Classic Ice Cream Sandwich
8 servings
60 minutes
The classic ice cream sandwich is a true embodiment of childhood summer joys and nostalgia for old American cinema. Emerging in the early 20th century, it quickly won the hearts of sweet lovers with its combination of airy ice cream and tender chocolate cookies. Its taste is exquisite and contrasting—crunchy cocoa biscuits perfectly complement the creamy ice cream, creating a harmony of textures and aromas. These sandwiches are convenient for serving at parties, picnics, or simply on a hot day when you want to refresh yourself. Wrapped in film, they maintain their shape and are easy to store in the freezer. One bite—and you are enveloped by a wave of cool sweetness that transports you to a carefree summer outdoors.
1
Preheat the oven to 175 degrees. Line 2 baking sheets with parchment paper. Mix flour and cocoa. In a mixing bowl, beat butter, sugar, flour mixture, and salt until smooth. Add egg yolks and vanilla, beat again. Divide the dough into 2 equal parts and roll each on a board. If the dough is too soft, wrap it in plastic wrap and refrigerate until firm enough to roll out (about 30 minutes). Cut the rolled sheets into rectangles (should yield a total of 24). Transfer cookies to baking sheets and bake for 16–18 minutes (they should be firm in the middle). Cool.
- Wheat flour: 350 g
- Cocoa: 30 g
- Butter: 285 g
- Sugar: 200 g
- Salt: 0.8 teaspoon
- Egg yolk: 2 pieces
- Vanillin: 1 tablespoon
2
On the baking sheet where the cookies were baked, evenly spread the slightly softened ice cream to create a smooth layer. Place it in the freezer to harden the ice cream, then cut the hardened ice cream into 12 equal pieces (use 1 cookie as a stencil).
- Ice cream: 1050 g
3
Place a layer of ice cream between two identical cookies and wrap each sandwich in plastic wrap (to maintain its shape). Send all sandwiches to the freezer.