Ice Cream Sandwiches65 Recipes for Incredibly Cool Treats

Caramel Snickerdoodle-Doo’s

Makes 6 sandwiches

Butterscotch Sauce

1⁄3 cup (110 g) light corn syrup

½ cup plus 2 tablespoons (135 g) firmly packed light brown sugar

2 tablespoons (30 g) butter

1⁄8 teaspoon salt (about 3 pinches)

1⁄3 cup (80 ml) heavy cream

12 Snickerdoodle Cookies (page 85)

Vanilla Ice Cream (page 112), or 1 pint (480 ml) premium store-bought

To make the sauce, put the syrup, sugar, butter, and salt in a heavy saucepan 
and stir over medium heat. Bring to a boil and keep stirring until the mixture is 
the consistency of a thick syrup, then remove from the heat. Allow to cool for 
10 minutes, then mix in the cream.

Make the ice cream as directed and remove the canister from the ice cream maker. Drizzle the butterscotch sauce over the soft ice cream and use a rubber spatula to marble it through before transferring to an airtight plastic storage container. (If using store-bought ice cream, take it out of the freezer to soften for 3 to 4 minutes before marbling with the butterscotch.) Freeze for at least 1 hour.

Make the cookies as directed and match similar sizes to make up pairs. Scoop your desired amount of ice cream onto the center of the flat side of 1 cookie. Using an offset spatula, spread it evenly to within ½ inch (1 cm) of 1 cookie edge. Place the matching cookie on top, flat side down, and gently press to spread the ice cream evenly to the edges. Repeat with the remaining cookies.

Serve immediately, or place in an airtight plastic container and put in the freezer. The sandwiches may be stacked, but the edges must not touch. If frozen, allow to sit at room temperature for about 3 minutes before enjoying.

Snickerdoodle Cookies

Makes 12 cookies

Dough

1½ cups (210 g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup (115 g) butter, at room temperature

½ cup (100 g) granulated white sugar

¼ cup (55 g) firmly packed light brown sugar

1 extra-large egg

¾ teaspoon pure vanilla extract

Coating

1⁄3 cup (65 g) granulated white sugar

2 teaspoons ground cinnamon

Flour or confectioners’ sugar, if needed

To make the dough, in a large bowl whisk together the flour, baking powder, and salt. Using an electric mixer with the beaters or paddle, in a separate bowl beat together the butter and sugars until smooth (about 3 minutes). Stop the mixer and scrape down the sides of the bowl once or twice as necessary.

Add the egg, beating well, then beat in the vanilla extract. Add the flour mixture in two batches, beating until smooth. Cover and refrigerate until firm enough to roll into balls (45 to 60 minutes).

Preheat the oven to 400°F (200°C). Place a rack in the center of the oven and line 2 cookie sheets with parchment paper. For the coating, mix together the sugar and cinnamon in a small bowl.

Shape the dough into 1¼-inch (3 cm) balls, then roll the balls in the coating mixture one at a time and place on the prepared sheets about 3 inches (7.5 cm) apart. Using the bottom of a glass, gently flatten each cookie evenly to about 
½ inch (1 cm) thick. If the cookies begin to stick to the glass, lightly coat the glass in flour or confectioners’ sugar.

Bake the cookies for 8 to 10 minutes, until the edges are light golden brown. Remove from the oven, wait for 1 minute, and, using a spatula, place on a wire rack to cool. These cookies can be stored in an airtight container at room temp-erature for about 1 week.

Vanilla ice cream

Makes 1½ to 2 pints (700 to 950 ml)

2 cups (480 ml) heavy or whipping cream

Pinch of salt

6 tablespoons (75 g) granulated white sugar

¼ vanilla bean

1 teaspoon pure vanilla extract

Scald ½ cup (120 ml) of the cream over low heat (but do not boil). Add the salt and sugar and stir until dissolved.

Remove from the heat, add the vanilla bean, and allow to soak for at least 5 minutes. Then split the vanilla bean, split lengthwise, scrape the seeds into the cream mixture, and discard the pod.

Pour into a heatproof bowl, allow to come to room temperature, then chill in the refrigerator.

Once cool, stir in the vanilla extract and the remaining 1½ cups (360 ml) of cream. Pour into an ice cream maker and follow the manufacturer’s instructions. When finished churning, transfer to an airtight plastic container, allowing at least ½ inch 
(1 cm) of empty space at the top of the container, as the mixture will expand as it freezes. Allow to freeze for at least 2 hours.

Reprinted with permission from Ice Cream Sandwiches by Donna Egan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Food Photography credit: William Reavell © 2013