I know that for those of you in the Northern Hemisphere, an ice cream sandwich might not be enticing at this time of year, but you’ll want to save this recipe for later. Better yet, turn up the thermostat and make them now, regardless of the weather.
When I first made speculaas, I thought the texture was perfect for an ice cream sandwich cookie. It’s been quite a while, but I finally got around to modifying the recipe to turn it into the perfect ice cream sandwich cookie.
2 ½ cups flour
½ cup baking cocoa
4 tsp baking powder
½ tsp salt
1 cup butter, softened
1 ½ cups sugar
1 tsp vanilla
3 Tbs milk
Sift together the flour, cocoa, baking powder and salt. In another bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla and milk. Gradually add the flour mixture until it is all incorporated, and the dough comes together.
Turn the dough out onto a well-floured surface and roll to about 3 mm (1/8 inch) thickness. Cut with a knife into ice cream sandwich sized rectangles (about 5 x 12 cm (2 x 5 inches)), and prick with a fork for the classic look. Place on a lightly greased baking sheet. Bake 12-15 minutes at 190°C (375°F).
Allow to cool, then sandwich ice cream between two cookies, wrap in waxed paper, and allow to sit in the freezer for at least an hour. I cut the ice cream into the right size slabs with a butter knife.
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