Homemade Ice Cream Sandwich Cookies
The Perfect Harmony of Warm, Freshly Baked Cookies and Cool Ice Cream: Making Ice Cream Sandwich Cookies
Happiness in every bite! Indulge in a delightful dessert by sandwiching generous scoops of cool, sweet ice cream between warm, freshly baked cookies. These ice cream sandwich cookies are incredibly easy to make at home and are a hit with both kids and adults!
Cookie Dough- 150g unsalted butter, softened at room temperature
- 75g powdered sugar
- 1 pinch of salt
- 30g egg (about half an egg), lightly beaten
- 1/2 tsp vanilla extract
- 240g cake flour
- 5g matcha powder
- 10g cocoa powder
Filling- Ice cream (your favorite flavor), as needed
- Strawberry jam (or your preferred jam), as needed
- Ice cream (your favorite flavor), as needed
- Strawberry jam (or your preferred jam), as needed
Cooking Instructions
Step 1
In a large bowl, combine the softened unsalted butter, powdered sugar, and a pinch of salt. Use a silicone spatula to cream them together until smooth and well combined, ensuring there are no lumps. This creates a creamy base.
Step 2
Gradually add the lightly beaten egg to the butter mixture in 2-3 additions, mixing well after each addition. Adding too much egg at once can cause the mixture to separate, so incorporate it slowly.
Step 3
Sift the cake flour into the bowl with the wet ingredients. Use the silicone spatula to gently fold the flour into the mixture until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 4
Divide the dough into three portions. Take one portion (about 1/3 of the total dough) and place it in a separate bowl. Add the matcha powder to this portion and gently mix until the color is uniform, creating a fragrant green dough.
Step 5
To the remaining two-thirds of the dough, add the cocoa powder. Mix gently until the cocoa powder is fully incorporated and no streaks remain, creating a rich chocolate dough.
Step 6
Place the matcha dough in dollops over the chocolate dough. Lightly dust your work surface or a piece of parchment paper with flour. Gently press the doughs together and then roll them out evenly to a thickness of about 5mm. Lightly swirl the colors together with your spatula for a marbled effect.
Step 7
Wrap the rolled-out dough tightly in plastic wrap or place it in a sealed bag. Refrigerate for at least 30 minutes to chill. Chilling the dough makes it easier to cut and helps the cookies maintain their shape during baking.
Step 8
Once the dough is well-chilled, remove it from the refrigerator. Cut the dough into your desired shapes and sizes (e.g., squares, circles). Bake in a preheated oven at 170°C (340°F) for 12-15 minutes, or until the edges are lightly golden brown. Transfer the baked cookies to a wire rack to cool completely.
Step 9
Once the cookies have cooled completely, spread a generous amount of your chosen ice cream on the flat side of one cookie. Add a dollop of strawberry jam, then place another cookie on top to create a sandwich. Gently press down. Your delicious and refreshing ice cream sandwich cookies are ready! Enjoy immediately, or freeze briefly to firm up the ice cream even more.
