Delicious, Homemade Ice Cream Sandwiches!
I spent the day care-taking for two elementary aged children and one of our adventures included making our very own ice cream sandwiches! The children enjoyed mixing the ingredients together for the sandwich part and loved the end result: Neapolitan ice cream sandwiches! Next time we're even going to make our own ice cream to go in them, but we'll save that for a later recipe...Ingredients
1/2 cup unsalted butter, melted *(I used half a stick of low fat butter and half a stick of regular)
1/2 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
4 cups (about 2 pints) of ice cream
Directions
Preheat oven to 350 degrees F. Then grease a 10" x 15" baking sheet with edges.
First, melt the butter. Whisk the butter and sugar together until smooth. Then whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth.
Spread the batter evenly in the prepared pan. It will be about 1/4" thick.
Bake for about 5 minutes, turn the pan around, and bake for 5 more minutes. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan.
Remove from oven and place on a wire rack to cool. Gently lift the cake onto a cutting board and cut in half.
Get out a medium piece of wax paper and a large piece of plastic wrap. Put the wax paper on the plastic wrap. Then place one half of the cake, top side down, on the wax paper.
Spread with the softened ice cream of your choice, smoothing with a spatula. Top with the remaining half of cake, top side up. Wrap tightly in plastic wrap. Place in the freezer until firm (30 minutes will be soft set; 2 hours will be firm).
We only put ours in the freezer for 30 minutes, so it was soft set but we used spoons to eat it as the ice cream would squish out the sides. However, if you have more time, feel free to leave it in for the full two hours and you should get a nicely firmed ice cream bar! Either way, it tastes DELICIOUS! Enjoy! :)
1/2 cup unsalted butter, melted *(I used half a stick of low fat butter and half a stick of regular)
1/2 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt
4 cups (about 2 pints) of ice cream
Directions
Preheat oven to 350 degrees F. Then grease a 10" x 15" baking sheet with edges.
First, melt the butter. Whisk the butter and sugar together until smooth. Then whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth.
Spread the batter evenly in the prepared pan. It will be about 1/4" thick.
Bake for about 5 minutes, turn the pan around, and bake for 5 more minutes. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan.
Remove from oven and place on a wire rack to cool. Gently lift the cake onto a cutting board and cut in half.
Get out a medium piece of wax paper and a large piece of plastic wrap. Put the wax paper on the plastic wrap. Then place one half of the cake, top side down, on the wax paper.
Spread with the softened ice cream of your choice, smoothing with a spatula. Top with the remaining half of cake, top side up. Wrap tightly in plastic wrap. Place in the freezer until firm (30 minutes will be soft set; 2 hours will be firm).
We only put ours in the freezer for 30 minutes, so it was soft set but we used spoons to eat it as the ice cream would squish out the sides. However, if you have more time, feel free to leave it in for the full two hours and you should get a nicely firmed ice cream bar! Either way, it tastes DELICIOUS! Enjoy! :)
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