Homemade Ice Cream Sandwiches

Total Time:
2 hr 37 min
Prep:
25 min
Inactive:
2 hr
Cook:
12 min

Yield:
approximately 20 sandwiches
Level:
Intermediate

Ingredients
  • 2 1/4 cups sugar
  • 8 ounces dark cocoa powder or Dutch processed cocoa powder
  • 12 ounces pastry flour
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 6 eggs
  • 2 cups sour cream
  • 1 3/4 cups chocolate syrup (recommended: Hershey's)
  • 3 sticks butter, melted
  • 1 gallon ice cream, preferred flavor, softened
Directions
Watch how to make this recipe.
  • Preheat oven to 325 degrees F.

  • Line 2 (12 by 14-inch) sheet pans with parchment or buttered waxed paper.

  • In a medium sized bowl, combine the first 5 ingredients and sift onto a piece of parchment or waxed paper. Set aside.

  • In an electric mixer fitted with a paddle, beat eggs for 1 minute. Add sour cream and chocolate syrup and mix to combine. With mixer on low speed, gradually add the dry ingredients until incorporated. Add melted butter and mix until fully incorporated.

  • Spread batter evenly onto the 2 sheet pans. Bake cakes for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

  • Using a serrated knife, cut off the top crust from the cakes. Freeze the cakes for 5 minutes.

  • Spread softened ice cream onto 1 cake. Place second cake on top. Freeze until hardened. Cut into 3-inch squares when ready to serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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