If you are what you eat, we are currently part margarita (although I think we’re permanently part Margarita 🙂 ), part zucchini, part peach, and part ice cream sandwich.
We’ve been making ice cream sandwiches as a fun way to cool down at the end of the 100+ degree days. The possibilities for homemade ice cream sandwiches are nearly endless: any ice cream, sandwiched between any two cookies. It can be as quick and easy as you need, or as fussy as you want.
For the last batch that I made, we chose fussy over quick. Festive over classic. I converted a standard chocolate ice cream sandwich cookie recipe into a red velvet cookie. A soft, very red cookie with barely a hint of cocoa. Very pretty. And since red velvet is often paired with cream cheese, we filled the sandwiches with a tangy frozen yogurt.
You can cut any shape you like with that drawer full of cookie cutters or simply opt for the classic rectangle cookie. Either way, it will be a little messy. And a lot of fun.
Red Velvet Ice Cream Sandwiches
A festive twist on the classic ice cream sandwich.
- 1 1/2 cup all-purpose flour, plus more for dusting work area
- 2 Tbsp cocoa powder
- 1 1/4 tsp baking powder
- pinch salt
- 6 Tbsp unsalted butter, room temperature
- 1 tsp vanilla
- 3/4 cup sugar
- 1 egg
- 1/2 tsp red gel coloring
- 1 1/2 pints softened ice cream or frozen yogurt
- Whisk together dry ingredients in a bowl and set aside.
- Cream butter and sugar together until light and fluffy, 3-4 minutes.
- Add vanilla and egg, mixing until combined.
- Add red food coloring to the bowl and then slowly add the dry ingredients to the mixer and mix on low.
- Turn the dough out onto plastic wrap, press into a disk, wrap well, and refrigerate for 30 minutes.
- Roll dough out to 1/8-inch thick on a well floured surface.
- Cut 12 4-inch circles out of the dough and transfer to 2 parchment-lined baking sheets. Re-roll any dough scraps to cut more cookies.
- Poke holes in the cookies with a fork and refrigerate for 30 minutes.
- Preheat oven to 350.
- Bake cookies for 7-8 minutes for soft cookies, 8-10 for crunchier cookies (the crunchier cookies hold up better to all the handling/smooshing/filling).
- Let cool before sandwiching cookies with ~1/2 cup softened ice cream.
- Place into the freezer for at least 15 minutes to refreeze the ice cream.
- Store in the freezer.
Yields: 6-8 ice cream sandwiches
Estimated time: 1 hour 45 minutes