Ice Cream Sandwiches Recipe

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Ice Cream Sandwiches
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Ingredients
8
Count
Nutrition
453
Calories
Total time
1475
Minutes
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Ingredients:

  • 8 tbsp butter , cut into 1-inch pieces
  • 2/3 cup flour
  • 1/2 tsp kosher salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups sugar

Directions:

  1. Preheat oven to 325°F.
  2. On two 8x12-inch sheet pans, put vegetable oil in the four corners, then line the pans with parchment paper and set aside.
  3. In a double boiler (or an improvised one with two pans one on top of another - with simmering water in the bottom pan-or use a bowl on top of simmering pot), put the chocolate and butter in the top pan over simmering water. Heat, stirring occasionally, until the chocolate and butter melts and the mixture is smooth. Lift the top pan (or bowl) from the bottom and set aside.
  4. In a medium bowl sift flour and salt together.
  5. In a small bowl whisk together the eggs and vanilla. Whisk in sugar.
  6. Whisk egg/sugar mixture into the chocolate. Stir in flour.
  7. Divide mixture evenly among prepared pans, spreading evenly.
  8. Bake for 15-20 minutes or when tested done with toothpick test, rotating pans halfway through baking time. Remove from oven.
  9. Immediately slide the cakes (with parchment paper) onto wire racks to cool.
  10. To assemble sandwiches:.
  11. Return baked cakes to one of the pans stacking them with parchment paper between the two layers and freeze for 45 minutes.
  12. Line the bottom of an 8x12-inch pan with parchment paper.
  13. Remove cakes from freezer.
  14. Place one cake, paper side up, on the pan and remove paper from cake. Spread with ice cream, to within 1/4 inch from the sides of the cake.
  15. Remove paper from second cake. Place cake, top side up, on a cookie sheet and then slide cake onto the ice cream and lightly press cake to adhere to the ice cream.
  16. Cover pan with plastic wrap and freeze until ice cream is solid (at least 6 hours).
  17. Remove pan from freezer and remove plastic wrap.
  18. On a work surface, invert cake and remove parchment paper.
  19. Using a large, sharp knife, trim edges of the cake and then using a ruler (or free form) cut into 12 pieces (each approximately 3-inches square). You will need to dip knife in hot water and wipe it dry between cuts.
  20. Wrap sandwiches in plastic wrap and freeze until serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.64 Kcal (1895 kJ)
Calories from fat 237.55 Kcal
% Daily Value*
Total Fat 26.39g 41%
Cholesterol 115.17mg 38%
Sodium 426.41mg 18%
Potassium 312.48mg 7%
Total Carbs 50.44g 17%
Sugars 34.63g 139%
Dietary Fiber 3.33g 13%
Protein 7.73g 15%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 4%
Iron 1.2mg 7%
Calcium 164.9mg 16%
Amount Per 100 g
Calories 286.84 Kcal (1201 kJ)
Calories from fat 150.54 Kcal
% Daily Value*
Total Fat 16.73g 41%
Cholesterol 72.98mg 38%
Sodium 270.22mg 18%
Potassium 198.02mg 7%
Total Carbs 31.96g 17%
Sugars 21.94g 139%
Dietary Fiber 2.11g 13%
Protein 4.9g 15%
Vitamin C 0.6mg 2%
Vitamin A 0.1mg 4%
Iron 0.7mg 7%
Calcium 104.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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