Always be prepared when you're trying a new recipe. Decide what kind of ice cream sandwich you're going to make. Read through the instructions, I've taken photos each step of the way, and if you're going for that gold star, watch this video featuring Canadian Living Test Kitchen Specialist Irene Fong.
I decided on the s'more ice cream sandwiches because they remind me of fun camping trips and hilarious visits to the cottage with friends. There's something mesmerizing about roasting a marshmallow over a fire pit. Before it catches on fire and creates a torch, you squish it between graham crackers and chocolate. Yum! There's no camping or cottage trips on the horizon, but our new home does have a fire pit. So who knows? Maybe we'll relive those good times this summer.
S'more Ice Cream Sandwiches
Shopping List: unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, salt, chocolate chips, graham crackers, mini marshmallows, and vanilla ice cream.
First, we have to make the chocolate sandwich cookies. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy. It should resemble a coarse buttercream frosting.
Beat in eggs, one at a time. Then add in the vanilla extract. This makes the batter nice and smooth.
Gather all the dry ingredients together in a bowl.
Whisk the flour, cocoa powder, baking soda, and salt together. This will help mix everything together and get rid of any lumps.
Mix into the butter mixture until combined. Scrape the sides of your bowl as needed. Be careful not to over mix. You can do this part with a spatula if you want.
Preheat your oven to 350°F (180°C).
Scoop one tablespoon of batter and place two inches (five centimetres) apart onto baking sheets (line with silicone mat or parchment paper). The batter spreads quite a bit while baking, so make sure you stick to one tablespoon or less. Unless you want gigantic ice cream sandwiches - then who am I to judge?
Bake until sides are just firm to the touch, about eleven minutes. They'll be soft, but you do want them a little bit under baked because they'll be softer and chewier. Let the cookies cool for ten minutes.
Transfer to racks and let the cookies cool completely. If you make these ahead of time, layer waxed paper between the cookies in airtight container and store at room temperature for up to five days.
In a bowl, combine the chocolate chips, graham crackers, and mini marshmallows.
Scoop about 1/4-1/3 cup of ice cream onto the bottom of a cookie. Top with a second cookie and gently press to adhere. You want the ice cream to almost reach the edge of the cookies. Dip the ice cream edge in the bowl, making sure that the chocolate chips, graham crackers, and marshmallows stick. Wrap with a double layer of plastic wrap and freeze until ice cream hardens, about 1 hour.
Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.
