Wednesday, February 22, 2012

homemade ice cream sandwiches

I have been in the mood for baseball game food. Not professional baseball food... not the garlic fries or Kidd Valley burgers from Safeco Field. I have been in the mood for the kind of food you can get from a little league concession stand. Soft pretzels, maybe some Laffy Taffy. Frito Bandito (which I am sure is not a PC name) aka fritos in a bag topped with chili and lettuce and salsa. And ice cream sandwiches.

Sadly, I do not have a good reason to go to a little league field and it would be both sad and creepy if I went to one just for snacks.

To the kitchen!

These sandwiches can be made in under half an hour if you are determined, patient and utilize your freezer.

Sure, you can totally hop in your car and go buy ice cream sandwiches at the store. BUT then you do not get to eat the edges after you trim the sandwiches or sneak the ice cream overflow that happens when you place the naked cake layer on top of the ice cream layer.

If you run to the store, you will also miss out on looks like these. You will be limited a few flavors. You will waste a perfectly good opportunity to wreck your kitchen and get melty ice cream everywhere! But it's your call.

These ice cream sandwiches would be nothing without the frustrating paper wrapping.

Ice Cream Sandwiches
1 1/4 c AP
1/4 c cocoa
3/4 c granulated sugar
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons instant espresso (mixed with water to equal 1/2 c)
1/4 cup oil
1 teaspoons pure vanilla extract
dash cinnamon
about 4 c ice cream (I used birthday cake and mint chocolate chip, about 2 cups of each but next time will use a little more to make the sandwiches taller)

1. In a bowl mix flour, cocoa powder, sugar, baking soda, baking powder, cinnamon and salt
2. In another bowl combine coffee, oil, and vanilla
3. Add wet ingredients to dry ingredients
4. Grease a jelly roll pan (cookie sheet) and dust with cocoa powder
5. Pour batter onto prepared pan (it will be thick) and spread evenly with an offset spatula
6. Bake at 350 degrees for 7-9 minutes until the center springs back to the touch
7. Using a small rolling pin, roll over top of warm cake to create a flat and even surface
8.Chill completely
9. Quarter cake (if making two kinds of sandwiches, if not, simply half the cake) and pipe or spoon ice cream onto half of the cake
10. Place remaining cake on top of ice cream sides and press together lightly; freeze overnight
11. Trim edges and slice into sandwiches; wrap in parchment or waxed paper and store in the freezer

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