Ice Cream Sandwich
Ingredients
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 3/4 cups granulated sugar
- 6 large egg yolks
- 3 tsp vanilla extract
- 3/4 tsp fine salt
- 1 1/4 cups all-purpose flour
- 1/4 cups cornstarch
- 1/2 cups dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 cups unsalted butter – softened
- 3/4 cups brown sugar – packed
- 2 tbsp light corn syrup
- 1 large egg
Instructions
1. Chill your ice cream maker canister as directed by the manufacturer. Line a 9×13-inch pan with parchment, leaving overhang on two sides.
2. Make the vanilla ice cream base: In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, 0.5 cup granulated sugar, and 0.25 tsp salt. Heat over medium, stirring, until steaming and the sugar dissolves, 3–5 minutes; do not boil.
3. In a bowl, whisk 6 large egg yolks with the remaining 0.25 cup granulated sugar until slightly thickened, 1 minute. Gradually whisk in about 1 cup of the hot dairy to temper, then return the mixture to the saucepan.
4. Cook over medium-low, stirring constantly with a spatula, until the custard reaches 175–180°F and thickly coats the spatula, 5–8 minutes. Remove from heat and stir in 2 tsp vanilla extract. Strain into a clean bowl, cool over an ice bath, then cover and refrigerate until thoroughly cold, at least 4 hours.
5. Heat oven to 350°F. Whisk the dry ingredients for the wafers: 1.25 cups all-purpose flour, 0.25 cup cornstarch, 0.5 cup dutch-process cocoa powder, 0.5 tsp baking powder, and the remaining 0.5 tsp salt.
6. In a large bowl, beat 0.5 cup softened unsalted butter with 0.75 cup packed brown sugar and 2 tbsp light corn syrup until smooth and slightly fluffy, 2–3 minutes. Beat in 1 large egg and the remaining 1 tsp vanilla extract until combined.
7. Add the dry ingredients to the butter mixture in two additions, alternating with the remaining 0.5 cup whole milk, beginning and ending with dry. Mix just until a soft, cohesive dough forms.
8. Divide the dough in half. Roll each half between two sheets of parchment to a thin, even rectangle about 1/8 inch thick and roughly 9×13 inches. Slide each parchment sheet onto a baking sheet, peel off the top parchment, and prick the dough all over with a fork to prevent bubbling.
9. Bake, one sheet at a time, until the surface looks dry and matte and the edges are just set but the sheet is still pliable, 8–10 minutes. Cool completely on the sheets; the wafers should remain soft and flexible.
10. Churn the chilled ice cream base in an ice cream maker until it reaches a soft-serve consistency, 15–25 minutes. Immediately spread it evenly into the lined 9×13-inch pan, smoothing to an even layer about 3/4 inch thick. Freeze until firm enough to lift as a slab, 1.5–2 hours.
11. Assemble: Place one wafer sheet, smooth side down, on a parchment-lined tray. Lift the ice cream slab using the parchment overhang, invert onto the wafer, and peel away the paper. Top with the second wafer sheet, smooth side up, and press gently to adhere. Freeze until solid for clean slicing, 1–2 hours.
12. Trim the edges, then cut into 12 bars (about 2×4 inches). Wrap each sandwich individually and keep frozen. Serve slightly softened for the classic bite, 3–5 minutes at room temperature.
An ice cream sandwich pairs a soft, chocolatey wafer with a slab of creamy vanilla ice cream, delivering a clean snap of cocoa followed by a cool, mellow sweetness. The wafers are thin, flexible, and tender enough to bite through without squeezing out the filling, while the ice cream is firm yet yielding. The combination is nostalgic and satisfying—neat edges, tidy layers, and a balanced flavor that highlights both deep cocoa and true vanilla.
The idea traces back to street vendors selling ice cream between thin wafers in late 19th- and early 20th-century American cities. The now-iconic rectangular sandwich with dark chocolate wafers and vanilla ice cream became widespread with mid-century industrial production, prized for portability and uniformity. Over time, regional and artisanal riffs emerged—from chip-studded cookies to macaron shells—but the chocolate-wafer-and-vanilla template remains the most recognizable form.