Classic Ice Cream Sandwich

by Jill Chen on July 21, 2011

in All Recipes, Chefs, Desserts, Entertaining

Classic Martha Stewart Ice Cream Sandwich

As a kid, one of my all-time favorite summer treats was the classic ice cream sandwich. Remember the ones that came out of a bell-ringing tricycle cart? The jingle-ling from the Good Humour or Dickie Dee guy sent us all running home begging for change. Because July is National Ice Cream month, and because it’s hot and I want ice cream sandwiches, and because they are so cute tied in neat little packages when company’s coming, I had to make them.

Classic Martha Stewart Ice Cream Sandwich

How cute would you be pulling these little parcels of frozen good stuff out of your picnic hamper? Martha says wrap it in plastic; I say wrap it in parchment and store for a week in the freezer, if it lasts that long.

Classic Martha Stewart Ice Cream Sandwich

Begin by preheating oven to 350 degrees. Butter a pan and line it with parchment, leaving extra on ends for grip. I didn’t have a jelly roll pan, and used a 9″ x 13″ pan instead. Not all the batter fit, so the excess went onto a lined cookie sheet.

Classic Martha Stewart Ice Cream Sandwich

Martha Stewart’s recipe is quick and simple to put together. To the melted butter, add sugar, egg, vanilla and salt.

Classic Martha Stewart Ice Cream Sandwich

Add cocoa and  flour, and mix until smooth.

Classic Martha Stewart Ice Cream Sandwich

Classic Martha Stewart Ice Cream Sandwich

Spread an even thin layer, and bake till cake begins to pull  away from the sides.

Classic Martha Stewart Ice Cream Sandwich

Cool cake completely. Cut in half, and place it back in the pan (lined in plastic wrap). Spread softened ice cream. Sandwich other half over the top. I found it helpful to put the whole pan with the cake in the freezer for a few minutes just before assembly. Wrap tightly in plastic, and chill in freezer until hard.

Classic Martha Stewart Ice Cream Sandwich

Remove from freezer, unwrap plastic and cut with a serrated knife. Have your parchment and string ready. Wrap individual sandwiches and put in freezer before they melt.

Classic Martha Stewart Ice Cream Sandwich

You can serve them in an ice bucket.

Classic Martha Stewart Ice Cream Sandwich

These are actually mini sandwiches, just enough to hit the spot.  Next time, I will try a no-bake version of a coconut cream pie: with graham crackers, coconut ice cream, and sides rolled in toasted coconut. The possibilities are endless, use your favorite ice cream and have fun.

Classic Ice Cream Sandwiches

Adapted from Martha Stewart’s recipe

Makes 8 bars, or 16 mini-bars

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 2 pints ice cream (any flavor), softened

Directions

Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan (a cookie sheet  or rectangular cake pan would work too); line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. To store, wrap individually in plastic (or parchment and tie with baker’s string) and freeze up to 1 week.

All photos styled and taken Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.

Jill Chen

Jill Chen, photographer, graphic designer, and urban farmer resides in Toronto, Canada with her chickens and mini pet pig named Henry. After running a design studio for twenty years, Jill gave it all up for a simpler way of living. When she's not making food or photographing food, she's growing food with the goal of being self-sustaining with year-round organic produce, despite the harsh Canadian winter. Charcuterie, wine-making, mushroom cultivation, aquaponics and shrimp farming are just a few of the projects on her plate right now. You can follow Jill's blog, Freestyle Farm, for beautiful photos that will inspire you to cook or grow something.

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  • Dawn

    What a great activity to do with the kids.  Especially during our 90 degree + days we are having here in Boston.  Thanks for the Recipe Maggie.  /dawn

    • http://www.eatboutique.com Maggie

      I wish I could take credit! It’s a Martha Stewart recipe and Jill made it. She is so good, and takes amazing photos. :)

  • Dawn

    I meant thanks for the recipe Jill.  /dawn

  • http://twitter.com/heidileon Heidi Leon Monges

    delicious and brilliant. I SO want to make them, or better: just eat them. 

  • the roman nose

    perfection. 

  • Chez Us

    OMG – adorable and easy to make.  I may have to take this idea and run with it as my nephews will be in town next week.  Perfect treat to surprise them with.  Love!

  • http://www.freestylefarm.ca Jill @ FreestyleFarm

    It was so fun to make, and now I’ve got a coconut cream pie version in the freezer! easy to pull out dessert with this heat wave we’re all having. We should have an ice cream sandwich party @EB, and showcase the variety. Fruit, candy, exotic combinations…

  • Shelby @ Lady Gouda

    Gorgeous photos, Jill! I just want to dive right into my computer and gobble these right up. I adore the baker’s twine you used…  I think I will have to try my hand at these this summer! Thanks for sharing.

  • Meister @ The Nervous Cook

    Goodness, but I can only imagine these hitting the spot. 

    I remember so well the childhood joy of those ice-cream sandwiches — the best part was always licking off the bits of cake that stuck to your fingers when you were done eating them. What a perfect little summer pleasure.(Just stumbled upon your blog, and am already hooked!)

  • http://laurenhairston.blogspot.com Lauren Hairston

    This is fabulous!  I love the red-and-white striped twine, as well.  I could really go for one of these right now!

  • Marla

    Jill, these ice cream sandwiches are stunning – love all all bundled up in their wrappers.

  • http://bakeaholicmama3.blogspot.com/ Wickedpies

    They look amazing!! And I would wrap in parchment paper rather than plastic. The presentation is much cuter that way.

  • Portland, Oregon

    I made them for a bbq.  They are so fabulous.  It never occurred to me to make them — what a great idea.

  • http://shutupandcook.wordpress.com/ Shut Up & Cook

    Does anything say summer more than a good ice cream sandwich…I think not. These look delicious and wonderful photos to boot! I bet they’d be delicious served with some prosecco…hmmmm.

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