Recipe courtesy of Mark Tarbell
Homemade Ice Cream Sandwiches
- Level: Intermediate
- Yield: approximately 20 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 342
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 31
- Protein
- 5
- Cholesterol
- 75
- Sodium
- 146
- Total: 2 hr 37 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 12 min
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
- 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.