Ice Cream Sandwiches

Even though we're still in the throes of summer here, I found a personal beacon of hope today.

I did not want to die on my run.

It takes a serious amount of will power to lace up running shoes and head out for a run during the summer. On the few days a week when I'm able to muster up the gall to face the blazing rays, my run normally ends with me stumbling into my apartment and lying under the air conditioning vent in my living room for an embarrassing amount of time.

But today was a turning point. The air feels different. Normally the breeze feels like someone is opening the door to a hot sauna in your face, but today it felt more like when you walk into a bathroom after someone took a shower.

Not great, but better.


To commemorate this day, I'll be eating ice cream sandwiches. Homemade ice cream sandwiches.

I'm not going to lie to you (because really, if I was going to lie to you I would have done it earlier in this post), these wafers can be a little fussy, but the satisfaction of making your own is up there with not dying on a run in the middle of summer in Florida.

Plus you get to choose what ice cream to put in the middle. Next time I'm doing pistachio because holy cow that would be delicious and pretty.

I know Runner's World says not to reward yourself with food, but come on, that ice cream sandwich will just melt all over the place if you don't eat it. And you totally deserve it.

Homemade Ice Cream Sandwiches
makes 10 bars

Ingredients

Ice cream needs to be prepared a day in advance.

1.5 quarts (1 carton) premium ice cream, your choice of flavor

½ cup (1 stick) unsalted butter

2 tablespoons canola oil

1 cup all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon instant espresso powder, optional (but deepens chocolate flavor)

¼ teaspoon salt

⅔ cup granulated sugar

1 egg, beaten

1 teaspoon vanilla

Directions

A day before you plan to bake, line a 9- by 9-inch pan with a 9-inch wide strip of parchment paper, leaving ends long enough to grab onto. Using slightly softened ice cream (or cut off the carton and slice into slices), spread the ice cream in an even layer, making sure to get into the corners. Cover and freeze for 24 hours or until firm.

Preheat oven to 350 degrees and place rack in center of oven.

On 2 sheets of parchment paper, using a pencil and ruler, draw a 9-inch square.

In a saucepan, warm the butter and oil over medium heat until just melted, then set aside to cool for a bit. In a small bowl, whisk together the flour, cocoa, espresso powder (if using) and salt.

Into the butter mixture, whisk the sugar, then the beaten egg, combining thoroughly. Don't rush mixing in the egg - if the butter mixture is still hot, your egg will wind up getting scrambled, and you don't want that.

Using a spatula, stir in the flour mixture, then the vanilla, mixing until smooth.

Divide the batter between the parchment paper squares; there will be slightly more than ¾ cup of batter for each. With a rolling pin, roll the batter to fill the penciled outline, taking care to reach the corners. It will be quite thin. (You can also pat out the batter with your fingers.) Square off the edges as best you can, because the batter will not spread while baking.

Slide 1 parchment onto a baking sheet and bake for 8 minutes, or until just firm. When first wafer is done, slide the wafer, paper and all, onto a counter, then repeat with the second wafer. If necessary, trim the edges along the pencil line with a pizza cutter or sharp knife. Repeat this with the second wafer, then let both cool completely, still on the parchment paper.

To assemble the sandwiches: Carefully turn one wafer upside-down on a cutting surface and peel off the parchment. Lift the ice cream slab from the pan using the paper "handles," invert onto the wafer, then peel off the paper. Carefully remove the remaining wafer from its paper, then place right-side up on the ice cream, pressing gently.

Using a serrated knife, immediately cut into the desired shapes and wrap each in plastic wrap. Return to the freezer for several hours or overnight before serving.

Adapted from Martha Stewart Living