The key to a good ice cream sandwich is soft, chewy cookie—one that isn't impossible to bite through once it's frozen. Of course, awesome ice cream is a must, too. For these ice cream sandwiches, I made a double batch of mrslarkin's Chewy Sugar Cookies #2 to make the dough, then included information on how to assemble the cookies below. You can either use store-bough ice cream, or make my blueberry ice cream. —Erin McDowell
unsalted butter, room temperature
light brown sugar
all-purpose unbleached flour (I use King Arthur)
turbinado or coarse sugar
2 to 3
pints' worth strawberry, blueberry, and vanilla ice cream (store-bought or homemade)
Preheat the oven to 375° F and line 2 large baking sheets with parchment paper then proceed with the following steps to make a double-batch of mrslarkin's Chewy Sugar Cookies #2.
In the bowl of a stand mixer, cream the butter and the granulated and light brown sugars for 1 minute. Scrape sides of bowl. Continue beating for 1 additional minute. Scrape bowl again then add vanilla and beat for 1 minute.
Add the eggs to the mixture and beat for 1 minute. Scrape down the sides of the bowl, then add the flour, salt, and baking soda and beat for 1 minute. Scrape down the sides of the bowl and beat for 1 additional minute.
Place the turbinado sugar in small, shallow bowl. Using a medium-sized (roughly 1/2 cup) cookie or ice cream scoop, scoop the balls of dough out and roll each in the turbinado sugar. Leaving roughly 1 1/2 inches of space between each cookie, place the balls of dough onto the prepared baking sheets so that you have 12 on each sheet.
Bake until the edges are golden, but the cookies look ever-so-slightly underdone, 9 to 11 minutes.
Transfer the cookies to cooling racks and allow them to cool completely, about 30 minutes. Bring the ice cream out to soften a bit at room temperature, about 10 minutes.
Turn half of the cookies upside down and use the same medium-sized scoop to place a mound of ice cream in the center of the upturned cookies, alternating between the three flavors so you have an equal number of red, white, and blue scoops. Top each scoop with the remaining cookies. Return the sandwiches to the freezer for 15 to 20 minutes, or however long you like. For longer storage, wrap the sandwiches in wax paper before placing them in the freezer.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.