Oatmeal and chocolate chunk ice cream sandwiches: summer held in your hands
During the summer, the internet spaces occupied by Instagram, Facebook and Pinterest are replete with images of perfect, refreshing ice cream sandwiches. All manner of cookie seem to be sandwiching all manner of creamy, cold filling, and they all look pretty darn delicious. And so, we figured that we should feature our own take on ice cream sandwiches on Our Kouppes; after all, we love baking cookies, we enjoy ice cream, and we hate being left out of the loop.
But here’s the thing; the internet lies, or at least, is not transparent with the truth. If you are like us, and have seen these perfectly assembled ice cream sandwiches and thought to yourself, “bah…easy, I can do that” we’re here to tell you, maybe you can’t. On a hot, humid summer day we baked cookies to rave about, opened up a carton of our favourite ice cream, and then struggled. Ice cream melted, cookies broke, fillings were inconsistent and we were very, very sad. Undeterred, we turned to the place that started us off on this ridiculous journey in the first place…the internet.
A quick google search of how to make an ice cream sandwich gave us a lot of advice, and each piece of wisdom claimed that this method, was perfect. And so we tried almost all of them. We shaved the ice cream, we pressed ice cream scoops between layers of parchment paper to flatten them, we cooled the cookies completely, we assembled our sandwiches while the cookies were still warm. All methods worked somewhat…but believe us, none were perfect. In fact, most resulted in a huge ice cream sandwich mess.
But we did manage, eventually. So here, in our little corner of the internet, we have decided that we will give you our advice. Lessons learned, mistakes made, and of course, helpful hints…none of which will give you perfect ice cream sandwiches. Promise.
To make a great ice cream sandwich, you need great cookies. We decided to make oatmeal chocolate chip cookies as we felt that these would be sturdy enough to do the job expected of them. Sturdy cookies should theoretically be easier to manipulate and press down onto the ice cream filling.
When we make these cookies as cookies, we use about a tablespoon of dough for each piece. Here however we used 2 tablespoons worth of dough for each cookie, to give us more substantial ice cream sandwiches. We shaped the dough in a ball and then flattened it slightly. The cookie will spread, so be sure to leave at least 2 inches between each piece of cookie dough on the baking sheet.
The other important component to your sandwich is of course the ice cream. You can be all fancy and make your own; that would be lovely. But if you would rather not, simply buy your favourite brand and flavour. We had high hopes that we would have a duo flavoured filling; vanilla and chocolate ice cream in one sandwich. But given our struggles, we ended up with one type of ice cream per sandwich and decided that our original idea was stupid.
Ultimately, what follows was the best way that we found to assemble our sandwiches. We baked our cookies and allowed them to cool completely. When they were completely cooled (we actually placed them in the freezer for a while to help speed up the process), we took the ice cream out of the freezer and using a tablespoon, we scooped some out. This was more successful than using an ice cream scooper which gave too large a ball of ice cream which we then had to press down on using the cookies. This gave us broken cookies! Instead, using the tablespoon we piled on enough of the ice cream, bit by bit, so that the bottom of a cookie was completely covered, and about 1/2 inch to an inch thick. We topped this with another cookies and placed the assembled sandwich in the freezer.
Before assembling your sandwiches, pair up your cookies. They should all be pretty much the same size and shape, but doing this ahead of time ensures that you won’t end up with any mismatched sets.
Because we are food bloggers, and we were on a tight schedule (this is not our full time gig friends), we photographed our ice cream sandwiches right after assembling them. This was probably not the best idea…because they melted fast. What the heck! The cookies were cold and the ice cream came straight from the freezer; it didn’t make sense. Perhaps you don’t see the melting ice cream in the photos, and the slip-sliding of cookies, or the nervous sweat running down our faces…but they are all there.
After taking photos and
devouring sampling our goods, we had a few sandwiches left over. So, we wrapped them individually in plastic wrap and placed them in the freezer. About a week later, we decided to offer them to some friends that had come by for dinner. We unwrapped the plastic, and magic! The ice cream sandwiches were perfect. Perfectly frozen, perfectly stable and delicious. So, we suppose that the trick is to make ice cream sandwiches ahead of time, ignore the imperfections, freeze them individually, and enjoy them a day or two later. Who knew?! Now we, and you, do!
Mia Kouppa: Ice cream sandwiches
- 1 1/2 cups (150 grams) oats
- 3/4 cup (110 grams) all purpose flour
- 1 egg
- 1/2 cup (115 grams) butter
- 1/2 cup (100 grams) brown sugar
- 1/3 cup (67 grams) granulated white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup (175 grams) chocolate chunks or chocolate chips
- Ice cream of your choice for making the ice cream sandwiches
- Preheat oven to 350 degrees Farenheit.
- In a medium sized bowl mix together the oats, flour, baking powder, baking soda, powdered vanilla, salt, cinnamon, and ginger. Mix well until fully combined.
- In the bowl of a stand mixer combine the butter with the brown sugar and granulated sugar. Using the paddle attachment of the stand mixer, mix until well combined. Add the egg and beat well. Mix for 2 – 3 minutes.
- Add the oat and flour mixture to the bowl of the stand mixture and beat all ingredients together until well combined. Stir in the chocolate chunks.
- Form a ball of cookie dough using two tablespoons worth of dough in your hands. Press to flatten slightly and place on a parchment lined cookie sheet. Repeat, leaving 2 inches between each cookie.
- Bake in the middle rack of your oven for 12 minutes. Remove baking tray from oven and allow the cookies to cool for 1 – 2 minutes before transferring them to a cooling rack to cool completely.
- Once your cookies are cooled it is time to assemble your ice cream cookies. Try to find pairs of cookies which are most similar in size and shape (all the cookies should be pretty similar in fact). Place a 1 inch layer of ice cream on the bottom side of one cookies and spread it out, being careful not to break your cookie. Top with a second cookie. Serve immediately, or wrap tightly in plastic wrap and place in freezer for later. Enjoy.