Kiz is a Navy veteran who writes about his experiences in the military as well as other topics, including art, dogs, and baking.
National Ice Cream Sandwich Day
National Ice Cream Sandwich Day, a celebration of one of my all-time favorite treats, is on August 2nd. In the northern hemisphere, summer is in full swing, which makes August the perfect time to enjoy this holiday.
This second day of August also marks the anniversary of the official signing of the United States Declaration of Independence. Of course, Independence Day is celebrated on July 4th, but the signing of the Declaration of Independence actually occurred on August 2nd, 1776.
In this article, I'll give you a recipe for a special kind of ice cream sandwich that is sure to be a winner.
|Prep time||Cook time||Ready in||Yields|
1 hour 9 min
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 rectangular cardboard container ice cream, any flavor
- In a medium bowl, combine the brown sugar, butter, and vegetable oil with a mixer. Beat on low until the ingredients combine well. Add one egg and blend. Once the first egg is blended in, add the second and continue to blend, adding the vanilla extract while the mixer is running. When you have a smooth consistency, cease blending.
- In a different bowl, combine the dry ingredients that remain. Add these to the mixing bowl and mix at low speed again just until the dough has formed. Cover the mixing bowl with plastic wrap and put the bowl in your refrigerator for at least an hour. The dough will remain quite soft, so don't make yourself wait forever for it to harden as it cools.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Roll out the dough until it reaches about a quarter of an inch thick, then use a square cookie cutter (or any shape, really) and lay out your cookies on the baking sheet, rolling the leftover dough into another ball and then flattening it again to a quarter of an inch. Repeat this step until you run out of dough. Rinse your cookie cutter, and bake the cookies for 9 minutes.
- Let the cookies fully cool before applying them to the ice cream. You do not want your wafer cookies to melt the ice cream while you package the sandwiches, do you?
- The trick to filling the ice cream sandwiches is to use well-frozen ice cream of your chosen flavor that comes out of a rectangular cardboard container. Open the ice cream container from one end and peel the container's top and sides away, exposing a thick (one-and-a-half-inch) section of ice cream.
- Use a skinny knife to cut the section of ice cream, and put the container back in the freezer. With this smaller section, use the knife to split the ice cream into 3x3-inch sections. Repeat this step after assembling ice cream sandwiches with these sections.
- Spread out individual pieces of the wafers, adding a section of ice cream to the top of the wafer, then another wafer on top. Plate the finished ice cream sandwiches and place the plate in the freezer to keep them cold. Repeat steps 8 and 9 until all wafers are used up.