into it you just crush it into ice cream. The first step to form the dough is to cream the butter and sugar. Start with two sticks, which is 1 cup of unsalted butter. 1 cup light brown. sugar and 3/4 cup white sugar. I like to use a mixture of brown sugar and white sugar because you get a nice texture where you get some of that crunchy crunch from the white sugar and some chewiness from the brown, so these Mix really well for about four minutes and I want to look for the butter to become very pale, light and fluffy.

The butter is very light and fluffy. Now I'm going to add the eggs so they are at room temperature, which is important. because cold eggs and room temperature butter will cause the butter to harden and then you won't get as smooth a texture. Now two teaspoons of vanilla extract, so I added quite a bit of salt, it's a teaspoon and a half, that's because these cookies are easy. It freezes and when you beat something cold it really mutes a lot of the flavors, so I added a lot of vanilla and a lot of salt because I really want the chocolate to be present when you eat them, even when they're frozen.

I'm going to take a spoon to add my dry ingredients. It's a relatively large amount of dry ingredients to butter. That's because I don't want the cookies to spread too much during baking. I'm going to try to make those nights cut the sides precisely. and now once it's all incorporated, I'm just going to press it a couple of times to combine it and that's it, I don't want to overwork it because overworking this mixture at this point will make the cookies a little tough. I want to divide it in half, I don't have to be precise at all and half the dough just goes about half the dough goes directly on the plastic, so any shape when you chill Joe, whether it's pie dough or cake dough. cookies, whatever way you cool it, that's the way it's going to want to be when you roll it out.

I want to press it into some kind of disk, cut into a square shape, so there goes one, so the butter that's at room temperature needs time to harden. Put it in the refrigerator for about two hours until it's firm and then I can roll it out so I'm going to bring the ones that we've already made here we go so I've got some parchment paper here that's going to make it a lot easier. roll out the dough this way, it has the potential to get very soft, especially in summer, so there is parchment. I have my rolling pin right here.

I really like these straight rolling pins and I heard I have some all-purpose flour just for kneading. I want to flour the dough a little. I should say that these have also softened at room temperature for a few minutes. It's really hard to roll something out with that much butter when it's really cold because it's just going to break, so I want to roll this up. in a sort of rough rectangular shape, but I don't need precise sharp edges or anything. The most important thing is that I have a large slab and that it is of uniform thickness.

I'm going to use about 1/8 inch. I want rectangles, obviously, for that sandwich bar, but most people don't have rectangular cutters, they're a little hard to find, so instead of a cutter for this, we'll just use a ruler and a knife and cut our own ways, so that one recipe

makes

fifteen. ice cream sandwiches, which means thirty cookies, so I'm going to get about 15 cookies out of this slap, so I'm going to cut out rectangles that are four inches long and an inch and a half wide to get 15 cookies. I'll cut it into five. by three grids, that means twelve inches by seven and a half inches in this direction, we're going to cut it in two when I say five, five wide, now I have three cookies, so every four inches, so I'm going to line them up Marks that I made on all the sides.

I'm just using a long chef's knife, which is easier because you can make nice long cuts. If you have a pizza cutter, you can use that too. Here we have my grill, all cut up. I'm going to get rid of her. of these leftovers, again 15 cookies per serving for 15 sandwiches total. I'll chill them while I roll out the second disk of dough. Okay, yes, so you can see that the dough has hardened. I'm going to use a fork to poke in several places and make that classic Good Humor bar shape, so I poke in the middle and then chew on each side.

I think it actually helps the cookies bake a little more evenly, gives them sort of a place for some steam to escape and just also gives it that really classic Ice Cream Sandwich look, these are ready to go in the oven at 350 for 12 to 15 minutes and I'm looking for them to be pretty much baked all the way through and firm around the edges so they're already cooled just to get them ready for the ice cream all I'm going to do is flip them halfway and these will be the bottom. of the sandwich and these will be the top part.

Well, this recipe uses exactly four pints of ice cream for 15 sandwiches now because I think it's a little more fun and you get some interesting flavor combinations. I'm using two different types, so two pints of each. What we're going to do is create a sort of two-tone ice cream sandwich the same way we're going to cut out our cookies. I'm also going to cut out the Scream shapes to fit the sandwiches, so I'm basically going to place this ice cream in a mold. I'm using ice cream flavors that have contrasting colors and also, but they have a complementary flavor, so I have green tea, which is a really vibrant green color, and then the vanilla, obviously, is white, just as an opportunity to have a couple of flavors at the same time, let's take it out of the pint and cut it. in large pieces, the idea here is to use it like a spatula or a wooden spoon to stir this ice cream until you get a smooth mixture and a very good visual cue for this is that it will look like a thick cake batter, so it won't It will melt still very cold, but totally smooth so here I have a 13 by 9 mold that is lined with a couple of layers of plastic wrap and it was in the freezer so it is important that the mold has had time to cool and if you have a 13 by 9 metal pan I recommend using it because metal cools very quickly and things will freeze faster than if you use glass, so now that it's all here, I use this offset spatula to spread this ice cream in an even layer how much more uniform you have it. it means you're going to get that nice clear line between the two flavors when you cut the sandwiches to put them together so for it to look good this needs to go back into the freezer so it can harden again and the ice cream will solidify and then I'm.

