Recipe Flash: Ice Cream Sandwiches
I made these for the dessert at a hearty cocktail party my sister and I threw for my mom’s birthday. Some of the menu didn’t exactly fit into the whole quarter-life budget idea ($29/lb crab meat, anyone?), but the avocado-radish crostini certainly did, and these rich, tasty ice cream sandwiches do, too. Basically, you make a batch and a half of my standard chocolate-chip cookie recipe souped up with toffee bits, then bake it in two 9 x 13″ sheet pans. Spread coffee ice cream (maybe next time it’ll be homemade) over the bottom cookie, press on the top one, freeze overnight, and voila: when you cut it into squares the next day you’ve got a load of non-kitchy, rectangular sandwiches. Like chipwiches, but all grown up.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Coffee-Toffee Ice Cream Sandwich Squares
Makes 32 sandwiches
3 sticks unsalted butter
1 cup white sugar
1 1/4 cups brown sugar
3 1/4 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 1/2 cups chocolate chips
1 cup toffee bits (Heath Bar)
1 half gallon coffee ice cream (avoid super premium brands; I went for slow-churned Edy’s)
Preheat the over to 375°F.
Cream the butter and the sugars. Add the eggs and mix until even creamier.
Sift together the flour, soda, and salt, then, without overmixing, stir this into the butter-sugar-egg mixture. When nearly combined, stir in the candy. Spread half of the dough evenly in a 9 x 13″ baking pan and bake for 12-15 minutes until slightly browned and crisp around the edges. Cool on a rack for 10 minutes, then gently knock it out. Repeat with the remaining dough (this of course can be done simultaneously if you possess two pans). Cool both completely.
Defrost the ice cream slightly by leaving it on the counter for 10 or 15 minutes. Meanwhile, rinse the dry the baking pan, then fit it with aluminum foil, leaving an overhang on all edges. Fit the first cookie, bottom up, into the pan. Spread the ice cream evenly all around, then put on the second cookie, top side up this time. Press down, then cover with plastic wrap and aluminum foil. Freeze overnight.
At least an hour before serving, pry the enormous ice cream sandwich from the pan. On a cutting board and using a very sharp knife, cut into 32 smallish rectangles. Cover and freeze until eating.