Ice Cream Sandwiches

If you’ve spent any time on the Instagram, then you know that Ice Cream Sandwiches are the hot summer dessert right now, and frankly, how could they not be? Ice Cream? good. Cookies? Good. Eating both at the same time? GOOOOODDD!!! You can combine all sorts of flavors, they are great for a crowd, and they are just a perfect little hand-held treat!

I have made a few different sandwiches these past few month, the best so far being Roasted Cherry Ice Cream with White Chocolate Pistachio Cookies.  I have been using the same vanilla ice cream recipe, just modifying it by stirring in my flavors, its nice and creamy, and it sets up hard but not like a rock.


Below is the recipe I used, modified for a 2 QT ice cream maker

Vanilla Ice Cream

287g whole milk
287g heavy cream
33g corn syrup
70g yolks
125g sugar, divided
10g dry milk pwd

8g van x

-heat together milk, cream, corn syrup, yolks, and half the sugar
-whisk together remaining sugar, dry milk pwd, whisk into warm milk mix
-cook to 85c, stirring constantly
-strain over ice bath for 4hrs or overnight
-whisk in vanilla extract, balance, spin.  At this point, you can stir in any flavorings you might be using…roasted cherries for example. Once its done spinning (ice cream is thick and holding its shape), place into Tupperware container, cover and freeze overnight. It need to be fully set before you start to sandwich, otherwise its a big old mess.

Roasted Cherries….not so much an exact recipe. I took about 1.5 pounds of pitted cherries, both sour and Bing, tossed them with brown sugar, white sugar, cinnamon, nutmeg and black pepper. I baked them at 375f in a dish, stirring occasionally until the cherries are soft, and the syrup is thick..maybe about 30 minutes? Then I pureed everything with the blender and strained.  I folded about half the cherry puree into the ice cream base before spinning, then the remaining half after it was spun but before it goes into the freezer. I tried not to fully mix in this half of puree, so there would be pretty streaks of straight cherry goodness in each scoop.


For the cookies I used this recipe from Cookies and Cups. I modified by tossing in some chopped pistachios with the white chocolate chips. These cookies are amazing and totally live up to their name of Best White Chocolate Chip Cookies!!! Plus, it will make  few extra cookies for you to snack on while you wait for the ice cream to set up.

So. To sandwich everything together I usually enlist my husband to help, so it goes faster and the ice cream doesn’t melt. Also this probably isn’t the most precise, professional or efficient way to make ice cream sandwiches, but it works for us!

you need 2 pieces of parchment paper, an ice cream scoop, baked cookies (I pair up similar sizes ahead of time), frozen ice cream, and an empty container in your freezer that you can put your finished sandwich into. Ok! Ready Set Sandwich! Scoop out ice cream onto 1 piece of parchment, cover with the second and smoooosh the ice cream with your hand. remove the top parchment, place 1 cookie on top, flip parchment to release ice cream onto cookie, top with second cookie, freeze. Continue until you are out of cookies!




side bar…I am a pastry chef

So I am a pastry chef. I went to culinary school and got a degree in Baking and Pastry like…17 years ago (wtf !!??! 17??!) Since then I have worked in luxury hotels and small independent restaurants and bakeries. Currently I am general manager at a local bakery specializing in cupcakes, plated desserts and specialty cakes. Its not my dream job, but it definitely keeps me busy, although its a lot more administrative work than actual baking. My dream is to have my own bakery that does more European style desserts, no custom cakes no cupcakes. Serve coffee drinks and cocktails, maybe a small but delicious lunch menu.  All mis-matched vintage tables and plates and cups….and maybe on the weekends the basement turns into a speakeasy! We went to Barcelona in May for our honeymoon and there was a cafe bakery just like this across the square from our hotel (actually I am pretty sure it didn’t have the speakeasy feature, but it was still amazing!) At the counter they had a selection of cakes and tarts that changed daily, you can just point and they will slice you off a piece and bring it out to you with your cafe con leche. In 5 days we were there 3 times!!!!

but I digress…

My current position doesn’t allow for as much baking as I would like, so sometimes I will bake at home just for the hell of if. Today is one of those days, and I have decided to make croissants.  Now, in case you don’t know, Croissants are made from a laminated dough, which means that dough and butter have been layered together by repeatedly rolling and folding. Its a bit of a process, and has the potential to go wrong ( and considering how long it has been since I made them, I’m betting something goes wrong today!).  But even if something goes wrong, and they don’t look perfect, they will still taste delicious and are the perfect pairing for your morning coffee!!


here’s the recipe I am using today:

  • 113 g whole milk
  • 227 g water
  • 454 g AP flour
  • 113 g cake flour
  • 64 g sugar
  • 14 g salt
  • 14g active dry yeast
  • 1 # butter, cold
  • 42 g bread flour

1: combine milk and water together, warm to about 90-100 degree F (thats right about body temp), stir in yeast and let sit 5 minutes

2: stir together AP and cake flour, sugar and salt, add to liquid

3: mix with dough hook on low for about 5 minutes, until dough is smooth and firm, but still a bit soft in texture. Too much mixing will toughen the dough

4: Shape dough into a rectangle, place on floured parchment paper, cover with plastic and chill until cold and relaxed

5: while dough is chilling, make your butter roll-in; mix together cold butter and bread flour with dough hook until soft and smooth, about 20 minutes on low

6: roll out chilled dough to large rectangle (about 2x original size), spread butter roll-in over 2/3 of the dough, making sure it is very even and not going over the edges.

7: Lock in your butter by folding 1/3 dough over the butter ( the 1/3 of the dough that doesn’t have butter gets folded on top of the buttered side). You now have only some butter showing, fold that side over the non-buttered side.  Line the edges up and turn the dough so the lengthwise seams are facing you. Congratulations, your butter is now locked in!

8: Roll the dough out to about 3x larger rectangle, fold into thirds. Always fold the same way… I fold the left hand edge into the middle, then fold the right edge over that. Cover and chill about 30 minutes or until cool to touch. This is your first fold/turn.

9: Repeat step 8  four or five more times, making sure the dough rests in between each turn. Always fold the same way, always keep the lengthwise seams towards you

10: After the last fold/turn, chill the dough for at least an hour so it can completely relax.

11: cut relaxed dough into 4 equal blocks, wrap individually and chill overnight in the fridge.

12:take one block and roll to about 3x in length, cut into 4 equal rectangles, then cut each rectangle in half on the bias (upper left corner to lower right corner) so you have 8 triangles. Cut a 1 inch notch in the base/sort side.

13: pick up the triangle by the base and gently stretch the dough from base to tip, to lengthen the size of the triangle.

14: place stretched triangle on the counter, with the point towards you, with both hands roll from the base to the tip, making sure the everything stays centered.  Continue with remaining triangles

15: place all croissants on parchment lined sheetpan, cover loosely with plastic wrap and allow to proof until doubled.  You want the croissants jiggle slightly when you tap the pan.

16: make an egg wash by beating 1 whole egg with a splash of water. Gently brush croissants with egg wash

17: bake @ 375f  until golden brown, cool, eat, repeat.

****instead of making all croissants, I took half the dough and made pain au chocolate… to do that you just cut smaller rectangles instead of triangles, and roll up some good chocolate pieces inside. Proof, egg wash and bake the same as croissants.