I'm ready to do the exact same thing with my second flavor, so I go back to the freezer, so vanilla, which is a nice complement to the kind of earthy flavor of the green team, exactly the same process and now I'm ready to take out the ice chunk. . cream that's been hardening, so here's the green tea. You really want to do this the day before assembling, so this complete resto recipe really benefits from a couple of days of prep because at this stage, once the second flavor is ready, you really want to leave it alone. It has a good time in the freezer. 2/3 is totally solid, so it's best the day before.

You can leave it in the freezer overnight and then assemble it the next morning after it's frozen and we'll bring it out. slot for that we're going to unmold it, cut out the shapes and you'll see that they'll be on those exposed cut sides, you'll get sort of a cross section and you'll see the two flavors stacked on top of each other, if you're short on time or just don't feel like dividing this into two steps, you can simply take four pints of ice cream of the same flavor to soften, put everything in the pan and let it freeze well. the freezer and just for the sake of this video, we're going to bring in one that's already frozen and assemble it.

Okay, here's my frozen slab. Let her cut it to exactly the same dimensions that I use to cut the cookies. I want to work quickly because especially in a

kitchen

that's a little hot like this one, it's going to start to melt pretty quickly. I'm going to bring them here, this side is 12 and then seven and a half, so I'm going to cut this into three by five, so now. everything is cut, all I want to do is assemble and I'm using this little offset spatula to lift the ice cream and place it on top of the sandwiches so it's the same dimensions as the cookie, but the cookies are spread out a little in the oven to get which is kind of a border on the end of the sandwiches and then you just press gently to adhere, so here's what all that work does: making the cookies, making the slab of ice cream, but then you can't eat them because they really should sit overnight and here's why when you let ice cream sandwiches sit in the freezer, the cookie will draw some of the moisture out of the ice cream and become hydrated, that is, when you bite into them.

The cookie is soft enough that you can bite into it cleanly without compressing the sandwich and squeezing out the ice cream, so I know it's tempting to assemble these and eat them right away, but you really want to let them sit overnight because the ice cream needs to have a chance to harden and the cookies should have a chance to soften here they are so our homemade good mood style ice cream sandwiches have been hanging so that's good take a bite real soon hmm what I said before about how the cookies are too salty and lots of vanilla, it really helps bring out that chocolate flavor from the cookie.

You get that little bit of salt that helps offset all the sweetness. I love it, you can customize it to any flavor. ice cream you like and then another fun thing I got excited and I took a bite before I show you this is you can take the sides and like Pat sprinkles them we're holding on I'm going to grab sprinkles I've got them what we're doing right so No, i already have it. I need sparks. What I don't do is take the sandwich and because you have these nice flat cut sides, you can press the sprinkles into the sides.

I love these as a cake. colors, so it's really really fun, you can use them like crushed pretzels or any kind of chopped candy, you can dip them like some melted chocolate or some white chocolate, any kind of ice cream truck nostalgic vein, so there you got it , we might want our friends at Test Kitchen to come over and try them, hey Brad, guys, a little bite, okay, Chris, yeah, fancier, fancy, but homemade, sure, but I mean, like green ice cream. You know, it's green tea, yeah. you want you want green tea you'll love it just don't listen just try it just try it we can't bring it in any way: yes, right here, choose, already I bet I'll take a bite of the one I already ate I think so, it's salty, like you get that good salt of a cookie.

It has a slight sweet and sour flavor that we were looking for because, as you know, when you eat the Good Humor bar, everything falls off your fingers. Yeah, I think that's the best part. that you would achieve that with a little freezer time wrapped in parchment in Fahrenheit, well you really want to wrap it in parchment and wait to take care of it, wrap it in parchment and then you can bring me back to like that community, okay, nobody. I cared, okay, but they sold them in the clubhouse. Nobody is like a shadow, we are like teenagers, so, it's okay, we had quite a few left over.

I'll put them back in the freezer, wrap the last four well, you know, cook the best part. a week and we can continue enjoying them, so thanks for seeing them so well, I don't have much time, you can buy some good mood bars and eat them, they're actually pretty good, let's get this far.