Homemade Ice Cream Sandwiches
Hey there, sweet-tooth friends! Ready for a super-yummy, mega-easy treat? We're making ice cream sandwiches, right in your kitchen! These are way better than what you find at the store. Promise!
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Servings: 10 Sandwiches
Equipment
- A rectangle baking pan (9x13 inches)
- A big cookie sheet (18x13 inches or half that size)
- Parchment paper
- A wire rack for cooling
Ingredients
- Vanilla ice cream 1 big container, about 3 pints
- Flour: 1 cup
- Cocoa powder: 1 cup
- Baking powder: Just a half teaspoon
- Salt: Another half teaspoon
- Softened butter: 1¼ cups
- Sugar: 1¼ cups
- Vanilla extract: 1 tablespoon
- Eggs: 2 large ones
Instructions
- Ice Cream First: Let the ice cream sit out until it's easy to scoop, but not melting. Line a rectangle baking pan with parchment paper and spread the ice cream. Stick it in the freezer.
- Heat Up the Oven: Set your oven to 350°F. Butter up your cookie sheet and cover it with parchment paper.
- Mix Dry Stuff: In a bowl, mix together your flour, cocoa powder, baking powder, and salt.
- Butter & Sugar: In another big bowl, mix the butter and sugar until it’s nice and fluffy. Add in the eggs one at a time. Don't forget to toss in the vanilla!
- Bring It Together: Mix your flour stuff into your butter mix. Spread it evenly on the cookie sheet.
- Bake It: Put it in the oven for about 10 minutes. It should look dry when it's ready. Let it cool a bit.
- Make Sandwiches: Cut the big cookie into two equal parts. Put the ice cream between them and freeze again. Super easy, right?
- Ready to Eat!: When you're ready to munch, use a warm knife to cut it into 12 little sandwiches.
Notes
- A warm knife helps you cut better.
- Add your fave extras like sprinkles or crushed cookies on the sides.
- Go for store-bought ice cream; it's sturdier.
- Take your time and let everything cool before you put it all together.
