Easy and Delicious Ice Cream Sandwiches

When I was younger, ice cream sandwiches with chocolate wafers were my absolute favorite. I am older now and they still are!

This is an easy recipe for chocolate wafer ice cream sandwiches which almost anyone can make, prepare a batch and keep them in the freezer for warmer days.

Utilities:

• Small saucepan
• Big bowl
• Smaller bowl
• Whisk
• Oven safe baking dish
• Measuring cups
• Baking sheet

Ingredients:

• 175g Butter (~1.5 Stick) You can use about 1.5 dl or 0.65 cups vegetable oil instead.
• 2 dl Sugar (0.85 cups)
• 2 Eggs
• 60 gram All purpose flour (~1 dl or ~0.45 cups)
• 3 Tablespoons Cocoa powder
• 1 Teaspoon vanilla sugar (Or similar amount of vanilla paste or extract)
• 1 Teaspoon instant coffe powder
• 1 Pinch of salt
• 500 ml Vanilla ice cream (~1 Pint)

I used store bought ice cream for a faster dessert experience but hats off to you if you make your own!

Real home made ice cream is a bit hard to make according to me so here is a recipe for a quick faux ice cream which is a good match for these sandwiches!

• 5 dl Heavy whipping cream (2 cups)
• 2 teaspoons vanilla extract
• 1 can Sweet condensed milk (~400ml)

Melt the butter in the saucepan. Skip this step if you use oil instead.

Preheat the oven to 175 degrees C or 350 degrees Fahrenheit.

Since sugar become wet if you mix it with eggs, it is apparently considered a wet ingredient when it comes to baking.

Mix together sugar and eggs with a whisk and then add the melted butter (or oil).

Weigh the flour (or measure it's volume if you want to, I won't judge) and add the remaining dry ingredients to it.

Don't be afraid of the coffee powder, it won't make it taste like coffee, it just enhances the chocolate flavor!

If your eggs are very large, you might need to add some additional flour but you won't know this for sure before you mix it together. Which bring me to the next step!

Mix the wet and dry together in the big bowl (don't over mix, it's okay if there are some clumps).

You'll know you have the right consistency when the batter is pourable (It shouldn't be too thick, but it's not the end of the world if it is either, you'll just have to spread it by hand)

Line the baking dish with baking paper and pour the mixture in. Put it into the middle of the oven for about 12 minutes.

The cake should be set on the top and if you prick it with a toothpick, the toothpick should come out clean.

It should still jiggle a little bit though, it will set more once it is removed from the oven.

Whip the cream and vanilla extract into stiff peaks (preferably with a stand mixer, if you do it by hand you really deserve some ice cream as a reward!)

Fold in the condensed milk carefully (you don't want to deflate the cream).

Get ready for the next step!

Let the cake sheet cool until room temperature then put it into the freezer for a little while to firm up.

When the wafer is firm, take it out of the freezer and divide into to halves.

If you use store-bought ice cream:

Take a block of ice cream and cut it length-wise (so it gets thinner) and place it on one half of the wafer sheet. Put the other one on top. Run a sharp knife under some warm water and cut perfect little sandwiches! You can store them in the freezer for quite some time (if you don't eat them too quickly).

I cut up some baking paper into squares a bit bigger than the sandwiches so they don't stick or freeze to one another in the freezer.

If you made your own ice cream:

Spread the ice cream on one half of wafer and then add the other half on top to form a very large sandwich.

Place this in the freezer (again, I know... sigh...).

When the whole thing is firm, cut into little squares with a hot knife.

You can store them in the freezer for quite some time (if you don't eat them too quickly).

I cut up some baking paper into squares a bit bigger than the sandwiches so they don't stick or freeze to one another in the freezer.

Pat yourself on the back and enjoy a cool summer treat.