| By :
Dennis Weaver
Make your own ice cream sandwiches. You'll find them much better. Choose ice creams like pumpkin, butter brickle, lemon custard, and more. Use home made cookies that are much better than the sticky wafers you find in the store. And they are easy to make either by hand or with a tool. Get the kids to help and you'll have a ball. Ice Cream Sandwich Recipe or a Mix The secret is in the wafer cookie. You want crisp, thin wafers that crumble when bit rather than squishing the ice cream out. Both sugar cookies and shortbread cookies make excellent ice cream sandwiches. Or you can use a mix available online. We tested recipes to find those that work particularly well. We like this recipe. It makes a thin chocolate shortbread cookie that is crisp and sturdy. It's an innovative recipe that uses powdered sugar instead of granulated sugar. The powdered sugar adds starch (yes, there is starch in most powdered sugars) and it avoids the tiny air pockets created by granulated sugar as it cuts through the butter. You can make the dough ahead of time and keep it in the refrigerator for up to two weeks. If you are a chocoholic, you can make a richer, more intense chocolate cookie with four ounces unsweetened chocolate instead of the semisweet. Add two tablespoons powdered sugar. Ingredients 3 one-ounce squares of semi-sweet baking chocolate
1 tablespoon butter
1 cup butter
1 cup powdered sugar
1 dash salt
4 large egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour Ice cream To make the cookies 1. Melt the chocolate and one tablespoon butter in the microwave. Set aside.
2. Cream the remaining butter and powdered sugar together. Add the salt.
3. Add the four egg yolks, beating after each. Add the vanilla.
4. Add the flour in three parts, beating after each addition.
5. Scrape the dough onto a large sheet of waxed paper. Pat the dough into a square or round log. Wrap it in waxed paper and smooth the edges into a uniform log. Refrigerate the log for at least an hour.
6. Preheat the oven to 350 degrees. Cut the dough into 3/16-inch thick slices. Place them on an ungreased baking sheet. Bake for eight to ten minutes or just until set. Cool on a wire rack. To assemble the sandwiches Once the cookies have cooled, fill them with slightly softened ice cream. The top sides of the cookies should be facing out. Use a small spatula to smooth out the ice cream into an even layer and to help smooth up the edges. You can make them as thick or as thin as you like. Place the sandwiches in the freezer until they are completely firm. They will keep in your freezer for up to two weeks.
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