Ice Cream Sandwiches

By Ben · cooked up in Sprig

Cocoa wafer cookies baked thin and chewy cradle a thick slab of no-churn vanilla bean ice cream flecked with real vanilla seeds — the whole thing gets pressed together and frozen until the edges go slightly fudgy where the cream meets the cookie. Biting in, the cookie gives just enough resistance before everything collapses into cold, rich sweetness. Make a batch on a Friday afternoon and pull them straight from the freezer on a lazy summer weekend.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3/4 cup granulated sugar
• 6 tablespoons unsalted butter, softened
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons whole milk

• 2 cups heavy whipping cream, cold
• 14 ounces sweetened condensed milk
• 1 vanilla bean, split and scraped
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt

Instructions

1. In a large bowl, whip the cold heavy cream with a hand or stand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Be careful not to over-whip — stop as soon as the peaks hold their shape.
2. In a separate bowl, whisk together the sweetened condensed milk, vanilla bean seeds, vanilla extract, and salt until combined.
3. Gently fold the condensed milk mixture into the whipped cream in three additions using a rubber spatula, keeping as much air in the mixture as possible.
4. Line a 9x9-inch baking pan with plastic wrap, leaving plenty of overhang on all sides. Pour the ice cream mixture into the pan, smooth the top, and fold the plastic wrap over the surface. Freeze for at least 5 hours or overnight until completely solid.

1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. In a stand mixer or with a hand mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract and mix until smooth.
4. Add the dry ingredients to the butter mixture and mix on low until just combined. Add the milk one tablespoon at a time and mix until the dough comes together — it should be soft but not sticky.
5. Divide the dough in half. Working on a lightly floured surface, roll each half out to about 1/8-inch thickness. Cut into 12 rectangles roughly 3x4 inches each (you need 12 total). Transfer to the prepared baking sheets.
6. Bake for 10 to 12 minutes, until the cookies look matte and set at the edges. They will firm up significantly as they cool. Let them cool completely on the baking sheet — do not move them while warm.

1. Once the cookies are fully cooled and the ice cream is solid, remove the ice cream slab from the pan by lifting the plastic wrap. Place it on a cutting board and cut it into 6 rectangles the same size as your cookies.
2. Working quickly, place one ice cream rectangle on the flat side of a cookie, then press a second cookie flat-side down on top. Press gently but firmly so the sandwich holds together.
3. Wrap each assembled sandwich individually in plastic wrap and return to the freezer for at least 1 hour to firm up. This step ensures the cookies and ice cream bond together and the edges set properly.
4. Serve directly from the freezer. For the best texture, let each sandwich sit at room temperature for 2 minutes before eating.

Chef's tips

Nutrition (per serving, estimated)

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