Classic Chewy Ice Cream Sandwiches
Nostalgic, soda-shop style ice cream sandwiches featuring dark, chewy chocolate wafers made with brown butter and a hint of malt, perfectly designed to stay soft when frozen.
Equipment
- Rimmed baking sheets
- Parchment paper
- Skillet
- Stand mixer or hand mixer
- Offset spatula
- Wire cooling rack
- 9x13-inch baking pan
- Sharp knife
Ingredients
- 4 ounces unsalted butter room temperature (113 g)
- 5 ounces granulated sugar (141 g)
- 2 ounces brown sugar (57 g)
- 2 teaspoons vanilla extract (9 g)
- 1 1/2 teaspoons instant espresso powder (3 g)
- 1 1/2 teaspoons Diamond Crystal kosher salt (5 g); for table salt use half as much by volume
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 4 large egg yolks
- 5 1/4 ounces all-purpose flour (1 cup plus 1 tablespoon; 148 g), sifted (use rice flour for gluten free)
- 4 ounces unsweetened cocoa powder (1 cup; 112 g), sifted
- 6 ounces hot coffee (3/4 cup; 180 ml)
- 2 quarts vanilla ice cream store bought or homemade (1.9 L)
Instructions
Brown the Butter, Then Build the Batter
- Set your oven rack to the middle position and heat the oven to 350°F (175℃). Line two rimmed baking sheets with parchment paper.
- In a skillet, brown the butter until it smells nutty and toasted. Let it cool back to room temperature so it can be creamed properly.
- Cream the cooled brown butter with granulated sugar, brown sugar, vanilla, espresso powder, salt, baking powder, and baking soda on medium speed for about 2 minutes until light and fluffy.
- Add the egg yolks one at a time while mixing on medium speed, scraping the bowl to ensure the mixture stays silky.
- On low speed, mix in the flour and cocoa for 1 to 2 minutes until a thick, dark paste forms and no dry streaks remain.
- Slowly drizzle in the hot coffee on low speed, stopping halfway to scrape the bowl, until you have a smooth, glossy batter.
Spread Thin and Bake for Chewy Wafers
- Divide the batter evenly between the two prepared sheets and spread it into a thin, even layer using an offset spatula.
- Tap each sheet pan firmly on the counter to remove air bubbles. Bake one sheet at a time for 7 to 10 minutes until the surface is puffed and the wafer feels set.
- Cool on a wire rack for 30 minutes, then chill the wafers in the refrigerator or freezer for another 30 minutes until firm.
Chill, Slab-Stack, and Seal
- Soften the ice cream in the refrigerator for about 30 minutes until spreadable. Line a 9x13-inch baking pan with parchment, leaving a 4-inch overhang.
- Trim the cooled wafers into 8 3/4-inch by 12 3/4-inch rectangles. Place one wafer shiny-side down in the pan, patching any cracks with scraps.
- Spread the softened ice cream into an even layer over the wafer, pushing into the corners. Place the second wafer shiny-side up on top.
- Cover and freeze the whole slab for at least 12 hours until solid.
Cut Clean Rectangles
- Lift the slab out using the parchment overhang. Using a knife warmed under hot water, cut the slab into twelve 4 1/4-inch by 2 1/2-inch rectangles.
- Wipe the blade with a hot, wet towel between every cut to ensure clean, professional edges.
Notes
Texture Tip: For a classic look, poke a grid of holes in the top wafer with a skewer before the final freeze. Storage Tip: Wrap each sandwich in plastic wrap then foil, and store in an airtight container for up to 3 weeks to prevent freezer burn. Pro Tip: Let the sandwiches rest in the freezer for 24 hours after assembly; this ripening time allows the wafer to soften into the perfect texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 115mgSodium: 310mgPotassium: 210mgFiber: 4gSugar: 32gVitamin A: 12IUCalcium: 10mgIron: 15mg
Tried this recipe?Let us know how it was!